Kinetic model of the quality change of modern foodstuffs

The shelf life determination of finished products requires the lengthy research. Using modeling techniques, in this case, allows for short time to get the necessary data and to predict the shelf life of the food product. Native ingredients reduce term of food products realization. This is one of the main causes of the limited natural flavors assortment in Ukraine. The natural flavor "Cumin" is considered in article. The natural flavor consists the essential oils components and is represented as a multi-parameter system with different profiles. The flavor stability study was conducted on two samples within two years under favorable and unfavorable storage conditions. The flavor quality is expressed as the polygon of quality in which the value of the content of an aromatic component was deferred. The components of flavoring composition changes during the storage, respectively, the various quality polygons were received on the each stage. Over the time, the polygons area is reduced and reaches the minimum allowable. On the basis of the data we constructed graphic dependences of changes in the area of polygons quality flavor "Caraway" in time and made up of mathematical models.