METHOD FOR LIQUID SMOKE BASED MARINADES OPTIMISATION IN TERMS OF AROMA Russian patent published in 2012 - IPC G01N33/00 A23B4/26 

FIELD: food industry.

SUBSTANCE: method involves usage of an "electronic nose" detection device. A matrix is formed of 8 piezosensors with acoustic wave equal to 8-10 MHz. Applied onto degreased electrodes are chromatographic phase solutions absorbing easily volatile components of smoked and marinated products aroma. The chromatographic phases are represented by: bee glue, trioktylphosphinoxide, polyethylene glycol phthalate, polyethylene glycol succinate, β-cyanetoxidiethyl ether, polyvinylpyrrolidone, dicycohexan-18-crown-6, Tween. The solutions are applied in such a way that after removal of solvent at a temperature of 40°C during 30 minutes the film weight is equal to 10-15 mcg. The prepared piezosensors are maintained till establishment of the preset stable oscillation frequency. Then they are installed into the detection device cell connected to a computer. One collects 5-6 g samples of smoked and marinated products. They are placed into glass vessels with tight polyurethane plugs and maintained during 20-25 minutes. With the help of a disposable syringe one samples 2 cm³ of equilibrium gas phase and injects it into the detection device static cell. The piezosensor oscillation frequency is recorded during 40 sec. Based on the signal values obtained and with the help of "electronic nose" software "visual imprints" of the raw material aroma are drawn for selection of extreme points of comparison and marinated products produced under different conditions. At the first stage one compares the "visual imprints" of the marinated products and the raw material. Notably, the geometry of the products "visual imprints" must differ from that of the raw material "visual imprints", containing distinctive characteristics of the smoking liquid "visual imprints". Then one selects the standard "visual imprint" obtained with the sample manufactured as per the specification and compares it to the "visual imprints" of samples obtained applying differently formulated marinades. The marinade composition ensuring lower content of acids and phenols is selected as optimal for smoking. Notably, the "visual imprints" are must match the standard.

EFFECT: marinade quality improvement, analysis arrangement simplification, resources saving, enhancement of sanitary and hygienic indicators of the products, performance and estimate objectivity improvement.

2 dwg, 1 tbl, 1 ex