Research on Artificial Olfactory Sensor Technology for Liquor Identification

Abstract

Abstract: Principle and construction of artificial olfactory sensor system have been briefed in this paper. The constitutingmethod of sensor array was provided. The effects of the environmental temperature and humidity on the gas sensors wereanalyzed and compensated. The results of experiment were analyzed by using the principal component analysis(PCA)and back-propagation network techniques.The research results of identification experiment indicated that with the compensation ofenvironmental temperature and humidity, the artificial olfactory system could recognize three different liquors precisely.

Key words: drink identification, artificial olfactory system, the principal component analysis, neural network

TIAN Xian-Liang, YIN Yong, LIU Hong-Jun. Research on Artificial Olfactory Sensor Technology for Liquor Identification[J]. FOOD SCIENCE, 2004, 25(2): 29-32.

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Research on Artificial Olfactory Sensor Technology for Liquor Identification

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