Abstract

We demonstrated a possibility of using a chemical sensor array for the control of the formation of the aroma of confectionery masses during conching. The correlation between the results of sensor-metric analysis and physical and chemical indicators of the quality of confectionery masses was evaluated. An array of chemical sensors enables the assessment of the intensity and shift of the composition of the aroma during conching as the key stage of production. It ensures a rapid assessment of standard indicators, that is, the acid number of lauric substitute for cocoa butter by the signal of the sensor with polyethylene glycol adipate (Pearson’s correlation degree R = 0.94), the acidity of confectionery masses of different nature by the signals of sensors based on crown ether and Tween-40 (R = 0.90–0.92). The most valuable achievement is the ability of controlling the decrease in the concentration of nonvolatile compounds and the total concentration of sugars and reducing sugars during conching, based on the signals from two sensors (R = 0.90–0.93). We also show a possibility of introducing an electronic nose gas analyzer based on adsorption-type sensors into the control system of confectionery production for determining physical and chemical parameters and digitizing the most unstable property, that is, aroma, compliance and optimization of recipes, an objective and reproducible assessment of the quality of raw materials and confectionery products, and the control of the reproducibility of the integral indicator (aroma) for different batches of finished products.

中文翻译：

---

在过程控制中使用化学传感器：糖果大量香气的形成

摘要

我们展示了在精炼过程中使用化学传感器阵列来控制糖果块香气形成的可能性。评估了传感器度量分析的结果与糖果块质量的物理和化学指标之间的相关性。一系列化学传感器可以在精炼过程中评估香气成分的强度和变化，这是生产的关键阶段。它确保了标准指标的快速评估，即通过带有聚乙二醇己二酸酯的传感器信号（Pearson 相关度R = 0.94），可可脂的月桂酸替代品的酸值，不同性质的糖果块的酸度通过基于冠醚和 Tween-40 的传感器信号 ( R= 0.90–0.92）。最有价值的成果是基于来自两个传感器的信号（R = 0.90-0.93）控制精炼过程中非挥发性化合物浓度和糖和还原糖的总浓度降低的能力。我们还展示了将基于吸附式传感器的电子鼻气体分析仪引入糖果生产控制系统的可能性，用于确定物理和化学参数并将最不稳定的特性数字化，即香味、合规性和配方优化，对原材料和糖果产品的质量进行客观和可重复的评估，以及控制不同批次成品的整体指标（香气）的可重复性。