Identification of odors using a sensor array with kinetic working temperature and Fourier spectrum analysis

A method for the identification of odors using a dynamically driven sensor array has been developed, in which transient responses of the sensor array were used to recognize target odors. Fourier transformation was used to transform the transient response curves of the sensor array into Fourier spectra, and patterns composed of some of the magnitudes in the spectra were used in the pattern recognition to identify the odors. Identification of odors was performed using this method with three kinds of 10% ethanol solution of tea extract and three kinds of Japanese soy sauce. In consequence, the sample odors could be correctly recognized without any pretreatment device for separation of minor components from the main component.