Electronic and Human Nose in the Detection of Aroma Differences Between Strawberry Ice Cream of Varying Fat Content

The capability of an electronic nose, MGD‐1, in the detection of aroma differences among 5 samples of strawberry ice cream of varying fat content (0,9, or 18% dairy or vegetable fat) was compared with the human nose. R‐indices were determined to detect sensory differences. In addition, the headspace compositions of samples were determined with static headspace gas chromatography. The effect of the amount of fat on the aroma release could be detected with all three methods. The headspace of the nonfat sample was very different from the other samples, but samples containing 9 or 18% of fat were also differentiated. The type of fat did not significantly affect the aroma release. The MGD‐ 1's capability for detecting the aroma differences was fairly comparable with the sensory and the static headspace gas chromatographic method.