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Updated: Jun 28, 2026

Fruit Volatile Analysis Using an Electronic Nose
Published on: March 30, 2012
Classification of white wine aromas with an electronic nose
J Lozano1, J P Santos, M C Horrillo
1Laboratorio de Sensores, Instituto de Física Aplicada, CSIC, C/Serrano 144, 28006 Madrid, Spain.
Abstract:
This paper reports the use of a tin dioxide multisensor array based electronic nose for recognition of 29 typical aromas in white wine. Headspace technique has been used to extract aroma of the wine. Multivariate analysis, including principal component analysis (PCA) as well as probabilistic neural networks (PNNs), has been used to identify the main aroma added to the wine. The results showed that in spite of the strong influence of ethanol and other majority compounds of wine, the system could discriminate correctly the aromatic compounds added to the wine with a minimum accuracy of 97.2%.
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