This study was designed to assess the odor characteristics of paprika with metal oxide gas sensors. Non-decayed paprika and decayed paprika were assessed by sensor array system comprising 10 kinds of sensors. Three representative sensors were selected from among the 10. Selection was based on a correlation analysis between sensors from the results of the sensor array assessment on non-decayed paprika. It was found that the odor variation characteristics of paprika can be assessed by metal oxide gas sensors and that the odor variation characteristics of paprika are different depending on the type of gas sensors. The odor characteristics of paprika were different according to the color, the presence or absence of decay, the location of decay, the type of sensor, and the passage of time. Regardless of decay, the sensor response value of orange paprika was the highest, with the 2611 sensor yielding the highest response value. The SB-AQ1 sensor could not identify the difference in odor characteristics depending on the location of decay, while detection was possible by both SB-41 and 2611 sensors.

• 홍성주(대전대학교 환경공학과) | Sung-Joo Hong (Department of Environmental Engineering, Daejeon University)
• 최일환(대전대학교 환경공학과) | Il-Hwan Choi (Department of Environmental Engineering, Daejeon University)
• 김용근(대전대학교 환경공학과) | Yong-Geun Kim (Department of Environmental Engineering, Daejeon University)
• 남우현(대전대학교 환경공학과) | Woo-Hyun Nam (Department of Environmental Engineering, Daejeon University)
• 길한뉘(대전대학교 환경공학과) | Han-Nui Gil (Department of Environmental Engineering, Daejeon University)
• 서정아(숭실대학교 의생명시스템학부) | Jeong-Ah Seo (School of Systems Biomedical Science, Soongsil University)
• 김선태(대전대학교 환경공학과) | Sun-Tae Kim (Department of Environmental Engineering, Daejeon University) Corresponding author