Classification of Flavored Filipino Vinegars Using Electronic Nose
Condiments such as vinegar are made and fermented manually with the help of the human nose. We developed an electronic nose to classify pure Filipino vinegar varieties for automated vinegar classification. MQ sensors were used to determine the sensitivity of gas content of different vinegar flavors,...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-04-01
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| Series: | Engineering Proceedings |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-4591/92/1/16 |
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| Summary: | Condiments such as vinegar are made and fermented manually with the help of the human nose. We developed an electronic nose to classify pure Filipino vinegar varieties for automated vinegar classification. MQ sensors were used to determine the sensitivity of gas content of different vinegar flavors, namely, Sinamak, Pinakurat, and Iloko. Linear discriminant analysis was conducted for dimensionality reduction. A support vector machine (SVM) was employed to utilize the data gathered and accurately identify the varieties. 360 samples were included in the training dataset, while 108 samples were included in the testing datasets. The accuracy was 78.7%. |
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| ISSN: | 2673-4591 |