• e-tongue
• feature extraction
• voltammetry

The growing interest into multi-sensor systems able to determine general attributes of a process under monitoring, has recently involved the qualitative analysis of liquids; various methodologies to develop taste sensors, often referred to as “e-tongues” have been presented in the literature. The common concept in the different approaches, lies in the combination of signals originated by poorly specific sensors for the characterization of liquids.
The fundamental idea of this PhD work is to investigate how an adequate signal processing approach, applied to a mature and affordable sensor technique (voltammetry), can address the issue of extracting an aggregate chemical information, useful to characterize the liquid under measurement.
In this Thesis, a general description of electronic taste sensor systems is given, followed by a description of the working principles of e-tongues based on voltammetry. Then, the methodology that represents the core of this PhD Thesis work is introduced: the sensor device, the control software and the data processing approach are described in this sequence. Finally, a few case studies are shown, selected according to their relevancy with respect to the peculiarities of the approach described in this Thesis.