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Analysis of the Different Heated Milks using Electronic Nose
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 Title & Authors
Analysis of the Different Heated Milks using Electronic Nose
Hong, Eun-Jeung; Noh, Bong-Soo; Park, Seung-Yong;
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 Abstract
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.
 Keywords
MS-electronic nose system;discriminative function analysis (DFA);market milk;prediction of shelf-life;preservation temperature;
 Language
Korean
 Cited by
1.
다른 밀원에서 기원한 꿀의 전자코 분석,홍은정;박수지;이화정;이광근;노봉수;

한국축산식품학회지, 2011. vol.31. 2, pp.273-279 crossref(new window)
1.
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)
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