Discrimination of different aromatic compounds in water, ethanol and wine with a thin film sensor array

A thin film semiconductor sensor array has been employed to discriminate several aromatic compounds in water, ethanol and wine. These compounds are aromas or off-odours usually found in wines: acetic acid, ethyl acetate, acetaldehyde, trichloroanisole (TCA) and SO2. The concentrations of these compo...

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Bibliographic Details
Published in:Sensors and actuators. B, Chemical Chemical, 2004-09, Vol.103 (1-2), p.98-103
Main Authors: Santos, J.P., Lozano, J., Aleixandre, M., Sayago, I., Fernández, M.J., Arés, L., Gutiérrez, J., Horrillo, M.C.
Format: Article
Language:English
Subjects:
Aromatic compounds
Ethanol interference
Pattern recognition
Thin film sensors
Vitaceae
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Summary:A thin film semiconductor sensor array has been employed to discriminate several aromatic compounds in water, ethanol and wine. These compounds are aromas or off-odours usually found in wines: acetic acid, ethyl acetate, acetaldehyde, trichloroanisole (TCA) and SO2. The concentrations of these compounds were in the range of mg/l except in the case of TCA that was in the ng/l range. Principal component analysis (PCA) and radial basis neural networks (RB-NN) were performed in the data. The results showed that despite the strong influence of ethanol the system could discriminate correctly the compounds.
ISSN:0925-4005
1873-3077
DOI:10.1016/j.snb.2004.04.042