Controlling Maillard reactions in the heating process of blockmilk using an electronic nose.
An electronic nose has been used to classify blockmilk products subjected to various heating processes based on their volatile composition. Multivariate analyses of electronic nose and GC/MS data are highly comparable with respect to relative changes in aroma profile going from raw to final product. Predictive properties of various neural networks based on the raw sensor output were moderate to good.
Zondervan
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Agrotechnological Research Institute ATO-DLO, Food and Food Processing Division, Bornsesteeg 59, P.O. Box 17, NL-6700 AA Wageningen, The Netherlands. c.zondervan@ato.dlo.nl
Muresan
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de Jonge
H G
HG
van Velzen
E U
EU
Wilkinson
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Nijhuis
H H
HH
Leguijt
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T
D000818:Animals; D005511:Food Handling / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature; D015416:Maillard Reaction; D008892:Milk; D009812:Odorants