Use of chemical sensors in technological control of the formation of the flavor of chocolate glaze

The possibility of controlling the dynamics of the formation of the aroma of chocolate glaze during concoction using an artificial sense of smell system based on an “electronic nose" with modified polymers with gas piezosensors is shown. Samples were taken in real production and their mandatory control was carried out according to standard properties during the technological process of concocting chocolate glaze. Digitization and objective control of the process of development and maturation of the chocolate glaze flavor was carried out using a data matrix (recorded and calculated signals) of an array of piezosensors. An array of sensors has been pre-optimized, the responses of which correlate with individual physico-chemical indicators of the quality of semi-finished products and finished products. The correlation of the results of sensorometric analysis and physico-chemical indicators of the quality of confectionery glaze was carried out. Informative sensors have been selected, the responses of which allow rapid assessment of standard characteristics – humidity (based on the signal of a sensor based on crown ether with a Pearson correlation degree of R = 0.91), acidity (based on the signals of a sensor based on Twin-40 with a Pearson correlation degree of R = 0.90–0.91). The most valuable information is provided by monitoring the decrease in the content of non–volatile compounds – the total sugar content when conching using signals from a Triton X-100 sensor (with a Pearson correlation degree of R = 0.89). As a criterion for reproducibility of qualitative and quantitative composition, a new digital characteristic of the fragrance is proposed – a set of parameters of the binary sensitivity of the sensors of the “electronic nose”, and a new method of chemometric processing of data sets for objects of analysis has been developed. The possibility of introducing an “electronic nose” into production for technological control of compliance and optimization of formulations, the process of concocting chocolate glaze according to physico-chemical parameters and digital characteristics of the most unstable property – flavor, objective and reproducible assessment of the quality of confectionery products is shown.