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Lee SJ, Kwon HS, Shin WC, Choi JY, Noh BS. Analysis of the flavor of aged spirits made from sweet potato and rice by gas chromatography-mass spectrometry. Food Sci Biotechnol 2017; 27:313-322. [PMID: 30263754 DOI: 10.1007/s10068-017-0250-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2017] [Revised: 09/26/2017] [Accepted: 10/22/2017] [Indexed: 11/26/2022] Open
Abstract
Flavor patterns of sweet potato spirits (SPS) made from sul-deot manufactured by sweet potato showed an increasing tendency for aging from 64 to 128 weeks. When the SPS was blended with spirits made from sul-deot manufactured by rice in a 7:3 ratio, showing an increase for aging from 16 to 60 weeks, using a gas chromatography-mass spectrometry with solid-phase microextration. The main compounds showing increasing tendency of the SPS and blended spirits (BS) were iso-amyl alcohol, n-propanol. Especially, ethyl caprylate, and ethyl acetate increased in SPS. The results were cross-checked by an electronic nose. For the results of SPS in the flavor pattern, a decrease was noted by main ion fragments. For the BS, a decrease was noted. These cross-checked results were useful for controlling quality of aging spirits, especially SPS. Based on these results, it was considered that further experiments are needed to identify key compounds for accurate correlation analysis.
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Affiliation(s)
- Soo Jin Lee
- 1Department of Food Science and Technology, Seoul Women's University, Seoul, 139-774 Korea
| | - Hee-Suk Kwon
- Kooksoondang Brewery Co., Ltd, Gyeonggi, 462-807 Korea
| | | | - Jin Young Choi
- Division of Food Science and Culinary Arts, Shinhan University, 95 Hoam-ro, Gyeonggi, 480-701 Korea
| | - Bong Soo Noh
- 1Department of Food Science and Technology, Seoul Women's University, Seoul, 139-774 Korea
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Park SW, Lee SJ, Sim YS, Choi JY, Park EY, Noh BS. Analysis of ethanol in soy sauce using electronic nose for halal food certification. Food Sci Biotechnol 2017; 26:311-317. [PMID: 30263544 DOI: 10.1007/s10068-017-0042-1] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2016] [Revised: 01/18/2017] [Accepted: 01/27/2017] [Indexed: 11/26/2022] Open
Abstract
The purpose of this study was to analyze ethanol content in soy sauce using mass spectrometry (MS) with electronic nose (e-nose) to determine if MS e-nose can replace gas chromatographic analysis for halal certification. Gas chromatography-flame ionization detector (GC-FID), the standard method of ethanol content, was used to analyze 24 different kinds of soy sauce. Ethanol was detected from 13 soy sauce samples in the concentration range of 0.0004-1.7wt%. The MS e-nose data were analyzed by discriminant function analysis (DFA). Based on an addition method, the results were more than 96.6% accurate when the ethanol concentrations were greater than 0.5%. A high correlation between the first score of the DFA plot and the ethanol concentration was observed. Thus, mass spectrometry based on e-nose is an efficient method for determining ethanol as a primary screening tool for halal certification.
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Affiliation(s)
- Su Won Park
- 1Department of Food Science and Technology, Seoul Women's University, Seoul, 01797 Korea
| | - Soo Jin Lee
- 1Department of Food Science and Technology, Seoul Women's University, Seoul, 01797 Korea
| | - You Sin Sim
- Division of Industry Services, Korean Food Research Institute, Gyenggi, 13539 Korea
| | - Jin Young Choi
- Division of Food Science and Culinary Arts, Shinhan University, Gyenggi, 16644 Korea
| | - Eun Young Park
- 4Department of Food and Nutrition, Korea Christian University, Seoul, 07661 Korea
| | - Bong Soo Noh
- 1Department of Food Science and Technology, Seoul Women's University, Seoul, 01797 Korea
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Jo Y, Chung N, Park SW, Noh BS, Jeong YJ, Kwon JH. Application of E-tongue, E-nose, and MS-E-nose for discriminating aged vinegars based on taste and aroma profiles. Food Sci Biotechnol 2016; 25:1313-1318. [PMID: 30263410 DOI: 10.1007/s10068-016-0206-4] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2016] [Revised: 06/20/2016] [Accepted: 06/20/2016] [Indexed: 01/20/2023] Open
Abstract
The combined approach of E-senses was undertaken to discriminate the taste and aroma profiles of aged vinegars, including Chinese Shanxi extra aged vinegar (EX, 5-8 years), Japanese black vinegar (BL, 1-5 years), and Italian balsamic vinegar (BA, 8-25 years). The principal component analysis plot for E-tongue revealed that EX, BL, and BA formed individual groups with clear distinctions. The volatile compounds detected in E-nose based on Kovats indices represented that a major component in all vinegars was matched to acetic acid, which showed a strong relationship with the aging period (R=0.8186-0.9998). The discriminant function analysis plot accompanied by the MS-E-nose indicated that more volatiles were produced during prolonged aging in cereal vinegar, whereas the aging process degraded volatile constituents in fruit vinegar. Categorization with respect to aging years was possible using both E-noses. The approach using E-senses indicated a better discrimination for distinguishing the complex sensory information in aged vinegars.
