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A sensor array system was composed by using four gas sensor elements based on semiconducting oxides, i.e., Rh(0.4wt%)-WO3, MoO3(5wt%)-ZnO, Er2O3(5wt%)-ZnO and Pr6O11(5wt%)-Fe2O3. These elements were sensitive and selective to the important flavor components of beef consomme soup of methylpyrazine, acetone, capronaldehyde and dimethyldisulfide, respectively. Upon exposure to the vapor of consomme soup, the sensor array was found to give a sensitivity pattern which changed sensitively depending on the quality of consomme soup. This suggests the possibility of applying such a multi-sensor array system for the soup-quality control.

Development of Multi-Gas-Sensor System for evaluating Quality of Consomme Soup