Indonesian Journal of Electrical Engineering and Computer Science Vol. 30, No. 2, May 2023, pp. 690~698 ISSN: 2502-4752, DOI: 10.11591/ijeecs.v30.i2.pp690-698  690 Journal homepage: http://ijeecs.iaescore.com Design of sample display system on electronic nose for synthetic flavor classification Barokah, Radi, Luthfi Fadillah Zamzami, Andi Setiawan, Joko Purwo Leksono Yuroto Putro Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia Article Info ABSTRACT Article history: Received May 29, 2022 Revised Jan 17, 2023 Accepted Jan 23, 2023 This study aimed to design a controlled sample display system on an electronic nose and test its performance for classifying synthetic flavors. There are four primary components to the electronic nose design. They are a controlled sample display system, detector, signal conditioning and preprocessing, and pattern recognition software. The sample display system consists of six vials. The sample room temperature setpoint is set to 40 ℃. The controlled sample display system has one heater and two fans to even the room temperature. The one-time data collection process consists of flushing (120 s), collecting (180 s), and purging (180 s). The samples for the performance test were synthetic flavors with four different aromas; durian, mocca, orange, and strawberry. Data analysis of gas sensor response was done through two stages; pre-treatment data processing and principal component analysis (PCA). The four samples were clearly different from others, according to the PCA results. The scores of the PC-1, PC-2, and PC-3 cumulative variance were 98.28%. Keywords: Design Electronic nose Synthetic flavor Sample display system Principal component analysis This is an open access article under the CC BY-SA license. Corresponding Author: Radi Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology Universitas Gadjah Mada Jl. Flora no. 1, Bulaksumur, Yogyakarta 55281, Indonesia Email: radi-tep@ugm.ac.id 1. INTRODUCTION Today, food development that much-circulated in the market always be related to the use of flavors. The flavor is a combination of taste and aroma, which become an important aspect of food products as it provides a special attraction for consumers [1]. Therefore, the use of flavoring gets serious attention from the industry. Flavors are one of the most critical aspects of the flavor industry to maintain product quality [2]. Various technologies have been developed to analyze synthetic flavorings with the character of volatile organic compounds (VOC). However, the conventional method is still widely applied in most industries in sensory testing. The flavor industry generally has a team of panelists to measure the organoleptic quality of the product. Although the panelists have good adaptability, conventional sensory testing has some weaknesses [3]. The human olfactory system is generally subjective because susceptible to subject's physical and psychological state [3]. The sensory test will also be difficult to quantify, impacting the difficulty of obtaining a consistent quality assessment. Also, the industry could find problems when producing synthetic flavors in large quantities and continuous equipment. The sensory test cannot be integrated with units on equipment process, which can be a barrier to modernization. Then, the industry, especially synthetic flavoring, requires a measuring instrument to overcome the weakness of the flavoring quality test.