Kim Ki-Hyun, Pal Raktim, Ahn Ji-Won, Kim Y-H
Department of Earth and Environmental Sciences, Sejong University, Seoul 143-747, Republic of Korea.
Waste Manag. 2009 Apr;29(4):1265-73. doi: 10.1016/j.wasman.2008.08.029. Epub 2008 Nov 29.
In this study, a list of offensive odorants including reduced sulfur, carbonyls, nitrogenous, and volatile organic compounds was measured by the indirect (instrumental) method during the decay processes of three food types (snipe egg, mackerel, and squid). The strengths of the odor release were also quantified in terms of dilution-to-threshold (D/T) ratio based on the air dilution sensory test. To collect odor samples for each food type, decaying experiments were conducted in 100mL throwaway syringes for 1 month. The results showed that ammonia had the largest mean ranging from 385 ppm (fish) to 554 ppm (egg). However, most odorants generally fell in the range of 0.01-10 ppm, regardless of food type. The odor strengths measured with the suprathreshold method in terms of average D/T values increased on the order of 33,520 (egg), 202,330 (fish), and 766,330 (squid). These results were highly comparable to the patterns of odor indices derived by empirical conversion of odorant concentration data. The overall results of this study thus suggest that a unique pattern of odor release develops among different odorants as well as food type.
在本研究中，通过间接（仪器）方法对包括还原硫、羰基化合物、含氮化合物和挥发性有机化合物在内的一系列刺激性气味物质，在三种食物类型（鹬蛋、鲭鱼和鱿鱼）的腐败过程中进行了测量。基于空气稀释感官测试，还根据稀释至阈值（D/T）比来量化气味释放的强度。为了收集每种食物类型的气味样本，在100mL一次性注射器中进行了为期1个月的腐败实验。结果表明，氨的平均含量最高，范围从385 ppm（鱼）到554 ppm（蛋）。然而，无论食物类型如何，大多数气味物质的含量通常在0.01 - 10 ppm范围内。用超阈值方法测量的气味强度，以平均D/T值计，按33,520（蛋）、202,330（鱼）和766,330（鱿鱼）的顺序增加。这些结果与通过气味物质浓度数据的经验转换得出的气味指数模式高度可比。因此，本研究的总体结果表明，不同气味物质以及食物类型之间会形成独特的气味释放模式。
