LAUSR

Abstract The paper presents application of an Agrinose with novel three-parameter method for generation of smellprints to test the suitability of bread for consumption during four-day storage. Gas chromatography with mass spectrometry (GC-MS) analysis of the headspace was applied to describe the volatile metabolite contents. The CIE L*a*b* colour scale was used to identify changes in the colour during storage and the puncture and penetration tests were used to describe the hardness and staling, as a reference methods for testing bread. The process of bread staling in aerobic conditions was correlated with changes in the crumb colour, hardness, and emission of volatile substances. The analysis of volatile compounds emitted from bread stored in quasi-anaerobic conditions demonstrated a relationship between the responses of resistance sensors and the quantity and quality of groups of volatile substances in the general aroma. The highest sensitivity to volatile organic compounds (VOCs) generated by spoiled bread were noted in the case of sensors for food tests, i.e. AS-MLV-P2 and TGS2603. The Agrinose coupled with three-parameters method could accurately predict the fungal grow on bread stored in quasi-anaerobic conditions and can be used as a rapid and non-destructive tool for early detection of fungal infection.