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

被引:24
作者
Santos, JP [1 ]
Lozano, J [1 ]
Aleixandre, A [1 ]
Sayago, I [1 ]
Fernández, MJ [1 ]
Arés, L [1 ]
Gutiérrez, J [1 ]
Horrillo, MC [1 ]
机构
[1] CSIC, Inst Fis Aplicada, Lab Sensores, Madrid 28006, Spain
来源
SENSORS AND ACTUATORS B-CHEMICAL | 2004年 / 103卷 / 1-2期
关键词
aromatic compounds; thin film sensors; ethanol interference; pattern recognition;
D O I
10.1016/j.snb.2004.04.042
中图分类号
O65 [分析化学];
学科分类号
070302 ; 081704 ;
摘要
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. (C) 2004 Elsevier B.V. All rights reserved.
引用
收藏
页码:98 / 103
页数:6
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