Simultaneous determination of fermented milk aroma compounds by a potentiometric sensor array

Abstract

The paper reports on the application of an electronic tongue for simultaneous determination of ethanol, acetaldehyde, diacetyl, lactic acid, acetic acid and citric acid content in probiotic fermented milk. The αAstree electronic tongue by Alpha M.O.S. was employed. The sensor array comprised of seven non-specific, cross-sensitive sensors developed especially for food analysis coupled with a reference Ag/AgCl electrode. Samples of plain, strawberry, apple-pear and forest-fruit flavored probiotic fermented milk were analyzed both by standard methods and by the potentiometric sensor array. The results obtained by these methods were used for the development of neural network models for rapid estimation of aroma compounds content in probiotic fermented milk. The highest correlation (0.967) and lowest standard deviation of error for the training (0.585), selection (0.503) and testing (0.571) subset was obtained for the estimation of ethanol content. The lowest correlation (0.669) was obtained for the estimation of acetaldehyde content. The model exhibited poor performance in average error and standard deviations of errors in all subsets which could be explained by low sensitivity of the sensor array to the compound. The obtained results indicate that the potentiometric electronic tongue coupled with artificial neural networks can be applied as a rapid method for the determination of aroma compounds in probiotic fermented milk.