This work proposes an electronic nose (e-nose) system based on resistive gas sensors to predict the cooking evolution of different types of bread. The e-nose includes six metal-oxide semiconductor (MOS) gas sensors, a low-noise electronic system for signal conditioning and data acquisition, and a classification algorithm for real-time detection of the cooking stage. Baking tests with five different recipes were carried out, and the system performances were evaluated by a panel of tasters, obtaining a -88% accuracy for the automatic detection of cooking time.
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Bax et al. (2024) studied this question.
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