Electronic Nose Characterization of the Quality Parameters of Freeze‐Dried Bacteria

Freeze‐drying is the method of choice for preserving heat sensitive biological products such as microorganisms. The development of a fast analytical method for evaluating the properties of the dehydrated bacteria is then necessary for a proper utilization of the product in several food processes. In this paper, dried bacteria headspace is analyzed by a GC‐MS and an electronic nose. Results indicate that headspace contains enough information to assess the products quality.