AGRIS

Date entered:20070905
Last modified:20071125
Team:iwk, mrtn
ARN:PL2007000869
Record status:C
Bibl. level:AS
Type of publication:J
Literary ind.:E
English title:A comparison of human and electronic nose responses to flavour of various food products of different degree of lipids oxidation
Other lang. title:Porownanie analizy sensorycznej i elektronicznego nosa do oceny zapachu produktow o roznym stopniu utlenienia lipidow
Language of other language title:Pl
Languages:(En)
Authors:Mildner-Szkudlarz, S. Zawirska-Wojtasiak, R. Korczak, J. Jelen, H.H. (Poznan Agricultural University (Poland). Dept. of Food Science and Nutrition), E-mail:henrykj@au.poznan.pl
Summary:Summaries (En, Pl)
Notes:4 fig., 2 tables; 20 ref.
Serial title:Polish Journal of Food and Nutrition Sciences (Poland)
ISSN:1230-0322
Date od publ.-S:(2007)
Collation-S:v. 57(2) p. 195-202
Prim.subj.categ.:Q04-Food composition
Descriptors - En:FOODS; FLAVOUR; VOLATILE COMPOUNDS; NOSE; LIPIDS; OXIDATION; ORGANOLEPTIC ANALYSIS; SENSE ORGANS; METHODS;
Descriptors - Fr:PRODUIT ALIMENTAIRE; FLAVEUR; COMPOSE VOLATIL; NEZ; LIPIDE; OXYDATION; ANALYSE ORGANOLEPTIQUE; ORGANE DES SENS; METHODE;
Descriptors - Sp:ALIMENTOS; SABOR; COMPUESTO VOLATIL; NARIZ; LIPIDOS; OXIDACION; ANALISIS ORGANOLEPTICO; ORGANOS SENSORIALES; METODOS;
Abstract:This paper investigates the effectiveness of electronic nose with subsequent principal component analysis (PCA) treatment of data for differentiation of food samples of varied odour quality caused by lipid oxidation. Samples were evaluated for off-flavours with an electronic nose and a sensory analysis and for Totox value. Volatile compounds of fresh samples and samples subjected to storage test at 60 deg C were isolated with a static headspace technique. The results suggest that the electronic nose could help to supplement the sensory analysis. Models based on partial least-squares analysis were able to predict the oxidized flavour attribute of samples, with correlation coefficients ranging from 0.66 to 0.99. Based on elaborated methods and data treatment with PCA it was possible to distinguish between different food samples and monitor the formation of off-flavours associated with lipid oxidation
MFN:004456