전자 코를 이용한 한우 등심육의 냉장저장 중 향기 패턴 분석

이성기,김주용,김용선,Lee Sung Ki,Kim Ju Yong,Kim Yong Sun 한국축산식품학회 2004 한국축산식품학회지 Vol.24 No.3

This study was carried out to investigate aroma patterns of Hanwoo (Korean cattle) beef using electronic nose during refrigerated storage, and to compare these results with chemical quality (pH, TBARS). The M. longissimus muscle from Hanwoo carcasses after 24 hrs postmortem was obtained and stored at 5${\pm}$1$^{\circ}C$ for 7 days. Sensitivity (dR/RO) values among electronic nose data were changed differently during refrigerated storage, and showed significant difference on the 7th day of storage (p<0.01). The dR/RO from SY/G, SY/AA, SY/Gh, SY/gCTl, SY/gCT decreased but those from SY/LG, T30/1, P10/1, P10/2, P40/1, T70/2, PA2 increased during storage for 7 days. Mapping these data using PCA (principal component analysis) showed that the 1st day data were present in the middle of the right side, the 3rd day data were present in bottom part of this area and the 7th day data spread out more widely on the left side. In case of DFA (discriminant factor analysis), the flock clustered round and located in different side clearly comparing with PCA plot. In analysis of correlation coefficients among electronic nose data and chemical quality data, there was significant correlation among sensor data (p<0.001). But pH and TBARS were not significantly correlated with electronic nose data. Consequently, PCA and DFA plot by electronic nose data showed difference during refrigerated storage and there were significant correlations among sensors. Therefore it will be possible to detect separate aroma patterns of Hanwoo beef using electronic nose. 본 연구는 전자 코 시스템을 이용하여 센서의 감응도, 주성분 분석, 판별분석을 통해 한우육의 향기 패턴을 구명하고, 이를 pH 및 TBARS 값과 비교함으로써 쇠고기의 신속한 향기 평가방법의 가능성을 모색하기 위해 실시하였다. 시료는 도축 후 24시간이 경과한 쇠고기의 등심을 5$\pm$1$^{\circ}C$에서 7일간 저장하면서 실험에 사용하였다. 저장기간이 증가함에 따라 SY/G, SY/AA, SY/Gh, SY/gCTl, SY/gCT 센서의 감응도(dR/R0) 값은 감소하였으나, SY/LG, T30/1, P10/1, P10/2, P40/1, T70/2, PA2 센서의 dR/R0 값은 증가하였다. 저장 1일과 3일째에서는 dR/R0 값이 SY/AA#, T70/2 센서에서만 유의적인 차이를 보였으나(p<0.05), 저장 7일째에서 저장1일과 비교하였을 때 12개의 센서가 모두 유의적인 차이를 보였다(p<0.05). 감응도의 결과를 주성분 분석으로 mapping 하였을 때 저장 1일에 오른쪽 중간, 3일에 오른쪽 하단, 7일에 왼쪽에 길게 퍼져 군락이 형성되었다. 다시 판별분석으로 mapping을 하면 동일 저장기간내 군락이 집중되고, 저장기간별 군락군이 분산되어 뚜렷하게 구별되었다. 저장기간동안 육의 pH와 TBARS는 모두 어떤 항목과도 상관성을 보이지 않았으나, 모든 센서의 값이 각각 정 또는 역의 높은상관성을 가지고 있었다(p<0.001).

Recent advances in electronic and bioelectronic noses and their biomedical applications

Oh, E.H.,Song, H.S.,Park, T.H. IPC Science and Technology Press ; Elsevier Scienc 2011 Enzyme and microbial technology Vol.48 No.6

Significant effort has been made in the development of an artificial nose system for various applications. Advances in sensor technology have facilitated the development of high-performance electronic and bioelectronic noses. Numerous articles describe the advantages of artificial nose systems for biomedical applications. Recent advances in the development of electronic and bioelectronic noses and their biomedical applications are reviewed in this article.

