Aroma is closely related to the food product acceptability and an important product quality indicator. Electronic-nose (E-nose) systems are an interesting alternative to traditional methods of aroma analyses. A lab-made E-nose system equipped with an array of sensing units comprised by gold interdigitated microelectrodes (IDEs) using polyaniline (Pani) as sensitive layers deposited by the in situ and Layer-by-layer (LbL) methods was used to analyze aromas in gummy candies. Different concentrations from artificial aromas (apple, strawberry and grape), added to the gummy candies were evaluated. Our system presented 21.6 mV.ppb⁻¹ sensitivity, ppb range detection limit, and good reversibility, around 97.6%. The sensitive layers of Pani films was adequate deposited on IDEs observed by the Attenuated Total Reflection/Fourier-transform infrared spectroscopy (ATR/FTIR). Linear Discriminant Analysis (LDA) was able to classify apple, strawberry, and grape aromas added to gummy candies using saturation potential values from the E-nose system, demonstrating its applicability in food matrices.

香气与食品的可接受性和重要的产品质量指标密切相关。电子鼻（E-nose）系统是传统香气分析方法的一种有趣的替代方法。使用实验室制造的E-nose系统，该系统配备了一系列感测单元，这些感测单元由通过使用原位沉积的聚苯胺（Pani）和逐层（LbL）方法沉积的敏感层组成的金指状微电极（IDE）组成橡皮糖中的香气。评估了将不同浓度的人造香精（苹果，草莓和葡萄）添加到胶粘糖果中的情况。我们的系统呈现21.6 mV.ppb ^-1灵敏度，ppb范围检测极限和良好的可逆性，约为97.6％。通过衰减全反射/傅立叶变换红外光谱（ATR / FTIR）观察到，Pani膜的敏感层已充分沉积在IDE上。线性判别分析（LDA）能够使用E-nose系统中的饱和电位值对添加到胶粘糖果中的苹果，草莓和葡萄的香气进行分类，证明了其在食品基质中的适用性。