DEVELOPING ARTIFICIAL OLFACTORY SYSTEMS FOR THE ANALYSIS SENSORIAL WINEAuthor:
LOZANO ROGADO JESÚS SALVADOR.
Year:
2005.
University:
COMPLUTENSE DE MADRID [
www.ucm.es].
Place of defense: FACULTAD DE FÍSICAS.
Place of preparation: FACULTAD DE FÍSICA.
Summary: The ability to reliably measure and identify the optimal development of the aroma and flavor characteristics constant, is a crucial point in the development of many products. Those responsible for this difficult task has always been the "experts odors," but it is inevitable that these people include in their individual judgment a touch of personal views. Sometimes, using analytical techniques, but it is often difficult to combine data with sensory information, on the other hand, the cost of these devices are very high and difficult to use. Thus arises the need to develop an analytical system that mimics within the possible genetic mammalian olfactory system but on the other hand remove the subjective component and the exhaustion of it themselves, without going into the difficulty of handling and the high cost of others analytical systems. With this idea arise artificial olfactory systems or popularly known as "electronic noses." The electronic nose is defined as an instrument that consists of an array of electronic sensors chemicals specific part and a system of pattern recognition appropriate, can recognize individual scents or complex. The primary objective of this thesis has been the design and development of artificial olfactory systems for measuring aromas of the wine. To achieve this target is planned in two stages: an initial feasibility study and comparison of different systems designed from different extraction techniques, sensors and pattern recognition techniques, and a second stage in which there is a more objective assessment results comparing the effectiveness of the system of electronic nose with conventional techniques of analysis of the wine. Several systems have been designed artificial olfactory optimized for measuring the aromas of the wine. We have used different techniques for extraction of flavors (head space, purge and trap microextracción in solid phase) and from different sensors (tin oxide deposited on alumina substrate or silicon sensors gas business and surface acoustic wave sensors ). In addition, it has designed an olfactory system for measuring in situ and in real thymus flavorings directly from the tanks or barrels in which the wine is stored, which has been installed in a warehouse. Finally, it has designed a system of measurement portable small size, which permtie conduct training and classification in real time. We have implemented a large number of measures to demonstrate the usefulness of these systems in the analysis of aromas in the wine. Thus, systems design and flavorings have been identified defects in the wine, I found the grape variety, the process of development and aging (time and type of cask) of different wines, have been identified thresholds detection and recognition of the electronic nose to the aromatic compounds commonly used in the wine and has been detected developments (in the laboratory and in the warehouse) from several wine over 9 months. In addition, there has been a correlation between the responses of the electronic nose with other conventional techniques of analysis as the panel sensory or gas chromatography.
