Study of VOCmeterV multisensory system using for quality control samples of buckwheat in terms of "freshness"
For quality control samples of buckwheat in terms of “freshness”, as well as the correlation between the results of sensory analysis and multisensory study was conducted. It is established that the use of instrumental methods research of aroma, allow to determine the freshness of the studied material, eliminating the human factor. The advantages of the use of instruments such as “electronic nose” is to improve the efficiency of input control, increasing the objectivity of evaluating and reducing the cost of supply of resources for the examination.