Discrimination of chocolates and packaging materials by an electronic nose

被引：11

作者：

Werlein, HD ^{[1
]}

机构：

[1] Univ Hannover, Inst Lebensmittelwissensch, D-30453 Hannover, Germany

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2001年 / 212卷 / 04期

关键词：

electronic nose; chocolate; packaging material; odor control;

D O I：

10.1007/s002170000271

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Aroma analyses were carried out with the AromaScan using the multisampler technique and an array of 32 different polymer sensors. Optimum measurement parameters for the olfactory analysis of different kinds of chocolate and packaging materials printed with odorless and total odorless colors were developed. The discrimination of milk and plain chocolate was carried out at a temperature of 60 degreesC, the same temperature was needed for the discrimination of the four different milk chocolates. The fingerprints of the four milk chocolates were identical but they differed in intensity. The optimum temperature for the discrimination of the packaging materials was 120 degreesC. The transmission of volatile compounds from the packaging materials into the chocolate is also a subject of this article and can be established at a temperature of 120 degreesC. A clear discrimination between the chocolates stored with odorless and total odorless colored packaging material is possible.

引用

页码：529 / 533

页数：5