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

Aroma-constituting compounds relevant in monitoring baking and roasting processes are identified. The selectivity of oxide sensor elements for these species is investigated. Examples show that the response of oxide sensors and the response of the human nose both depend strongly on the oxidation state of the molecules. Mesomeric effects are found to be favourable for detection. (C) 2001 Elsevier Science B.V. All rights reserved.