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Détection des différences d'arômes des crèmes glacées à la fraise selon la teneur en matière grasse : comparaison entre le nez électronique et le nez humain.

Electronic and human nose in the detection of aroma differences between strawberry ice cream of varying fat content.

Auteurs : MIETTINEN S. M., PIIRONEN V., TUORILA H., et al.

Type d'article : Article

Résumé

The capability of an electronic nose in the detection of aroma differences among 5 samples of strawberry ice cream of varying fat content (0, 9, or 18% dairy or vegetable fat) was compared with the human nose. R-indices were determined to detect sensory differences. In addition, the headspace compositions of samples were determined with static headspace gas chromatography. The effect of the amount of fat on the aroma release could be detected with all three methods. The headspace of the non-fat sample was very different from the other samples, but samples containing 9 or 18% of fat were also differentiated. The type of fat did not significantly affect the aroma release. The electronic nose capability for detecting the aroma differences was fairly comparable with the sensory and the static headspace gas chromatographic method.

Détails

  • Titre original : Electronic and human nose in the detection of aroma differences between strawberry ice cream of varying fat content.
  • Identifiant de la fiche : 2003-1470
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 67 - n. 1
  • Date d'édition : 01/2002
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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