E-Nose Mark III

New Electronic Nose (E-Nose) Mark III (wireless) to assess volatile compounds of food, beverages, animals and plants

There has been a growing interest in the application of artificial intelligence (AI) in food, beverages, plants and animals for rapid, low-cost reliable and efficient assessment of products’ quality. Therefore, tools such as e-noses have been developed. The Digital Agriculture Food and Wine Group has developed the fully wireless, portable and low-cost  Mark III e-nose (Figure 1) to assess quality of food and beverages as well as early detection of infestation of insects in plants and diseases in plants and animals.

Figure 1. Electronic nose Mark III showing (a) nine MOS sensors sensitive to different gases and (b) fan to avoid gas saturation and removable screen for quick visualisation of outputs.

 

For more information click HERE

 

Papers and book chapter published using previous e-nose versions (Mark I and II):

Papers:

1. Gonzalez Viejo, C., and Fuentes, S. 2022. Digital detection of olive oil rancidity levels and aroma profiles using near-infrared spectroscopy, a low-cost electronic nose and machine learning modelling. Chemosensors. 10(5), 159.
2. Aznan, A., Gonzalez Viejo, C., Pang, A., and Fuentes, S. Rapid Assessment of Rice Quality Traits using a Low-Cost Digital Technologies. Foods. 11(9), 1181.
3. Gonzalez Viejo C., and Fuentes S. 2022. Digital Assessment and Classification of Wine Faults Using a Low-cost Electronic nose, near-infrared spectroscopy and Machine Learning Modeling. Sensors, 22(6) 2303.
4. Fuentes, S., Tongson, E., Unnithan, R.R. and Gonzalez Viejo, C., 2021. Early Detection of Aphid Infestation and Insect-Plant Interaction Assessment in Wheat Using a Low-Cost Electronic Nose (E-Nose), Near-Infrared Spectroscopy and Machine Learning Modeling. Sensors, 21(17), p.5948.
5. Summerson, V., Gonzalez Viejo, C., Pang, A., Torrico, D.D. and Fuentes, S., 2021. Assessment of volatile aromatic compounds in smoke tainted Cabernet Sauvignon wines using a low-cost e-nose and machine learning modelling. Molecules, 26(16), p.5108.
6. Gonzalez Viejo, C., Fuentes, S. and Hernandez-Brenes, C., 2021. Smart Detection of Faults in Beers Using Near-Infrared Spectroscopy, a Low-Cost Electronic Nose and Artificial Intelligence. Fermentation, 7(3), p.117.
7. Summerson, V., Gonzalez Viejo, C., Torrico, D.D., Pang, A. and Fuentes, S., 2021. Digital Smoke Taint Detection in Pinot Grigio Wines Using an E-Nose and Machine Learning Algorithms Following Treatment with Activated Carbon and a Cleaving Enzyme. Fermentation, 7(3), p.119.
8. Gonzalez Viejo, C., Tongson, E. and Fuentes, S., 2021. Integrating a Low-Cost Electronic Nose and Machine Learning Modelling to Assess Coffee Aroma Profile and Intensity. Sensors, 21(6), p.2016.
9. Gonzalez Viejo, C., and Fuentes, S., 2020. Low-Cost Methods to Assess Beer Quality Using Artificial Intelligence Involving Robotics, an Electronic Nose, and Machine Learning. Fermentation, 6(4), p.104.Fuentes, S., Summerson, V.,
10. Gonzalez Viejo, C., Tongson, E., Lipovetzky, N., Wilkinson, K.L., Szeto, C. and Unnithan, R.R., 2020. Assessment of Smoke Contamination in Grapevine Berries and Taint in Wines Due to Bushfires Using a Low-Cost E-Nose and an Artificial Intelligence Approach. Sensors, 20(18), p.5108.
11. Gonzalez Viejo, C., Fuentes, S., Godbole, A., Widdicombe, B. and Unnithan, R.R., 2020. Development of a low-cost e-nose to assess aroma profiles: An artificial intelligence application to assess beer quality. Sensors and Actuators B: Chemical, p.127688.

Book Chapter:

1. Gonzalez Viejo, C., and Fuentes, S. 2022. Novel use of e-noses for digital agriculture, food and beverage applications. In: Nanotechnology-based E-noses: Fundamentals and Emerging Applications. Editors. Gupta, R.K., Nguyen, T.A., Bilal, M., and Ahmadi, M. ElSevier.

