Tin oxide gas sensing: comparison among different measurement techniques for gas mixture classification

Abstract

In this paper a study is presented aiming at the selection of the most appropriate measurement technique for wine classification. In particular the problem of detecting typical wine aroma components in mixtures where ethanol is present is taken into account. Literature proposes different solutions in order to enhance metal-oxide sensor selectivity. An interesting approach concerns the application of different measurement techniques. In this work three methods based on chemical transient, AC measurements and temperature modulation have been investigated.