Advanced SearchSearch Tips
Analysis of the Different Heated Milks using Electronic Nose
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Analysis of the Different Heated Milks using Electronic Nose
Hong, Eun-Jeung; Noh, Bong-Soo; Park, Seung-Yong;
  PDF(new window)
This study was conducted to investigate the application of a model system using an MS-electronic nose based on the discriminative function analysis on volatile flavors, to prediction of the shelf-life of market milk by preservation temperature and differently-loaded heat treatment. On mass spectrum, the ion fragments of volatile flavors of milk obtained from MS-electronic nose could be distinguished at amu 60, 91, 92, and 93. The response levels of volatile flavors at each amu increased in proportion to the heat treatment loaded to the milk, in the order of LTLT, HTST, and UHT. This study indicated that the discriminative function scores of the volatile flavors seemed to correlate with the preservation temperature, storage period, and heat treatment conditions; DF1 (discriminative function first score) showed a strong relationship to storage periods, with of 0.9965, 0.9965, and 0.9911 at temperatures of 4, 7, and , respectively, while DF2 was influenced by heat treatment conditions with an of 0.9861 at . It is suggested that the discriminative function analysis given by an MS-electronic nose could be used to construct a new quality control model system for the evaluation of heat treatment loaded during the processing of milk, and for predicting storage periods of market milk.
MS-electronic nose system;discriminative function analysis (DFA);market milk;prediction of shelf-life;preservation temperature;
 Cited by
다른 밀원에서 기원한 꿀의 전자코 분석,홍은정;박수지;이화정;이광근;노봉수;

한국축산식품학회지, 2011. vol.31. 2, pp.273-279 crossref(new window)
Analysis of Various Honeys from Different Sources Using Electronic Nose, Korean Journal for Food Science of Animal Resources, 2011, 31, 2, 273  crossref(new windwow)
Al-Attabi, Z.D., Arcy, B.R., and Deeth, H.C.(2009) Volatile sulphur compounds in UHT milk. Critical Rev. Food Sci. Nutri. 49(1), 28-47.

Ampuero, S., Zesiger, T., Gustafsson, V., Lunden, A., and Bosset, J.O. (2002) Determination of trimethylamine in milk using an MS based electronic nose. Eur. Food Res. Technol. 214, 163-167. crossref(new window)

Barlet, P. N., Elliott, J. M., and Gadner, J. W. (1997) Electronic nose and their application in the food industry. Food Technol. 51(12), 44-48.

Choi, H. D. (1995) Use and development of sensation sensor. Bulletin Food Technol. 8, 122-131.

Chung, C. I., Kim, K. T., Cho, N. Y., Jung, M. J., Oh, H. S., and Lee, G. (2002) Comparison of the keeping quality of UHT pasteurized milks in Korea. Korean J. Food Sci. Ani. Resour. 22(3), 247-251.

Chung, S. J., Lim, C.R., and Noh, B.S. (2008) Understanding the sensory characteristics of various types of milk using descriptive analysis and electronic nose. Korean J. Food Sci. Technol. 40(1), 47-55.

Elliker, P. R., Sing, E. I., Christensen, L. J., and Sandine W. E. (1964) Psychrophilic bacteria and keeping quality of pasteurized dairy products. J. Milk Food Technol. 27, 69-75.

Hodgins, D. and Simmonds, D. (1995) Sensory technology for flavor analysis. Cereal Foods World, 40, 186-191.

Iwatsuki, K., Mizota, Y., and Kubota, T. (1999) Evaluation of aroma of pasteurized and UHT processed milk by aroma extract dilution analysis. J. Japanese Soc. Sci. Tech. 46(9), 587-597. crossref(new window)

Kim, S. M. and Noh, B. S. (2002) Characteristics of shelflife of soybean curd by electronic noses. Korean J. Sci. Agric. Machinery, 27(3), 241-248.

Kwon, S. H., Ahn, J. J., and Kwak, H. S. (1998) Quality changes in various heat-treated market milks during storage. J. Korean Dairy Technol. Sci. 16(2), 90-97.

Said, L., Sandrine, B., Sonia, C., and Eric, C. (2005) Shelf life determination by electronic nose: application to milk. Sensors and Actuators B. 106, 199-206. crossref(new window)

Rovner, S. L. (2006) Processing milk under pressure-low temperature treatment keeps unsavory volatiles in check. Chem. Eng. News, Food Sci. Nov. p. 14.

Vincent, D. (1999) Electronic nose; principal and application. Nature 402, 351-352. crossref(new window)

White, C. H., Wilson, J., and Schilling, M. W. (2006) An Investigation of the use of the MicroFoss as an indicator of the shelf life of pasteurized fluid milk. J. Dairy Sci. 89, 2459-2464. crossref(new window)

Yang, Y. M., Noh, B. S., and Hong, H. K. (1999) Prediction freshness for milk by the portable electronic nose. Food Eng. Progress 3(1), 45-50.

Youn, A. R. (2007) Analysis for cyclodextrins to entrap with hexanal using electronic nose. Korean J. Food Sci. Technol. 39(1), 1-6.