전자코를 이용한 가열 중 레토르트 파우치로부터 발생한 휘발성분의 분석

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 49; no. 1; pp. 14 - 19
• Main Authors: 정효연(Hyo Yeon Jung), 박은영(Eun Young Park), 최진영(Jin Young Choi), 이수진(Soo Jin Lee), 노봉수(Bong Soo Noh)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.02.2017; Korean Society of Food Science & Technology
• Subjects: Beef; Containers; Electronic noses; Function analysis; Heated water; Heating; Mass spectrometry; Mass spectroscopy; Nose; Packaging; Volatile compounds; 식품과학; retort pouch; volatile compounds; electronic nose; packaging material; heating
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2017.49.1.14

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.