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KMID : 1024420120160040355
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Food Engineering Progress
2012 Volume.16 No. 4 p.355 ~ p.361
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Effect of Different Packing Methods in Codonopsis lanceolata for Fresh-Cut Product on the Patterns Recognition of Flavor Analysis during Storage
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Park In-Seon
Youn Aye-Ree
Choi Duck-Joo
Lee Youn-Jung
Kim Youn-Kyeong
Kim Mun-Ho
Choi So-Rye
Kim Ki-Hwa
Noh Bong-Soo
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Abstract
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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.
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KEYWORD
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fresh-cut Codonopsis lanceolata, micro-bubbling, different packing methods, flavor analysis, pattern recognition, electronic nose
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