Application of electronic nose for determination of Slovak cheese authentication based on aroma profile

Authors

  • Jana Štefániková Slovak University of Agriculture in Nitra, Research Centre of AgroBioTech, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia https://orcid.org/0000-0002-3799-4390
  • Veronika Nagyová Slovak University of Agriculture in Nitra, Research Centre of AgroBioTech, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
  • Matej Hynšt Slovak University of Agriculture in Nitra, Research Centre of AgroBioTech, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia https://orcid.org/0000-0002-3209-7113
  • Vladimí­r Vietoris Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia
  • Patrí­cia Martišová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia
  • Ľudmila Nagyová Slovak University of Agriculture, Faculty of Economics and Management, Department of Marketing and Trade, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia

DOI:

https://doi.org/10.5219/1076

Keywords:

Slovak steamed cheese, aroma profile, e-nose, authentication

Abstract

Electronic nose with sensors is used in many industries and for various applications such as quality control, process monitoring, shelf life evaluation, origin or authenticity assessment. The aim of this work was to investigate the electronic nose with FID detectors applicability for characterization of steamed cheese and for the assessment of steamed cheese quality decay during storage. Samples of smoked and unsmoked steamed cheese varieties from 5 Slovak enterprises concerning different regions of Slovakia were analysed. Data from aroma profiles were processed by statistical technique PCA. Compounds like acetaldehyde, 1-propanal, propanoic acid, ethyl hexanoate, furfural, butan-2-one, isovaleric acid, 1-hexanol or α-pinene were determined as significant flavours in fresh steamed cheese samples. In the current study, no significant differences in aroma profiles between fresh and stored cheese samples were confirmed. Thus, differences in main odour substances composition of steamed cheese varieties, obtained from various producers in several geographic regions of Slovakia, were minor.

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Published

2019-04-27

How to Cite

Štefániková, J. ., Nagyová, V. ., Hynšt, M. ., Vietoris, V. ., Martišová, P. ., & Nagyová, Ľudmila . (2019). Application of electronic nose for determination of Slovak cheese authentication based on aroma profile. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 262–267. https://doi.org/10.5219/1076

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