Prediction of Rancidity for the Heated Rapeseed Oil Using the Electronic Nose

Youn, Aye-Ree; Han, Kee-Young; Oh, Se-Yeon; Noh, Bong-Soo

doi:10.13050/foodengprog.2005.9.4.309

Food Eng. Prog. 2005; 9(4):309-319

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2005.9.4.309

Article

전자코를 이용한 유채유의 산패도 예측

윤예리¹, 한기영², 오세연³, 노봉수¹^,^*

Prediction of Rancidity for the Heated Rapeseed Oil Using the Electronic Nose

Aye-Ree Youn¹, Kee-Young Han², Se-Yeon Oh³, Bong-Soo Noh¹^,^*

Author Information & Copyright ▼

¹서울여자대학교 식품과학부

²서울보건대학 조리예술학과

³서울여자대학교 화학과

¹Division of Food Science, Seoul Women's University

²Department of Culinary Art, Seoul Health College

³Department of Chemistry, Seoul Women's University

^*Corresponding author: Bong-Soo Noh, Professor, Division of Food Science, Seoul Women's University, 126 Kongleungdong, Nowon-ku, Seoul 139-774, Republic of Korea. Phone: 02-970-5636, Fax: 02-970-5636, E-mail: bsnoh@swu.ac.kr

ⓒ Copyright 2005 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.

Published Online: Nov 30, 2005