상세 보기
전자코 시스템을 이용한 우유의 품질에 따른 휘발성 향기성분 분석
Analysis of Volatile Flavor Compounds in Milk Using Electronic Nose System
- 강내경;
- 전태선;
- 양윤석;
- 김용신
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
Electronic nose; Milk; GC/MS; Solid phase microextraction
- 제목
- 전자코 시스템을 이용한 우유의 품질에 따른 휘발성 향기성분 분석
- 제목 (타언어)
- Analysis of Volatile Flavor Compounds in Milk Using Electronic Nose System
- 저자
- 강내경; 전태선; 양윤석; 김용신
- 발행일
- 2014-09
- 저널명
- 센서학회지
- 권
- 23
- 호
- 5
- 페이지
- 320 ~ 325