Electronic nose discrimination of aroma compounds in alcoholised solutions

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• 作者：Juan Arturo Ragazzo-Sanchez ; Pascale Chalier ; Dominique Chevalier and Charles Ghommidh
• 关键词：Ethanol ; Electronic nose ; De-alcoholisation ; Aroma compounds ; Volatility
• 刊名：Sensors and Actuators B: Chemical
• 出版年：2006
• 出版时间：26 April 2006
• 年：2006
• 卷：114
• 期：2
• 页码：665-673
• 全文大小：515 K

文摘

Ethanol is the major constituent of the head-space of alcoholised beverages and generate a strong signal on the sensor arrays used in electronic noses, impairing aroma discrimination. Head-space de-alcoholisation strongly improved the aroma sensing ability of a MOS-based Enose. However, discrimination was still affected by the original alcohol content, because ethanol decreased the aroma compound volatility. This effect was quantified by gas chromatographic analysis in the 0–12 % (v/v) ethanol concentration range, further demonstrated on reference samples using a electronic nose coupled with a de-alcoholisation system and illustrated during a discrimination study between spirits, beers and wines. The amplitude of ethanol effect could not be quantitatively predicted from usual physico-chemical characteristic of aroma compounds.

Therefore, ethanol effects seem to have been strongly underestimated in the past. When no head-space pre-treatment can be achieved, experimental procedures should be revisited to avoid erroneous discriminations.