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KMID : 0380620160480030193
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Korean Journal of Food Science and Technology
2016 Volume.48 No. 3 p.193 ~ p.200
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Electronic Nose Analysis of Ethanol in Gochujang for Halal Food Certification
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Park Su-Won
Shim You-Sin
Choi Jin-Young
Park Eun-Young
Noh Bong-Soo
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Abstract
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The purpose of this study was to investigate whether the electronic nose can be applied as a primary screening procedure to detect ethanol in gochujang for halal certification. First, ethanol content in 25 traditional gochujang was measured by gas chromatography with flame ion detector, widely accepted as the conventional method of alcohol detection. The content ranged from 0.14 to 2.7%. Then, 8 gochujangs selected from among the initial 25 samples were analyzed by electronic nose. Similar ethanol content patterns were observed between the two detection methods. In addition, commercial gochujang products were examined by electronic nose to ensure that they complied with the required ethanol standard of the halal certification authority. Consequently, it was confirmed that electronic nose analysis can be applied as a primary screening method for halal certification.
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KEYWORD
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halal food, gochujang, electronic nose, ethanol
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