Ensuring food quality and safety is a growing challenge in the food industry, where early detection of contamination or spoilage is crucial. Using gas sensors combined with Artificial Intelligence (AI) offers an innovative and effective approach to food identification, improving quality control and minimizing health risks. This study aims to evaluate food identification strategies using supervised learning techniques applied to data collected by the BME Development Kit, equipped with the BME688 sensor. The dataset includes measurements of temperature, pressure, humidity, and, particularly, gas composition, ensuring a comprehensive analysis of food characteristics. The methodology explores two strategies: a neural network model trained using Bosch BME AI-Studio software, and a more flexible, customizable approach that applies multiple predictive algorithms, including DT, LR, kNN, NB, and SVM. The experiments were conducted to analyze the effectiveness of both approaches in classifying different food samples based on gas emissions and environmental conditions. The results demonstrate that combining electronic noses (E-Noses) with machine learning (ML) provides high accuracy in food identification. While the neural network model from Bosch follows a structured and optimized learning approach, the second methodology enables a more adaptable exploration of various algorithms, offering greater interpretability and customization. Both approaches yielded high predictive performance, with strong classification accuracy across multiple food samples. However, performance variations depend on the characteristics of the dataset and the algorithm selection. A critical analysis suggests that optimizing sensor calibration, feature selection, and consideration of environmental parameters can further enhance accuracy. This study confirms the relevance of AI-driven gas analysis as a promising tool for food quality assessment.
Pereira et al. (Wed,) studied this question.