Analysis of sensory quality changes during storage of a modified atmosphere packaged meat product (pizza topping) by an electronic nose system

The objective of this study was to determine whether an electronic nose could be used for measuring and modelling sensory quality changes in a pizza topping product during storage. A method involving a minimum of sample preparation in combination with a short sampling cycle mimicking an on-line situation was developed. A multivariate data analysis strategy involving principal component analysis (PCA) and partial least squares regressions (PLSR) was applied to determine the relationships between the electronic nose data, sensory analysis data and storage time. The results showed that the electronic nose was capable of detecting quality changes related to odour in the early stage and again from half-way to the last stage of the storage time, whereas the trained sensory panel could detect quality changes during the whole storage time. Applicability of the electronic nose for modelling the sensory perceived quality of the pizza topping product showed to be very promising indicating strong relationships between the electronic nose data and the perceived changes in odours during storage.