电子鼻与电子舌的论文研究.ppt

LOGO E-Nose and e-Tongue combination for improved recognition of fruit juicesamples ?Author Michael A. Mastanduno ： Thayer School of Engineering , major in biomedicine, chemical?engineering and bioelectronics Roberta DiFlorio -Alexander: Dartmouth College , major in computer?science and electronic?engineering Contents Introduction 1 Key Words 2 Highlight 3 Contribution 4 Difficult sentences 5 Introduction The objective of this study was to demonstrate the effectiveness of combining e-Nose and e-Tongue systems for discrimination of different beverage fruit juices that cannot be easily recognised by an e-Nose or e-Tongue separately. In these systems, as much information as possible is required in relation to smell, taste and colour. Here, we investigated the possibility of using a multisensor data fusion approach, which combines an e-Nose and an e-Tongue, adept in generating combined aroma and taste profiles. Key Words E-Nose E-Tongue Data fusion Fruit juices Data analysis Pattern recognition methods 电子鼻 电子舌 数据融合 果汁饮料 数据分析 模式识别方法 Highlight Sample selection and preparation E-Nose setup and measurement E-Tongue setup and measurement Combined e-Nose and e-Tongue results Highlight Sample selection and preparation Highlight E-Nose setup and measurement 1.The sensor array: Five TGS 8xx (with xx = 15, 22, 24, 25 and 42) A temperature sensor (LM335Z) A relative humidity sensor (HIH4000-01) 2.The sampling vessel: Transport the odorant molecules of a sample from the vial collection device , via pure nitrogen (carrier gas), to facilitate contact with the sensor headspace. 3.The data acquisition system: Measured the variation of the sensors conductivity using a PIC16F877 microcontroller, (via a serial RS232 communication port). Liquid storage Sensor a