ArticleSensors (Basel, Switzerland)2013
Discrimination method of the volatiles from fresh mushrooms by an electronic nose using a trapping system and statistical standardization to reduce sensor value variation.
Article in Sensors (Basel, Switzerland), 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 23 citations in OpenAlex.
- Article
- Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Foods (Basel, Switzerland) · 2024Article
- Odor Profile of Four Cultivated and Freeze-Dried Edible Mushrooms by Using Sensory Panel, Electronic Nose and GC-MS.Journal of fungi (Basel, Switzerland) · 2022Article
- Article
- Improving the performance of an electronic nose by wine aroma training to distinguish between drip coffee and canned coffee.Sensors (Basel, Switzerland) · 2015Article
- Sensing of scent, fragrance, smell, and odor emissions from biota sources.Sensors (Basel, Switzerland) · 2014Article
Corrections and comments
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Authors and funding
6 authors at 4 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Electronic noses have the benefit of obtaining smell information in a simple and objective manner, therefore, many applications have been developed for broad analysis areas such as food, drinks, cosmetics, medicine, and agriculture. However, measurement values from electronic noses have a tendency to vary under humidity or alcohol exposure conditions, since several types of sensors in the devices are affected by such variables. Consequently, we show three techniques for reducing the variation of sensor values: (1) using a trapping system to reduce the infering components; (2) performing statistical standardization (calculation of z-score); and (3) selecting suitable sensors. With these techniques, we discriminated the volatiles of four types of fresh mushrooms: golden needle (Flammulina velutipes), white mushroom (Agaricus bisporus), shiitake (Lentinus edodes), and eryngii (Pleurotus eryngii) among six fresh mushrooms (hen of the woods (Grifola frondosa), shimeji (Hypsizygus marmoreus) plus the above mushrooms). Additionally, we succeeded in discrimination of white mushroom, only comparing with artificial mushroom flavors, such as champignon flavor and truffle flavor. In conclusion, our techniques will expand the options to reduce variations in sensor values.
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