Application of a Single-Type eNose to Discriminate the Brewed Aroma of One Caffeinated and Decaffeinated Encapsulated Espresso Coffee Type

This paper assesses a custom single-type electronic nose (eNose) applied to differentiate the complex aromas generated by caffeinated and decaffeinated versions of one encapsulated espresso coffee mixture type. The eNose used is composed 16 (identical) metal–oxide semiconductor (MOX) gas sensors based on microelectromechanical system (MEMS). proposal takes advantage small but inherent sensing variability MOX in order provide multisensorial description volatiles or aromas. Results have shown that information provided with this processed using LDA able successfully discriminate