Community Research and Development Information Service - CORDIS

Odour sensors in food industry

The project has been concerned with the development and the use of gas sensor arrays, so called electronic nose, on the production floor to perform routine analysis. The project was focused on some targeted applications: control of toasting degree of oak barrels; quality control of raw materials in the cereal industry; detection of boar taint in entire male pig; quality control of raw material and process control in the coffee industry. The instrument is a novel hybrid gas sensor array containing metal-oxide sensors and quartz-crystal microbalance sensors. The necessary optimization has been performed to satisfy demand of the different markets. Discrimination of various qualities of products were obtained by optimizing sampling method, operating conditions of sensors, coating materials and fluidic system.

Main specifications established by industrial proposers have been met. They are summarized hereafter:
meat (correlation with sensory evaluation, early warning for 0.5 parts per million, ppm, androstenone in fat or 0.25 ppm skatole);
coffee (determination of origin on green coffee beans, quality control of green coffee to select them carefully, identified defects bitter, mouldy, earthy, fermented, smoked, sour, herbage, quality control of roasted coffee beans, detecting differences on the roasting process);
wheat (discrimination of the five main classes as defined by the United States Federal Grain Inspection Service, good, mould, musty and acid);
oak barrels (quality control of toasting degree of oak barrels and automatic classification, three toasting degree are identified as low, medium and high).

Reported by

20, Avenue Didier daurat
Follow us on: RSS Facebook Twitter YouTube Managed by the EU Publications Office Top