Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Analysis of Off-flavor Generated from a Polyethylene Terephthalate Water Bottles and Caps by Using an Electronic Nose

MS-전자코를 사용한 페트(polyethylene terephthalate) 생수병과 뚜껑의 이취 이행 분석

  • Han, Hyun Jung (Department of Food Science and Technology, Seoul Women's University) ;
  • Park, Su Won (Department of Food Science and Technology, Seoul Women's University) ;
  • Jung, Hyo Yeon (Department of Food Science and Technology, Seoul Women's University) ;
  • Kim, Jung Sun (Department of Food Science and Technology, Seoul Women's University) ;
  • Dong, Hyemin (Department of Food Science and Technology, Seoul Women's University) ;
  • Noh, Bong Soo (Department of Food Science and Technology, Seoul Women's University)
  • 한현정 (서울여자대학교 식품공학과) ;
  • 박수원 (서울여자대학교 식품공학과) ;
  • 정효연 (서울여자대학교 식품공학과) ;
  • 김정선 (서울여자대학교 식품공학과) ;
  • 동혜민 (서울여자대학교 식품공학과) ;
  • 노봉수 (서울여자대학교 식품공학과)
  • Received : 2015.05.04
  • Accepted : 2015.07.07
  • Published : 2015.08.31
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Abstract

The objective of the study was to investigate the off-flavor generated from PET water bottles and their caps by using a mass spectrometry-based electronic nose. The ion fragment data obtained from the electronic nose were used for discriminant function analysis (DFA). In the case of increased concentrations of the contamination of water, the off-flavor pattern depended on the discriminant function second score instead of the discriminant function first score. To identify the cause of off-flavor in polyethylene terephthalate (PET) bottled water, the PET bottle and its cap were analyzed by DFA. The results showed that the cap generated more volatile compounds than the bottle or mineral water did. The substances causing the off-flavor were predicted to be 2,4-di-tert-butylphenol (2,4-DTBP), nonanal, and decanal when the main peak of the mass spectrum was compared with the major ion fragments of the electronic nose. Thus, using this method, we could determine whether the PET water bottle was contaminated and whether the off-flavor resulted from contamination of the bottle cap.

원료인 생수와 포장 용기인 페트병과 뚜껑에서 야기되는 이취 성분의 존재여부를 MS-전자코를 통하여 분석해 보았다. 이취가 나는 생수는 농도별로 DF2 양의 방향으로 이동하는 것을 확인 할 수 있었고, 이취의 원인이 페트병 혹은 페트병의 뚜껑이라고 가정하여 분석을 진행한 결과 뚜껑에서 휘발 성분이 페트병 보다 많이 검출되는 것으로 나타났다. 이는 물에서 나는 이취가 페트병보다는 뚜껑에 영향을 더 많이 받았을 것이라고 볼 수 있었다. 또한 이온 분획의 결과로 보아 이취의 원인이 되는 물질인 2,4-di-tert-butylphenol, 노난올과 데칸올이 페트병과 뚜껑에 포함되어 있다고 추측되었다.

Keywords

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