전자코를 이용한 다양한 유형의 치즈 제품 풍미성분 분석

• 발행기관: 한국축산식품학회
• 저자명: 홍은정 김기화 박인선 박승용 김상기 양해동 노봉수
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제32권 제5호, 669~677쪽, 전체 9쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2012.10.31

영문 초록

The objective of this study was to analyze the flavor pattern of different varieties of cheeses. Four of the each following cheese varieties such as shred type pizza cheese, Cheddar cheese, Mozzarella block cheese, and white mold-ripened cheeses, stored at 4˚C during 2 wks were examined before and after cooking at 70˚C and 160˚C. Flavor patterns of these cheeses were analyzed using an electronic nose system based on mass spectrometer. All data were treated by multivariate data processing based on discriminant function analysis (DFA). The results showed the discriminant model by DFA method. Data revealed that flavor patterns of pizza cheeses were well separated as storage prolonged and obviously discriminated as the higher the cooking temperature. The result of pattern recognition analysis based on discriminant function analysis showed that new brand of pizza cheese produced by Imsil Cheese Cooperative was located at middle between the flavors of the imported brands of pizza cheese and those of domestic brand of pizza cheeses. Imsil cheese has a unique flavor pattern among other variety of cheeses. Application of pattern recognition analysis by electronic nose might be useful and advanced technology for characterizing in flavor pattern of cheese products from different origins and different categories of cheeses.

키워드

pattern recognition analysis electronic nose mass spectrometer pizza cheese