This study analyzed the sensory characteristics of commercially available processed food samples categorized into four main food ingredients: beef, duck, salmon, and sheep. The chemosensory approach used an electronic tongue (e-tongue) for taste component analysis and an electronic nose (e-nose) for analysis of volatile compounds. The patterns of taste and volatile compound intensities were observed, and their correlations were examined through principal component analysis (PCA). The e-tongue analysis indicated higher sweetness and bitterness in sheep#2 and duck#2 samples, while the umami values were lower in both samples. In the e-nose analysis, 79 volatile compounds were detected, with aldehydes showing the highest peak and propenal exhibiting high values across all samples. The key volatile compounds such as hexanal and nonanal were identified, along with compounds formed through the Maillard reaction like furfural and ethylpyrazine. The PCA analysis indicated a low correlation with the same food ingredients. These study results could be used as fundamental data for understanding the sensory characteristics of processed food products.

Keywords: commercially processed food, electronic nose (e-nose), electronic tongue (e-tongue), chemosensory, ingredients