Recognition of Coffee Using Differential Electronic Nose

This paper studies the application of the differential electronic nose for the recognition of coffee, particularly the forgery of it, made by mixing two different quality coffee brands (the mediocre product and the high-quality coffee type), sold as the high-quality coffee brand. Since the beans are practically unrecognizable by the shape and visual inspection, the only solution to this problem is the application of the chemical analysis. The usually applied approach is the liquid chromatography. However, it is a laborious and expensive method, requiring special equipment and an experienced operator. In this paper, we propose the application of the differential electronic nose, relying its decision on the measurement of the coffee smell by the semiconductor gas sensors organized in the form of a matrix. We will show that differential electronic nose applying the special procedure of signal processing is of sufficient sensitivity for the recognition of the forgery of coffee and performs much better than the classical electronic nose (e-nose).