Advanced SearchSearch Tips
Pattern Recognition Analysis for Volatile Compounds of the Whole, Skim, UHT-, HTST-, and LTLT-Milk under LED Irradiations
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Pattern Recognition Analysis for Volatile Compounds of the Whole, Skim, UHT-, HTST-, and LTLT-Milk under LED Irradiations
Kim, Ki-Hwa; Hong, Eun-Jeung; Park, Sue-Jee; Kang, Jee-Won; Noh, Bong-Soo;
  PDF(new window)
The objective of this study was to analyze the pattern recognition of volatile compounds from different types of milk under LED (Light Emitting Dioxide) irradiation for 6 d. Yellow, red, blue, dark, and fluorescent light were produced using LED equipment. A mass spectrometry-based electronic nose and DFA (discriminant function analysis) were used to determine the change in volatiles from different types of milk under LED irradiation. As the LED exposure time was increased, DF1 of whole milk changed considerably under blue light, while that of skim milk changed significantly under red and yellow light irradiation. Among the types of milk tested, the most light-induced oxidation sample was LTLT milk under blue light. The volatile compounds that were shown to increase due to LED treatment in the electronic nose analysis, which was based on MS, were mainly acetaldehyde, propanal, pentanal, hexanal, heptanal, nonanal, 3-methyl butanal, 2-methyl propanal, 2-butanone, 2-pentanone, 2-hexanone, and 2-heptanaone and 2-nonanone.
light emitting dioxide;volatile compound;milk;electronic nose;
 Cited by
Effect of Fluorescent Light and Light Emitting Diode Illumination on Volatile Profiles of Vegetable Oils,;;;

Food Science and Biotechnology, 2016. vol.25. 1, pp.145-151 crossref(new window)
Comparison of Volatile Compounds from Vegetable Oils under Light Emitting Diode Irradiation Using MS-based Electronic Nose,;;;

Food Science and Biotechnology, 2012. vol.21. 4, pp.1055-1063 crossref(new window)
콩기름 저장 중 휘발성분에 대한 LED와 형광등 광원 조사의 영향,박인선;최덕주;윤예리;이윤정;김윤경;김문호;최소례;김기화;동혜민;한현정;노봉수;

한국식품과학회지, 2013. vol.45. 6, pp.763-769 crossref(new window)
Effect of Various Light Emitting Diode Irradiation on Volatile Profiles of Perilla Oil Using Mass Spectrometry-Based Electronic Nose,;;;;;;

Food Science and Biotechnology, 2015. vol.24. 2, pp.481-487 crossref(new window)
Effect of Light Emitting Diode and Fluorescent Light on Volatile Profiles of Soybean Oil during Storage, Korean Journal of Food Science and Technology, 2013, 45, 6, 763  crossref(new windwow)
Effect of fluorescent light and light emitting diode illumination on volatile profiles of vegetable oils, Food Science and Biotechnology, 2016, 25, 1, 145  crossref(new windwow)
Comparison of volatile compounds from vegetable oils under light emitting diode irradiation using MS-based electronic nose, Food Science and Biotechnology, 2012, 21, 4, 1055  crossref(new windwow)
Effect of various light emitting diode irradiation on volatile profiles of perilla oil using mass spectrometry-based electronic nose, Food Science and Biotechnology, 2015, 24, 2, 481  crossref(new windwow)
Buchin, S., Delague, V., Duboz, G., Berdague, J. L., Beuvier, E., Pochet, S., and Grappin, R. (1988) Influence of pasteurization and fat composition of milk on the volatile compounds and flavor characteristics of a semi-hard cheese. J. Dairy Sci. 81, 3097-3108.

Capone, S., Epifani, M., Quaranta, F., Siciliano, P., Taurino, A., and Vasanelli, L. (2001) Monitoring of rancidity of milk by means of an electronic nose and a dynamic PCA analysis. Sensor. Actuator. B. 78, 174-179 crossref(new window)

Chung, S. J., Lim, C. L., 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, 47-55.

