Discrimination of the Salted Cuttle Fish and the Salted Mitra Squid in Economically Motivated Authentication Food Using Electronic Nose Based on Mass Spectrometer

Hong, Eun Jeung; Kim, Ki Hwa; Park, Sue Jee; Kang, Jee Won; Kim, Dong-Sul; Lee, Hwa Jung; Kim, Eun Jeong; Lee, Jae Hwang; Kim, Seung-Hee; Lee, Kwang-Ho; Noh, Bong Soo

doi:10.13050/foodengprog.2011.15.2.122

Food Eng. Prog. 2011; 15(2):122-129

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2011.15.2.122

Article

유사 식품인 오징어 젓갈과 한치 젓갈의 판별을 위한 MS-전자코 분석

홍은정¹, 김기화¹, 박수지¹, 강지원¹, 김동술², 이화정², 김은정², 이재황², 김승희², 이광호², 노봉수¹^,^*

Discrimination of the Salted Cuttle Fish and the Salted Mitra Squid in Economically Motivated Authentication Food Using Electronic Nose Based on Mass Spectrometer

Eun Jeung Hong¹, Ki Hwa Kim¹, Sue Jee Park¹, Jee Won Kang¹, Dong-Sul Kim², Hwa Jung Lee², Eun Jeong Kim², Jae Hwang Lee², Seung-Hee Kim², Kwang-Ho Lee², Bong Soo Noh¹^,^*

Author Information & Copyright ▼

¹서울여자대학교 식품공학과

²식품의약품안전평가원 식품감시과학팀

¹Department of Food Science and Technology, Seoul Women's University

²National Institute of Food and Drug Safety Evaluation

^*Corresponding author: Bong Soo Noh, Department of Food Science and Technology, Seoul Women's University, Seoul 139-774, Republic of Korea, Tel: +82-2-970-5636; Fax: +82-2-970-5977, E-mail: bsnoh@swu.ac.kr

ⓒ Copyright 2011 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Feb 15, 2011; Revised: Mar 11, 2011; Accepted: Mar 11, 2011

Published Online: May 31, 2011

Abatract

In this study, discrimination of salted cuttle fish and salted mitra squid was carried out using electronic nose based on mass spectrometer. Intensities of each fragment from salted cuttlefish by electronic nose were completely different from those of salted mitra squid. Each sample was analyzed, and discriminant function analysis (DFA) was used for the discrimination of similar products. DFA plot indicated a significant separation of each salted cuttlefish and mitra squid (r²= 0.8789, F= 162.13). Electronic nose based on mass spectrometer could be used as an efficient method for discrimination of Economically Motivated Authentication (EMA) foods.

Keywords: electronic nose; mass spectrometer; spell out; salted cuttle fish; salted mitra squid

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유사 식품인 오징어 젓갈과 한치 젓갈의 판별을 위한 MS-전자코 분석

Abatract