휴대용 전자코를 이용한 계육의 냉장 중 신선도 평가

이훈수,정창호,김기복,조병관,Lee, Hoon-Soo,Chung, Chang-Ho,Kim, Ki-Bok,Cho, Byoung-Kwan 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.2

The purpose of this study was to evaluate the freshness of chicken meat during 19 d of storage at $4^{\circ}C$ using a portable electronic nose. The portable system consisted of six different metal oxide sensors and a moisture sensor. Determination of volatile compounds with gas chromatography-mass spectrometry, total bacterial count (TBC), and 2-thiobarbituric acid reactive substances (TBARS) monitored the quality change of the samples. These results were compared with the results measured by the electronic nose system. TBC and TBARS measurements could be separated into five groups and seven groups, respectively, among ten groups. According to principal component analysis and linear discriminant analysis with the signals of the portable electronic nose, the sample groups could be clearly separated into eight groups and nine groups, respectively, among ten groups. The portable electronic nose demonstrated potential for evaluating freshness of stored chicken.

전자코를 이용한 대두유의 산패도 판별

윤예리,한기영,김정환,오세연,노봉수 서울여자대학교 자연과학연구소 2005 자연과학연구논문집 Vol.17 No.-

대두유를 160, 190, 220℃에서 가열하면서 3시간 또는 4시간 간격으로 시료를 취하여 6개의 metal oxide sensor로 구성된 전자코와 2세대 전자코인 GC-SAW를 바탕으로 한 전자코를 사용하여 분석하였다. 주성분 분석결과 가열처리시간과 온도가 증가할수록 제1 주성분 값이 감소하는 것을 볼 수 있었다. 즉, 초기의 열처리를 하지 않은 신선한 대두유와 가열처리된 대두유를 구분할 수 있었다. 특히 190℃와 220℃의 높은 온도에서는 3시간 내지 4시간이면 대두유의 산패가 많이 진행됨을 알 수 있었다. 또한 GC-SAW를 바탕으로 한 전자코를 이용한 결과도 가열온도와 시간이 증가할수록 peak의 수와 면적이 증가함으로써 열처리시간에 따른 패턴 변화를 확인할 수 있었다. 이것으로 대두유의 가열처리에 따른 산패취의 변화를 측정하기 위한 간단한 방법으로 사람의 코처럼 미묘하고 복잡한 향기와 냄새성분을 감지할 수 있는 전자코로 평가할 수 있음을 확인하였다. The discrimination of the heated soybean oil was investigated by using electronic nose. Volatile components from these products were discriminated by six metal oxide sensors. Principal component analysis showed the differences between non-heated soybean oil and heated soybean oil. The first principal component score in soybean oil was reduced from +0.369 score to -0.242 score as the heating time increased. As heating temperature increased, the ratio of resistance decreased, indicating that rancidity of soybean oil increased at high heating temperature. As an alternative, electronic nose based on GC with SAW(surface acoustic wave) sensor was used for discrimination of heated soybean oil. High resolution olfactory imaging, called VaporPrint^(TM), was shown to be particularly useful for evaluating oil quality in its entirety. The result of electronic nose showed significant changes in volatile profiles from soybean oil. Also, peak numbers and areas increased as high heating time and temperature. Analysis using electronic nose with pattern recognition was rapid and simple. And this technique could be an efficient method to predict shelf-life and evaluate quality in food.

Changes in Aroma Pattern of Campbell Grapes by Treatment of Phytoncide Pads Derived from Pine Bark Using GC-MSD Electronic Nose

이운규,최진영,김용배,Azra memon,전기홍 (사)한국조리학회 2020 한국조리학회지 Vol.26 No.2

In order to find out the effects of shelf-life extending, Campbell grapes were treated with phytoncide pads and compared it with control and other treatments like sulfur dioxide acid pads. With using the phytoncide pad derived from pine tree extract, the pattern of fragrance components according to the storage period of Campbell grape was analyzed by GC-MSD electronic nose. The proper selection of qualitative sensors (peaks) used in the multi-variate chemical analysis of electronic noses distinguished the pattern of fragrance components of electronic noses over the storage period of grapes. In addition, the results of PCA and DFA analysis showed that the GC-MSD electronic nose can distinguish the difference according to the storage period. The ethanol from GC-MSD increased until 6 days of storage and then decreased from 9 days of storage, and by treatment, phytoncide pad 2 treatment showed a pattern of fragrance components with extended shelf life.

