Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Discrimination of Grading Pungency for Red Peppers Spice Using Electronic Nose Based on Mass Spectrometer

고춧가루의 매운 맛 등급화를 위한 Mass Spectrometer를 바탕으로 한 전자코 분석

  • Kang, Jin Hee (Department of Food Science and Technology, Seoul Women's University) ;
  • Son, Hee-Jin (Department of Food Science and Technology, Seoul Women's University) ;
  • Hong, Eun-Jeung (Department of Food Science and Technology, Seoul Women's University) ;
  • Noh, Bong-Soo (Department of Food Science and Technology, Seoul Women's University)
  • 강진희 (서울여자대학교 식품공학과) ;
  • 손희진 (서울여자대학교 식품공학과) ;
  • 홍은정 (서울여자대학교 식품공학과) ;
  • 노봉수 (서울여자대학교 식품공학과)
  • Received : 2009.11.30
  • Accepted : 2010.02.10
  • Published : 2010.02.28
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Abstract

Electronic nose (E-nose) was assessed for grading pungency of powdered red pepper. Complex pretreatments are not required for flavor analysis unlike HPLC or Scoville tests. Mild and pungent taste of powdered red pepper were mixed at various concentrations of 0, 25, 50, 75, and 100%. Those were analyzed using mass spectrometer-based E-nose. Discriminant function analysis (DFA) was conducted on E-nose data. The $R^{2}$ and F-value of dicriminant function first score (DF1) were 0.9946 and 355.65, respectively, when the samples were separated by a relative degree of pungent taste. DF1 value decreased with increasing the amount of powdered red pepper with a pungent taste. It is similar to the increase in the concentration of capsaicin. Increasing the amount of red pepper powder, dicriminant function second score (DF2) values were moved from the negative position into the positive position. The $R^{2}$ and F-value of DF1 were 0.9890, 165.17 and DF2 were 0.9219, 21.64. Also, the results by MS based E-nose agreed to that by HPLC. There is the potential to grade pungent taste of powdered red pepper using the E-nose.

고춧가루의 매운 맛 등급화 가능성을 검토하고자 mass spectrometer를 바탕으로 한 전자코를 활용하여 순한 맛 고춧가루와 매운 맛 고춧가루의 비율 달리하여 측정하였다. 고춧가루의 질량 스펙트럼을 토대로 판별 함수 분석을 수행한 결과 매운 맛 고춧가루의 비율과 고춧가루의 무게에 따라 판별이 이루어졌으며 DF1의 $R^{2}$는 0.9946, F값은 355.65이고, DF2의 $R^2$는 0.9889, F값은 172.60으로 나타났다. 매운 맛 고춧가루의 비율이 증가할수록 DF1의 양의 방향에서 음의 방향으로 이동되며 막대그래프상의 상대적 비교치와 비례적인 관계를 보여주었다. 한편 같은 비율에서 고춧가루의 무게가 증가할수록 DF2의 음의 방향에서 양의 방향으로 향하는 경향을 보이며 분리되었다. 고춧가루를 각각의 매운 맛 비율별로 2.0 g만을 취하여 분석한 결과, 매운 맛 비율이 증가할수록 DF1의 양의 방향에서 음의 방향으로 이동되는 경향을 보이며 분리가 되었고 DF1의 $R^{2}$는 0.9977, F값은 766.98이고 DF2 의 $R^{2}$는 0.8677, F값은 11.80으로 나타났다. Capsaicin을 무게를 달리하여 측정한 후 DFA를 수행한 결과 DF1의 $R^{2}$는 0.9890, F값은 165.17이고 DF2의 $R^{2}$는 0.9219, F값은 21.64로 나타났다. Capsaicin의 무게가 증가할수록 DF1의 양에 방향에서 음에 방향으로 향하는 경향으로 분리되어 MS를 바탕으로 한 전자코를 이용하여 고추의 매운 맛 등급화가 가능하였다. 전자코에 의한 분석결과는 HPLC에 의한 분석결과와 높은 상관관계를 나타냈다 ($R^{2}$=0.962).

Keywords

Acknowledgement

Supported by : 서울여자대학교

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