센서학회지 (Journal of Sensor Science and Technology)

  • 제23권5호
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  • Pages.320-325
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  • 2014
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  • 1225-5475(pISSN)
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  • 2093-7563(eISSN)
한국센서학회 (The Korean Sensors Society)
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전자코 시스템을 이용한 우유의 품질에 따른 휘발성 향기성분 분석

Analysis of Volatile Flavor Compounds in Milk Using Electronic Nose System

  • 강내경 (수원여자대학교 식품분석연구센터) ;
  • 전태선 (한양대학교 바이오나노공학과) ;
  • 양윤석 (전북대학교 바이오메디컬 공학부) ;
  • 김용신 (한양대학교 바이오나노공학과)
  • Kang, Nae Kyung (Food Analysis Research Center, Suwon Women's University) ;
  • Jun, Tae-Sun (Dep. of Bionano Engineering, Hanyang University) ;
  • Yang, Yoon Seok (Division of Biomedical Engineering, Chonbuk National University) ;
  • Kim, Yong Shin (Dep. of Bionano Engineering, Hanyang University)
  • 투고 : 2014.09.16
  • 심사 : 2014.09.22
  • 발행 : 2014.09.30
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초록

Volatile flavor compounds from milk were analyzed and identified by using the analysis methods of headspace solid phase microextraction gas chromatography/mass spectrometry (HSPME-GC/MS) and electronic nose (E-Nose) system. About 30 volatile compounds were identified by HSPME-GC/MS for the fresh and off-flavor milk samples. Also, the correlation between rancidity and ageing days of milk was obtained by the aid of principal component analysis algorithm. It shows that the E-Nose system can identify the various types of milk flavor. These results imply that the analysis method based on the E-nose system can apply to the quality control of milk flavor and the rancidity.

키워드

참고문헌

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피인용 문헌

  1. Comparative analysis of sensory profiles of commercial cider vinegars from Korea, China, Japan, and US by SPME/GC-MS, E-nose, and E-tongue vol.48, pp.5, 2016, https://doi.org/10.9721/KJFST.2016.48.5.430