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PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

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Simultaneous determination of fermented milk aroma compounds by a potentiometric sensor array.

Mirjana Hruskar¹, Nikola Major, Marina Krpan

¹Department of Food Quality Control and Nutrition, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.

|August 31, 2010

Summary

An electronic tongue accurately measured ethanol and other compounds in probiotic fermented milk. This technology, combined with neural networks, offers a rapid method for analyzing fermented dairy products.

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Area of Science:

Food Chemistry
Analytical Chemistry
Sensor Technology

Background:

Probiotic fermented milk quality relies on precise aroma compound quantification.
Traditional methods for analyzing fermented milk are often time-consuming.
Developing rapid, accurate analytical techniques is crucial for the food industry.

Purpose of the Study:

To evaluate an electronic tongue for simultaneous determination of key compounds in probiotic fermented milk.
To develop and validate neural network models for rapid aroma compound estimation.
To assess the feasibility of using this technology for quality control.

Main Methods:

Utilized the alphaAstree electronic tongue with a seven-sensor array and Ag/AgCl reference electrode.
Analyzed plain and flavored probiotic fermented milk samples.
Developed artificial neural network models using potentiometric sensor data and standard method results.

Main Results:

High correlation (0.967) achieved for ethanol estimation with low error.
Lower correlation (0.669) observed for acetaldehyde, indicating potential sensitivity limitations.
Neural network models demonstrated rapid estimation capabilities for aroma compounds.

Conclusions:

The potentiometric electronic tongue coupled with artificial neural networks is a viable rapid method for determining aroma compounds in probiotic fermented milk.
The system shows promise for quality control and product development in the dairy industry.
Further refinement may be needed to improve sensitivity for specific compounds like acetaldehyde.