Effect of various light emitting diode irradiation on volatile profiles of perilla oil using mass spectrometry-based electronic nose

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• 作者：Hyemin Dong (1)
  Hyun Jung Han (1)
  Ki Hwa Kim (1)
  Kee-Young Han (1)
  Jin Young Choi (2)
  Bong Soo Noh (1)
  
  1. Department of Food Science and Technology ; Seoul Women鈥檚 University ; Seoul ; 139-774 ; Korea
  2. Division of Food Science and Culinary Arts ; Shinhan University ; Uijeongbu ; Gyeonggi ; 483-777 ; Korea
  
• 关键词：light emitting diode ; volatile component ; electronic nose ; perilla oil
• 刊名：Food Science and Biotechnology
• 出版年：2015
• 出版时间：April 2015
• 年：2015
• 卷：24
• 期：2
• 页码：481-487
• 全文大小：330 KB
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• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456

文摘

Volatile component changes in perilla oil caused by Light Emitting Diode (LED) irradiation at different wavelengths, darkness, and fluorescence light were evaluated using an MS-based electronic nose. Volatile component data were analyzed using discrimination function analysis (DFA) for perilla oil stored in amber vials for 12 weeks. The best storage condition was darkness. The largest volatile change occurred under blue LED and fluorescent irradiation. Rapid changes in volatile components were caused by fluorescent irradiation in the initial storage period, and by blue LED irradiation after 4 weeks. Overall volatile component changes were reduced under red and green LED irradiation, and least under darkness. Similarity was observed for influential ion fragments at 52 amu (atomic mass units) in the initial stage of storage, and for 78 amu after 4 weeks of storage.