3 average sample is collected, settled, placed in a sealed glass vessel with a polymer oft membrane, maintained at a constant temperature equal to 20±2°C during minutes; one samples 2 cm3 of equilibrium gas phase (using a syringe individual for each sample) and introduces such sample into the detection cell; the oscillation frequency of the piezo-quartz resonators is recorded uniformly every 1 sec during 120 sec; one generates a resultant analytical signal in the form of maximums "visual imprints" and, using the device software, performs comparison to the reference "visual imprints" taken during analysis of coffee beverages intended for four different social groups prepared in strict compliance with the recipes from raw materials roasted in accordance with technological parameters strictly compliant with the preset ones; one establishes the degree of affinity to a reference from the coffee beverages database; if such degree is in excess of 95%, one concludes tat the beverage belongs to the group concerned; the degree being 90-95% means that the beverage under study has been prepared from raw materials the properties whereof are other than those of the reference; the affinity degree below 90% means that the beverage fails to belong to the group selected, with the beverage consequently compared to the reference intended for another social group; relying on maximum signals of individual sensors one judges on whether the content of individual substances in the sample complies with the reference: a signal from the sensor coated with polydiethylenglycol succinate characterises the amines content, a signal from the sensor coated with polydiethylenglycol phthalate characterises the compound ethers content, a signal from the sensor coated with polydiethylenglycol (PEG-2000) characterises the alcohols content; if the signals from the said sensors in the sample under analysis match those in the reference sample to a tolerance of ±2 Hz the content of alcohols, compound esters and amines may be deemed identical to the reference.;EFFECT: acceleration, high accuracy, objectivity and informativeness of determination, simplicity of detection.;3 ex, 1 tbl, 3 dwg"/>
METHOD FOR ATTRIBUTIVE IDENTIFICATION OF COFFEE BEVERAGES INTENDED FOR DIFFERENT SOCIAL GROUPS AND COMPARATIVE EVALUATION OF AROMA CHARACTERISTICS WITHIN GROUP
首页>
外国专利>
METHOD FOR ATTRIBUTIVE IDENTIFICATION OF COFFEE BEVERAGES INTENDED FOR DIFFERENT SOCIAL GROUPS AND COMPARATIVE EVALUATION OF AROMA CHARACTERISTICS WITHIN GROUP
METHOD FOR ATTRIBUTIVE IDENTIFICATION OF COFFEE BEVERAGES INTENDED FOR DIFFERENT SOCIAL GROUPS AND COMPARATIVE EVALUATION OF AROMA CHARACTERISTICS WITHIN GROUP
FIELD: food industry.;SUBSTANCE: one uses an odour analyser with "electronic nose" methodology where the measurement array is represented by 7 sensors based on piezo-quartz resonators of volume acoustic waves with baseline oscillation frequency equal to 10.0 MHz and mixed-mode film sorbents; beverage samples are thermostated at room temperature; a 50 cm3 average sample is collected, settled, placed in a sealed glass vessel with a polymer oft membrane, maintained at a constant temperature equal to 20±2°C during minutes; one samples 2 cm3 of equilibrium gas phase (using a syringe individual for each sample) and introduces such sample into the detection cell; the oscillation frequency of the piezo-quartz resonators is recorded uniformly every 1 sec during 120 sec; one generates a resultant analytical signal in the form of maximums "visual imprints" and, using the device software, performs comparison to the reference "visual imprints" taken during analysis of coffee beverages intended for four different social groups prepared in strict compliance with the recipes from raw materials roasted in accordance with technological parameters strictly compliant with the preset ones; one establishes the degree of affinity to a reference from the coffee beverages database; if such degree is in excess of 95%, one concludes tat the beverage belongs to the group concerned; the degree being 90-95% means that the beverage under study has been prepared from raw materials the properties whereof are other than those of the reference; the affinity degree below 90% means that the beverage fails to belong to the group selected, with the beverage consequently compared to the reference intended for another social group; relying on maximum signals of individual sensors one judges on whether the content of individual substances in the sample complies with the reference: a signal from the sensor coated with polydiethylenglycol succinate characterises the amines content, a signal from the sensor coated with polydiethylenglycol phthalate characterises the compound ethers content, a signal from the sensor coated with polydiethylenglycol (PEG-2000) characterises the alcohols content; if the signals from the said sensors in the sample under analysis match those in the reference sample to a tolerance of ±2 Hz the content of alcohols, compound esters and amines may be deemed identical to the reference.;EFFECT: acceleration, high accuracy, objectivity and informativeness of determination, simplicity of detection.;3 ex, 1 tbl, 3 dwg
展开▼
机译：领域：食品工业;物质：一种使用“电子鼻”方法的气味分析仪，其中的测量阵列由7个传感器表示，这些传感器基于体振波的压电石英谐振器，基线振荡频率等于10.0 MHz，并且为混合模式薄膜吸附剂;饮料样品在室温下恒温;收集50 cm 3 平均样品，沉降，放置在带有聚合物膜的密封玻璃容器中，在几分钟内保持等于20±2°C的恒定温度。 1个2 cm 3 平衡气相样品（每个样品使用单独的注射器），并将这些样品引入检测池;在120秒内每1秒均匀地记录压电石英谐振器的振荡频率。一个会产生最大“视觉烙印”形式的合成分析信号，并使用设备软件与分析严格按照配方为四个不同社会群体准备的咖啡饮料进行参考的“视觉烙印”进行比较严格按照预设技术参数烘烤的原材料;一个从咖啡饮料数据库建立对参考的亲和度;如果该程度超过95％，则认为该饮料属于有关组;等级为90-95％表示所研究的饮料是由原材料制成的，其特性不同于参考文献的特性;亲和度低于90％表示该饮料不属于所选组，因此该饮料与打算用于其他社会群体的参照物相比;依靠单个传感器的最大信号来判断样品中单个物质的含量是否符合参考标准：涂有聚乙二醇二琥珀酸酯的传感器的信号表征了胺的含量，涂有邻苯二甲酸二乙二醇的传感器的信号表征了化合物。醚含量是由涂有聚二乙基乙二醇（PEG-2000）的传感器发出的信号，它表征了醇含量;如果分析样品中来自所述传感器的信号与参考样品中的信号相匹配，且公差为±2 Hz，则可以认为醇，化合物酯和胺的含量与参考值相同。效果：加速，高精度，测定的客观性和信息性，检测简便。; 3 ex，1 tbl，3 dwg
展开▼
