Energy Efficient Artificial Olfactory System with Integrated Sensing and Computing Capabilities for Food Spoilage Detection

Abstract

AbstractArtificial olfactory systems (AOSs) that mimic biological olfactory systems are of great interest. However, most existing AOSs suffer from high energy consumption levels and latency issues due to data conversion and transmission. In this work, an energy‐ and area‐efficient AOS based on near‐sensor computing is proposed. The AOS efficiently integrates an array of sensing units (merged field effect transistor (FET)‐type gas sensors and amplifier circuits) and an AND‐type nonvolatile memory (NVM) array. The signals of the sensing units are directly connected to the NVM array and are computed in memory, and the meaningful linear combinations of signals are output as bit line currents. The AOS is designed to detect food spoilage by employing thin zinc oxide films as gas‐sensing materials, and it exhibits low detection limits for H2S and NH3 gases (0.01 ppm), which are high‐protein food spoilage markers. As a proof of concept, monitoring the entire spoilage process of chicken tenderloin is demonstrated. The system can continuously track freshness scores and food conditions throughout the spoilage process. The proposed AOS platform is applicable to various applications due to its ability to change the sensing temperature and programmable NVM cells.