Artificial Olfactory System
The Artificial Olfactory System, developed through a project funded by MIUR under the Law. 46/82, is constituted by an integrated system containing an "electronic nose" able to characterize different types of extra virgin olive oils in terms of defects and organoleptic characteristics of origin, in order to provide reliable information to manufacturers, distributors and consumers, and possibly to assign a label of quality.
The results of the system were compared with results of chemical analysis according to standard disciplinary community and with the reports of the organoleptic tests carried out by qualified panel.
The developed Artificial Olfactory System consists of the following equipment:
- a data acquisition and signal conditioning unit, which contains 12 sensors, an air flow regulator and an injection valve;
- a unit of sampling at 15 positions, through which are taken the head spaces of the samples and sent to the chamber containing the sensors for the analysis;
- a control unit and data processing, consisting of a PC that acts as an interface with the operator and supports software for processing the acquired data.
The system is completed by a thermostatic bath capable of maintaining the samples at a temperature of 30 ± 1 ° C, and by a cryostat able to ensure a constant humidity (20%) of the carrier gas to the sensors.
The unit of data acquisition and signal conditioning in its structure contains the camera's sensor.
The system allows to measure 45 samples in an 8 hour shift, also considering the time necessary for the replacement of the 15 vials after each measuring cycle.
The technology used to establish scales of defects and sensory characteristics, which can be periodically validated through comparisons with a qualified panel, this allows a consistent maintenance of the primary database.
The proposed technology allows you to:
- to express an objective evaluation
- the evaluation is repeatable
- the evaluation is low cost
