Understanding the Sensory Characteristics of Various Types of Milk Using Descriptive Analysis and Electronic Nose

묘사분석 및 전자코 분석을 이용한 다양한 시유의 관능적 품질 특성 이해

  • Chung, Seo-Jin (Department of Food and Nutrition, Seoul Women's University) ;
  • Lim, Chae-Ran (Department of Food Science and Technology, Seoul Women's University) ;
  • Noh, Bong-Soo (Department of Food Science and Technology, Seoul Women's University)
  • 정서진 (서울여자대학교 식품영양학과) ;
  • 임채란 (서울여자대학교 식품공학과) ;
  • 노봉수 (서울여자대학교 식품공학과)
  • Published : 2008.02.28


The objectives of this study were: 1) to develop the sensory lexicons of milk marketed in Korea, 2) to investigate the effects of pasteurization and milk composition on the sensory qualities of milk, and 3) to evaluate the correlation between descriptive analysis and the electronic nose method. Electronic nose and descriptive analyses were conducted to analyze the sensory characteristics of 14 milk samples. The 14 samples were provided from 4 manufacturers with different pasteurization methods, and varied in fat, calcium, and lactose content. Twenty-six sensory lexicons were developed to describe the sensory characteristics of the samples. The low temperature, long-time processed milk had a distinctive 'bi-rim' flavor regardless of the milk composition. The lactose-free milks were sweet, and the low-fat milks had relatively low intensities for most flavor attributes. The electronic nose method successfully grouped the milk samples primarily based on their composition, but grouped them weakly by pasteurization method.


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