| Popis: |
Spices are parts of plants, which are added to foodstuffs due to their natural flavoring. Their flavor is usually stimulated by a great number of volatile organic compounds. As natural products, the quality varies due to origin, seasons as well as processing and requires quality control. In addition to established methods, such as sensory and chemical analysis, electronic nose analysis has been developed to characterize various quality parameters of spices. Electronic noses are deployed for the discrimination between different types, provenience, and quality of spices. Furthermore, aroma intensity, aging effects, and mold infestation have been investigated. Electronic noses are used to characterize the impact of processing spices by milling or irradiation. Spice mixtures have been investigated in order to detect adulterations. In most cases, the deployment of electronic noses is performed in combination with other methods for reference such as sensory or chemical analysis. |
