n the area of electronic noses (e-nose), applications in the field of wine detection
are uncommon. The number of qualified human wine experts is low and their cost
is high. This paper has been developed for the purpose of recognition of typical
aromas in red wines at a low cost. This report proposes weighted Fuzzy C-Means
is used to classify of typical aromatic compounds in wine by means of an e-nose
and using feature reduction based method, principal component analysis (PCA)
as feature extraction techniques shows datasets of this group of compounds are
clearly separated and improved the requirement as follows percent classification
rates (performance evaluation).