Discrimination of the Heated Coconut Oil using the Electronic Nose

Effect of heat (160, 190, and 220℃ for 24 hr) on coconut oil was examined by principal component analysis using electronic nose consisting of six metal oxide sensors. Increase in heating temperature decreased ratio of resistance and first principal component score (from +0.952 to -0.325), indicating...

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Published inKorean Journal of Food Science and Technology Vol. 38; no. 1
Main Authors Han, K.Y. (Seoul Health College, Sungnam, Republic of Korea), Oh, S.Y. (KOSMO Scientific Co., Seoul, Republic of Korea), Kim, J.H. (Seoul Health College, Sungnam, Republic of Korea), Youn, A.R. (Seoul Women's University, Seoul, Republic of Korea), Noh, B.S. (Seoul Women's University, Seoul, Republic of Korea), E-mail: bsnoh@swu.ac.kr
Format Journal Article
LanguageKorean
Published 01.02.2006
Subjects
ACEITE DE COCO
COCONUT OIL
discrimination
electronic nose
HUILE DE COCO
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Summary:Effect of heat (160, 190, and 220℃ for 24 hr) on coconut oil was examined by principal component analysis using electronic nose consisting of six metal oxide sensors. Increase in heating temperature decreased ratio of resistance and first principal component score (from +0.952 to -0.325), indicating rancidity of coconut oil increased at high heating temperature. Result of electronic nose based on GC with surface acoustic wave sensor showed significant changes in volatile profiles of coconut oil. High resolution olfactory imaging (VaporPrint∨TM) was particularly useful for evaluating oil quality.
Bibliography:Q04
2006016772
ISSN:0367-6293