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Application of the "electronic nose" for evaluating volatile compounds of semi-finished small fish
DOI: 10.21443/1560-9278-2023-26-4-489-502
Abstract. The production of canned food is one of the dynamically developing segments of the fishing industry. An instrumental assessment of the composition of highly volatile fractions (aromas) of smoked semi-finished capelin products sent for the production of canned food has been carried out using a MAG 8 odor analyzer in the equilibrium gas phase above the samples. To reliably establish differences in the composition of highly volatile compounds, the method of preliminary concentration of components in a sampler has been used. After saturation of the free space above the sample, the signals increased from 2.5 to 3 times when the sensors were loaded with the equilibrium gas phase. However, no fundamental differences in the nature of the influence of different methods of processing semi-finished capelin products have been established. Under native (natural) conditions for the formation of the odor of capelin samples and their preliminary concentration in the equilibrium gas phase, the qualitative and quantitative compositions of the odor differ, but the tendency remains for a higher content of compounds in the sample treated with smoke gel compared to frozen capelin and the sample treated with a smoke-air mixture. For saturated vapors, it has been established that according to 3 parameters (contributions to the sorption of sensors 1, 3, 8), samples treated with a smoke-air mixture and smoke gel have a similar composition (unlike frozen capelin). Sensors 5, 6 and 7 do not distinguish the smell of all samples, i.e. they react to volatile compounds of capelin. Sensor 4 reflects the proximity of the moisture indicators of frozen capelin and capelin treated with smoking gel. As a result of the correlation analysis, the correspondence of the obtained chemical samples has been established, including a greater influence on the composition of highly volatile fractions (aroma) when using a smoke-air mixture compared to using a smoking gel.
Printed reference: Alloyarova Yu. V. Application of the "electronic nose" for evaluating volatile compounds of semi-finished small fish // Vestnik of MSTU. 2023. V. 26, No 4. P. 489-502.
Electronic reference: Alloyarova Yu. V. Application of the "electronic nose" for evaluating volatile compounds of semi-finished small fish // Vestnik of MSTU. 2023. V. 26, No 4. P. 489-502. URL: http://vestnik.mstu.edu.ru/v26_4_n97/13_Alloyarova_489-502.pdf.