Discrimination of Astaxanthin Fed Laying Hens and Their Peroxidated Carcasses by Electronic Nose

권영안,이찬용,이봉덕,안길환,최승현 한국가금학회 2010 韓國家禽學會誌 Vol.37 No.3

The applicability of electronic nose was tested to detect lipid peroxidation in chickens and to measure antioxidant effect of astaxanthin in chicken carcasses. Two sources of astaxanthin were fed to 62-wk-old spent laying hens to improve meat quality: natural astaxanthin (NA) from the red yeast, Phaffia rhodozyma, and synthetic astaxanthin (SA) from chemical synthesis. One hundred forty four ISA Brown laying hens were used in a 6-wk feeding trial. Three treatments consisted of the basal diet (control), SA (100 mg astaxanthin/kg basal diet) and NA (50 mg astaxanthin/kg basal diet). The astaxanthin levels of SA and NA were set to give a similar degree of skin pigmentation. After 6-wk feeding of astaxanthin, the skins from NA and SA were discriminated from the control by electronic nose. However, electronic nose failed to distinguish between SA and NA skins after 6-wk feeding. The astaxanthin level differences between skins of SA and NA were not emarkable during the 6-wk trial. The lipid peroxide formation in skin was significantly decreased by SA but not by NA. The antioxidation effect of SA was detected by electronic nose because SA skin was discriminated from others. NA was a better pigmentation agent than SA, but the reverse was true in antioxidation. Electronic nose is applicable for detecting astaxanthin in chicken, and meat off-flavor caused by lipid peroxidation during storage.

Discrimination of Astaxanthin Fed Laying Hens and Their Peroxidated Carcasses by Electronic Nose

Young-An Kwon,Chanyong Lee,Bong-Duk Lee,Seung-Hyun Choi,Gilhwan An 韓國家禽學會 2010 韓國家禽學會誌 Vol.37 No.3

The applicability of electronic nose was tested to detect lipid peroxidation in chickens and to measure antioxidant effect of astaxanthin in chicken carcasses. Two sources of astaxanthin were fed to 62-wk-old spent laying hens to improve meat quality: natural astaxanthin (NA) from the red yeast, Phaffia rhodozyma, and synthetic astaxanthin (SA) from chemical synthesis. One hundred forty four ISA Brown laying hens were used in a 6-wk feeding trial. Three treatments consisted of the basal diet (control), SA (100 ㎎ astaxanthin/㎏ basal diet) and NA (50 ㎎ astaxanthin/㎏ basal diet). The astaxanthin levels of SA and NA were set to give a similar degree of skin pigmentation. After 6-wk feeding of astaxanthin, the skins from NA and SA were discriminated from the control by electronic nose. However, electronic nose failed to distinguish between SA and NA skins after 6-wk feeding. The astaxanthin level differences between skins of SA and NA were not remarkable during the 6-wk trial. The lipid peroxide formation in skin was significantly decreased by SA but not by NA. The antioxidation effect of SA was detected by electronic nose because SA skin was discriminated from others. NA was a better pigmentation agent than SA, but the reverse was true in antioxidation. Electronic nose is applicable for detecting astaxanthin in chicken, and meat off-flavor caused by lipid peroxidation during storage.

Discrimination of Astaxanthin Fed Laying Hens and Their Peroxidated Carcasses by Electronic Nose

Kwon, Young-An,Lee, Chan-Yong,Lee, Bong-Duk,Choi, Seung-Hyun,An, Gil-Hwan The Korean Society of Poultry Science 2010 韓國家禽學會誌 Vol.37 No.3

