Details
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 529-533 |
| Seitenumfang | 5 |
| Fachzeitschrift | European Food Research and Technology |
| Jahrgang | 212 |
| Ausgabenummer | 4 |
| Publikationsstatus | Veröffentlicht - März 2001 |
Abstract
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 °C, 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 °C. 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 °C. A clear discrimination between the chocolates stored with odorless and total odorless colored packaging material is possible.
ASJC Scopus Sachgebiete
- Biochemie, Genetik und Molekularbiologie (insg.)
- Biotechnologie
- Agrar- und Biowissenschaften (insg.)
- Lebensmittelwissenschaften
- Chemie (insg.)
- Allgemeine Chemie
- Biochemie, Genetik und Molekularbiologie (insg.)
- Biochemie
- Ingenieurwesen (insg.)
- Wirtschaftsingenieurwesen und Fertigungstechnik
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in: European Food Research and Technology, Jahrgang 212, Nr. 4, 03.2001, S. 529-533.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Discrimination of chocolates and packaging materials by an electronic nose
AU - Werlein, Hans Dieter
PY - 2001/3
Y1 - 2001/3
N2 - 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 °C, 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 °C. 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 °C. A clear discrimination between the chocolates stored with odorless and total odorless colored packaging material is possible.
AB - 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 °C, 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 °C. 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 °C. A clear discrimination between the chocolates stored with odorless and total odorless colored packaging material is possible.
KW - Chocolate
KW - Electronic nose
KW - Odor control
KW - Packaging material
UR - http://www.scopus.com/inward/record.url?scp=0010159113&partnerID=8YFLogxK
U2 - 10.1007/s002170000271
DO - 10.1007/s002170000271
M3 - Article
AN - SCOPUS:0010159113
VL - 212
SP - 529
EP - 533
JO - European Food Research and Technology
JF - European Food Research and Technology
SN - 1438-2377
IS - 4
ER -