Contarini, G. and Povolo, M. (2002) Volatile fraction of milk: comparison between purge and trap and solid phase microextraction technique. J. Agric. Food Chem. 50, 7350-7355. crossref(new window)

Hwang, M. G., Cho, M. R., Shin, S. W., Lee, S. H., Lee, J. S., and Jung, B. M. (2007) Comparison of chromaticity coordinate and dominant wavelength for general R/G/B/W LEDs light source. Proceed. Korean Inst. Illum. Electric. Instal. Eng. 18, 15-21.

Jang, W. L. and Lee, W. L. (2010) A study on growth of plants using the LED. Proceed. Korean Inst. Illum. Electric. Instal. Eng., Seoul, Korea, pp. 121-124.

Jung, S. C., Kim, K. H., Chung, M. E., Kim, S. I., Byun, S. K., Lee, D. S., Park, S. W., Cho, N. I., and Kim, O. K. (2003) A study on the quality changes of whole market milk by storage conditions in Korea. J. Korean Dairy Technol. Sci. 21, 23-39.

Kim, E. R., Jung, B. M., Yu, B. H., Jung, H. K., Kang, K. H., and Chun, H. N. (2003) Comparative characterization of the bacteria isolated from market milk treated with ESL and conventional system. Korean J. Food Sci. Ani. Resour. 23, 327-332.

Kim, S. Y. and Kil, G. S. (2009) The comparison on the inacinactivity of phytoplanktons for the application of UV-LED and medium pressure mercury lamp. Proceed. 2009 Ann. Meeting Korean Soc. Marine Eng., Seoul, Korea, pp. 447-448.

Labreche, S., Bazzo, S., Cade, S., and Chanie, E. (2005) Shelf life determination by electronic nose: application to milk. Sensor. Actuator. B. 106, 199-206. crossref(new window)

Lee, J. H. (2002) Photooxidation and photosensitized oxidation of linoleic acid, milk, and lard. Ph.D. thesis, Ohio State Univ., OH, USA.

Mortensen, G., Bertelsen, G., Mortensen, B., and Stapelfeldl, H. (2004) Light-induced changes in packaged cheeses-A review. Int. Dairy J. 14, 85-102. crossref(new window)

United States Department of Agriculture(USDA). Ultraviolet light boosts carrots' antioxidant value. Available from: Accessed Jan. 12, 2011.

Valero, E., Villamiel, M., Miralles, B., Sanz, J., and Martinez-Castro, I.(2001) Changes in flavour and volatile components during storage of whole and skimmed UHT milk. Food Chem. 72, 51-58. crossref(new window)

Washam, C. J., Olson, H. C., and Vedamuthu, E. R. (1977) Heat resistant psychrotrophic bacteria isolated from pasteurized milk. J. Food Prot. 40, 101-108.

Webster, J. B., Duncan, S. E., Marcy J.E., and O'keefe, S. F. (2009) Controlling light oxidation flavor in milk by blocking riboflavin excitation wavelengths by interference. J. Food Sci. 74, 390-398.

Webster, J. B. (2006) Changes in aromatic chemistry and sensory quality of milk due to light wavelength. Ph.D. thesis, Virginia Polytechnic Institute and State Univ., VA, USA.

Whited, L. J., Hammomd, B. H., Chapman, K. W., and Boor, K. J. (2002) Vitamin A degradation and light-oxidized flavor defects in milk. J. Dairy Sci. 85, 351-354. crossref(new window)

Wold, J. P., Veberg, A., Lundby, F., Nilsen, A. N., and Moan, J. (2005) Influence of storage time and color of light on photooxidation in cheese: A study based on sensory analysis and fluorescence spectroscopy. Int. Dairy J. 16, 1218-1226.

Woo, S. J. and Maeng, Y. S. (1998) Nutrition of Milk and Dairy Product. Hyo Il Mun Hwa Sa, Seoul, Korea, pp. 161-164.