With the participation of the staff of ADEXGO Kft., Széchenyi University and MATE, a wide-ranging literature review was again published in the prestigious international scientific journal Critical Reviews in Food Science and Nutrition. This time, the review paper presents the technical background of instrumental aroma analysis and discusses in detail its applications in the evaluation of milk and dairy products.
Trends in artificial aroma sensing by means of electronic nose technologies to advance dairy production – a review
Haruna Gado Yakubu, Zoltan Kovacs, Tamas Toth, George Bazar
Controversies surrounding the name and how the electronics nose (e-nose) works have been at the center stage since the advent of the technology. Notwithstanding the controversies, the technology has gained popularity in the sensory analysis of dairy foods, because of its rapid results delivery on product aroma profile or pattern, which can be used to assess quality. This review critically evaluated the advances made in the application of the e-nose or artificial sensory system in the dairy industry, focusing on the evaluation of milk, yoghurt and cheese properties, and the trends and prospects of the technology. Most of the e-nose devices applied in the available scientific publications used sensors such as metal oxide semiconductor sensors (MOS), metal-oxide-semiconductor field-effect transistor (MOSFET), conducting polymers composites and quartz microbalance (QMB), and flame ionization detector FID, in a recent study. Though known for aroma sensing, the technology has been applied to evaluate the shelf life or microbial spoilage and to discriminate dairy products based on the volatile profile composition, as determined by the sensors. In most cases, the limitation of the technology is the inability of it to provide information on the nature of constituting compounds, except in gas chromatography and mass spectrometry-based e-nose systems.
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