title: Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC-MS analysis of volatile compounds.
abstract: An electronic nose based on an array of 6 metal oxide semiconductor sensors was used, jointly with artificial neural network (ANN) method, to classify Pecorino cheeses according to their ripening time and manufacturing techniques. For this purpose different pre-treatments of electronic nose signals have been tested. In particular, four different features extraction algorithms were compared with a principal component analysis (PCA) using to reduce the dimensionality of data set (data consisted of 900 data points per sensor). All the ANN models (with different pre-treatment data) have different capability to predict the Pecorino cheeses categories. In particular, PCA show better results (classification performance: 100%; RMSE: 0.024) in comparison with other pre-treatment systems.
authors.affiliation: Agricultural Economics and Engineering Department, University of Bologna, Piazza G. Goidanich, 60 - 47521 Cesena (FC), Italy.
authors.forename: C
authors.initials: C
authors.lastname: Cevoli
authors.affiliation: Agricultural Economics and Engineering Department, University of Bologna, Piazza G. Goidanich, 60 - 47521 Cesena (FC), Italy; Food Science Department, University of Bologna, Piazza G. Goidanich, 60 - 47521 Cesena (FC), Italy. Electronic address: lorenzo.cerretani@unibo.it.
authors.forename: L
authors.initials: L
authors.lastname: Cerretani
authors.affiliation: Food Science Department, University of Bologna, Piazza G. Goidanich, 60 - 47521 Cesena (FC), Italy.
authors.forename: A
authors.initials: A
authors.lastname: Gori
authors.affiliation: Food Science Department, University of Bologna, Piazza G. Goidanich, 60 - 47521 Cesena (FC), Italy.
authors.forename: M F
authors.initials: MF
authors.lastname: Caboni
authors.affiliation: Food Science Department, University of Bologna, Piazza G. Goidanich, 60 - 47521 Cesena (FC), Italy.
authors.forename: T
authors.initials: T
authors.lastname: Gallina Toschi
authors.affiliation: Agricultural Economics and Engineering Department, University of Bologna, Piazza G. Goidanich, 60 - 47521 Cesena (FC), Italy.
authors.forename: A
authors.initials: A
authors.lastname: Fabbri
keywords: Artificial neural network; Classification; Electronic nose; Pecorino cheese; Volatile compounds