Study of Quartz Crystal Microbalance Odor Sensing System for Apple and Banana Flavors
Summary :
A study of apple flavor, banana flavor, and their chemical components was performed using an array of quartz crystal microbalance (QCM) gas sensors coated with sensing films such as lipids or stationary phase materials for gas chromatography (GC). The steady state sensor responses measured by a static measurement system were used to evaluate the characteristics of the different samples by principal component analysis (PCA) method. Since the array has shown good discrimination properties for fruit flavor components providing useful information, it was used to investigate the components that primarily contribute to the odor of the flavors. The results obtained from principal components analysis aided by sensory test were also used for an attempt to synthesize apple and banana flavors using only three of its odor components.
- Publication
- IEICE TRANSACTIONS on Electronics Vol.E85-C No.6 pp.1291-1297
- Publication Date
- 2002/06/01
- Publicized
- Online ISSN
- DOI
- Type of Manuscript
- Special Section PAPER (Special Issue on Recent Progress in Organic Molecular Electronics)
- Category
- Sensors
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Severino MUÑOZ, Takamichi NAKAMOTO, Toyosaka MORIIZUMI, "Study of Quartz Crystal Microbalance Odor Sensing System for Apple and Banana Flavors" in IEICE TRANSACTIONS on Electronics,
vol. E85-C, no. 6, pp. 1291-1297, June 2002, doi: .
Abstract: A study of apple flavor, banana flavor, and their chemical components was performed using an array of quartz crystal microbalance (QCM) gas sensors coated with sensing films such as lipids or stationary phase materials for gas chromatography (GC). The steady state sensor responses measured by a static measurement system were used to evaluate the characteristics of the different samples by principal component analysis (PCA) method. Since the array has shown good discrimination properties for fruit flavor components providing useful information, it was used to investigate the components that primarily contribute to the odor of the flavors. The results obtained from principal components analysis aided by sensory test were also used for an attempt to synthesize apple and banana flavors using only three of its odor components.
URL: https://global.ieice.org/en_transactions/electronics/10.1587/e85-c_6_1291/_p
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@ARTICLE{e85-c_6_1291,
author={Severino MUÑOZ, Takamichi NAKAMOTO, Toyosaka MORIIZUMI, },
journal={IEICE TRANSACTIONS on Electronics},
title={Study of Quartz Crystal Microbalance Odor Sensing System for Apple and Banana Flavors},
year={2002},
volume={E85-C},
number={6},
pages={1291-1297},
abstract={A study of apple flavor, banana flavor, and their chemical components was performed using an array of quartz crystal microbalance (QCM) gas sensors coated with sensing films such as lipids or stationary phase materials for gas chromatography (GC). The steady state sensor responses measured by a static measurement system were used to evaluate the characteristics of the different samples by principal component analysis (PCA) method. Since the array has shown good discrimination properties for fruit flavor components providing useful information, it was used to investigate the components that primarily contribute to the odor of the flavors. The results obtained from principal components analysis aided by sensory test were also used for an attempt to synthesize apple and banana flavors using only three of its odor components.},
keywords={},
doi={},
ISSN={},
month={June},}
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TY - JOUR
TI - Study of Quartz Crystal Microbalance Odor Sensing System for Apple and Banana Flavors
T2 - IEICE TRANSACTIONS on Electronics
SP - 1291
EP - 1297
AU - Severino MUÑOZ
AU - Takamichi NAKAMOTO
AU - Toyosaka MORIIZUMI
PY - 2002
DO -
JO - IEICE TRANSACTIONS on Electronics
SN -
VL - E85-C
IS - 6
JA - IEICE TRANSACTIONS on Electronics
Y1 - June 2002
AB - A study of apple flavor, banana flavor, and their chemical components was performed using an array of quartz crystal microbalance (QCM) gas sensors coated with sensing films such as lipids or stationary phase materials for gas chromatography (GC). The steady state sensor responses measured by a static measurement system were used to evaluate the characteristics of the different samples by principal component analysis (PCA) method. Since the array has shown good discrimination properties for fruit flavor components providing useful information, it was used to investigate the components that primarily contribute to the odor of the flavors. The results obtained from principal components analysis aided by sensory test were also used for an attempt to synthesize apple and banana flavors using only three of its odor components.
ER -
English