The applicability of electronic nose was tested to detect lipid peroxidation in chickens and to measure antioxidant effect of astaxanthin in chicken carcasses. Two sources of astaxanthin were fed to 62-wk-old spent laying hens to improve meat quality: natural astaxanthin (NA) from the red yeast, Phaffia rhodozyma, and synthetic astaxanthin (SA) from chemical synthesis. One hundred forty four ISA Brown laying hens were used in a 6-wk feeding trial. Three treatments consisted of the basal diet (control), SA (100 mg astaxanthin/kg basal diet) and NA (50 mg astaxanthin/kg basal diet). The astaxanthin levels of SA and NA were set to give a similar degree of skin pigmentation. After 6-wk feeding of astaxanthin, the skins from NA and SA were discriminated from the control by electronic nose. However, electronic nose failed to distinguish between SA and NA skins after 6-wk feeding. The astaxanthin level differences between skins of SA and NA were not remarkable during the 6-wk trial. The lipid peroxide formation in skin was significantly decreased by SA but not by NA. The antioxidation effect of SA was detected by electronic nose because SA skin was discriminated from others. NA was a better pigmentation agent than SA, but the reverse was true in antioxidation. Electronic nose is applicable for detecting astaxanthin in chicken, and meat off-flavor caused by lipid peroxidation during storage.

전자코를 이용한 한우육의 부위별 가열에 따른 향기 패턴

김주용,김용선,강선문,이성기 강원대학교 동물생명과학연구소(구 강원대학교 동물자원공동연구소) 2004 동물자원연구 Vol.15 No.-

This study was carried out to investigate aroma patterns of Hanwoo (Korean cattle) beef by using an Electronic nose. The M. longissimus muscle and Semimembranosus muscle after 24 hours postmortem was obtained, and half muscles cooked in water batch until internal temperature arrived at 70℃ or microwave for 30 sec. The raw and cooked beef samples stored at 1℃ for 11 days. Sensitivity values (dR/RO) among electronic nose data were changed differently by muscle parts, heat treatments and storage days. The dR/RO values from SY/LG, T30/1, P10/1, P10/2 were decreased at 11th storage compared with those at 1th storage. Mapping these data by using PCA (principal component analysis) showed that raw and cooked beef data were presented on the right and left side of board, respectively. The data of 1st storage were presented on the right side, and flock together. Otherwise, the data of 11th storage were spreaded out more widely on the left side. Consequently, the dR/RO value and PCA mapping by Electronic nose data showed difference by sample treatments and storage days. Therefore it will be possible to able to detect separated aroma patterns of Hanwoo beef by using an Electronic nose.

Chemiresistive Electronic Nose toward Detection of Biomarkers in Exhaled Breath

Moon, Hi Gyu,Jung, Youngmo,Han, Soo Deok,Shim, Young-Seok,Shin, Beomju,Lee, Taikjin,Kim, Jin-Sang,Lee, Seok,Jun, Seong Chan,Park, Hyung-Ho,Kim, Chulki,Kang, Chong-Yun American Chemical Society 2016 ACS APPLIED MATERIALS & INTERFACES Vol.8 No.32

<P>Detection of gas-phase chemicals finds a wide variety of applications, including food and beverages, fragrances, environmental monitoring, chemical and biochemical processing, medical diagnostics, and transportation. One approach for these tasks is to use arrays of highly sensitive and selective sensors as an electronic nose. Here, we present a high performance chemiresistive electronic nose (CEN) based on an array of metal oxide thin films, metal-catalyzed thin films, and nanostructured thin films. The gas sensing properties of the CEN show enhanced sensitive detection of H2S, NH3, and NO in an 80% relative humidity (RH) atmosphere similar to the composition of exhaled breath. The detection limits of the sensor elements we fabricated are in the following ranges: 534 ppt to 2.87 ppb for H2S, 4.45 to 42.29 ppb, for NH3, and 206 ppt to 2.06 ppb for NO. The enhanced sensitivity is attributed to the spillover effect by Au nanoparticles and the high porosity of villi-like nanostructures, pioviding a large surface-to-volume ratio. The remarkable selectivity based on the collection of sensor responses manifests itself in the principal component analysis (PCA). The excellent sensing performance indicates that the CEN can detect the biomarkers of H2S, NH3, and NO in exhaled breath and even distinguish them clearly in the PC:A. Our results show high potential of the CEN as an inexpensive and noninvasive diagnostic tool for halitosis, kidney disorder, and asthma.</P>