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KMID : 1024420100140010035
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Food Engineering Progress
2010 Volume.14 No. 1 p.35 ~ p.40
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Discrimination of Grading Pungency for Red Peppers Spice Using Electronic Nose Based on Mass Spectrometer
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Kang Jin-Hee
Son Hee-Jin
Hong Eun-Jeung
Noh Bong-Soo
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Abstract
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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 E-nose agreed to that by HPLC. There is the potential to grade pungent taste of powdered red pepper using the E-nose.
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KEYWORD
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red pepper, capsaicin, pungency, mass spectrometer, electronic nose
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