Gas sensors for food aroma during baking and roasting processes based on selective odorant measurements by an array (HRGC/SOMMSA)

Authors
Kohl, D Heinert, L Bock, J Hofmann, T Schieberle, P
Citation
D. Kohl et al., Gas sensors for food aroma during baking and roasting processes based on selective odorant measurements by an array (HRGC/SOMMSA), THIN SOL FI, 391(2), 2001, pp. 303-307
Citations number
15
Categorie Soggetti
Apllied Physucs/Condensed Matter/Materiales Science","Material Science & Engineering
Journal title
THIN SOLID FILMS
ISSN journal
00406090 → ACNP
Volume
391
Issue
2
Year of publication
2001
Pages
303 - 307
Database
ISI
SICI code
0040-6090(20010716)391:2<303:GSFFAD>2.0.ZU;2-S
Abstract
Aroma-constituting compounds relevant in monitoring baking and roasting pro cesses are identified. The selectivity of oxide sensor elements for these s pecies is investigated. Examples show that the response of oxide sensors an d the response of the human nose both depend strongly on the oxidation stat e of the molecules. Mesomeric effects are found to be favourable for detect ion. (C) 2001 Elsevier Science B.V. All rights reserved.