Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Pattern Recognition Analysis for Volatile Compounds of the Whole, Skim, UHT-, HTST-, and LTLT-Milk under LED Irradiations

여러 가지 LED를 처리한 전지유, 무지방 우유, LTLT, UHT, HTST 처리 우유의 휘발성분 패턴 분석

  • Kim, Ki-Hwa (Department of Food Science and Technology, Seoul Women's University) ;
  • Hong, Eun-Jeung (Department of Food Science and Technology, Seoul Women's University) ;
  • Park, Sue-Jee (Department of Food Science and Technology, Seoul Women's University) ;
  • Kang, Jee-Won (Department of Food Science and Technology, Seoul Women's University) ;
  • Noh, Bong-Soo (Department of Food Science and Technology, Seoul Women's University)
  • 김기화 (서울여자대학교 식품공학과) ;
  • 홍은정 (서울여자대학교 식품공학과) ;
  • 박수지 (서울여자대학교 식품공학과) ;
  • 강지원 (서울여자대학교 식품공학과) ;
  • 노봉수 (서울여자대학교 식품공학과)
  • Received : 2011.03.28
  • Accepted : 2011.08.21
  • Published : 2011.08.31
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Abstract

The objective of this study was to analyze the pattern recognition of volatile compounds from different types of milk under LED (Light Emitting Dioxide) irradiation for 6 d. Yellow, red, blue, dark, and fluorescent light were produced using LED equipment. A mass spectrometry-based electronic nose and DFA (discriminant function analysis) were used to determine the change in volatiles from different types of milk under LED irradiation. As the LED exposure time was increased, DF1 of whole milk changed considerably under blue light, while that of skim milk changed significantly under red and yellow light irradiation. Among the types of milk tested, the most light-induced oxidation sample was LTLT milk under blue light. The volatile compounds that were shown to increase due to LED treatment in the electronic nose analysis, which was based on MS, were mainly acetaldehyde, propanal, pentanal, hexanal, heptanal, nonanal, 3-methyl butanal, 2-methyl propanal, 2-butanone, 2-pentanone, 2-hexanone, and 2-heptanaone and 2-nonanone.

본 연구는 우유의 지방산패가 특정 파장에 의해 변화되는 것을 토대로 어떠한 파장이 영향을 주는지 알아보기 위하여 전지유, 무지방 우유와 LTLT, HTST, UHT 처리한 우유를 대상으로 각기 다른 파장의 LED로 처리한 후 이들의 휘발성분 생성패턴을 6일 동안 저장하면서 MS-전자코로 분석하였다. 전자코를 통해 얻어진 데이터는 판별함수분석을 통해 분석하였다. 우유의 종류별로 전지유는 파란색 파장하에서 영향을 가장 많이 받는 것으로 나타났고 무지방은 빨강, 노랑색 파장 하에서 산패에 영향을 미쳤다. 전지유의 영향을 가장 많이 준 파란 빛 파장으로 LTLT, HTST, UHT처리한 우유의 변화 정도를 알아본 결과 LTLT 처리한 우유의 ${\Delta}DF1$값이 UHT처리한 우유와 HTST처리한 우유의 ${\Delta}DF1$값보다 크게 변화하는 것으로 보아 품질 변화가 많이 일어난 것으로 나타났다. LED 처리를 함에 따라 acetaldehyde, propanal, pentanal, hexanal, heptanal, nonanal, 3-methyl butanal, 2-methyl propanal, 2-butanone, 2-pentanone, 2-hexanone, 2-heptanaone and 2-nonanone 등에 해당하는 amu값에서의 감응도 값이 변화한 것으로 보아 이들 물질이 생성된 것으로 예상되었다.

Keywords

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