전자 센서를 이용한 쌀겨 추출물의 향미 패턴 분석: 로스팅 정도 및 추출 방식에 따른 영향

초록

This study analyzed the flavor profiles of rice bran, a byproduct of rice processing, at various roasting levels and brewing methods to evaluate its potential utilization. Rice bran samples were prepared in raw form and after roasting at 200°C for 5, 10, and 15min, followed by brewing using hot and cold brewing methods. For flavor pattern analysis, an electronic tongue and an electronic nose were used to evaluate the taste patterns and volatile compound patterns, respectively. The obtained data were examined comprehensively using multivariate analysis techniques. Electronic tongue analysis showed that the taste intensity of rice bran extracts varied with the degree of roasting and brewing method. In particular, differences in taste patterns were observed according to the degree of roasting. Electronic nose analysis indicated that the volatile compound patterns of rice bran extracts varied with the brewing method and roasting degree, and that the roasting process influenced their generation and composition. Multivariate analysis based on these data showed that the samples were distinguished primarily by the degree of roasting. Specifically, the influence of volatile compounds such as aldehydes, ketones, and sulfur-containing compounds became more pronounced as the degree of roasting increased. These results suggest that the roasting and brewing conditions play a crucial role in the formation of flavor characteristics in rice bran extracts. These findings are expected to provide foundational data to enhance the value of food processing byproducts and promote sustainable development in the food industry. © 2026 The Korean Society of Food Science and Nutrition. This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (https://creativecommons.org/lice nses/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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