EVALUATION OF THE FLAVOR STABILITY OF SOUR-CREAM OIL BY THE «ELECTRONIC NOSE» METHOD DURING AND AFTER THE EXPIRATION DATE

<jats:p>Expanding the range of products made from fermented cow's milk cream, which includes cultured cream but-ter (SCB), is a pressing issue for the Russian market. Its aroma profile is subject to change during storage. The aim of this study was to investigate changes in the composition of volatile compounds in the equilibrium gas phase (EGP) over SC samples with different shelf life dates to assess aroma stability during and after the shelf life. The objects of the study were two samples of Finnish SC (72.5% fat, manufactured by Savushkin Product OJSC, trade mark Brest-Litovsk) with different expiration dates. A MAG-8 odor analyzer (electronic nose) with eight sensors based on OAB-type piezoelectric quartz resonators with various sorbents (polyvi-nylpyrrolidone, propolis, hydroxyapatite, etc.) was used for the analysis. The quantitative and qualitative content of volatile compounds in the RGF is characterized; a comparative analysis of RGF changes over CM samples with different expiration dates is carried out; key volatile compounds that form the aroma (acetic ac-id, ethanol, ammonia, butan-1-ol, etc.) are identified. It is established that the samples have similar qualita-tive RGF composition, but differ in the content of individual groups of compounds: in the second sample (with a later expiration date), the water content is 1.44% higher, while in the first sample, there are 1.25% more ketones. The absolute difference in the areas of "visual fingerprints" of the maximum sensor responses was 708.3 conventional units (37.12%), and of the kinetic responses - 652.72 conventional units (35.58%). Based on the data collected, it can be concluded that oil samples undergo significant aroma changes during storage, with the aroma changing most significantly after the expiration date. However, there is no evidence of initial spoilage; rather, it is a matter of weathering of a group of volatile compounds.</jats:p>