Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC-MS analysis of volatile compounds.

@article{Cevoli2011ClassificationOP,
  title={Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC-MS analysis of volatile compounds.},
  author={Chiara Cevoli and Lorenzo Cerretani and Antoine Gori and Maria Fiorenza Caboni and Tullia Gallina Toschi and Angelo Fabbri},
  journal={Food chemistry},
  year={2011},
  volume={129 3},
  pages={
          1315-9
        }
}
An electronic nose based on an array of 6 metal oxide semiconductor sensors was used, jointly with artificial neural network (ANN) method, to classify Pecorino cheeses according to their ripening time and manufacturing techniques. For this purpose different pre-treatments of electronic nose signals have been tested. In particular, four different features extraction algorithms were compared with a principal component analysis (PCA) using to reduce the dimensionality of data set (data consisted… CONTINUE READING

Citations

Publications citing this paper.
SHOWING 1-10 OF 30 CITATIONS

Classification of Arabica and Robusta coffee using electronic nose

  • 2018 International Conference on Information and Communications Technology (ICOIACT)
  • 2018

Pattern classifier of chemical compounds in different qualities of agarwood oil parameter using scale conjugate gradient algorithm in MLP

  • 2017 IEEE 13th International Colloquium on Signal Processing & its Applications (CSPA)
  • 2017
VIEW 1 EXCERPT
CITES BACKGROUND

References

Publications referenced by this paper.
SHOWING 1-10 OF 38 REFERENCES

Comparison of three different techniques for the discrimination of cheese: Application to the ewe’s

G. Contarini, M. Povolo, +3 authors E. Anklam
  • cheese. Milchwissenschaft,
  • 2001
VIEW 6 EXCERPTS
HIGHLY INFLUENTIAL

Comparison of three different techniques for the discrimination of cheese : Application to the ewe ’ s cheese

G. Contarini, M. Povolo, +3 authors E. Anklam
  • Milchwissenschaft
  • 2001
VIEW 4 EXCERPTS
HIGHLY INFLUENTIAL

Comparison of the compositional, microbiological, biochemical, and volatile profile characteristics of nine Italian ewes’ milk cheeses

R. Coda, E. Brechany, +3 authors M. Gobbetti
  • Journal Dairy Science,
  • 2006
VIEW 2 EXCERPTS

Sensory analysis of virgin olive oil by means of organoleptic evaluation and electronic olfactory system

F. Camurati, S. Tagliabue, A. Bresciani, G. Sberveglieri, P. Zaganelli
  • Rivista Italiana Sostanze Grasse,
  • 2006