Analysis of Volatile Components of a Chicken Model Food System in Retortable Pouches Using Multivariate Method

다변량 해석을 이용한 레토르트 파우치 계육 모형식품의 휘발성분 분석

  • Choi, Jun-Bong (Foods R&D Center, Cheiljedang) ;
  • Kim, Jung-Hwan (Department of Traditional Cuisine, Seoul Health Junior College) ;
  • Moon, Tae-Wha (Department of Food Science and Technology, Seoul National University)
  • 최준봉 (제일제당 식품연구소) ;
  • 김정환 (서울보건전문대학 전통조리과) ;
  • 문태화 (서울대학교 식품공학과)
  • Published : 1996.12.30


The changes in volatiles of the model system were analyzed by GC and GC-MS before and after retorting. The GC data were analyzed statistically by applying the analysis of variance, and 42 peaks were selected at 5% significance level. Multivariate statistical analysis was performed with these 42 peaks as independent variables. Through the stepwise discriminant analysis, 8 peaks, which corresponded to the compounds such as 2-heptanone, cis-3-hexenal, 2-pentyl-furan, 1-methyl-trans-1,2-cyclohexanediol, 2-hexanone, 3-octanone, trans, trans-nona-2,4-dienal and 1-octen-3-ol, were obtained in sequence to distinguish the samples with and without retorting. The principal component analysis of a set of 8 independent variables resulted in 3 principal components which accounted for 96.1% of the variance, while the first principal component (PC 1) explained 76.5% of the total variance. In addition, through the factor analysis of the principal components, the peaks 11, 20 and 21 could be grouped togather in accordance with the direction and the size while the peaks 9, 33 and 39 constituted the second group in the direction.