Analysis of Flavor Pattern from Different Categories of Cheeses using Electronic Nose

作者：Hong Eun Jung; Kim Ki Hwa; Park In Seon; Park Seung Yong; Kim Sang Gee; Yang Hae Dong; Noh Bong Soo^*

来源：Korean Journal for Food Science of Animal Resources, 2012, 32(5): 669-677.

DOI：10.5851/kosfa.2012.32.5.669

• pattern recognition analysis
• electronic nose
• mass spectrometer
• pizza cheese

The objective of this study was to analyze the flavor pattern of different varieties of cheeses. Four of the each following cheese varieties such as shred type pizza cheese, Cheddar cheese, Mozzarella block cheese, and white mold-ripened cheeses, stored at 4 degrees C during 2 wks were examined before and after cooking at 70 degrees C and 160 degrees C. Flavor patterns of these cheeses were analyzed using an electronic nose system based on mass spectrometer. All data were treated by multivariate data processing based on discriminant function analysis (DFA). The results showed the discriminant model by DFA method. Data revealed that flavor patterns of pizza cheeses were well separated as storage prolonged and obviously discriminated as the higher the cooking temperature. The result of pattern recognition analysis based on discriminant function analysis showed that new brand of pizza cheese produced by Imsil Cheese Cooperative was located at middle between the flavors of the imported brands of pizza cheese and those of domestic brand of pizza cheeses. Imsil cheese has a unique flavor pattern among other variety of cheeses. Application of pattern recognition analysis by electronic nose might be useful and advanced technology for characterizing in flavor pattern of cheese products from different origins and different categories of cheeses.

• 出版日期2012-10