The taste-smell sensory fusion was conducted by combining a taste sensor array using lipid/polymer membranes and a smell sensor array using conducting polymer elements. Responses to different brands of wine were investigated and a clear discrimination among different samples was obtained by processing the data from either type of sensors. The effect of the aging process on the quality of wine was also studied. It was found that the system can discriminate among differently aged samples of the same red wine. The information provided by one type of array is independent of that provided by the other and their combination enhances the overall information available concerning the sample being measured. This suggests that the sensory fusion can be a powerful way to improve the performance of sensor technologies currently available.
|Number of pages||16|
|Journal||Sensors and Materials|
|Publication status||Published - Dec 1 1998|
All Science Journal Classification (ASJC) codes
- Materials Science(all)