An artificial olfactory system for quality and geographical discrimination of olive oils

Abstract

In this paper we present an artificial olfactory system for classification and recognition of both quality and geographical origin of olive oil. The olfactory system employs a set of metal oxide sensors. Two different pattern recognition systems are considered: in the first, the sensor signals are modeled by a fuzzy logic-based method, whereas in the second, sensor signals are expressed in terms of a few FFT coefficients and sensor responses are appropriately aggregated.