Classification of vinegar with different marked ages using olfactory sensors and gustatory sensors

Abstract

An improved classification of vinegar with different marked ages is presented using a combination of gustatory sensors and olfactory sensors. Herein, the gustatory sensor system is developed using four electrodes (gold, copper, platinum and glassy carbon) in a standard three-electrode configuration, and the olfactory system is developed based on a colorimetric sensor array. Initially, the data obtained from the two sensor systems were analyzed separately. Then, the potential of the combination of the two sensor systems for classification is investigated. Principal component analysis (PCA) and linear discriminant analysis (LDA), as two classification tools, are used for data classification. The results show that the capability of discrimination of the combined system is superior to that obtained with the two sensor systems separately, and eventually LDA achieved 100% classification rate by cross-validation. This work indicates that the combination of gustatory sensor systems and olfactory sensor systems can be a useful tool for the classification of vinegar with different marked ages.