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Analysis of Melamine in Melamine-added Foods Using Mass Spectrometry-based 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)
Publication Information
Korean Journal of Food Science and Technology / v.42, no.6, 2010 , pp. 676-681 More about this Journal
Abstract
Melamine has been used to increase the protein contents of powdered foods by adding a nitrogen source. Samples were prepared by blending melamine with powdered products such as powdered milk and coffee whitener. Melamine was added at ratios of 100:0, 80:20, 50:50, 30:70, and 0:100 (w/w), respectively. A Mass Spectrometry-based Electronic Nose and DFA (discriminant function analysis) were used to determine the amount of melamine. The electronic nose results were completely separated by the mixing ratios of melamine.
Keywords
electronic nose; mass spectrometry; melamine; powdered milk; coffee whitener;
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Times Cited By KSCI : 4  (Citation Analysis)
Times Cited By SCOPUS : 2
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