Frontiers in Horticulture: Pomology and Viticulture (Publish here)

Specialty Chief Editor Professor Sigfredo Fuentes leads this initiative which will focus on new insights, novel developments, current challenges, latest discoveries, recent advances, and future perspectives in the field of pomology and viticulture.

We are pleased to present the first collection dedicated to highlighting the research of our Editorial Board, entitled Editors’ Showcase: Pomology and Viticulture.

This exclusive collection is open to Editorial Board members only and will feature high-quality contributions from our Associate and Review Editors.

Link to the submission site: CLICK HERE

Smart Agriculture Special Issue – Journal of Agriculture and Food Research (Elsevier)

If you have done interesting research in Digital Agriculture or Smart Farms, please consider publishing in this SI – Free of charge!

Development of a Smart Satellite and Meteorological Decision Support Platform to Improve Water Resources Management in Agriculture Under Drought and Climate Change Conditions

Due to the water scarcity and drought situations, Chile will face in the near future; it is necessary to develop sustainable water management in agricultural systems. Thus, the project aims to develop Satellite Water Management Support System (SWMSS) to adapt agriculture to droughts. The latter will facilitate timely and accurate ETc monitoring using available remote sensing data (such as Sentinel and Landsat) in major farming regions of Chile.

Find more information here

Special Issue: “Smart Production and Assessment of Fermented Foods Using Digital Technologies”

The application of digital technologies based on artificial intelligence (AI) such as computer vision, machine learning, sensor arrays, robotics, biometrics, and remote sensing in the food and beverage industries has been of higher interest in recent years. The latter aids in developing rapid and cost-effective techniques for the processing and assessment of final products. In fermented foods, the implementation of these novel technologies is becoming more critical, especially for monitoring the production and fermentation process and the quality and acceptability of final products.

This Special Issue focuses on scientific reports and high-quality papers based on the development and application of digital technologies in the field of fermented foods, including monitoring, the improvement of processing performance, product quality, and acceptability. Submissions may be related to the assessment of parameters such as physicochemical features, the development of volatile compounds such as those pertaining to aromas, carbon dioxide production and release, chemical fingerprinting, and sensory profiles from trained panels or consumer tests. It is highly encouraged that authors incorporate research content that includes the automation and integration of these technologies using artificial intelligence and Digital Twins in the final product and along the production chain.

To submit a paper click here

VitiCanopy officially launched: Download for free today

Join today the digital revolution for canopy management. Download Viticanopy

Link to Website:

New E-Book: Implementation of Sensors and Artificial Intelligence for Environmental Hazards Assessment in Urban, Agriculture and Forestry Systems

New EBook from the Digital Agriculture, Food and Wine Group: “Implementation of Sensors and Artificial Intelligence for Environmental Hazards Assessment in Urban, Agriculture and Forestry Systems”

Link to Full EBook: CLICK HERE

New Paper: Vineyard water footprint calculated using ancillary data and EEFlux satellite images. Journal of the Science of the Total Environment

A new paper entitled: “Assessment of the vineyard water footprint by using ancillary data and EEFlux satellite images. Examples in the Chilean Central Zone” has been published in the Journal of Science of the Total Environment.

Authors: Marcos Carrasco-Benavidesa; Samuel Ortega-Farías; Pilar M. Gil; Daniel Knopp; Luis MoralesSalinas; L. Octavio Lagos; Daniel de la Fuente; Rafael López-Olivari and Sigfredo Fuentes.

Link to paper: CLICK HERE

Paper on e-nose and smoke taint in wines from the DAFW-FVAS group selected as oustanding publication and Editor’s choice in Sensors Journal

Link to the full paper: CLICK HERE

A.Prof. Sigfredo Fuentes has been invited as Keynote Speaker to major Grapevine Conferences

A.Prof. Sigfredo Fuentes has been invited to two major grapevine conferences in 2021 and 2022:

1. XIth International Symposium of Grapevine Physiology and Biotechnology (November 2021, Stellenbosch, South Africa). “Artificial Intelligence Advances for Digital Viticulture and Oenology”.
2. XIII International Symposium on Grapevine Breeding and Genetics (July 2022, Landau, Germany). “New and emerging digital technologies for plant phenotyping using Artificial Intelligence (AI)”.