Browse > Article
http://dx.doi.org/10.5851/kosfa.2010.30.5.851

Analysis of the Different Heated Milks using Electronic Nose  

Hong, Eun-Jeung (Department of Food Science and Technology, Seoul Women's University)
Noh, Bong-Soo (Department of Food Science and Technology, Seoul Women's University)
Park, Seung-Yong (Department of Animal Science, Cheonan Yonam College University)
Publication Information
Food Science of Animal Resources / v.30, no.5, 2010 , pp. 851-859 More about this Journal
Abstract
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 MS-electronic 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 $r^2$ of 0.9965, 0.9965, and 0.9911 at temperatures of 4, 7, and $10^{\circ}C$, respectively, while DF2 was influenced by heat treatment conditions with an $r^2$ of 0.9861 at $4^{\circ}C$. It is suggested that the discriminative function analysis given by an MS-electronic 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.
Keywords
MS-electronic nose system; discriminative function analysis (DFA); market milk; prediction of shelf-life; preservation temperature;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
Times Cited By Web Of Science : 1  (Related Records In Web of Science)
Times Cited By SCOPUS : 1
연도 인용수 순위
1 Kim, S. M. and Noh, B. S. (2002) Characteristics of shelflife of soybean curd by electronic noses. Korean J. Sci. Agric. Machinery, 27(3), 241-248.   과학기술학회마을
2 Chung, S. J., Lim, C.R., and Noh, B.S. (2008) Understanding the sensory characteristics of various types of milk using descriptive analysis and electronic nose. Korean J. Food Sci. Technol. 40(1), 47-55.   과학기술학회마을
3 White, C. H., Wilson, J., and Schilling, M. W. (2006) An Investigation of the use of the MicroFoss as an indicator of the shelf life of pasteurized fluid milk. J. Dairy Sci. 89, 2459-2464.   DOI   ScienceOn
4 Youn, A. R. (2007) Analysis for cyclodextrins to entrap with hexanal using electronic nose. Korean J. Food Sci. Technol. 39(1), 1-6.   과학기술학회마을
5 Rovner, S. L. (2006) Processing milk under pressure-low temperature treatment keeps unsavory volatiles in check. Chem. Eng. News, Food Sci. Nov. p. 14.
6 Vincent, D. (1999) Electronic nose; principal and application. Nature 402, 351-352.   DOI
7 Yang, Y. M., Noh, B. S., and Hong, H. K. (1999) Prediction freshness for milk by the portable electronic nose. Food Eng. Progress 3(1), 45-50.
8 Iwatsuki, K., Mizota, Y., and Kubota, T. (1999) Evaluation of aroma of pasteurized and UHT processed milk by aroma extract dilution analysis. J. Japanese Soc. Sci. Tech. 46(9), 587-597.   DOI   ScienceOn
9 Kwon, S. H., Ahn, J. J., and Kwak, H. S. (1998) Quality changes in various heat-treated market milks during storage. J. Korean Dairy Technol. Sci. 16(2), 90-97.   과학기술학회마을
10 Said, L., Sandrine, B., Sonia, C., and Eric, C. (2005) Shelf life determination by electronic nose: application to milk. Sensors and Actuators B. 106, 199-206.   DOI   ScienceOn
11 Al-Attabi, Z.D., Arcy, B.R., and Deeth, H.C.(2009) Volatile sulphur compounds in UHT milk. Critical Rev. Food Sci. Nutri. 49(1), 28-47.
12 Ampuero, S., Zesiger, T., Gustafsson, V., Lunden, A., and Bosset, J.O. (2002) Determination of trimethylamine in milk using an MS based electronic nose. Eur. Food Res. Technol. 214, 163-167.   DOI   ScienceOn
13 Barlet, P. N., Elliott, J. M., and Gadner, J. W. (1997) Electronic nose and their application in the food industry. Food Technol. 51(12), 44-48.
14 Choi, H. D. (1995) Use and development of sensation sensor. Bulletin Food Technol. 8, 122-131.
15 Chung, C. I., Kim, K. T., Cho, N. Y., Jung, M. J., Oh, H. S., and Lee, G. (2002) Comparison of the keeping quality of UHT pasteurized milks in Korea. Korean J. Food Sci. Ani. Resour. 22(3), 247-251.   과학기술학회마을
16 Elliker, P. R., Sing, E. I., Christensen, L. J., and Sandine W. E. (1964) Psychrophilic bacteria and keeping quality of pasteurized dairy products. J. Milk Food Technol. 27, 69-75.
17 Hodgins, D. and Simmonds, D. (1995) Sensory technology for flavor analysis. Cereal Foods World, 40, 186-191.