DOI QR코드

DOI QR Code

Analysis of volatile compounds from retort pouches during heating using an electronic nose

전자코를 이용한 가열 중 레토르트 파우치로부터 발생한 휘발성분의 분석

  • Received : 2016.09.13
  • Accepted : 2016.10.30
  • Published : 2017.02.28

Abstract

The objective of this study was to analyze the volatile changes occurring in retort pouches during heating using a mass spectrometry-based electronic nose. The data obtained by the electronic nose analysis was used to generate a discriminant function analysis plot. The plot showed that volatile compounds of the heated water in the retort pouch were increased by the interaction between container and water as the heating time increased. Conversely, volatile compounds of the container itself decreased when only the container was measured separately. This result means that volatile compounds from the packaging material migrated into the water. In the case of heated beef bone soup, volatile compounds were increased compared to the unheated beef bone soup after 20 min of heating. According to the results of GC/MS, nonanal and 3,5-di-tert-butyl-4-hydroxytoluene (BHT) were detected in the heated water and nonanal, heptanal, octanal, and BHT were detected in the heated beef bone soup.

Keywords

electronic nose;retort pouch;heating;volatile compounds;packaging material

References

  1. Hong EJ, Noh BS, Park SY. Analysis of the different heated milks using electronic nose. Korean J. Food Sci. An. 30: 851-859 (2010) https://doi.org/10.5851/kosfa.2010.30.5.851
  2. Brody AL. Flavor interacts with packaging. Prepared Food 9: 128 (1989)
  3. An DJ, Kim YU, Park H. Reviews about food safety on packaging materials and printing ink solvent. J. Korea Soc. Packag. 12: 91-96 (2006)
  4. Vera P, Canellas E, Nerin C. Migration of odorous compounds from adhesives used in market samples of food packaging materials by chromatography olfactometry and mass spectrometry (GCO-MS). Food Chem. 145: 237-244 (2014) https://doi.org/10.1016/j.foodchem.2013.06.087
  5. Dopcio-Garcia MS, Lopez-Vilarino JM, Gonzalez-Rodriguez MV. Determination of antioxidant migration levels from low-density polyethylene films into food simulants. J. Chromatogr. A. 1018: 53-62 (2003) https://doi.org/10.1016/j.chroma.2003.08.025
  6. Nerin C, Acota D, Rubio C. Potential migration release of volatile compounds from plastic containers destined for food use in microwave ovens. Food Addit. Contam. 19: 594-601 (2002) https://doi.org/10.1080/02652030210123887
  7. Olias JM, Perez AG, Rios JJ, Sanz LC. Aroma of virgin olive oil biogenesis of the green odor notes. J. Agr. Food Chem. 41: 2368-2373 (1993) https://doi.org/10.1021/jf00036a029
  8. Ridolfi M, Terenziani S, Petumi M, Fontanazza G. Characterization of the lipoxygenases in some olive cultivars and determination of their role in volatile compounds formation. J. Agr. Food Chem. 50: 835-839 (1998)
  9. Ho CT, Chen Q. Lipids in food flavors. An overview. pp. 2-14. In: Lipids in food flavor-ACS symposium series 558. Ho CT, Hartman TG (eds). Am. Chem. Soc. Washington DC, USA (1994)
  10. Halek GW, Hatzidimitriu E. Partition coefficients of food package printing ink solvents in soybean oil, chocolate liquor, and a high fat baked product. J. Food Sci. 53:568-570 (1988) https://doi.org/10.1111/j.1365-2621.1988.tb07758.x
  11. Lee MS, Song BH, Park SO, Lee BY, Lee YZ, Youn HK, Eum MO, Seung JH, Jeun DH. Studies on the substance of migration for retort pouch packaging materials for various condition. J. Korea Soc. Packag. 13: 107-112 (2007)
  12. An DJ. Possibility of flavor changes due to packaging materials during food storage and processing. Food Sci. Ind. 30: 66-68 (1997)
  13. Lawson G, Barkby C, Lawson C. Contaminant migration from food packaging laminates used for heat and eat meals. Anal. Bioanal. Chem. 354: 483-489 (1996) https://doi.org/10.1007/s0021663540483
  14. Letinski J, Halek GW. Interactions of citrus flavor compounds with polypropylene films of varying crystallinities. J. Food Sci. 57: 481-484 (1992) https://doi.org/10.1111/j.1365-2621.1992.tb05521.x
  15. Choi JO, Jistunari F, Asakawa F, Park HJ, Lee DS. Migration of surrogate contaminants in paper and paperboard into water through polyethylene coating layer. Food Addit. Contam. 19: 1200-1206 (2002) https://doi.org/10.1080/02652030210151877
  16. Hong EJ, Kim KH, Park IS, Park SY, Kim SG, Yang HD, Noh BS. Analysis of flavor pattern from different categories of cheeses using electronic nose. Korean J. Food Sci. An. 32: 669-677 (2012) https://doi.org/10.5851/kosfa.2012.32.5.669
  17. Hodgins D, Simmonds D. Sensory technology for flavor analysis. Cereal Food World 40: 186-191 (1995)
  18. Wilkens WF, Lin FM. Gas chromatographic and mass spectral analyses of soybean milk volatiles. J. Agr. Food Chem. 18: 333-336 (1970) https://doi.org/10.1021/jf60169a003
  19. Vincent D. Electronic nose: Principal and application. Nature 402: 351-352 (1999)
  20. Werlein HD. Discrimination of chocolates and packaging materials by an electronic nose. Eur. Food Res. Technol. 212: 529-533 (2001) https://doi.org/10.1007/s002170000271

Acknowledgement

Supported by : 오뚜기재단, 서울여자대학교