Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Comparison of Quality Characteristics of Sesame Oil and Blend Oil by Using Component Analysis and NIR Spectroscopy

참기름과 혼합유의 성분 및 NIR Spectrum 분석을 통한 품질특성 비교

  • Joo, Jae-young (Combat Material Center, Defence Agency for Technology and Quality) ;
  • Yeo, Yong-heon (Combat Material Center, Defence Agency for Technology and Quality) ;
  • Lee, Namrye (Combat Material Center, Defence Agency for Technology and Quality)
  • Received : 2017.03.28
  • Accepted : 2017.05.10
  • Published : 2017.06.30
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Abstract

Product distribution and consumption in the military is difficult due to unique contracts and supply systems. It is difficult to change suppliers immediately when quality problem is encountered. Due to these special circumstances, the quality of products must be thoroughly controlled. Sesame oil is used to increase the taste and nutrition of food, but it is more expensive than other cooking oils. Oil producers may blend other cooking oils with sesame oil to make higher profits, so it has become important to identify good and bad products. In this study, pure sesame oil and blend oils were compared by analyzing their smell, taste, chemical components, and near infra-red spectra to determine quality differences between them.

참기름에 옥수수기름과 콩기름을 일정비율로 혼합하여 나타나는 품질특성을 연구하였다. 차이식별검사, 색도, 산가, 요오드가, 지방산 조성 및 NIR을 이용하여 데이터를 분석해 보았다. 색도검사 결과 혼합률이 높아짐에 따라 L, a, b 값이 변하는 것을 확인할 수 있었으나, 혼합된 기름의 종류에 따른 특이적인 변화는 확인할 수 없었다. 혼합률이 증가함에 따라 산가는 감소하였지만 혼합유 종류에 따른 차이는 확인하기 어려웠다. 하지만 요오드가의 경우 혼합률에 따른 요오드가 변화 및 혼합유 종류에 따른 요오드가 변화 정도를 확인할 수 있었다. 지방산 조성 분석 결과, 혼합률의 변화와 혼합유의 종류에 따라 linolenic acid 및 특정 지방산 값이 확연히 변하는 것을 확인할 수 있었다. NIR 분석은 다른 분석방법들에 비해 빠른 시간 안에 분석이 완료되었고, 옥수수 기름의 혼합률 변화에 따른 스펙트럼에는 시료 간 차이가 확인되었으나, 콩기름 혼합유 시료에 대해서는 시료 간 차이가 뚜렷하지 않았다. 결론적으로 참기름의 품질특성을 확인해 소비자의 먹거리 신뢰도를 향상시키기 위해서는 여러 가지 분석방법을 이용한 데이터의 축적이 선행되어야 할 것으로 판단되며, 추가적인 연구를 통해 이를 활용할 수 있는 방안이 마련될 것으로 기대된다.

Keywords

References

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