FIELD: analytical chemistry of food-staffs, identification and establishment of cases of adulteration of coffee. SUBSTANCE: procedure of examination of coffee includes formation of matrix of piezosensors determining basic components of coffee aroma. Procedure provides for injection of equilibrium gas phase of coffee sample into detection cell and recording of analytical signal. Matrix comprises 8 piezosensors which electrodes are modified with sorbents with different affinities to basic components of coffee aroma in optimal mass range between 10 and 20 micrograms. Analytical signals from sensors are recorded in sequence in correspondence with individual kinetic parameters of interaction of basic components of coffee aroma with 4-aminoantipyrin, polyethyleneglycol, polyvinylpyrolidon, dynonylphtalate, triton X-100, propolis, polystyrene. Matrix is formed from resonators modified by sorbents, signals of piezosensors, from first to eighth, are recorded in sequence in vapors of examined coffee sample. Signals are formed " in visual print " of coffee aroma with establishment of similarity to standard. This is aimed at determination of identity of " visual prints " of coffee aroma obtained from responses of matrix of piezoquartz resonators with preliminary modification of their electrodes with sorbents of different nature. EFFECT: proximity of analysis, simplicity of establishment of basic volatile components of coffee of any kind ( ground, granulated, instant ) and determination of cases of rough adulteration. 32 dwg, 1 tbl
