Controlling Maillard reactions in the heating process of blockmilk using an electronic nose.

An electronic nose has been used to classify blockmilk products subjected to various heating processes based on their volatile composition. Multivariate analyses of electronic nose and GC/MS data are highly comparable with respect to relative changes in aroma profile going from raw to final product. Predictive properties of various neural networks based on the raw sensor output were moderate to good. Keywords: Electronic nose; blockmilk; Maillard reactions; sensory analysis; neural network analysis