Monitoring sausage fermentation using an electronic nose

✍ Scribed by Eklöv, Tomas; Johansson, Gunilla; Winquist, Fredrik; Lundström, Ingemar

• Book ID: 101224260
• Publisher: John Wiley and Sons
• Year: 1998
• Tongue: English
• Weight: 350 KB
• Volume: 76
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199804)76:4<525::aid-jsfa983>3.0.co;2-a

✦ Synopsis

In this study a sensor array and pattern recognition routines (an electronic nose) were used to monitor a sausage fermentation in order to follow the changes in emitted volatile compounds during the fermentation process and to compare the electronic nose results with a sensory analysis. From the sensor array responses the fermentation time could be predicted using di †erent methods, where principal component regression and an artiÐcial neural network based on all sensors in the electronic nose performed best. A sensory panel evaluated the Ðnal product and these results were compared with the electronic nose measurements in the early stage of the process and on the Ðnal sausages. A principal component analysis showed that one of the sausage batches clearly deviated from the other using both the sensory panel data and the electronic nose responses. The deviating batch was di †erent already after 4 h and the di †erence was consistent during the process.

1998 SCI.