• Journal of Environmental Science International
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• v.30 no.1
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• pp.45-55
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• 2021

In this study, the odor of the parts and the odor of the surrounding environment were classified and verified. In order to increase the reliability of odor quantitative/qualitative analysis, the selection criteria for 5 sensory evaluators were established, and the n-Butanol control solution for each odor intensity was periodically trained to recognize the odor intensity before sensory evaluation. In addition, although various odor thresholds have been used through several studies, verification of whether the odor intensity value obtained through GC/MSD analysis is similar to the degree to which a person directly smells and feels it. It is important to select the odor threshold that has the best correlation with the odor intensity calculated by the person smelling the odor. Finally, sampling and measuring flowing airflow and temporary odors such as odor component analysis was experimentally difficult due to limited collection space and differences in concentration of generated components. In this study, a quantitative analysis was made possible by using the low temperature concentration (cooling) trap method. Through this, it was confirmed that the correlation with the actual odor intensity was not caused by the product itself, but by the environmental factor discharged from the product after creating the odor environment.

• Asian Journal of Atmospheric Environment
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• v.11 no.1
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• pp.37-53
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• 2017

The effectiveness of four air fresher (AF) systems was evaluated with respect to their removal efficiencies against offensive odorants. For this purpose, malodorous species were generated by exposing freshly cooked foods emitting odorants with levels moderately above their respective threshold values in a confined room. The deodorization efficiency of the four AF systems was then tested for a period of 30 min by estimating the extent of reduction in odorant levels after the operation of each AF. The removal efficiency of the four AF units against each odorant was evaluated as follows: (1) between AF products from different manufacturers, (2) between odorants and ultrafine particulate matter ($PM_{2.5}$), and (3) between operation and natural degassing. The average sorptive removal of odorants was generally <80% and considered less effective or non-effective relative to $PM_{2.5}$. Further examination of odor reduction, if evaluated in terms of odor indices like odor intensity (OI) and odor activity value (OAV), recorded a mean of 33% and 87%, respectively. The overall results of this study confirmed that all tested AF units were not effective to resolve odor problems created under our testing conditions.

• Analytical Science and Technology
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• v.25 no.6
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• pp.447-459
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• 2012

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).

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.813-822
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• 2017

To investigate the aroma and quality characteristics of wine bestowed by the degree of ripening of Cheongporang grapes, the general quality composition, color, organic acid, physiological activity, aroma component and sensory evaluation were analyzed. The general characteristics of the wine assessed were pH 3.34~3.50, total acidity 0.46~0.67%, color intensity 0.074~0.116, lightness 98.99~99.74, redness -0.39~0.01, and yellowness was 1.52~3.10. Malolactic fermentation was not relative to the contents of malic acid and lactic acid. The total polyphenol content and antioxidant activity were lowest in C3 wines made with ripe grapes and highest in C4 wines made with mixed grapes. Aroma analysis identified 6 alcohols, 15 esters and 5 miscellaneous compounds. Compounds with higher odor activity value (OAV) were 3-methyl-1-butanol, ethyl butanoate, isopentyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate and octanoic acid. The C4 wine, a mixture of grapes with different degrees of ripening, had the highest ester content and ratio. The lowest values were found in the C3 wine made with ripe grapes. Results of the sensory evaluation related the C4 wine, containing a large amount of ester compounds having high OAV values as the aroma component, as the best and most preferred wine.

• Asian Journal of Atmospheric Environment
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• v.11 no.1
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• pp.15-28
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• 2017

The adsorptive removal properties of synthetic A4 zeolite were investigated against a total of 16 offensive odors consisting of reduced sulfur compounds (RSCs), nitrogenous compounds (NCs), volatile fatty acids (VFAs), and phenols/indoles (PnI). Removal of these odors was measured using a laboratory-scale impinger-based adsorption setup containing 25 g of the zeolite bed (flow rate of $100mL\;min^{-1}$). The high est and lowest breakthrough (%) values were shown for PnIs and RSCs, respectively, and the maximum and minimum adsorption capacity (${\mu}g\;g^{-1}$) of the zeolite was observed for the RSCs (range of 0.77-3.4) and PnIs (0.06-0.104), respectively. As a result of sorptive removal by zeolite, a reduction in odor strength, measured as odor intensity (OI), was recorded from the minimum of approximately 0.7 OI units (indole [from 2.4 to 1.6]), skatole [2.2 to 1.4], and p-cresol [5.1 to 4.4]) to the maximum of approximately 4 OI units (methanethiol [11.4 to 7.5], n-valeric acid [10.4 to 6.5], i-butyric acid [7.9 to 4.4], and propionic acid [7.2 to 3.7]). Likewise, when removal was examined in terms of odor activity value (OAV), the extent of reduction was significant (i.e., 1000-fold) in the increasing order of amy acetate, i-butyric acid, phenol, propionic acid, and ammonia.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.889-899
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• 2017

To investigate the quality characteristics of domestic $ros{\acute{e}}$ wines marketed in Korea, 11 kinds of wines were purchased at the Korea Wine Festival in 2016. The color, physiological activity, aroma component and sensory evaluations were conducted. The hue value of $ros{\acute{e}}$ wines ranged from 0.592 to 1.990, with the Ro7 of Delaware having the highest value. The brightness of $ros{\acute{e}}$ wines ranged from 42.96 to 94.99, the redness from 3.20 to 59.37, and the yellowness from 8.43 to 24.83. Of the 11 $ros{\acute{e}}$ wines evaluated, 1 was a dry wine and 10 were sweet wines. The average sugar content of the sweet wines was 73.89 mg/mL. Among the organic acid contents, malic acid ranged from 0.214 to 2.903 mg/mL, and lactic acid content ranged from 0 to 3.423 mg/mL. Malolactic fermentation differed, depending on the source. The total polyphenol content of $ros{\acute{e}}$ wines ranged from 50.55 to 99.55 mg%, the anthocyanin content was 2.12 to 213.30 mg/L, and the DPPH radical scavenging activity of $ros{\acute{e}}$ wines was between 73.75 to 90.41%. A total of 41 volatile components were detected, including 7 alcohols, 22 esters, 4 terpenes, 3 acids and 5 other compounds. Of these, 9 compounds had odor activity value(OAV) greater than 1; these were identified as 1-propanol (alcohol, pungent), 3-methyl-1-butanol (harsh, nail polish), ethyl butanoate (strawberry, lactic), isopentyl acetate (fresh, banana), ethyl hexanoate (green apple, fruity), ethyl octanoate (pineapple, pear, floral), ethyl decanoate (fruity, fatty, pleasant), linalool (flower, lavender) and limonene (lemone, orange). As a result of the sensory evaluation, the Ro5 wine made from Campbell Early grape, and having a good color, flavor and taste, was the most preferred.