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Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(2): 311-317
Analysis of ethanol in soy sauce using electronic nose for halal food certification
Su Won Park, Soo Jin Lee, You Sin Sim1, Jin Young Choi2, Eun Young Park3, and Bong Soo Noh*
Department of Food Science and Technology, Seoul Women's University, Seoul 01797, Korea 1Division of Industry Services, Korean Food Research Institute, Gyenggi 13539, Korea 2Division of Food Science and Culinary Arts, Shinhan University, Gyenggi 16644, Korea 3Department of Food and Nutrition, Korea Christian University, Seoul 07661, Korea
ABSTRACT
The purpose of this study was to analyze ethanol content in soy sauce using mass spectrometry (MS) with electronic nose (e-nose) to determine if MS e-nose can replace gas chromatographic analysis for halal certification. Gas chromatography–flame ionization detector (GC-FID), the standard method of ethanol content, was used to analyze 24 different kinds of soy sauce. Ethanol was detected from 13 soy sauce samples in the concentration range of 0.0004–1.7wt%. The MS e-nose data were analyzed by discriminant function analysis (DFA). Based on an addition method, the results were more than 96.6% accurate when the ethanol concentrations were greater than 0.5%. A high correlation between the first score of the DFA plot and the ethanol concentration was observed. Thus, mass spectrometry based on e-nose is an efficient method for determining ethanol as a primary screening tool for halal certification.
KEYWORD
halal food, soy sauce, ethanol, electronic nose, discrimination
Food Science and Biotechnology 2017 ; 26(2): 311-317
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