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Quality Evaluation of Dried Laver (Porphyra yezoensis Ueda) Using Electronic Nose Based on Metal Oxide Sensor or GC with SAW Sensor During Storage  

Cho, Yen-Soo (Department of Foods and Microbial Technology, Seoul Women's University)
Noh, Bong-Soo (Department of Foods and Microbial Technology, Seoul Women's University)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.6, 2002 , pp. 947-953 More about this Journal
Abstract
Two types of electronic nose were used for investigating the quality of dried lavers stored at 5, 15, and $30^{\circ}C$ RH of 32, 43, and 75%. The electronic nose is composed of metal oxide sensors, and GC is based on SAW sensor. Quality change in dried lavers was described in terms of the sensitivities $(R_{gas}/R_{air})$ of the sensors. Principal component analysis (PCA) was carried out using data obtained from six metal oxide sensors. The first principal component scores were correlated with quality changes of dried lavers. As storage time increased, the stored laver cluster separated from that of fresh lavers. A chromatogram was obtained from GC based on SAW sensor. Olfactory image, A $VaporPrint^{TM}$ image for pattern recognition, showed a significant difference between the stored and the fresh samples. Dried lavers during storage at $30^{\circ}C$ and 75% had bacterial counts of $5.7{\times}10^6\;CFU/g$ after 8 day. Increase of microbial count correlated with the response of electronic nose $(r^2=0.87)$. Whereas, color values showed no correlation.
Keywords
dried laver; electronic nose; metal oxide sensor; GC; SAW sensor;
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