Discrimination of chocolates and packaging materials by an electronic nose

Aroma analyses were carried out with the AromaScan using the multisampler t echnique and an array of 32 different polymer sensors. Optimum measurement parameters for the olfactory analysis of different kinds of chocolate and p ackaging materials printed with odorless and total odorless colors were dev eloped. The discrimination of milk and plain chocolate was carried out at a temperature of 60 degreesC, the same temperature was needed for the discri mination of the four different milk chocolates. The fingerprints of the fou r milk chocolates were identical but they differed in intensity. The optimu m temperature for the discrimination of the packaging materials was 120 deg reesC. The transmission of volatile compounds from the packaging materials into the chocolate is also a subject of this article and can be established at a temperature of 120 degreesC. A clear discrimination between the choco lates stored with odorless and total odorless colored packaging material is possible.