Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Volatile Discrimination of Irradiated and Fumigated White Ginseng Powders at Different Storage Times and Temperatures Using the Electronic Nose

  • 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 : 2006.09.01
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Abstract

The pattern of volatile emissions from white ginseng powders (WGP) that were treated with selected preservatives was investigated during 5-months of storage (at -10 and $25^{\circ}C$) by an electronic nose system equipped with 12 metal-oxide sensors. WGP were treated with gamma radiation at 5 kGy, commercial methyl bromide (MeBr), and phosphine fumigations. Electronic nose differentiated the volatile patterns of the WGP with each different preservative treatment. In addition, each volatile pattern was affected by both storage time (1, 2 and 5 months) and temperature (-10 and $25^{\circ}C$). After 5-months of storage, the least change of volatile patterns was observed from WGP fumigated with phosphine at $-10^{\circ}C$. The result also showed that volatile changes in WGP were much more affected by storage time than by storage temperature.

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References

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