Differentiating Analysis of Beef, Pork, Bovine Blood, and Porcine Blood via Electronic Olfaction Technology

The objective of this research is to design an affordable electronic nose (E-nose) system for the identification and discrimination of beef, pork, bovine blood, and porcine blood based on their emitted gases, with a focus on enhancing food safety and quality. The proposed E-nose system comprises two integral components. The first component governs the control of odor direction, flow rate, and detection within the chamber. The second component is responsible for program control and data recording, facilitating subsequent analysis. All E-nose devices are thoughtfully encased within a compact, portable handbag-style enclosure. The gas detection chamber is equipped with a suite of sensors, including those for temperature, humidity, and array gas sensors. The air flow control system is equipped with an air pump and an array of moisture and odor filters. The flow system incorporates two distinct flow paths, regulated through solenoid valve control. Each 50 g sample was tested and rigorously processed through principal component analysis (PCA). The resulting clusters were further grouped using the K-means method in R version 4.2.0. The outcomes of the study conclusively demonstrate the efficacy of the low-cost electronic nose in distinguishing between cattle and pig meat and, notably, the unique olfactory profile of beef, thus underscoring its utility in food analysis and quality assessment.