СПОСОБ ПРИНАДЛЕЖНОСТНОЙ ИДЕНТИФИКАЦИИ КОФЕЙНЫХ НАПИТКОВ ДЛЯ РАЗЛИЧНЫХ СОЦИАЛЬНЫХ ГРУПП И СРАВНИТЕЛЬНОЙ ОЦЕНКИ АРОМАТИЧЕСКИХ ХАРАКТЕРИСТИК ВНУТРИ ГРУППЫ
KUCHMENKO TATJANA ANATOLEVNA,Кучменко Татьяна Анатольевна,SHEVTSOV ALEKSANDR ANATOLEVICH,Шевцов Александр Анатольевич,OSTRIKOVA ELENA ALEKSANDROVNA,Острикова Елена Александровна,UMARKHANOV RUSLAN UMAR
申请号：
RU2011146292/15
公开号：
RU0002502997C2
申请日:
2011.11.15
申请国别(地区):
RU
年份:
2013
代理人:
摘要：
FIELD: food industry.SUBSTANCE: one uses an odour analyser with "electronic nose" methodology where the measurement array is represented by 7 sensors based on piezo-quartz resonators of volume acoustic waves with baseline oscillation frequency equal to 10.0 MHz and mixed-mode film sorbents beverage samples are thermostated at room temperature a 50 cm3 average sample is collected, settled, placed in a sealed glass vessel with a polymer oft membrane, maintained at a constant temperature equal to 20±2°C during minutes one samples 2 cm3 of equilibrium gas phase (using a syringe individual for each sample) and introduces such sample into the detection cell the oscillation frequency of the piezo-quartz resonators is recorded uniformly every 1 sec during 120 sec one generates a resultant analytical signal in the form of maximums "visual imprints" and, using the device software, performs comparison to the reference "visual imprints" taken during analysis of coffee beverages intended for four different social groups prepared in strict compliance with the recipes from raw materials roasted in accordance with technological parameters strictly compliant with the preset ones one establishes the degree of affinity to a reference from the coffee beverages database if such degree is in excess of 95%, one concludes tat the beverage belongs to the group concerned the degree being 90-95% means that the beverage under study has been prepared from raw materials the properties whereof are other than those of the reference the affinity degree below 90% means that the beverage fails to belong to the group selected, with the beverage consequently compared to the reference intended for another social group relying on maximum signals of individual sensors one judges on whether the content of individual substances in the sample complies with the reference: a signal from the sensor coated with polydiethylenglycol succinate characterises the amines content, a signal from the sensor coated with p
