Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Comparative analysis of sensory profiles of commercial cider vinegars from Korea, China, Japan, and US by SPME/GC-MS, E-nose, and E-tongue

한국, 중국, 일본, 미국산 시판 사과식초의 관능적 품질 비교를 위한 SPME-GC/MS, 전자코 및 전자혀 분석

  • Jo, Yunhee (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Gu, Song-Yi (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Chung, Namhyeok (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Gao, Yaping (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Kim, Ho-Jin (Experiment Research Institute, NAQS) ;
  • Jeong, Min-Hee (Experiment Research Institute, NAQS) ;
  • Jeong, Yong-Jin (Department Food Science and Technology, Keimyung University) ;
  • Kwon, Joong-Ho (School of Food Science and Biotechnology, Kyungpook National University)
  • 조윤희 (경북대학교 식품공학부) ;
  • 구송이 (경북대학교 식품공학부) ;
  • 정남혁 (경북대학교 식품공학부) ;
  • 까오야핑 (경북대학교 식품공학부) ;
  • 김호진 (국립농산물품질관리원 시험연구소) ;
  • 정민희 (국립농산물품질관리원 시험연구소) ;
  • 정용진 (계명대학교 식품가공학과) ;
  • 권중호 (경북대학교 식품공학부)
  • Received : 2016.06.02
  • Accepted : 2016.06.30
  • Published : 2016.10.31
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Abstract

Solid phase microextraction and gas chromatography-mass spectrometry (SPME/GC-MS), electronic nose, and electronic tongue were used to characterize the sensory profiles of cider vinegars from Korea (K1-2), China (C1-2), Japan (J1-2), and US (U1-2). SPME-GC/MS detected acetic acid as the common volatile compound in all vinegars, in addition to isovaleric acid, octanoic acid, and phenethyl acetate. Acids and acetic esters were the major components of Korean and US vinegar samples, respectively. Chinese vinegars had high ethyl acetate content, while Japanese samples were characterized by a low content of acetic acid. Principal component analysis (PCA) pattern provided a clear categorical discrimination of Chinese vinegars by E-nose and E-tongue analyses. The instrumental sensory scores and the taste attributes for flavor ($r^2=0.9431$), sourness ($r^2=0.9515$), and sweetness ($r^2=0.8325$) were highly correlated. Therefore, SPME/GC-MS, E-nose, and E-tongue analyses may be useful tools to discriminate the sensory profiles of cider vinegars of different origins.

본 연구에서는 한국, 중국, 일본 및 미국산 시판 천연발효 사과식초의 객관적인 향미특성 평가를 위해 SPME-GC/MS, 전자코, 전자혀 및 관능적 분석 특성을 비교하였다. SPME-GC/MS 분석결과, 시판 사과식초의 공통된 휘발성분은 acetic acid 외 isovaleric acid, octanoic acid, phenethyl alcohol, phenethyl acetate 등으로 확인되었다. 한편, 한국산 식초에는 acid류가, 미국산 식초에는 acetic ester류가 주된 향기성분으로 확인되었고, 중국산 식초에는 ethyl acetate 성분이 높은 비율로 확인된 반면, 일본산에서는 acetic acid 비율이 낮았다. 한국산 및 중국산 식초는 전자코 패턴에서 독립된 패턴으로 구분되었고, 모든 식초에서 높은 함량으로 분리된 성분은 Kovats 분석을 통해 acetic acid로 예측되었다. 중국산 및 일본산 식초는 전자혀 분석에서 각각 뚜렷한 맛 패턴의 분리를 나타내었다. 관능평가에서 신맛이 높게 평가된 식초는 전반적 기호도에서 비교적 높은 평점을 보여주었고, 관능적 냄새, 신맛 및 단맛 항목은 각각 전자코 분석의 PC1, 전자혀의 SRS sensor 및 SWS sensor 값과 $r^2=0.83$ 이상의 높은 상관계수를 나타내었다. 이상의 결과, 시판 사과식초는 전자코 및 전자혀 패턴 분석을 통해 한국, 중국, 일본 및 미국산 시료로 구분될 수 있었고, 관능적 평점은 E-sense 분석결과와 높은 상관성을 보여주어, 관능검사를 대체할 전자코 및 전자혀 분석의 활용가능성을 확인하였다.

Keywords

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