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

D. Kohl; L. Heinert; J. Bock; T. Hofmann; P. Schieberle

doi:10.1016/S0040-6090(01)01000-8

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

D. Kohl
, L. Heinert
, J. Bock
, T. Hofmann
, P. Schieberle

Justus-Liebig-Universität Gießen
Deutsche Forsch. Anst. L.

Research output: Contribution to journal › Conference article › peer-review

16 Scopus citations

Abstract

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.

Original language	English
Pages (from-to)	303-307
Number of pages	5
Journal	Thin Solid Films
Volume	391
Issue number	2
DOIs	https://doi.org/10.1016/S0040-6090(01)01000-8
State	Published - 16 Jul 2001
Externally published	Yes
Event	2nd InternationalSeminar on Semiconductor Gas Sensors - Ustron, Poland Duration: 25 Sep 2000 → 28 Sep 2000

Keywords

Food aroma compounds
Oxidation state
Semiconducting oxide sensors

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10.1016/S0040-6090(01)01000-8

Cite this

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

abstract = "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.",

keywords = "Food aroma compounds, Oxidation state, Semiconducting oxide sensors",

author = "D. Kohl and L. Heinert and J. Bock and T. Hofmann and P. Schieberle",

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T1 - Gas sensors for food aroma during baking and roasting processes based on selective odorant measurements by an array (HRGC/SOMMSA)

AU - Kohl, D.

AU - Heinert, L.

AU - Bock, J.

AU - Hofmann, T.

AU - Schieberle, P.

PY - 2001/7/16

Y1 - 2001/7/16

N2 - 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.

AB - 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.

KW - Food aroma compounds

KW - Oxidation state

KW - Semiconducting oxide sensors

UR - https://www.scopus.com/pages/publications/0035898915

U2 - 10.1016/S0040-6090(01)01000-8

DO - 10.1016/S0040-6090(01)01000-8

M3 - Conference article

AN - SCOPUS:0035898915

SN - 0040-6090

VL - 391

SP - 303

EP - 307

JO - Thin Solid Films

JF - Thin Solid Films

IS - 2

T2 - 2nd InternationalSeminar on Semiconductor Gas Sensors

Y2 - 25 September 2000 through 28 September 2000

ER -

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

Abstract

Keywords

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