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Development and application of a sensor array food profiling method

The scope of this investigation is the development and application of a sensor array food profiling method. The method relies on neural network model development for probiotic fermented milk classification according to flavor, rapid determination of probiotic fermented milk aroma compounds and accurate prediction of the results from a trained sensory panel. The newly developed method would be applied to a new matrix as to present the potential of the method in food quality control and analysis. Therefore a rapid method for simultaneous honey physico-chemical characterization and botanical classification would be developed.

ANN; electronic tongue; honey; PCA; potentiometry; probiotic fermented milk; sensory analysis

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