Prediction of Fermentation Time of Korean Style Soybean Paste by using The Portable Electronic Nose

휴대용 전자코에 의한 된장의 숙성정도 예측

  • Noh, Bong-Soo (Department of Food and Microbial Technology, Seoul Women's University) ;
  • Yang, Young-Min (Department of Food and Microbial Technology, Seoul Women's University) ;
  • Lee, Taik-Soo (Department of Food and Microbial Technology, Seoul Women's University) ;
  • Hong, Hyung-Ki (LG Corporate Institute of Technology) ;
  • Kwon, Chul-Han (LG Corporate Institute of Technology) ;
  • Sung, Yung-Kwon (Department of Electrical Engineering, Korea University)
  • 노봉수 (서울여자대학교 식품 미생물공학과) ;
  • 양영민 (서울여자대학교 식품 미생물공학과) ;
  • 이택수 (서울여자대학교 식품 미생물공학과) ;
  • 홍형기 (LG 종합기술원) ;
  • 권철한 (LG 종합기술원) ;
  • 성영권 (고려대학교 전기공학과)
  • Published : 1998.04.01

Abstract

The study is to predict fermentation time of Korean style soybean paste by portable electronic nose that has six metal oxide sensors. Korean style soybean paste using Aspergillus oryzae was fermented at $15^{\circ}C,\;20^{\circ}C\;and\;25^{\circ}C$. The changes of sensitivity by electronic nose, amino nitrogen and reducing sugar were observed during fermentation. Sensitivities of six metal oxide sensor were decreased with increase of fermentation time while amino nitrogen was increased. Sensor #3 and #4 showed good correlation between sensitivities of the sensors and fermentation time $(r^2=0.71{\sim}0.95)$. And the good correlation between sensitivity by electronic nose and the produced amino nitrogen was shown until soybean paste was fermented. Portable electronic nose using metal oxide sensor (#3 and #4) could predict fermentation time of Korean style soybean paste.

Keywords

electronic nose;soybean paste;fermentation;amino nitrogen