Analytical Science and Technology (분석과학)

The Korean Society of Analytical Sciences (한국분석과학회)
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Emission characteristics of odor from salted food materials using Spam

염처리 음식물의 냄새성분 배출특성에 대한 연구: 스팸을 중심으로

  • Lee, Min-Hee (Dept. of Earth & Environmental Sciences, Sejong University) ;
  • Kim, Ki-Hyun (Dept. of Earth & Environmental Sciences, Sejong University) ;
  • Kim, Yong-Hyun (Dept. of Earth & Environmental Sciences, Sejong University) ;
  • Jo, Sang-Hee (Dept. of Earth & Environmental Sciences, Sejong University)
  • 이민희 (세종대학교 환경에너지융합학과) ;
  • 김기현 (세종대학교 환경에너지융합학과) ;
  • 김용현 (세종대학교 환경에너지융합학과) ;
  • 조상희 (세종대학교 환경에너지융합학과)
  • Received : 2012.09.14
  • Accepted : 2012.10.30
  • Published : 2012.12.25
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Abstract

In this study, the emission characteristics of volatile and odorant species released from salted meat product (Spam) was investigated as a function of time. Gas samples released from Spam samples were analyzed for volatile organic compounds (VOC) and sulfur compounds (RSC) at five different times for the elapsed (E) days of 0, 1, 3, 6, and 9 (E-0 to E-9) by GC/MS and GC/PFPD system, respectively. Results indicated that reduced sulfur, aldehyde, and ketone groups were the dominant odorants. Especially, hydrogen sulfide was the predominant in concentration and odor activity value (OAV) during the fresh stage. Its concentration was 1465 ${\mu}g/m^3$ (60.0% of the total mass) in E-0 and 455 ${\mu}g/m^3$ (28.0%) in E-1, while its OAV was 19.4 (78.3%: E-0) and 6.02 (41.7%: E-1). On the other hand, the concentration of acetone showed the maximum values in the decaying stage (E-3: 451 (43.2%), E-6: 369 (64.2%), and E-9: 1150 ${\mu}g/m^3$ (70.2%)). Furthermore, the concentration of 2,3-butanedione was also detected considerably from decaying sample (E-3: 17.6 (1.68%), E-6: 16.1 (2.80%), and E-9: 179 ${\mu}g/m^3$ (10.9%)). However, OAV of acetone was insignificant (<0.01%) in the decaying stage, while that of 2,3-butanedione was relatively high in the range of 1.14-11.6 (14.5-76.2% of ${\Sigma}OAV$). It thus confirmed that the major odorant groups generated from Spam samples changed with the progress of decay such as sulfur (fresh stage), aldehyde (intermediate stage), and ketone compounds (decaying stage).

본 연구에서는 염처리 음식물의 냄새성분 배출특성을 파악하고자 스팸을 조사대상으로 선정하여 시간경과에 따른 휘발성화학물질의 발생특성을 파악하고자 하였다. 이를 위하여 총 9 일 동안 5 회에 걸쳐 시료를 채취 후 GC/MS 시스템과 GC/PFPD 시스템을 이용하여 분석하였다. 분석 결과 연구기간 동안 환원황, 알데하이드, 케톤류의 냄새성분들이 주로 발생하는 것으로 나타났다. 신선기에 해당하는 E-0, E-1일은 hydrogen sulfide의 농도가 각각 1465 ${\mu}g/m^3$ (60.0%), 455 ${\mu}g/m^3$ (28.0%)로 가장 높게 나타났다. OAV (악취활성값) 또한 E-0 일은 19.4 (78.3%), E-1 일은 6.02 (41.7%)로 가장 높게 나타났다. 부패기에 해당하는 E-3, E-6, E-9일에는 ketone류의 acetone이 각각 451 (43.2%), 369 (64.2%), 1150 ${\mu}g/m^3$ (70.2%)로 나타났다. 그 뒤를 이어 2,3-butanedione이 각각 17.6 (1.68%), 16.1 (2.80%), 179 ${\mu}g/m^3$ (10.9%)로 나타났다. 이들 성분의 실질적인 냄새 기여도를 OAV로 비교하면, acetone은 0.001 (0.01%)이하로 미미한 수준이지만, 2,3-butanedione은 1.14-11.6 (14.5-76.2%)으로 높게 나타났다. 본 연구의 결과, 신선기에는 환원황 그룹, 신선기와 부패기의 중간 시점에는 알데하이드 그룹, 부패기에는 케톤 그룹 성분들이 가장 중요한 냄새 요인으로 작용하는 것을 확인하였다.

Keywords

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