FLAVOUR SENSORS SOLVES THE TIME-INTENSITY MEASUREMENTS

摘要

A novel method was developed, based on an Electronic Olfactometer using Metal Oxide Sensor and our proprietary sampling system. For time-intensity measurements, the reference method currently in use is based on off-line GC analysis of the static headspace. Only one sample per vial can be made (for 3 replicates, 45 vials and experiments are required to draw a curve). The novel on-line method enables us to drastically improve the sensitivity and the variation coefficient during time-intensity measurements of the aroma release from solutions, when providing one curve per experiment. Such an improvement will be particularly interesting in studying the initial region and therefore in estimating aroma mass transfer coefficient. GC injection had a very weak precision in the injection delay, and furthermore the initial concentration is not managed after the vial stopping. For the time-intensity aroma release from food, the level of precision open new ways. The relation between the degree of structural organisations of food matrix and consumer perception might be more easily explained.