음식물의 신선한 상태와 부패 과정에서 발생하는 악취물질들의 배출특성 연구 계란을 중심으로

서지정보

· 발행기관 : 한국냄새환경학회
· 수록지 정보 : 한국냄새환경학회지 / 11권 / 2호
· 저자명 : 조상희, 김기현, 조효재, 이민희, 김용현, 안정현, 류은영, 김용휘

목차

ABSTRACT
요약문
1. 서론
2. 실험 방법
3. 결과 및 고찰
4. 결론
사사
참고문헌

영어초록

In this study, emission characteristics of odorants from boiled egg samples were measured through time between fresh and decayed status. Air samples released from boiled egg were collected and analyzed five different periods during the whole experimental period set for 9 days. The concentrations of reduced sulfur compounds (RSC), carbonyl compounds (CC), and NH₃ were generally higher than others like volatile organic compounds over the entire period. Among target compounds, the concentration of H₂S recorded the maximum value of 3.65 ppm immediately after boiling which indicates its maximum contribution as odorant in fresh stage. In addition, some odorants (i.e. CH₃SH, AA, PA, BA, and VA) were detected in the range of 7.52 to 50.8 ppb. Emission of most odorants generally decreased after 1 day of boiling, although their concentrations increased again after 3 days to reach the peak values after 6 days. The dilution-to-threshold (D/T) ratio measured by air dilution sensory test samples between fresh and decayed egg showed patterns similar to H2S. In addition, the result of correlation analysis indicated that there is a strong relationship (p＜0.01) between complex odor and H₂S.

참고자료

· 없음