Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Discrimination of the Heated Coconut Oil using the Electronic Nose

전자코를 사용한 가열처리 야자유의 판별

  • Han, Kee-Young (Department of Culinary Art, Seoul Health College) ;
  • Oh, Se-Yeon (KOSMO Scientific Co.,Department of Chemistry, Seoul Women's University) ;
  • Kim, Jung-Hoan (Department of Culinary Art, Seoul Health College) ;
  • Youn, Aye-Ree (Division of Food Science, Seoul Women's University) ;
  • Noh, Bong-Soo (Division of Food Science, Seoul Women's University)
  • 한기영 (서울보건대학 조리예술학과) ;
  • 오세연 (코스모과학,서울여자대학교 화학과) ;
  • 김정환 (서울보건대학 조리예술학과) ;
  • 윤예리 (서울여자대학교 식품과학부) ;
  • 노봉수 (서울여자대학교 식품과학부)
  • Published : 2006.02.01
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Abstract

Effect of heat (160, 190, and $220^{\circ}C$ for 24 hr) on coconut oil was examined by principal component analysis using electronic nose consisting of six metal oxide sensors. Increase in heating temperature decreased ratio of resistance and first principal component score (from +0.952 to -0.325), indicating rancidity of coconut oil increased at high heating temperature. Result of electronic nose based on GC with surface acoustic wave sensor showed significant changes in volatile profiles of coconut oil. High resolution olfactory imaging $(VaporPrint^{TM})$ was particularly useful for evaluating oil quality. Peak numbers and areas increased with increasing heating time and temperature (160, $220^{\circ}C$). Electronic nose analysis can provide simple, fast, and straightforward results and is best suited for quality control and process monitoring in flavor field of food industry.

본 연구는 야자유를 190, $220^{\circ}C$에서 24시간 가열한 후 6개의 MOS로 구성된 전자코로 산패정도를 판별하였다. 주성분분석 결과 제1주성분 값이 열처리 시간에 따라 +0.952에서 0.325로 감소하였다. 가열 온도를 높임에 따라 야자유의 산패정도도 증가하였다. 또 다른 방법에 하나로 GC를 바탕으로 한 SAW센서가 부착된 전자코를 사용한 결과 후각이미지가 뚜렷하게 차이가 나는 것을 보여주었다. 160, $220^{\circ}C$에서 가열한 야자유로부터 휘발 성분에 대한 GC peak의 수와 넓이가 가열온도와 가열 처리 시간에 따라 증가함을 보여주었다. 이러한 방법은 신속하면서도 곧바로 알기 쉽게 데이터를 이미지화함으로써 가열 처리된 야자유의 휘발성분을 전자코로 신속하고 간편하게 분석하여 가열 처리 정도가 예측 가능하였다.

Keywords

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