Physico-chemical and electronic nose measurements on the study of Biscuit Baking kinetics

The main physico-chemical modifications during the cooking process of laboratory-made bis- cuits were monitored at different cooking times (0, 2, 4, 6, 8, 10, 12 min). Moisture content, sur- face colours and textures were measured. In addition the evolution of the flavour release was per- formed by means of an electronic nose equipped with 10 metal-oxide sensors. Multivariate sta- tistical analyses were performed to distinguish samples as a function of their physico-chemical characteristics. the electronic nose permitted differentiation between raw, under cooked, well- cooked and over cooked products. similar and complementary information was obtained consid- ering both electronic nose data and traditional physico-chemical cooking indexes. the obtained results showed that it could be feasible to monitor the changes in the biscuit’s aroma and cook- ing level directly during the process by using an electronic nose with a simplified gas sensor ar- ray, as well as allowing the optimization of the technological parameters.