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KMID : 1134820170460060739
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 6 p.739 ~ p.743
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Comparison of Quality Characteristics of Sesame Oil and Blend Oil by Using Component Analysis and NIR Spectroscopy
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Joo Jae-Young
Yeo Yong-Heon
Lee Nam-Rye
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Abstract
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Product distribution and consumption in the military is difficult due to unique contracts and supply systems. It is difficult to change suppliers immediately when quality problem is encountered. Due to these special circumstances, the quality of products must be thoroughly controlled. Sesame oil is used to increase the taste and nutrition of food, but it is more expensive than other cooking oils. Oil producers may blend other cooking oils with sesame oil to make higher profits, so it has become important to identify good and bad products. In this study, pure sesame oil and blend oils were compared by analyzing their smell, taste, chemical components, and near infra-red spectra to determine quality differences between them.
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KEYWORD
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quality comparison, NIR, sesame oil, military foods, blend oil
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