Department of Environment and Energy, Sejong University, 98 Gun Ja Dong, Seoul 143-747, South Korea.
Environ Monit Assess. 2012 Mar;184(3):1683-92. doi: 10.1007/s10661-011-2070-2. Epub 2011 May 4.
A number of volatile organic compounds (VOCs) including acetone, methyl ethyl ketone, toluene, ethylbenzene, m,p-xylene, styrene, and o- xylene released during food decaying processes were measured from three types of decaying food samples (Kimchi (KC), fresh fish (FF), and salted fish (SF)). To begin with, all the food samples were contained in a 100-mL throwaway syringe. These samples were then analyzed sequentially for up to a 14-day period. The patterns of VOC release contrasted sharply between two types of fish (FF and SF) and KC samples. A comparison of data in terms of total VOC showed that the mean values for the two fish types were in the similar magnitude with 280 ± 579 (FF) and 504 ± 1,089 ppmC (SF), while that for KC was much lower with 16.4 ± 7.6 ppmC. There were strong variations in VOC emission patterns during the food decaying processes between fishes and KC that are characterized most sensitively by such component as styrene. The overall results of this study indicate that concentration levels of the VOCs differed significantly between the food types and with the extent of decaying levels through time.
从三种腐烂食物样本（泡菜（KC）、新鲜鱼（FF）和咸鱼（SF））中测量了在食物腐烂过程中释放的一些挥发性有机化合物（VOCs），包括丙酮、甲基乙基酮、甲苯、乙苯、间二甲苯、苯乙烯和邻二甲苯。首先，所有的食物样本都装在一个 100 毫升的一次性注射器中。然后，这些样本被连续分析，最长可达 14 天。VOC 释放模式在两种鱼（FF 和 SF）和 KC 样本之间形成鲜明对比。以总 VOC 为基准比较数据表明，两种鱼的平均值在相似的范围内，分别为 280±579（FF）和 504±1089ppmC（SF），而 KC 的平均值则低得多，为 16.4±7.6ppmC。在食物腐烂过程中，鱼类和 KC 之间的 VOC 排放模式存在强烈的变化，其中苯乙烯等成分最为敏感。这项研究的总体结果表明，不同类型的食物之间以及随着时间的推移腐烂程度的不同，VOC 浓度水平存在显著差异。
