Food investigation by an electronic nose with differential thermal desorption and GC-MS

The aim of this investigation was the discrimination of foodstuff samples with an electronic nose (e-nose) in comparison to GC-MS measurements and the comparative monitoring of the ageing with both techniques. Target constituents where identified with GC-MS and used for the distinction of samples with the e-nose. For the monitoring of degradation indicators the sample uptake was modified allowing the elimination of interfering or irrelevant components from the evaluation and thus making the electronic nose more versatile and improving the analytical capability.