Comparison of volatile compounds from vegetable oils under light emitting diode irradiation using MS-based electronic nose

Kim, Ki Hwa; Park, Sue Jee; Noh, Bong Soo

doi:10.1007/s10068-012-0137-7

Cited by 5 publications

(1 citation statement)

References 25 publications

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“…However, there is a limit to which light intensity can be lowered under a display for sale distribution chain system. Six different vegetable oils were studied for 35 weeks under red, yellow, and blue LED light and fluorescent light, and the greatest degree of change in volatile components was observed under fluorescent light (10), leading to the conclusion that use of a single color LED rather than fluorescent light results in fewer changes in the quality of fat. Meanwhile, soybean oil in PE bottles showed a great change in volatile components under fluorescent light and blue LED illumination, and showed the second least degree of change under green LED illumination, second only to darkness (11).…”

Section: Introductionmentioning

confidence: 99%

Effect of fluorescent light and light emitting diode illumination on volatile profiles of vegetable oils

Dong

Song

Noh

2016

Food Sci Biotechnol

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Volatile compounds from vegetable oils under lighting emitting diode (LED) illumination were analyzed during 12 weeks of storage using different containers. Pattern changes in volatile compounds were analyzed using an electronic nose based on MS. Vegetable oils were more influenced by container type than by illumination. The greatest change in volatile compounds was observed with use of polyethylene (PE) bottles. Amber bottles provided a light blocking effect during early stages of storage that decreased in strength after 12 weeks. Volatile components of vegetable oils were most influenced under fluorescent and blue LED illumination. In contrast, least changes in volatile contents was observed under red and green LED illumination. Appropriate LED colors and container types can provide good quality vegetable oil under a distribution chain system.

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Section: Introductionmentioning

confidence: 99%

Effect of fluorescent light and light emitting diode illumination on volatile profiles of vegetable oils

Dong

Song

Noh

2016

Food Sci Biotechnol

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Effect of various light emitting diode irradiation on volatile profiles of perilla oil using mass spectrometry-based electronic nose

Dong

Han

Kim

et al. 2015

Food Sci Biotechnol

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Assessment of Physicochemical Characteristics among Different Types of Pale Ale Beer

김기화¹,

박수지²,

김지은³

et al. 2013

Korean Journal of Food Science and Technology

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This study was conducted to evaluate and compare new beer (NB) with market beers, e.g., New castle brown ale (NC), Victoria bitter (VB), and Coopers pale ale (CP) using physicochemical parameters. In addition, pattern recognition analyses were carried out using an electronic nose based on mass spectrometry (MS-E nose) and an electronic tongue (Etongue) for differentiation of the different types of beer. The measured alcohol content of NB was 4.37%. NB was not significantly different compared with other types of beer with regard to bitterness unit, color, and polyphenol content (p<0.05). On the basis of the flavor pattern determined by the MS-E nose, NB was separated by DF1 (first score from discriminant function analysis), while NC, VB, and CP were located in the same group. The result of the E-tongue showed that the different samples could be clearly discriminated; NB was less sour. It was suggested that the discriminant function analysis (DFA) given by the MS-E nose and E-tongue could be used for evaluations during new product development. Furthermore, because of its simplicity, it might be possible to use the validated method for the evaluation of beer.

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Comparison of volatile compounds from vegetable oils under light emitting diode irradiation using MS-based electronic nose

Cited by 5 publications

References 25 publications

Effect of fluorescent light and light emitting diode illumination on volatile profiles of vegetable oils

Effect of fluorescent light and light emitting diode illumination on volatile profiles of vegetable oils

Effect of various light emitting diode irradiation on volatile profiles of perilla oil using mass spectrometry-based electronic nose

Assessment of Physicochemical Characteristics among Different Types of Pale Ale Beer

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