利用电子鼻技术研究了一种生物活性功能食品的香气变化

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Increasing consumer awareness on good health has drawn the attention to health promoting natural dietary substances. However, since the organoleptic profile of foods highly influences the consumers’ preference, and it is often decisive in the purchase, it is important to objectively describe and evaluate the effect of the applied bioactive ingredients on aroma. In this study, pancakes enriched with docosahexaenoic acid and anthocyanins were tested with electronic sensor array technology against control products. Samples were analyzed with an Alpha MOS FOX4000 electronic nose (EN) after 20 to 297 days of frozen storage at -20°C. Multivariate analysis of the acquired EN data showed a strong relation between the number of days that samples were stored and the odor describing sensor signals of enriched samples (R 2  = 0.59), but the observed relation was broken in the case of control (not enriched) samples (R 2  = 0.08). When a supervised classification of enriched and control samples ………………………………