The Electronic Nose Dataset for Traditional Chinese Baijiu with Edible Alcohol
Description
10 test samples with different compositions are prepared with a volume of 80 mL. The Baijiu of Huanggai Fenjiu (53%vol, SHANXI XINGHUACUN FENJIU DISTILLERY CO., LTD.) and Maotai Yingbinjiu (53%vol, KWEICHOW MOUTAI CO., LTD.) were selected as the raw samples, which both conformed to the Chinese national standard of GB/T 10781. The edible alcohol was diluted to 53%vol by the purified water. Class 1–Class 5 represent the mixtures of Huanggai Fenjiu and edible alcohol, and Class 6–Class 10 represent the mixtures of Maotai Yingbinjiu and edible alcohol. The gas sensors of TGS2600, TGS2602, TGS2603, TGS2610, TGS2611 and TGS2620 from FIGARO were used to obtain the gas sensing data.
Files
Steps to reproduce
1. After power on, the sensor array was kept in air until the initial resistance was stable. 2. 20 mL saturated vapor from the sample bottle was injected into the test chamber by a syringe, and the sample gas was kept for 100 seconds. 3. Fresh air was introduced into the chamber to replace the sample gas, and the sensor signals continued to be recorded for an additional 60 seconds.
Institutions
- Huzhou University