| DOI: | 10.1016/j.atmosenv.2014.02.032
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| Scopus记录号: | 2-s2.0-84895760690
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| 论文题名: | Composition of key offensive odorants released from fresh food materials |
| 作者: | Kim K; -H; , Kim Y; -H
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| 刊名: | Atmospheric Environment
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| ISSN: | 0168-2563
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| EISSN: | 1573-515X
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| 出版年: | 2014
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| 卷: | 89 | | 起始页码: | 443
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| 结束页码: | 452
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| 语种: | 英语
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| 英文关键词: | Aldehydes
; Ammonia
; Food
; Masking effect
; Odor
; RSCs
; VOCs
; Volatile fatty acids
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| Scopus关键词: | Aldehydes
; Ammonia
; Carbonyl compounds
; Food products
; Volatile fatty acids
; Daily lives
; Empirical equations
; Key odorants
; Odor activity value (OAV)
; Odor intensity
; Odor potential
; RSCs
; VOCs
; Odors
; 2 butanone
; 4 methyl 2 pentanone
; acetaldehyde
; acetic acid
; albumin
; ammonia
; butyraldehyde
; butyric acid
; carbon
; dimethyl disulfide
; dimethyl sulfide
; ester
; formaldehyde
; hydrocarbon
; hydrogen sulfide
; isobutanol
; isovaleraldehyde
; isovaleric acid
; meta xylene
; methanethiol
; ortho xylene
; para xylene
; propionaldehyde
; propionic acid
; styrene
; sulfur dioxide
; toluene
; trimethylamine
; valeric acid
; volatile fatty acid
; aldehyde
; ammonia
; atmospheric pollution
; chemical composition
; food
; food consumption
; indoor air
; odor
; volatile organic compound
; article
; beef
; cheese
; egg
; egg yolk
; fish
; food
; food analysis
; masking
; milk
; odor
; onion
; priority journal
; raw food
; raw meat
; smelling
; South Korea
; strawberry
; Korea
|
| Scopus学科分类: | Environmental Science: Water Science and Technology
; Earth and Planetary Sciences: Earth-Surface Processes
; Environmental Science: Environmental Chemistry
|
| 英文摘要: | A refrigerator loaded with a variety of foods without sealed packaging can create quite an olfactory nuisance, and it may come as a surprise that fresh foods emit unpleasant odorants just as those that are decaying. To learn more about nuisance sources in our daily lives, we measured a list of 22 compounds designated as the key offensive odorants (e.g., reduced sulfur, nitrogenous, volatile fatty acid (VFA), and carbonyls) from nine types of common food items consumed in S. Korea: raw beef, raw fish, spam, yolks and albumin of boiled eggs (analyzed separately), milk, cheese, onions, and strawberries. The odor intensity (OI) of each food item was computed initially with the aid of previously used empirical equations. This indicates that the malodor properties of target foods tend to be governed by a few key odorants such as VFA, S, and N compounds. The extent of odorant mixing of a given food was then evaluated by exploring the correlation between the human olfaction (e.g., dilution-to-threshold (D/. T) ratio) and the odor potential determined indirectly (instrumentally) such as odor activity value (OAV) or sum of odor intensity (SOI). The overall results of our study confirm the existence of malodorant compounds released from common food items and their contribution to their odor characteristics to a certain degree. © 2014 Elsevier Ltd. |
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| 资源类型: | 期刊论文
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| 标识符: | http://119.78.100.158/handle/2HF3EXSE/81194
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| Appears in Collections: | 气候变化事实与影响
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作者单位: | Dept. of Civil and Environmental Engineering, Hanyang University, 222 Wangsimni-Ro, Seoul 133-791, South Korea
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| Recommended Citation: | |
Kim K,-H,, Kim Y,et al. Composition of key offensive odorants released from fresh food materials[J]. Atmospheric Environment,2014-01-01,89
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