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The Identification of Blended Sesame Oils by Electronic Nose  

Shin, Jung-Ah (Department of Food Science and Technology, Chungnam National University)
Lee, Ki-Teak (Department of Food Science and Technology, Chungnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.4, 2003 , pp. 648-652 More about this Journal
Abstract
Precise and rapid method out for distinguishing blended sesame oils through the electronic nose analysis was developed. Sesame oil was blended with corn oil at the ratio of 95 : 5, 90: 10, and 80 : 20 (w/w), respectively. Samples were then analyzed by gas chromatography, SPME-GC/MS, and the electronic nose composed of 12 different metal oxide sensors. Sensitivities $(delta\;R_{gas}/R_{air})$ of sensors from electronic nose were analyzed by principal component analysis (PCA). Proportion of the first principal component was 98.76%.
Keywords
sesame oil; SPME-GC/MS; electronic nose; flavor;
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