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

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Abstract

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.

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Authors and Affiliations

  1. Department of Food Science and Technology, Seoul Women’s University, Seoul, 139-774, Korea

    Hyemin Dong, Hyun Jung Han, Ki Hwa Kim, Kee-Young Han & Bong Soo Noh

  2. Division of Food Science and Culinary Arts, Shinhan University, Uijeongbu, Gyeonggi, 483-777, Korea

    Jin Young Choi

Authors
  1. Hyemin Dong
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  2. Hyun Jung Han
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  3. Ki Hwa Kim
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  4. Kee-Young Han
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  5. Jin Young Choi
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  6. Bong Soo Noh
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Correspondence to Bong Soo Noh.

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Dong, H., Han, H.J., Kim, K.H. et al. Effect of various light emitting diode irradiation on volatile profiles of perilla oil using mass spectrometry-based electronic nose. Food Sci Biotechnol 24, 481–487 (2015). https://doi.org/10.1007/s10068-015-0063-6

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  • DOI: https://doi.org/10.1007/s10068-015-0063-6

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