Application of artificial smell systems for bakery products state monitoring

Examples of the integrated analytical system "electronic nose" use to discover early signs of bakery products deterioration are studied in the article. The development of physical and chemical analysis methods goes along the path of samples composition differentiating and making decisions on the components set content that determine the product safety and quality. However, the differentiation and descriptor assessment of the integral organoleptic properties, especially of smell and taste, does not reflect the product true state. The development of innovative methods is based on the approximation of instrumental analysis of smell and taste to human perception. The results of quality assessment and changes in the state of white and black bread during storage by the signals of an array of chemical sensors based on highly sensitive piezoelectric scales are presented. Piezoelectric quartz microscales are modified with nanostructured phases of various nature and mass. Modifiers were selected taking into account their selectivity and sensitivity to easily volatile biomolecules, the content of which can be changed with the maturation or spoilage of bread, or during storage...