포장방법 차이에 따른 신선편이 더덕의 저장 중 향기패턴 분석

박인선¹, 윤예리², 최덕주², 이윤정¹, 김윤경¹, 김문호², 최소례², 김기화³, 노봉수³^,^*

Effect of Different Packing Methods in Codonopsis lanceolata for Fresh-Cut Product on the Patterns Recognition of Flavor Analysis during Storage

In-Seon Park¹, Aye-Ree Youn², Duck-Joo Choi², Youn-Jung Lee¹, Youn-Kyeong Kim¹, Mun-Ho Kim², So-Rye Choi², Ki-Hwa Kim³, Bong-Soo Noh³^,^*

¹인천재능대학교 호텔외식조리학과

²인천재능대학교 한식명품조리학과

³서울여자대학교 식품공학과

¹Department of Hotel Food Service and Culinary Arts, JEI University

²Department of Korean Master Work and Culinary Arts, JEI University

³Department of Food Science and Technology, Seoul Women's University

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

ⓒ Copyright 2012 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: Oct 09, 2012; Revised: Nov 07, 2012; Accepted: Nov 08, 2012

Published Online: Nov 30, 2012

Abatract

Flavor patterns of the samples (the fresh-cut Codonopsis lanceolata) that stored by different packing methods were analyzed using an electronic nose system based on mass-spectrometer. The samples such as PE (polyethylene), PP (polypropylene film) and vacuum-packed were stored at 7oC for two weeks. The data were analyzed by a discriminant function analysis. Volatile components in the fresh-cut Codonopsis lanceolata increased with storage time, and discriminant function first score (DF1) was moved a positive position to a negative position as the storage period increased. In the case of packed with PP, the amount of volatile components were increased until 14 days. Meanwhile, it was not until the flavor pattern of vacuum-packed sample was shown after 4 days and increased until 14 days. The vacuum-packed method was effective for fresh-cut product. The flavor patterns were more influenced upon by storage time and packing method. Application of pattern recognition of flavor analysis by electronic nose might be useful on keeping quality characteristics of Codonopsis lanceolata.

Keywords: fresh-cut Codonopsis lanceolata; micro-bubbling; different packing methods; flavor analysis; pattern recognition; electronic nose