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Journal Article

Journal Article

Comparison of Quality Characteristics of Sesame Oil and Blend Oil by Using Component Analysis and NIR Spectroscopy  [2017]

Joo, J.Y., Defence Agency for Technology and Quality, Jinju, Republic of Korea; Yeo, Y.H., Defence Agency for Technology and Quality, Jinju, Republic of Korea; Lee, N., Defence Agency for Technology and Quality, Jinju, Republic of Korea;

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Product distribution and consumption in the military is difficult due to unique contracts and supply systems. It is difficult to change suppliers immediately when quality problem is encountered. Due to these special circumstances, the quality of products must be thoroughly controlled. Sesame oil is used to increase the taste and nutrition of food, but it is more expensive than other cooking oils. Oil producers may blend other cooking oils with sesame oil to make higher profits, so it has become important to identify good and bad products. In this study, pure sesame oil and blend oils were compared by analyzing their smell, taste, chemical components, and near infra-red spectra to determine quality differences between them.
From the journal
Journal of The Korean Society of Food Science and Nutrition
ISSN : 1226-3311

Bibliographic information

Language:
Korean
Type:
Directory
In AGRIS since:
2018
Volume:
46
Issue:
6
Start Page:
739
End Page:
743
All titles:
"Comparison of Quality Characteristics of Sesame Oil and Blend Oil by Using Component Analysis and NIR Spectroscopy"@eng
Other:
"Summary(En)"
"10 tables"
"6ill., 24 ref."
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Bibliographic information

Language:
Korean
Type:
Directory
In AGRIS since:
2018
Volume:
46
Issue:
6
Start Page:
739
End Page:
743
All titles:
"Comparison of Quality Characteristics of Sesame Oil and Blend Oil by Using Component Analysis and NIR Spectroscopy"@eng
Other:
"Summary(En)"
"10 tables"
"6ill., 24 ref."