Stability of electronic nose (E-nose) as determined by considering date-pits heated at different temperatures

Mohammad Shafiur Rahman, Kutaila Al-Farsi, Salha Saleh Al-Maskari, Nasser Abdullah Al-Habsi*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)


Variability and sensitivity of a portable electronic nose (32 sensors) was assessed by considering different variables for measurement (i.e., reference, standard, first and second purges, sample draw time, waiting time for the volatiles released in the headspace, and mass of sample or headspace volume of the jar containing sample). In this study, dried date-pits were used a model sample. The highest stability was achieved when both reference and standard (i.e., dried date-pits, no heating treatment) were used before test sample measurement. Higher sample draw time more than 10 s significantly decreased the stability, whereas optimum second purge was observed at 50 s. Optimum time to generate volatile was observed as 24 h. A sample of 100 g increased the signal intensity compared to the 50 g sample for the 60°C and 100°C treated samples, while an opposite trend was observed for the 150°C treated sample. Finally, the responses of volatile components in date-pits heated at different temperatures (60°C, 100°C, and 150°C) were measured using the optimum operating conditions. Principal component analysis explored the relationships between the volatile features and classified date-pits heated at different temperatures. The results showed that an electronic nose was able to classify date-pits based on their volatile components generated by different degrees of heating (93.3% accuracy).

Original languageEnglish
Pages (from-to)849-856
Number of pages8
JournalInternational Journal of Food Properties
Issue number1
Publication statusPublished - Jan 1 2018


  • Date-pits
  • Electronic nose (e-nose)
  • Food quality
  • Principal component analysis
  • Sensory analysis

ASJC Scopus subject areas

  • Food Science

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