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http://dx.doi.org/10.5657/kfas.2009.42.3.209

Change in Flavor Patterns of Gamma Irradiated Raw Oyster and Oyster Cooking Drip Determined using an Electric Nose  

Han, In-Jun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Park, Jae-Seok (Food & Risk Standardization Team, KFDA)
Choi, Jong-Il (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Kim, Jae-Hun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Song, Beom-Seok (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Yoon, Yo-Han (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Byun, Myung-Woo (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Chun, Soon-Sil (Department of Food & Nutrition, Sunchon National University)
Lee, Ju-Woon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.42, no.3, 2009 , pp. 209-214 More about this Journal
Abstract
This study was conducted to evaluate changes in the flavor patterns of gamma irradiated raw oyster and oyster cooking drip using an electronic nose, which consisted of a GC equipped with a surface acoustic wave sensor. The raw oyster was irradiated with 1, 2, 3, 4 and 5 kGy, while the oyster cooking drip was irradiated with 10 and 50 kGy. In the case of raw oyster, the intensities of peaks at retention times (RT) of 2.1 sand 6.8 s were increased, but the peak at a RT of 9.0 s was decreased depending on irradiation dose. In the case of oyster cooking drip, the intensities of peaks at RT 2.5 sand RT 4.1 s increased linearly, but at the peak at RT 5.1 s decreased as the irradiation dose increased. The total amount of flavor components measured in raw oyster increased, while that of oyster cooking drip decreased in response to irradiation.
Keywords
Electronic nose; Oyster; Oyster cooking drip; Flavor pattern; SAW sensor;
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Times Cited By KSCI : 4  (Citation Analysis)
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