Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김기현 | - |
dc.date.accessioned | 2018-04-02T01:26:20Z | - |
dc.date.available | 2018-04-02T01:26:20Z | - |
dc.date.issued | 2014-06 | - |
dc.identifier.citation | ATMOSPHERIC ENVIRONMENT, 89, p.443-452 | en_US |
dc.identifier.issn | 1352-2310 | - |
dc.identifier.issn | 1873-2844 | - |
dc.identifier.uri | https://www.sciencedirect.com/science/article/pii/S1352231014001289 | - |
dc.identifier.uri | http://hdl.handle.net/20.500.11754/54685 | - |
dc.description.abstract | 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. (C) 2014 Elsevier Ltd. All rights reserved. | en_US |
dc.description.sponsorship | This study was supported by a National Research Foundation of Korea (NRF) grant funded by the Ministry of Education, Science and Technology (MEST) (No. 2009-0093848). All experimental work reported herein was conducted at the authors' previous affiliation: Department of Environment & Energy, Sejong University, Seoul, Korea 143-747. | en_US |
dc.language.iso | en | en_US |
dc.publisher | PERGAMON-ELSEVIER SCIENCE LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, ENGLAND | en_US |
dc.subject | Food; Odor | en_US |
dc.subject | VOCs | en_US |
dc.subject | RSCs | en_US |
dc.subject | Aldehydes | en_US |
dc.subject | Ammonia | en_US |
dc.subject | Volatile fatty acids | en_US |
dc.subject | Masking effect | en_US |
dc.title | Composition of key offensive odorants released from fresh food materials | en_US |
dc.type | Article | en_US |
dc.relation.volume | 89 | - |
dc.identifier.doi | 10.1016/j.atmosenv.2014.02.032 | - |
dc.relation.page | 443-452 | - |
dc.relation.journal | ATMOSPHERIC ENVIRONMENT | - |
dc.contributor.googleauthor | Kim, Ki-Hyun | - |
dc.contributor.googleauthor | Kim, Yong-Hyun | - |
dc.relation.code | 2014025733 | - |
dc.sector.campus | S | - |
dc.sector.daehak | COLLEGE OF ENGINEERING[S] | - |
dc.sector.department | DEPARTMENT OF CIVIL AND ENVIRONMENTAL ENGINEERING | - |
dc.identifier.pid | kkim61 | - |
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