Early detection and differentiation of spoilage of bakery products
作者： Rachel Needham , James Williams , Nikki Beales , Phil Voysey , Naresh Magan
DOI: 10.1016/J.SNB.2004.05.032
关键词:
摘要: There is potential to differentiate between different types of bread spoilage using a Bloodhound BH-114 electronic nose. Microbial caused by bacteria, yeast and fungi, enzymic lipoxygenase can de differentiated from one another unspoiled analogues after 48 h Cluster analysis, prior signs visible spoilage. Analysis the with gas chromatography-mass spectrometry identified volatiles produced analogues. analysis showed that levels each micro-organism used increased time.
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