Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Analysis of Flavor Pattern by Using Electronic Nose and Sensory Evaluation of Cnidium officinale-Flavored Oils

천궁 향미유의 전자코를 이용한 향기패턴 분석 및 관능검사

  • 이미순 (덕성여자대학교 식품영양학과) ;
  • 정미숙 (덕성여자대학교 교양학부)
  • Published : 2002.08.01
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Abstract

This study was performed to develop Cnidium officinale-flavored oils. Cnidium officinale is one of the Korean aromatic medicinal plants. The flavor patterns of Cnidium officinale-flavored oils during storage were detected by using an electronic nose with 6 metal oxide sensors, and a principal component analysis (PCA) was carried out. The overall acceptability of flavor and the masking effects on fetid smell of beef of Cnidium officinale-flavored oils were investigated by sensory evaluation. In COI-flavored oil, flavor patterns between the storage samples for 1 week and 16 weeks could be distinguished. And in CO II-flavored oil, flavor patterns between the samples stored for 1 week and 8 weeks and the flavor patterns between the samples stored for 1 week and 16 weeks in CS I-flavored oil could be distinguished. In CS II-flavored oil, flavor patterns of the samples stored for 1, 4, and 8 weeks also could be distinguished. Fetid smell in beef was significantly reduced by the addition of COI- and CS II-flavored oils. As the storage time increased, overall acceptability of Cnidium officinale-flavored oil decreased, indicating that Cnidium officinale-flavored oils were most preferred at 8 weeks of storage.

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References

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