The possibility of using new parameters of quartz crystal microbalance and methods of principal component analysis and discriminant analysis using regression to latent structures for processing the output data of piezosensors array for the detection of individual odor-forming compounds, quantitative assessment of odor properties in routine analysis, in the development of new recipes of food systems with the introduction of functional additives in the factory laboratories are discussed. Sorption of volatile organic compounds that make up the odor of meat products, on thin films of sorbents - modifiers of piezoelectric resonators electrodes, forming an array of sensors of gases analyzer "electronic nose" is studied. The resulting sensor array is trained on the main marker substances (distilled water, ethane, butyric acids, aliphatic alcohols (C2-C5) of normal and isomeric structure, dimethyl ketone, methyl ethyl ketone, alkyl acetates (C2-C5) methylpropionate). The effect of of water vapors as interfering factor in sorption of organic compounds was assessed. The parameters of the efficiency of volatile compounds sorption, allowing the identification of individual organic compounds or a class of similar to them in nature in gas mixtures were calculated. The use of discriminant analysis with regression to latent structures allowed the identification of individual organic compounds in the equilibrium gas phases over the real models for forecasting of change of direction of meat products odor with partial replacement of meat raw materials with functional preparations of plant origin (buckwheat and millet cereals, pickles of soybean and rapeseed protein) and products of microbial synthesis (preparation of yeast and wheat bran). For a detailed study of the changes in odor direction _ during the introduction of different amounts of cereals in the product the principal components method was applied. As the input parameters for the chemometric methods traditional analytical signal of the array of piezosensors - individual responses of measuring elements and the new - the parameter of sorption efficiency were selected. The results of gases analyzer processing data "electronic nose" with chemometric methods are consistent with the results of tasting the finished product by trained specialists.

organoleptic characteristics, odor, food systems, functional preparations, odor effect, forecast, tasting, piezosensors, regression analysis, electronic nouse

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