title: Electronic nose for the identification of pig feeding and ripening time in Iberian hams.
abstract: An electronic nose system to control the processing of dry-cured Iberian ham is presented. The sensors involved are tin oxide semiconductors thin films. They were prepared by RF sputtering. Some of the sensors were doped with metal catalysts as Pt and Pd, in order to improve the selectivity of the sensors. The multisensor with 16 semiconductor sensors, gave different responses from two types of dry-cured Iberian hams which differ in the feeding and curing time. The data has been analysed using the PCA (principal component analysis) and backpropagation and probabilistic neural networks. The analysis shows that different types of Iberian ham can be discriminated and identified successfully.
authors: Laboratorio de Sensores, Instituto de Fı́sica Aplicada, IFA- CSIC, Serrano144, 28006 Madrid, Spain.
authors: J P
authors: JP
authors: Santos
authors: M
authors: M
authors: García
authors: M
authors: M
authors: Aleixandre
authors: M C
authors: MC
authors: Horrillo
authors: J
authors: J
authors: Gutiérrez
authors: I
authors: I
authors: Sayago
authors: M J
authors: MJ
authors: Fernández
authors: L
authors: L
authors: Arés