Fig. 1: Portable electronic nose (e-nose) for meat floss authentication. | npj Science of Food

Fig. 1: Portable electronic nose (e-nose) for meat floss authentication.

From: Rapid analysis of meat floss origin using a supervised machine learning-based electronic nose towards food authentication

Fig. 1

a Configuration of the e-nose comprising a sampling system, a sensor array, and a data acquisition (DAQ) system. b Photograph of e-nose during test of meat floss. The meat floss sample was placed inside a sampling chamber during aroma test. The headspace system has two processes (i.e., sensing and purging), in which through data processing and pattern recognition, the aroma of meat floss samples can be identified. c Typical signals obtained from eight sensors (S1–S8) in the e-nose. For each measurement, three phases are defined: a time delay phase of 20 s, a sampling phase of 120 s, and a purging phase of 120 s. Time window slicing method is implemented in the sensing signal: d one window (W1) and e five windows (W5).

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