APPLICATION OF AN ELECTRONIC AROMA SENSING SYSTEM TO CORK STOPPER QUALITY-CONTROL

Cork odors were characterized using an electronic aroma sensing system . The electronic system is a compact, benchtop instrument comprising a sensor array, signal processing hardware, a measurement algorithm, an d a pattern classification system. The sensor array responds to the pr esence of aroma volatile compounds by changes in their electrical prop erties. Resistance changes are displayed as a histogram, which is a fi ngerprint of the aroma being analyzed. Five different cork odors were studied: NE, which is considered as standard cork odor; CO, exhibiting the pleasant boiled cork odor (it is also considered as a good odor); PO, corresponding to rotten odor; and B and BO, representing moldy an d very intensely moldy odors, respectively. This electronic aroma sens ing system could discriminate quickly and objectively between acceptab le odor and the unacceptable taint. Characterization and selection of a subset of sensors were performed. A relation between sensors and spe cific odors was established. The system, once trained with representat ive acceptable and unacceptable samples, could be used as a simple qua lity control tool and incorporated into the normal quality control pro cedures for each batch of product, by providing real-time analysis of a sample overall aroma.