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Proceedings 2017, 1(4), 597; doi:10.3390/proceedings1040597

Chili Pepper Scent: Study and Recognition with Chemiresistors Array

1
ENEA C.R. Portici P.le E. Fermi 1, Portici, I-80055 Naples, Italy
2
CNR-IBBR Institute of Biosciences and Bioresources, Via Madonna del Piano, 10 Sesto Fiorentino, Firenze, Italy
3
Department of Information Engineering, University of Brescia, Via Branze 48, Brescia, Italy
Presented at the Eurosensors 2017 Conference, Paris, France, 3–6 September 2017.
*
Author to whom correspondence should be addressed.
Published: 15 August 2017
(This article belongs to the Proceedings of Eurosensors 2017)
Download PDF [395 KB, uploaded 15 August 2017]

Abstract

Chili peppers are spices worldwide appreciated and represent a real culinary tradition and cultural identity for several populations. Here we present an effort to evaluate whether an array of chemiresistor gas sensors is capable to distinguish different chili pepper samples by the analysis of the emitted aroma. Our approach is based on two methods. A classical method based on GC-MS-SPME to characterize intensity and composition of chemical compounds emitted by the fruits and a novel approach on Multivariate sensors response that produces an online graphic representation of the sensor features.
Keywords: scent; chemiresistor; e-nose; artificial nose; volatile organic compounds; GC-MS-SPME; food security; food safety scent; chemiresistor; e-nose; artificial nose; volatile organic compounds; GC-MS-SPME; food security; food safety
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Massera, E.; Sberveglieri, V.; Núñez-Carmona, E.; Vito, S.D.; Galstyan, V.; Zappa, D.; Miglietta, M.L.; Alfano, B.; Francia, G.D. Chili Pepper Scent: Study and Recognition with Chemiresistors Array. Proceedings 2017, 1, 597.

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