Nalewka is a traditional Polish homemade spirit beverage and there are many different recepies for the production of nalewkas. However, it is not knownwhat amount of sugar can have influence of their aroma profiles. There is little information on the comparison of aroma profiles of Polish cherry nalewkas made with addition of different amount of sugar. For this purpose electronic nose based on fast GC has been used. Electronic nosewas equipped with two parallel connected columns with different stationary phases (non polar and medium polar) coupled with two ultrasensitive flame ionization detectors (μFID). Three data analysiswere used, namely Principal Component Analysis (PCA), Discriminant Function Analysis (DFA) and Soft Independent Modeling of Class Analogies (SIMCA). Application of electronic nose based on fast GC allows compare off aroma profiles of all cherry nalewkas made with addition of different amount of sugar (10 g, 25g and 50g). The results obtained by the use of PCA analysis and SIMCA classification are consistent with all the data obtainedbymeansof interpretation of the chromatograms.
Authors
Additional information
- Category
- Aktywność konferencyjna
- Type
- publikacja w wydawnictwie zbiorowym recenzowanym (także w materiałach konferencyjnych)
- Language
- angielski
- Publication year
- 2015
