Skip to content Skip to navigation
University of Warwick
  • Study
  • |
  • Research
  • |
  • Business
  • |
  • Alumni
  • |
  • News
  • |
  • About

University of Warwick
Publications service & WRAP

Highlight your research

  • WRAP
    • Home
    • Search WRAP
    • Browse by Warwick Author
    • Browse WRAP by Year
    • Browse WRAP by Subject
    • Browse WRAP by Department
    • Browse WRAP by Funder
    • Browse Theses by Department
  • Publications Service
    • Home
    • Search Publications Service
    • Browse by Warwick Author
    • Browse Publications service by Year
    • Browse Publications service by Subject
    • Browse Publications service by Department
    • Browse Publications service by Funder
  • Help & Advice
University of Warwick

The Library

  • Login
  • Admin

Combined electronic nose and tongue for a flavour sensing system

Tools
- Tools
+ Tools

Cole, Marina, Covington, James A. and Gardner, J. W. (2011) Combined electronic nose and tongue for a flavour sensing system. Sensors and Actuators B: Chemical, Vol.156 (No.2). pp. 832-839. doi:10.1016/j.snb.2011.02.049

[img]
Preview
PDF
WRAP_Gardner_8672007-es-261011-sens_act_b__2011_combined_nose_and_tongue_final_manuscript.pdf - Accepted Version - Requires a PDF viewer.

Download (702Kb)
Official URL: http://dx.doi.org/10.1016/j.snb.2011.02.049

Request Changes to record.

Abstract

We present a novel, smart sensing system developed for the flavour analysis of liquids. The system comprises both a so-called "electronic tongue" based on shear horizontal surface acoustic wave (SH-SAW) sensors analysing the liquid phase and a so-called "electronic nose" based on chemFET sensors analysing the gaseous phase. Flavour is generally understood to be the overall experience from the combination of oral and nasal stimulation and is principally derived from a combination of the human senses of taste (gustation) and smell (olfaction). Thus, by combining two types of microsensors, an artificial flavour sensing system has been developed. Initial tests conducted with different liquid samples, i.e. water, orange juice and milk (of different fat content), resulted in 100% discrimination using principal components analysis; although it was found that there was little contribution from the electronic nose. Therefore further flavour experiments were designed to demonstrate the potential of the combined electronic nose/tongue flavour system. Consequently, experiments were conducted on low vapour pressure taste-biased solutions and high vapour pressure, smell-biased solutions. Only the combined flavour analysis system could achieve 100% discrimination between all the different liquids. We believe that this is the first report of a SAW-based analysis system that determines flavour through the combination of both liquid and headspace analysis.

Item Type: Journal Article
Subjects: T Technology > TK Electrical engineering. Electronics Nuclear engineering
Divisions: Faculty of Science, Engineering and Medicine > Engineering > Engineering
Library of Congress Subject Headings (LCSH): Flavor, Acoustic surface wave devices, Field-effect transistors
Journal or Publication Title: Sensors and Actuators B: Chemical
Publisher: Elsevier Science SA
ISSN: 0925-4005
Official Date: August 2011
Dates:
DateEvent
August 2011Published
Volume: Vol.156
Number: No.2
Page Range: pp. 832-839
DOI: 10.1016/j.snb.2011.02.049
Status: Peer Reviewed
Publication Status: Published
Access rights to Published version: Restricted or Subscription Access
Funder: European Commission (EC)

Data sourced from Thomson Reuters' Web of Knowledge

Request changes or add full text files to a record

Repository staff actions (login required)

View Item View Item

Downloads

Downloads per month over past year

View more statistics

twitter

Email us: wrap@warwick.ac.uk
Contact Details
About Us