Analysis of chocolate flavour through gas sensor arrays has been carried out. Two different set of sensors have been tested to assess the performance of the different sensor arrays: metallo porphyrins and gold nanoparticles peptide coated quartz crystal microbalances. Two series of chocolate samples containing differently formulated products (dark, white and milk) have been tested: the former made of samples obtained under standard process conditions, the second including samples added with some volatile compounds associated to degradation processes and/or low quality raw materials to obtain artificially off-flavoured samples. Analysis with both gas sensor arrays resulted in a good discrimination between standard and artificially off flavoured chocolate samples. The best performance was obtained using the gold nanoparticles peptide sensors with over 90% of correctly assigned samples.
|Titolo:||Quartz crystal microbalance gas sensor arrays for the quality control of chocolate|
|Autori interni:||COMPAGNONE, DARIO|
DI NATALE, CORRADO
|Data di pubblicazione:||2015|
|Rivista:||SENSORS AND ACTUATORS. B, CHEMICAL|
|Appare nelle tipologie:||1.1 Articolo in rivista|