Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Aroma Analysis by the Electronic Nose on Red Ginseng Powder Treated with Gamma Radiation, Methyl Bromide and Phosphine

전자코를 이용한 감마선, methyl bromide 및 phosphine 처리된 홍삼분말의 저장 중 향기패턴 변화 연구

  • Shin, Jung-Ah (Department of Food Science and Technology, Chungnam National University) ;
  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University) ;
  • Lee, Ki-Teak (Department of Food Science and Technology, Chungnam National University)
  • Published : 2003.10.01
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Abstract

An electronic nose was applied to analyze the aroma patterns of powdered red ginseng that had been treated with different preservative methods, such as gamma radiation at 5kGy, commercial methyl bromide (MeBr) and phosphine fumigations. Aroma patterns of phosphine or MeBr, fumigated samples were well separated according to storage temperature and period. However, 5kGy-irradiated samples (stored for 1 and 2 months) were hardly discriminated by the different storage temperatures ($25^{\circ}C$ and $-10^{\circ}C$). After 5 months at $-10^{\circ}C$, non-treated and phosphine fumigated samples showed similar aroma patterns.

품질보존 방법의 하나로 제시되고 있는 감마선 조사와 훈증 처리된 홍삼분말의 후각적 품질 특성을 비교 검토하고자, 5kGy의 감마선, 상업적 조건의 methyl bromide(MeBr) 및 phosphine 처리된 홍삼분말을 각각 $25^{\circ}C$과 $-10^{\circ}C$에 1, 2 및 5개월 동안 저장하면서 그 휘발성 향기 패턴을 전자코로 분석하였다. MeBr과 phosphine 훈증 처리군들은 저장온도와 기간에 따라 저장 전과 모두 다른 향기패턴을 보이며 구별되었다. 특히 저장기간이 길수록(5개월) 더 명확히 향기패턴이 구별되었다. 감마선 조사군은 저장기간별로는 구별이 되었지만, 같은 기간별(1과 2개월)의 저장온도에 따라서는 다른 처리군에 비해 구별하기가 어려웠다. Phosphine 훈증은 MeBr 훈증 및 감마선 조사보다 저장 후 그 향의 변화가 작은 것으로 나타났으며, 여러 조건 중 $-10^{\circ}C$에서 5개월간 저장하였을 경우에 미처리군과 phosphine훈증 처리군의 향기패턴 구별이 어려웠다.

Keywords

References

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