한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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전자코를 이용한 가열 중 레토르트 파우치로부터 발생한 휘발성분의 분석

Analysis of volatile compounds from retort pouches during heating using an electronic nose

  • 정효연 (서울여자대학교 식품공학과) ;
  • 박은영 (그리스도대학교 식품과학부) ;
  • 최진영 (신한대학교 식품조리과학부) ;
  • 이수진 (서울여자대학교 식품공학과) ;
  • 노봉수 (서울여자대학교 식품공학과)
  • Jung, Hyo Yeon (Department of Food Science and Technology, Seoul Women's university) ;
  • Park, Eun Young (Department of Food Science and Technology, Korea Christian university) ;
  • Choi, Jin Young (Department of Food Science and Nutrition, Shinhan university) ;
  • Lee, Soo Jin (Department of Food Science and Technology, Seoul Women's university) ;
  • Noh, Bong Soo (Department of Food Science and Technology, Seoul Women's university)
  • Received : 2016.09.13
  • Accepted : 2016.10.30
  • Published : 2017.02.28
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Abstract

본 연구에서는 전자코를 사용하여 가열 시 레토르트 파우치와 내용물 간의 상호반응으로 발생하는 휘발성분의 변화를 알아보고자 하였다. 레토르트 파우치와 물의 상호반응에 의해 포장재의 휘발성분이 용기 내 물 쪽으로 이행되어 물의 휘발성분이 증가하였고 포장재 자체의 경우에는 휘발성분의 농도가 감소한 것으로 나타났다. 포장재 내 식품의 결과에서도 마찬가지로 20분 이상 가열 시 휘발성분의 변화가 나타났다. GC/MS 분석 결과, 이러한 휘발성분의 변화는 헵탄알, 옥탄알, 노난알, BHT 등에 의한 것으로 식품의 지방성분에 의한 휘발성분의 증가와 포장재로부터 이행되는 휘발성분의 변화임을 확인하였다. 또한 전자코 분석으로 얻어진 이온분획을 비교하였을 때 GC/MS 분석에서 검출된 노난알과 BHT의 추적이 가능하였다. 포장재로부터 이행되는 이취는 식품의 관능적 품질특성에 부정적인 영향을 끼칠 것으로 예상되기 때문에 레토르트 파우치 내 식품을 가열하여 섭취 시에 방치시간을 20분 내로 하여야 할 것이다.

The objective of this study was to analyze the volatile changes occurring in retort pouches during heating using a mass spectrometry-based electronic nose. The data obtained by the electronic nose analysis was used to generate a discriminant function analysis plot. The plot showed that volatile compounds of the heated water in the retort pouch were increased by the interaction between container and water as the heating time increased. Conversely, volatile compounds of the container itself decreased when only the container was measured separately. This result means that volatile compounds from the packaging material migrated into the water. In the case of heated beef bone soup, volatile compounds were increased compared to the unheated beef bone soup after 20 min of heating. According to the results of GC/MS, nonanal and 3,5-di-tert-butyl-4-hydroxytoluene (BHT) were detected in the heated water and nonanal, heptanal, octanal, and BHT were detected in the heated beef bone soup.

Keywords

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