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Emission Characteristics of Odorous Sulfur Gases from Food Types: A Case Study on Boiled Egg, Milk, Canned Meat, and Strawberry

음식물의 악취 황화합물 발생특성 조사: 계란, 우유, 고기통조림, 딸기에 대한 사례 연구

  • Kim, Bo-Won (Department of Environment & Energy, Sejong University) ;
  • Ahn, Jeong-Hyeon (Department of Environment & Energy, Sejong University) ;
  • Kim, Ki-Hyun (Department of Environment & Energy, Sejong University) ;
  • Jo, Sang-Hee (Department of Environment & Energy, Sejong University)
  • 김보원 (세종대학교 환경에너지융합학과) ;
  • 안정현 (세종대학교 환경에너지융합학과) ;
  • 김기현 (세종대학교 환경에너지융합학과) ;
  • 조상희 (세종대학교 환경에너지융합학과)
  • Received : 2013.04.11
  • Accepted : 2013.08.07
  • Published : 2013.10.31

Abstract

In this study, the emission patterns of reduced sulfur compounds (RSC) were investigated using four different types of food samples (boiled egg, milk, canned meat and strawberry) between fresh and decaying stages. To this end, the concentrations of RSCs were measured at storage days of 0, 1, 3, 6, and 9 under room temperature. Four sulfur compounds ($H_2S$, $CH_3SH$, DMS and DMDS) were selected as target compounds along with two reference compounds ($CS_2$ and $SO_2$). Their concentrations were quantified using GC-PFPD equipped with thermal desorption (TD) system. The boiled egg showed the highest concentration of $H_2S$ (3,655 ppb) at D-1, while $CH_3SH$ reached its maximum value of 64.4~78.5 ppb after 3 days. In milk samples, concentration of $CH_3SH$, DMS, and DMDS went up to 487, 16.3, and 578 ppb, respectively with the progress of decay (D-9). In case of canned meat, concentration of $H_2S$ and $CH_3SH$ peaked in the beginning (D-0) such as 345 and 66.6 ppb. In case of strawberry, $CH_3SH$ and DMDS showed the maximum concentrations 135 and 50.5 ppb at D-1, respectively. The olfactometry dilution-to-threshold (D/T) ratio by air dilution sensory (ADS) test showed similar patterns when sum of odor intensity (SOI) was derived via conversion of odorant concentration data. The results of this study confirm that the time of strong RSC emissions is distinguished for each food type between fresh (e.g., strawberries) and decaying conditions (e.g., milk).

Keywords

References

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Cited by

  1. Emission Characteristics of Odorous Gases with the Decay of Albumin and Yolk of Boiled Egg vol.30, pp.2, 2014, https://doi.org/10.5572/KOSAE.2014.30.2.095
  2. Odor and VOC Emissions from Pan Frying of Mackerel at Three Stages: Raw, Well-Done, and Charred vol.11, pp.11, 2014, https://doi.org/10.3390/ijerph111111753