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http://dx.doi.org/10.5369/JSST.2014.23.5.320

Analysis of Volatile Flavor Compounds in Milk Using Electronic Nose System  

Kang, Nae Kyung (Food Analysis Research Center, Suwon Women's University)
Jun, Tae-Sun (Dep. of Bionano Engineering, Hanyang University)
Yang, Yoon Seok (Division of Biomedical Engineering, Chonbuk National University)
Kim, Yong Shin (Dep. of Bionano Engineering, Hanyang University)
Publication Information
Journal of Sensor Science and Technology / v.23, no.5, 2014 , pp. 320-325 More about this Journal
Abstract
Volatile flavor compounds from milk were analyzed and identified by using the analysis methods of headspace solid phase microextraction gas chromatography/mass spectrometry (HSPME-GC/MS) and electronic nose (E-Nose) system. About 30 volatile compounds were identified by HSPME-GC/MS for the fresh and off-flavor milk samples. Also, the correlation between rancidity and ageing days of milk was obtained by the aid of principal component analysis algorithm. It shows that the E-Nose system can identify the various types of milk flavor. These results imply that the analysis method based on the E-nose system can apply to the quality control of milk flavor and the rancidity.
Keywords
Electronic nose; Milk; GC/MS; Solid phase microextraction;
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