The sauces on the basis of vegetable oils and mayonnaise which are traditionally considered tasty, but not really useful at enrichment by functional additives can be used not only for flavoring decoration of various dishes and salads, but also for increase of their nutrition value. Dzhus received by production of salty granular caviar of a humpback salmon represents a full-fledged complex of the major food factors that can serve as motivation for its use when developing new food, including in the form of a proteinaceous and mineral additive for its additional introduction to compoundings of sauces. In view of existence of a fish smell of a caviar dzhus, it is possible to use it as natural fragrance by production of the wide range of fish products, including emulsion. For an assessment of quality of production, fast and simple the organoleptic (touch) method is very convenient. Various content of easily volatile organic compounds in an equilibrium gas phase over tests is established. Samples of a caviar dzhus among themselves and sauces with its addition differ. Distinctions are defined by amount of the brought ingredient. The intensity of a smell of tests determined by the content of easily volatile compounds on which the massif of sensors is adjusted differs. Sauces with an additive of a caviar dzhus have the greatest intensity of a smell in accordance with GOST at its small contents. In a figure form of "a visual print" of the maximum responses of all sensors in the massif distinctions in a chemical composition of an equilibrium gas phase over tests are established. Distinctions in qualitative and quantitative structure of RGF over samples with addition 1,5 and 2,0 of % of a dzhus significantly significant. It is established that addition (on TU and in accordance with GOST) in compoundings of sauces results more than 1% of a caviar dzhus in essential distinction as a part of RGF.

sauce, electronic nose, caviar dzhus, visual prints, sensors, safety, quality

1. Kazakova E.S. Sensornyi analiz prodovol’stvennykh tovarov [Touch analysis of foodstuff]. Kinel, RITS SGSHA, 2012. 120 p. (In Russ.).

2. Altukhova E.V., Kalach E.V., Dvoryaninova O.P. Tool assessment of quality of fish raw materials. Mezhdunarodnyi zhurnal eksperimental’nogo obrazovaniya [International magazine of experimenttal education], 2011, no. 8, pp. 326-327. (In Russ.).

3. Dvoryaninova O.P., Sokolov A.V. Development the vysokotsennykh of foodstuff on the basis of objects of an aquaculture for ensuring the balanced food of the population. Sovremennye problemy nauki i obrazovaniya. [Modern problems of science and education], 2015, no. 1. Available at: www.science-education.ru/121-18674.

4. Ghasemi-Varnamkhasti M., Mohtasebi S.S., Siadat M. Biomimetic-based odour and taste sensing systems to food quality and safety characterization. An overview on basic principles and recent achievements. Journal of food Engineering, 2010, pp. 337 – 387.

5. Parkes G., Young J.A., Walmsley S.F. et al. Behind the signs– a global review of fish sustainability information schemes. Reviews in Fisheries Science, 2010, pp. 344–356.

6.