→ 한국식품과학회지2017 ; 49(01): 14-19
Analysis of volatile compounds from retort pouches during heating using an electronic nose
Hyo Yeon Jung, Eun Young Park1, Jin Young Choi2, Soo Jin Lee, and Bong Soo Noh*
Department of Food Science and Technology, Seoul Women's university 1Department of Food Science and Technology, Korea Christian university 2Department of Food Science and Nutrition, Shinhan university
The objective of this study was to analyze the volatile changes occurring in retort pouches during heating using a mass spectrometry-based electronic nose. The data obtained by the electronic nose analysis was used to generate a discriminant function analysis plot. The plot showed that volatile compounds of the heated water in the retort pouch were increased by the interaction between container and water as the heating time increased. Conversely, volatile compounds of the container itself decreased when only the container was measured separately. This result means that volatile compounds from the packaging material migrated into the water. In the case of heated beef bone soup, volatile compounds were increased compared to the unheated beef bone soup after 20 min of heating. According to the results of GC/MS, nonanal and 3,5-di-tert-butyl-4-hydroxytoluene (BHT) were detected in the heated water and nonanal, heptanal, octanal, and BHT were detected in the heated beef bone soup.
electronic nose, retort pouch, heating, volatile compounds, packaging material
한국식품과학회지 2017 Feb; 49(01): 14 - 19