Electronic nose and electronic tongue integration for improved classification of clinical and food samples
Electronic nose and electronic tongue integration for improved classification of clinical and food samples
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DOI：
10.1016/s0925-4005(99)00477-3
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发表时间：
2000-06-10
影响因子：
8.4
通讯作者：
Vlasov, Y
中科院分区：
文献类型：
--
作者：
Di Natale, C;Paolesse, R;Vlasov, Y
对基于多传感器系统的组合方法进行了说明和评论，该方法通过分析溶液及其顶部空间从液体样品中获取化学信息。在液体（电子舌）和头部空间（电子鼻）中运行的传感器基于相同的敏感材料：金属卟啉。这提供了一定的交互一致性的机会，从而证明了溶液与其相关的挥发性部分之间的差异。该组合系统已分别在临床和食品分析领域的两个不同实验中进行了测试。结果表明，使用组合系统时信息会净增加。传感器融合程序已经过优化，以达到最佳结果。 (C) 2000 Elsevier Science S.A. 保留所有权利。
A combined approach based on a multisensor system, to get chemical information from liquid samples through the analysis of the solution and its head space is illustrated and commented. Sensors operating in liquid (electronic tongue) and in the head space (electronic nose) are based on the same sensitive materials: the metalloporphyrins. This gives the opportunity of a certain uniformity of interaction putting in evidence the differences between the solution and its related volatile part. The combined system has been tested in two different experiments in the fields of clinical and food analysis, respectively. Results have shown a net increase of information when the combined systems are used. The sensor fusion procedure has been optimised in order to achieve the best results. (C) 2000 Elsevier Science S.A. All rights reserved.