Four types of metal oxide semiconductor gas sensor arrays were used to observe the aroma and spoilage odor emitted during the ripening process of plum & banana fruits. All gas sensors showed a high correlation (R=0.82~0.90) with the olfactory. The TGS 2603 sensor showed a high correlation of 0.90 between the odor generated and sensory perception of smell in the process of ripening and decaying fruits. In addition, it showed a very high correlation of 0.91 with the decay rate of the plum sample, and the significance probability through one-way ANOVA was also less than 0.05, which confirmed it as an optimal gas sensor (TGS 2603). Principal component analysis was performed using all the data. The cumulative variability was 99.54%, which could be explained only by two principal components, and the first principal component was 95.11%, which was related to the freshness of the fruit. It was analyzed as fresh fruit in the negative(-) direction and decayed fruit in the positive(+) direction.

Abstract
1. 서 론
2. 연구방법
    2.1 시료준비 및 평가방법
    2.2 가스센서 어레이 시스템
    2.3 가스센서의 감도계산 및 다변량 통계분석
3. 연구결과 및 분석
    3.1 과실의 관능도 및 부패율 관찰
    3.2 자두의 숙성과정에 따른 가스센서의 감도변화
    3.3 바나나의 숙성도와 가스센서 감도의 비교
    3.4 주성분분석을 이용한 과실 및 신선도 평가
4. 결 론
References

• 김명훈(대전대학교 4차 산업혁명 혁신선도대학 사업단) | Myung-Hoon Kim (4th Industrial Revolution Pioneering University Project Group, Daejeon University)
• 조성빈((주)휴먼네트워크) | (주)휴먼네트워크 (Human Network Co., Ltd.)
• 황기용(용진환경(주)) | Ki-Yong Hwang (Yongjin Environment Co., Ltd.)
• 최일환(대전대학교 공과대학 환경공학과) | Il-Hwan Choi (Department of Environmental Engineering, Daejeon University) Corresponding Author
• 김선태(대전대학교 공과대학 환경공학과) | Sun-Tae Kim (Department of Environmental Engineering, Daejeon University)