고춧가루의 매운 맛 등급화를 위한 Mass Spectrometer를 바탕으로 한 전자코 분석

강진희¹, 손희진¹, 홍은정¹, 노봉수¹^,^*

Discrimination of Grading Pungency for Red Peppers Spice Using Electronic Nose Based on Mass Spectrometer

Jin Hee Kang¹, Hee-Jin Son¹, Eun-Jeung Hong¹, Bong-Soo Noh¹^,^*

¹서울여자대학교 식품공학과

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

^*Corresponding author: Bong-Soo Noh, Department of Food Science and Technology, Seoul Women's University, 126 Kongleung 2-dong, Nowon-ku, Seoul 139-774, Republic of Korea, Tel: +82-2-970-5636; Fax: +82-2-970-5977, E-mail: bsnoh@swu.ac.kr

ⓒ Copyright 2010 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: Nov 30, 2009; Revised: Feb 08, 2010; Accepted: Feb 10, 2010

Published Online: Feb 28, 2010

Abatract

Electronic nose (E-nose) was assessed for grading pungency of powdered red pepper. Complex pretreatments are not required for flavor analysis unlike HPLC or Scoville tests. Mild and pungent taste of powdered red pepper were mixed at various concentrations of 0, 25, 50, 75, and 100%. Those were analyzed using mass spectrometer-based E-nose. Discriminant function analysis (DFA) was conducted on E-nose data. The R² and F-value of dicriminant function first score (DF1) were 0.9946 and 355.65, respectively, when the samples were separated by a relative degree of pungent taste. DF1 value decreased with increasing the amount of powdered red pepper with a pungent taste. It is similar to the increase in the concentration of capsaicin. Increasing the amount of red pepper powder, dicriminant function second score (DF2) values were moved from the negative position into the positive position. The R² and F-value of DF1 were 0.9890, 165.17 and DF2 were 0.9219, 21.64. Also, the results by MS based Enose agreed to that by HPLC. There is the potential to grade pungent taste of powdered red pepper using the Enose.

Keywords: red pepper; capsaicin; pungency; mass spectrometer; electronic nose