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

전자코를 이용한 가열 중 레토르트 파우치로부터 발생한 휘발성분의 분석

  • Jung, Hyo Yeon (Department of Food Science and Technology, Seoul Women's university) ;
  • Park, Eun Young (Department of Food Science and Technology, Korea Christian university) ;
  • Choi, Jin Young (Department of Food Science and Nutrition, Shinhan university) ;
  • Lee, Soo Jin (Department of Food Science and Technology, Seoul Women's university) ;
  • Noh, Bong Soo (Department of Food Science and Technology, Seoul Women's university)
  • 정효연 (서울여자대학교 식품공학과) ;
  • 박은영 (그리스도대학교 식품과학부) ;
  • 최진영 (신한대학교 식품조리과학부) ;
  • 이수진 (서울여자대학교 식품공학과) ;
  • 노봉수 (서울여자대학교 식품공학과)
  • Received : 2016.09.13
  • Accepted : 2016.10.30
  • Published : 2017.02.28


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.


Supported by : 오뚜기재단, 서울여자대학교


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