열처리를 달리한 시유의 전자코 분석
- 홍은정 노봉수 박승용
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제30권 제5호
- 등재여부 : KCI등재
- 851 - 859 (9 pages)
This study was conducted to investigate the application of a model system using an MS-electronic nose based on the discriminative function analysis on volatile flavors, to prediction of the shelf-life of market milk by preservation temperature and differently-loaded heat treatment. On mass spectrum, the ion fragments of volatile flavors of milk obtained from MSelectronic nose could be distinguished at amu 60, 91, 92, and 93. The response levels of volatile flavors at each amu increased in proportion to the heat treatment loaded to the milk, in the order of LTLT, HTST, and UHT. This study indicated that the discriminative function scores of the volatile flavors seemed to correlate with the preservation temperature, storage period, and heat treatment conditions; DF1 (discriminative function first score) showed a strong relationship to storage periods, with r2 of 0.9965, 0.9965, and 0.9911 at temperatures of 4, 7, and 10℃, respectively, while DF2 was influenced by heat treatment conditions with an r2 of 0.9861 at 4℃. It is suggested that the discriminative function analysis given by an MSelectronic nose could be used to construct a new quality control model system for the evaluation of heat treatment loaded during the processing of milk, and for predicting storage periods of market milk.