CONTROL OF FOOD FLAVOURS IN CONFECTIONERY MASS USING sorption GAS SENSORS
It has been studied the dependence of analytical signals of multichannel gases analyzer "MAG-8" with methodology “electronic nose” during the sorption of volatile compounds of equilibrium gaseous phase above chocolate production on the thin films – modifiers of piezoelectric quartz resonators electrodes which are an array of measuring elements. The formation of volatile fraction of confectionery production half-product flavor by adding flavorings has been studied. The method of the control of optimal flavoring content in the chocolate glaze and confectionery masses has been developed.