Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
DOI QR코드

DOI QR Code

Analysis of Flavor Pattern from Different Categories of Cheeses using Electronic Nose

전자코를 이용한 다양한 유형의 치즈 제품 풍미성분 분석

  • Hong, Eun-Jung (Department of Food Science and Technology, Seoul Women's University) ;
  • Kim, Ki-Hwa (Department of Food Science and Technology, Seoul Women's University) ;
  • Park, In-Seon (Department of Food Science and Technology, Seoul Women's University) ;
  • Park, Seung-Yong (Department of Animal Science, Cheonan Yonam College) ;
  • Kim, Sang-Gee (Imsil Cheese Cooperative) ;
  • Yang, Hae-Dong (Imsil Cheese Cooperative) ;
  • Noh, Bong-Soo (Department of Food Science and Technology, Seoul Women's University)
  • Received : 2012.07.04
  • Accepted : 2010.10.06
  • Published : 2012.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

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 $4^{\circ}C$ during 2 wks were examined before and after cooking at $70^{\circ}C$ and $160^{\circ}C$. 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.

본 연구는 전자코를 이용하여 한국에서 시판되는 피자용 모짜렐라 치즈 슈레드 제품과 슈레드 제품 혼합용 원료 치즈에 해당하는 모짜렐라 치즈 블록, 체다 치즈, 흰 곰팡이 숙성 치즈 등 3종류의 국내산 및 수입산 치즈를 대상으로 단기간 저장 및 가열처리에 의한 풍미패턴의 변화를 분석하였고 국내 임실치즈농협에서 새로 개발한 임실 치즈 제품이 국내산 및 수입산 치즈의 향미패턴과의 차이 유무에 대해 접근하여 보고자 하였다. 치즈 종류뿐만 아니라 조리온도 및 저장유무에 따른 향기패턴을 판별함수 분석을 이용하여 통계처리 후 비교 분석한 결과, 피자용 모짜렐라 슈레드 제품의 경우 저장유무보다는 조리온도에 따라 풍미패턴의 차이가 더 구분되었으며 피자용 모짜렐라 슈레드 제품에 혼합용으로 사용되는 치즈의 종류 및 원산지에 따라서 풍미패턴이 각각 다른 것으로 나타났다. 또한 새로 개발된 국내산 임실 치즈는 기타 국내산 치즈와 외국산 치즈와 비교하였을 때 이들의 중간 향에 해당하면서도 독특한 향미를 지니는 것으로 판별되었다.

Keywords

References

  1. Arora, G., Cormier, F., and Lee, B. H. (1995) Analysis of odor-active volatiles in cheddar cheese headspace by multidimensional GC/MS/sniffing. J. Agri. Food Chem. 43, 748-752. https://doi.org/10.1021/jf00051a035
  2. Aston, J. W. and Dulley, J. R. (1982) Cheddar cheese flavor. Aust. J. Dairy Technol. 37, 59-64.
  3. Bosset, J. O. and Grauch, R. (1993) Comparison of the volatile flavour compounds of six of European "AOC" cheeses by using a new dynamic headspace GC-MS method. Int. Dairy J. 3, 359-377. https://doi.org/10.1016/0958-6946(93)90023-S
  4. Beneditti, S., Sinelli, N., Buratti, S., and Riva, M. (2005) Shelf life of crescenza cheese as measured by electronic nose. J. Dairy Sci. 88, 3044-3051. https://doi.org/10.3168/jds.S0022-0302(05)72985-4
  5. Chin, H. W., Bernhard, R. A., and Rosenberg, M. (1996) Solid phase microextraction for cheese volatile compound analysis. J. Food Sci. 61, 1118-1123. https://doi.org/10.1111/j.1365-2621.1996.tb10943.x
  6. Drake, M. A., Gerard, P. D., Kleinhenz, J. P. and Harper, W. J. (2003) Application of an electronic nose to correlate with descriptive sensory analysis of aged cheddar cheese. LWU-Technol. 36, 13-20.
  7. Frantisek, B. (2004) The effect of sterilization on amino acid contents in processed cheese. J. Dairy Sci. 14, 829-831. https://doi.org/10.1016/j.idairyj.2004.02.008
  8. Jeon, W. M. and Han, K. S. (2003) Formation of cheese flavor and EMC technology. J. Korean Dairy Technol. Sci. 21, 88-96.
  9. Korea Dairy Committee (2010) 2010 Dairy Statistics and Yearbook. Pub. By Korea Dairy Committee(http://www.dairy.or.kr), Seoul, Korea.
  10. Kim, P. J. (2005) Development of Korean dairy industrymarket milk. J. Korean Dairy Technol. Sci. 23, 143-148.
  11. Lee, S. W., Kim, G. Y., Nam, M. S., Bae, I. H., Oh, S. J., and Ha, W. G. (2005) The latest dairy processing. Yu Han Sa, Korea, pp. 217-224 (in Korean).
  12. Manning, D. J. and Nursten, H. E. (1985) Flavour of milk and milk products in developments in dairy chemistry III., Fox, P. F. Elsevier Applied Science, London & New York, p. 217.
  13. Ney, K. H. (1981) Recent advances in cheese flavor research. In: The quality in food and beverages. Charalambous, G. and lnglett, H. (eds) Academic Press, London-New York, p. 389.
  14. Park, S. Y. (2009) Studies on the preservation and distribution standards for the milk and milk products. pp.104-108. Korea Gov. Publication Code No. 11-1541002-000116-01, Animal Plant & Fisheries Quarantine and Inspection Agency, Seoul, Korea. (in Korean).
  15. Park, S. Y., Hong, E. J., Noh, B. S., and Jeong, S. J. (2011) Studies on the flavor of Pizza cheese by electronic nose system and descriptive organoleptic analysis. Imsil Cheese Cooperative. Imsil, Jeonbuk, Korea (in Korean).
  16. Singh, T. K., Drake, M. A., and Cadwallader, K. R. (2003) Flavor of cheddar cheese: A chemical and sensory perspective. Compr. Rev. Food Sci. F. 2, 139-162.
  17. Woo, A. H. (1984) Concentrations of major free fatty acids and flavor development in Italian cheese varieties. J. Dairy. Sci. 67, 960-968. https://doi.org/10.3168/jds.S0022-0302(84)81394-6

Cited by

  1. Analysis of Geographical Origin of Red Ginseng Extract Using Mass Spectrometer-based Electronic Nose vol.45, pp.5, 2013, https://doi.org/10.9721/KJFST.2013.45.5.652
  2. Reduction of Off-flavors in Steamed Crab Meat Using Dairy Products vol.47, pp.3, 2015, https://doi.org/10.9721/KJFST.2015.47.3.345
  3. Flavor Analysis of Commercial Korean Distilled Spirits using an Electronic Nose and Electronic Tongue vol.48, pp.2, 2016, https://doi.org/10.9721/KJFST.2016.48.2.117
  4. 전자코를 이용한 가열 중 레토르트 파우치로부터 발생한 휘발성분의 분석 vol.49, pp.1, 2017, https://doi.org/10.9721/kjfst.2017.49.1.14
  5. 자연치즈가 함유된 칼슘강화 구워먹는 치즈두부 품질 특성 vol.38, pp.4, 2012, https://doi.org/10.22424/jdsb.2020.38.4.222