Forecast of the direction of changes in meat products' odour in the development of new recipes according to the results of "electronic nose" data processing by chemometric methods  [2016]

Kuchmenko, T.А., Voronezh State Univ. of Engineering Technologies (Russian Federation) Poryadina, D.А. Shuba, A.А., Voronezh State Univ. of Engineering Technologies (Russian Federation)

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Possibilities of the gases analyzer "electronic nose" (EN) were estimated when forecasting influence of functional preparations on protein systems odor. Sorption of volatile organic compounds that create the odor of meat products was studied on thin films of sorbents - modifiers of piezoelectric resonators' electrodes forming an array of sensors of EN. The obtained sensor array is trained on the main marker substances (distilled water, ethanoic and butyric acids, aliphatic alcohols (C2-C5) of normal and isomeric structure, aceton, methyl ethyl ketone, alkyl acetates (C2-C5), methylpropionate). The effect of water vapors as interfering factor in sorption of organic compounds was assessed. The parameters of the efficiency of volatile compounds sorption, allowing the identification of individual organic compounds or class of gas mixtures similar in nature, were calculated. The analysis of 10 samples of meat products partially replacing the meat raw materials with functional preparations of plant origin (buckwheat and millet grits, soybean and rapeseed protein pickles) and products of microbial synthesis (yeast and wheat bran preparation). For a detailed study of the changes in odor of the product the principal component method was used. Traditional analytical signal of the array of piezosensors - individual responses of measuring elements, and new parameter of sorption efficiency were selected as the input parameters for the chemometric methods. The use of th
e discriminant analysis by means of regression to latent structures allowed to identify separate organic compounds in equilibrium gas phases over the samples and to predict appearance of such odor properties as "foreign" and "insufficiently intensive". The results of EN's data processing with chemometric methods are in accordance with the results of tasting the finished product by trained specialists.

Other subjects

  • analisis organoleptico
  • odeur
  • equipo electronico
  • electronic equipment
  • smell
  • russian federation
  • produit carne
  • federation de russie
  • organoleptic analysis
  • capteur
  • meat products
  • productos de la carne
  • sensores
  • sensors
  • chemoreceptors
  • olor
  • chimiorecepteur
  • materiels electronique
  • analyse organoleptique
  • quimioreceptores
  • federacion de rusia

From the journal

Proceedings of the Voronezh State University of Engineering Technologies

ISSN : 2226-910X