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Food Science and Biotechnology

, Volume 26, Issue 2, pp 311–317 | Cite as

Analysis of ethanol in soy sauce using electronic nose for halal food certification

  • Su Won Park
  • Soo Jin Lee
  • You Sin Sim
  • Jin Young Choi
  • Eun Young Park
  • Bong Soo NohEmail author
Article

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.

Keywords

halal food soy sauce ethanol electronic nose discrimination 

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2017

Authors and Affiliations

  • Su Won Park
    • 1
  • Soo Jin Lee
    • 1
  • You Sin Sim
    • 2
  • Jin Young Choi
    • 3
  • Eun Young Park
    • 4
  • Bong Soo Noh
    • 1
    Email author
  1. 1.Department of Food Science and TechnologySeoul Women’s UniversitySeoulKorea
  2. 2.Division of Industry ServicesKorean Food Research InstituteGyenggiKorea
  3. 3.Division of Food Science and Culinary ArtsShinhan UniversityGyenggiKorea
  4. 4.Department of Food and NutritionKorea Christian UniversitySeoulKorea

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