Tidsskrift : Lebensmittel-Wissenschaft + Technologie , vol. 40 , p. 1083–1094 , 2007
Utgiver : Academic Press
Trykt : 0023-6438
Elektronisk : 1096-1127
Publikasjonstype : Vitenskapelig artikkel
Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.
The objective of this study was to determine whether an electronic nose could be used for measuring and modelling sensory quality
changes in a pizza topping product during storage. A method involving a minimum of sample preparation in combination with a short
sampling cycle mimicking an on-line situation was developed. A multivariate data analysis strategy involving principal component
analysis (PCA) and partial least squares regressions (PLSR) was applied to determine the relationships between the electronic nose data,
sensory analysis data and storage time. The results showed that the electronic nose was capable of detecting quality changes related to
odour in the early stage and again from half-way to the last stage of the storage time, whereas the trained sensory panel could detect
quality changes during the whole storage time. Applicability of the electronic nose for modelling the sensory perceived quality of the
pizza topping product showed to be very promising indicating strong relationships between the electronic nose data and the perceived
changes in odours during storage.
r 2006 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.