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Affiliation(s)
- Yunhee Jo
- 1School of Food Science and Biotechnology, Kyungpook National University, Daegu, 41566 Korea
| | - Namhyeok Chung
- 1School of Food Science and Biotechnology, Kyungpook National University, Daegu, 41566 Korea
| | - Su Won Park
- 2Department and Food Science and Technology, Seoul Women's University, Seoul, 01797 Korea
| | - Bong Soo Noh
- 2Department and Food Science and Technology, Seoul Women's University, Seoul, 01797 Korea
| | - Yong-Jin Jeong
- 3Department and Food Science and Technology, Keimyung University, Daegu, 42601 Korea
| | - Joong-Ho Kwon
- 1School of Food Science and Biotechnology, Kyungpook National University, Daegu, 41566 Korea
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Han HJ, Lee SH, Moon JY, Park S, Dong H, Noh BS. Discrimination of the cultivar, growing region, and geographical origin of rice ( Oryza sativa) using a mass spectrometer-based electronic nose. Food Sci Biotechnol 2016; 25:695-700. [PMID: 30263325 DOI: 10.1007/s10068-016-0121-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2016] [Revised: 03/21/2016] [Accepted: 03/22/2016] [Indexed: 11/30/2022] Open
Abstract
The objective of this study was to discrimination the cultivar, growing region, and geographical origin of rice (Oryza sativa) using a mass spectrometry-based electronic nose (MSE-nose). The inside-needle dynamic extraction (INDEX) system was used to concentrate the samples for MSEnose, following which the ion fragment data obtained were used to perform discriminant function analysis. Discriminant functions 1 and 2 readily separated all 16 cultivars of rice sampled. It was also confirmed that MSE-nose could distinguish the region in which rice cv. Chucheong and Koshihikari were grown, likely due to variation in environmental factors, such as soil and climate. Finally, it was confirmed that MSE-nose could be used to detect the geographical origin of rice, discrimination Korea rice from Japanese rice. Therefore, this simple and rapid technique is of value for discriminating the cultivar, growing region, and geographical origin of rice.
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Affiliation(s)
- Hyun Jung Han
- 1Department of Food Science and Technology, Seoul Women's University, Seoul, 01797 Korea
| | - Seong Hun Lee
- Experiment Research, Institute of National Agricultural Products Quality Management Service, Gimcheon, Gyeongbuk, 39660 Korea
| | - Ji Young Moon
- 1Department of Food Science and Technology, Seoul Women's University, Seoul, 01797 Korea.,Experiment Research, Institute of National Agricultural Products Quality Management Service, Gimcheon, Gyeongbuk, 39660 Korea
| | - Suwon Park
- 1Department of Food Science and Technology, Seoul Women's University, Seoul, 01797 Korea
| | - Hyemin Dong
- 1Department of Food Science and Technology, Seoul Women's University, Seoul, 01797 Korea
| | - Bong Soo Noh
- 1Department of Food Science and Technology, Seoul Women's University, Seoul, 01797 Korea
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Dong H, Song SH, Noh BS. Effect of fluorescent light and light emitting diode illumination on volatile profiles of vegetable oils. Food Sci Biotechnol 2016; 25:145-151. [PMID: 30263250 DOI: 10.1007/s10068-016-0022-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2015] [Revised: 09/07/2015] [Accepted: 09/09/2015] [Indexed: 10/22/2022] Open
Abstract
Volatile compounds from vegetable oils under lighting emitting diode (LED) illumination were analyzed during 12 weeks of storage using different containers. Pattern changes in volatile compounds were analyzed using an electronic nose based on MS. Vegetable oils were more influenced by container type than by illumination. The greatest change in volatile compounds was observed with use of polyethylene (PE) bottles. Amber bottles provided a light blocking effect during early stages of storage that decreased in strength after 12 weeks. Volatile components of vegetable oils were most influenced under fluorescent and blue LED illumination. In contrast, least changes in volatile contents was observed under red and green LED illumination. Appropriate LED colors and container types can provide good quality vegetable oil under a distribution chain system.
