Monitoring the Olfactory Evolution of Cold-Fermented Sourdough Using an Electronic Nose

Monitoring the Olfactory Evolution of Cold-Fermented Sourdough Using an Electronic Nose

The quality of artisanal bread is strongly influenced by sourdough fermentation, where aroma development and microbial stability are key factors. This study evaluates the use of an electronic nose (E-nose) to monitor cold fermentation, integrating it with microbiological analysis and gas chromatogra...

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Bibliographic Details
Main Authors: Elisabetta Poeta, Estefanía Núñez-Carmona, Veronica Sberveglieri, Jesús Lozano, Ramiro Sánchez
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Chemosensors
Subjects:
dynamics of fermentation
nanotechnologies
quality optimization
volatile organic compounds
sensors
Online Access:https://www.mdpi.com/2227-9040/13/5/187
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