Evaluation of Coffee Roasting Degree by Using Electronic Nose and Artificial Neural Network for Off-line Quality Control

Journal of Food Science

Volumn 77, Issue 9, 2012, Pages

  Romani, Santina ^a   Cevoli, Chiara ^a   Fabbri, Angelo ^a   Alessandrini, Laura ^a   Dalla Rosa, Marco ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Artificial neural network*Coffee*Electronic nose*Prediction; Roasting degree

Indexed keywords

ARTICLE; ARTIFICIAL NEURAL NETWORK; CHEMISTRY; COFFEE; COOKING; ELECTRONIC NOSE; PHYSICAL CHEMISTRY; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; REPRODUCIBILITY; TIME;

COFFEE; COOKING; ELECTRONIC NOSE; NEURAL NETWORKS (COMPUTER); PHYSICOCHEMICAL PHENOMENA; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; REPRODUCIBILITY OF RESULTS; TIME FACTORS;

EID: 84866035343     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02851.x     Document Type: Article

References (35)

1. Association of Official Analytical Chemists (A.O.A.C.). 2000. Official Methods of Analysis. 13th ed. (Richmond, Va.: The William Byrd Press, Inc.), no. 968.11.
2. Aishima T. 1991. Aroma discrimination by pattern recognition analysis of responses from semiconductor gas sensor array. J Agric Food Chem 39:752-6.
3. Brezmes J, Ferreras B, Llobet E, Vilanova X, Correig X. 1997. Neural network based electronic nose for the classification of aromatic species. Anal Chim Acta 348:503-9.
4. Clarke RJ, Macrae R. 1985. Coffee: chemistry, Vol 1. Barking, UK: Elsevier Applied Science. p 236-54.
5. Clarke RJ. 1990. The volatile compounds of roasted coffee. Ital J Food Sci 2:79-88.
6. 835 electronic nose and data analysis for evaluating coffee ripening. Sens Actuators B 110:73-80.
7. Fhilbayeh N, Iskandarani MZ. 2004. Quality control of coffee using an electronic nose system. Am J Appl Sci 1:129-35.
8. Gardner JW, Bartlett PN. 1993. A brief history of electronic nose. Sens Actuators B 18:211-20.
9. Gardner JW, Shurmer HV, Tan TT. 1992. Application of an electronic nose to the discrimination of coffees. Sens Actuators B 6:71-5.
10. Gretsh C, Toury A, Estebaranz R, Liardon R. 1998. Sensitivity of metal oxide sensors towards coffee aroma. Semin Food Anal 3:37-42.
11. Hai Z, Wang J. 2006. Electronic nose and data analysis for detection of maize oil adulteration in sesame oil. Sens Actuators B 119:449-56.
12. He Y, Feng SJ, Deng XF, Li XL. 2006. Study on lossless discrimination of varieties of yogurt using the visible/NIR-spectroscopy. Food Res Int 39:645-65.
13. Huang LF, Wu MJ, Zhong KJ, Sun XJ, Liang YZ, Dai YH, Huang KL, Guo FQ. 2007. Fingerprint developing of coffee flavor by gas chromatography-mass spectrometry and combined chemometrics methods. Anal Chim Acta 588:216-23.
14. Illy A, Viani R. 2005. Espresso coffee: the science of quality. 2nd ed. London, UK: Elsevier Academic Press.
15. Jolliffe IT. 1986. Principal component analysis. New York: Springer-Verlag.
16. Lerici CR, Dalla Rosa M, Magnanini E, Fini P. 1980. Processi di trasformazione del caffè: aspetti chimici, fisici e tecnologici. Nota 4: Evoluzione di alcuni caratteri fisici del caffè nel corso della torrefazione. Ind Bev 10:375-81.
17. Lerici CR, Dalla Rosa M, Piva M. 1985. Produzione di caffè tostato ad alta resa, Nota 1. Ind Alim 12:991-4.
18. Lerici CR, Nicoli MC. 1990. Il caffè: Aspetti chimici, tecnologici e qualità della bevanda. Riv Soc Ital Sci Alimentazione 19:1-16.
19. Michisita T, Akiyama M, Hirano Y, Ikeda M, Sagara Y, Araki T. 2010. Gas chromatography/olfactometry and electronic nose analyses of retronasal aroma of espresso and correlation with sensory evaluation by artificial neural network. J Food Sci 75:5477-89.
20. Paliwal J, Visen NS, Jayas DS, White NDG. 2003. Comparison of a neural network and a non-parametric classifier for grain kernel identification. Biosyst Eng 85:405-13.
21. Pardo M, Niederjaufner G, Benussi G, Comini E, Faglia G, Sberveglieri G, Holmberg M, Lundstrom I. 2000. Data preprocessing enhances the classification of different brands of Espresso coffee with an electronic nose. Sens Actuators B 69:397-403.
22. Pardo M, Sberveglieri G. 2002. Coffee analysis with an electronic nose. IEEE Trans Instrum Meas 51:1334-9.
23. Peris M, Escuder-Gilabert L. 2009. A 21st century technique for food control: electronic noses. Anal Chim Acta 638:1-15.
24. Ping W, Jun X. 1996. A novel recognition method for electronic nose using artificial neural network and fuzzy recognition. Sens Actuators B 37:169-74.
25. Pittia P, Dalla Rosa M, Lerici CR. 2001. Textural changes of coffee beans as affected by roasting conditions. Lebensm-Wiss Technol 34:168-75.
26. Pornpanomchai C, Jurangboon K, Jantarasee K. 2010. Instant coffee classification by electronic nose. Proceedings of the 2nd International Conference on Mechanical and Electronics Engineering (ICMEE 2010). Vol. 1. p 10-3.
27. Rodriguez J, Durán C, Reyes A. 2010. Electronic nose for quality control of Colombian coffee through the detection of defects in "cup tests". Sensors 10:36-46.
28. Schaller E, Bosset JO, Escher F. 1998. Electronic noses and their application to food. Lebensm-Wiss Technol 31:305-16.
29. Schenker S, Heinemann C, Huber M, Pompizzi R, Perren R, Escher F. 2002. Impact of roasting conditions on the formations of aroma compounds in coffee beans. J Food Sci 67:60-6.
30. Severini C, Nicoli MC, Mastrocola D, Lerici CR. 1992. Influence of heating rate on some physical-chemical properties of coffee beans. Proceedings of the 14th International Scientific Colloquium on Coffee. San Francisco, Calif.: ASIC. p 641-48.
31. Singh S, Hines EL, Gardner JW. 1996. Fuzzy neural computing of coffee and tainted-water data from an electronic nose. Sens Actuators B 30:185-90.
32. Specht DS. 1991. A general regression neural network. IEEE Trans Neural Netw 2:568-76.
33. Swingler K. 1996. Applying neural networks: a practical guide. London: Academic Press.
34. Ushada M, Murase H. 2006. Identification of a moss growth system using an artificial neural network model. Biosyst Eng 94:179-89.
35. Zhang H, Wang J, Tian X, Yu H, Yu Y. 2007. Optimization of sensor array and detection of stored duration of wheat by electronic nose. J Food Eng 82:403-8.