METHOD OF SIMULTANEOUS DETERMINING OF ACIDITY AND PRESENCE OF ARTIFICIAL FRANGANCES IN COTTAGE CHEESE CAKES Russian patent published in 2009 - IPC G01N33/04 

FIELD: chemistry.

SUBSTANCE: invention relates to analytical chemistry and can be used in determining quality of cottage cheese cakes. Method is realised by means of static "piezo-electronic nose", whose matrix consists of 5 modified piezo-sensors, own oscillation frequency of each one constituting 8-10 MHz. Sample of heated cottage cheese cake is placed in buxe and is kept in it for 10 minutes, after which equilibrium gas phase is separated from it, injected into case of static "piezo-electronic nose" and frequency of oscillations of piezo-sensors is fixed. Further, total analytic signal is formed on integral algorithm in form of kinetic "visual imprint" by comparing it to data bank of results of standard sample analysis. Presence of artificial fragrance and its content are evaluated by form and area of "visual imprint", sample acidity is determined by graph of dependence of piezo-sensor analytic signal on cottage cheese cake acidity by maximal analytic piezo-sensor with film of medium-polar chromatographic sorbate.

EFFECT: ensuring accuracy, objectivity and reliability of determining even small amounts of artificial fragrances and acidity in cottage cheese cakes.

3 dwg, 2 tbl, 1 ex