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Affiliation(s)
- Hyemin Dong
- Department of Food Science and Technology, Seoul Women's University, Seoul, 01797 Korea
| | - Sang Hoon Song
- Department of Food Science and Technology, Seoul Women's University, Seoul, 01797 Korea
| | - Bong Soo Noh
- Department of Food Science and Technology, Seoul Women's University, Seoul, 01797 Korea
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Han HJ, Park SW, Jung HY, Kim JS, Dong H, Noh BS. Analysis of Off-flavor Generated from a Polyethylene Terephthalate Water Bottles and Caps by Using an Electronic Nose. ACTA ACUST UNITED AC 2015. [DOI: 10.9721/kjfst.2015.47.4.425] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Dong H, Han HJ, Kim KH, Han KY, Choi JY, Noh BS. Effect of various light emitting diode irradiation on volatile profiles of perilla oil using mass spectrometry-based electronic nose. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0063-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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Moon JY, Han HJ, Park SW, Dong H, Han KY, Kim HJ, Bang KH, Choi JY, Noh BS. Discrimination of the origin of commercial red ginseng concentrates using LC-MS/MS and electronic nose analysis based on a mass spectrometer. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0196-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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Son HJ, Kim Y, Misaka T, Noh BS, Rhyu MR. Activation of the Chemosensory Ion Channels TRPA1 and TRPV1 by Hydroalcohol Extract of Kalopanax pictus Leaves. Biomol Ther (Seoul) 2013; 20:550-5. [PMID: 24009849 PMCID: PMC3762285 DOI: 10.4062/biomolther.2012.20.6.550] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2012] [Revised: 11/02/2012] [Accepted: 11/08/2012] [Indexed: 11/30/2022] Open
Abstract
TRPA1 and TRPV1 are members of the TRP superfamily of structurally related, nonselective cation channels. TRPA1 and TRPV1 are often co-expressed in sensory neurons and play an important role in somatosense such as cold, pain, and irritants. The first leaves of Kalopanax pictus Nakai (Araliaceae) have long been used as a culinary ingredient in Korea because of their unique chemesthetic flavor. In this study, we observed the intracellular Ca2+ response to cultured cells expressing human TRPA1 (hTRPA1) and human TRPV1 (hTRPV1) by Ca2+ imaging analysis to investigate the ability of the first leaves of K. pictus to activate the hTRPA1 and hTRPV1. An 80% ethanol extract of K. pictus (KPEx) increased intracellular Ca2+ influx in a response time- and concentration-dependent manner via either hTRPA1 or hTRPV1. KPEx-induced response to hTRPA1 was markedly attenuated by ruthenium red, a general blocker of TRP channels, and HC-030031, a specific antagonist of TRPA1. In addition, the intracellular Ca2+ influx attained with KPEx to hTRPV1 was mostly blocked by ruthenium red, and capsazepine, a specific antagonist of TRPV1. These results indicate that KPEx selectively activates both hTRPA1 and hTRPV1, which may provide evidence that the first leaves of K. pictus primarily activate TRPA1 and TRPV1 to induce their unique chemesthetic sense.
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Affiliation(s)
- Hee Jin Son
- Division of Metabolism and Functionality Research, Korea Food Research Institute, Sungnam 463-746, Republic of Korea
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Kim KH, Park SJ, Kim JE, Dong H, Park IS, Lee J, Hyun SY, Noh BS. Assessment of Physicochemical Characteristics among Different Types of Pale Ale Beer. ACTA ACUST UNITED AC 2013. [DOI: 10.9721/kjfst.2013.45.2.142] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Kim KH, Park SJ, Noh BS. Comparison of volatile compounds from vegetable oils under light emitting diode irradiation using MS-based electronic nose. Food Sci Biotechnol 2012. [DOI: 10.1007/s10068-012-0137-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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Hong EJ, Park SJ, Choi JY, Noh BS. Discrimination of palm olein oil and palm stearin oil mixtures using a mass spectrometry based electronic nose. Food Sci Biotechnol 2011. [DOI: 10.1007/s10068-011-0112-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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