Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Recoverable Oil Contents and Quality Evaluation of Reconstitute Orange Juice by Electronic Nose

전자코를 이용한 오렌지주스의 Recoverable Oil 함량 및 품질평가

  • Published : 2005.08.01
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Abstract

An electronic nose equipped with metal oxide sensor(MOS) was used for investigating the quality of reconstitute orange juice added different recoverable oil(cold pressed valencia oil) contents during 21 days of storage at $4^{\circ}C$. Quality changes in orange juice was described in terms of the sensitivity(${\Delta}R_{gas}/R_{air}$) of the sensors. Principal component analysis(PCA) was carried out using data obtained from twelve metal oxide sensors. The flavor of orange juice contained with the different recoverable oil contents($0.01\%{\sim}0.05\%$) was separated in PCA plot, in which the first principal component score was correlated with the content of recoverable oil. As storage periods prolonged, no significantly different sensitivity score of orange juice was observed in electronic nose. The content of recoverable oil in orange juice was reduced rapidly within 14 days, and then the decreasing ratio was slow on the next 7 days during storage at $4^{\circ}C$. The sensory score for overall and orange flavor of orange juice added $0.03\%$ recoverable oil was decreased during the 14 days and then rapidly dropped next 7 days of storage at $4^{\circ}C$.

Recoverable oil 농도별 처리에 따른 MOS(metal oxide sensor) 전자코를 이용한 향기 패턴 분석 결과 오일 함량이 증가함에 따라 제 1 주성분 값의 분포가 $0.05{\sim}-0.1$ 부근으로 이동하는 경향을 나타내었으며, 주성분 분석의 discrimination index가 89로서 첨가 농도에 따른 향기 패턴이 명확히 구별되고 있는 것으로 나타났다. 저장기간에 따른 향미 변화는 거의 없었으며 약간 감소하는 경향을 나타내었다. 저장기간에 따른 recoverable oil 잔존량을 분석한 결과 $0.01\%$와 $0.03\%$의 경우 14일까지는 완만한 감소를 나타냈으며, 21일까지는 거의 변화가 없었으나 $0.05\%$의 경우 7일까지 급격히 감소되어지고 21일까지 완만한 감소를 나타내었다. 저장기간에 따른 총체적 관능검사 결과 $0.03\%$ 처리구의 경우 0일차부터 14일차까지 거의 변화가 없었으며, 14일차 이후 급격한 감소를 나타내었다. 오렌지 풍미에 대한 관능검사 결과에서도 $0.03\%$ 처리구의 경우 14일째까지 거의 변화가 없었으나 14일째 이후 급격한 감소를 나타내었다.

Keywords

References

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