Study of odor from boiled eggs over time using gas chromatography

Jo, Sang Hee; Kim, Ki‐Hyun; Kim, Yong Hyun; Lee, Min Hee; Ahn, Jeonghwan; Szulejko, Jan E.; Sohn, Jong Ryeul; Ryu, Cindy Eun Young; Kim, Augustine Yong Hwi

doi:10.1016/j.microc.2013.05.011

Cited by 30 publications

(20 citation statements)

References 17 publications

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“…Our research team has been involved in a number of projects to characterize the emissions of offensive odorants associated with diverse food materials. As reported in our previous studies, we demonstrated that volatile odorants can be released at significantly high concentration levels (up to ppm level) not only from decayed, but also from fresh food samples [5,6]. Especially, some fresh food materials (like raw meat, fish, boiled egg, fruit, and dairy products stored at room temperature (25°C)) can also generate fairly large quantities of unpleasant odorants such as hydrogen sulfide, methanethiol, ammonia, and butyric acid [7].…”

Section: Introductionsupporting

confidence: 83%

“…These food samples are commonly available, while generally well known to generate odorous gas compounds [5,7,[17][18][19]. In the course of our experiments, air samples were collected and analyzed from this refrigerator (control unit) at seven different elapsed time of 0, 3, 6, 9, 24, 72, and 120 h. The sample codes were assigned by combining R-Control (RC) unit with elapsed time such as RC-0, RC-3, RC-6, RC-9, RC-24, RC-72, and RC-120.…”

Section: Preparation Of Food Samples and Collection Of Offensive Odormentioning

confidence: 99%

See 1 more Smart Citation

Deodorization of food-related nuisances from a refrigerator: The feasibility test of photocatalytic system

Kim

et al. 2015

Chemical Engineering Journal

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Section: Introductionsupporting

confidence: 83%

Section: Preparation Of Food Samples and Collection Of Offensive Odormentioning

confidence: 99%

Deodorization of food-related nuisances from a refrigerator: The feasibility test of photocatalytic system

Kim

et al. 2015

Chemical Engineering Journal

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“…The detailed information of analytical procedures used for each air component is described in the supporting information (Table 2S) along with operation conditions for all instrumental systems. The procedures for their quantitation have been described in our recent study (Jo et al, 2013) …”

Section: Methodsmentioning

confidence: 99%

“…In addition to GC and spectrophotometry-based analysis, air dilution sensory (ADS) tests were performed based on the olfactometry threshold method by diluting odor samples with odorless pure air to determine the dilutionto-threshold ratio (D/T ratio) values (Kim and Park, 2008). Detailed information of these analytical procedures regarding the following targets is available in our previous work (Jo et al, 2013) as well as in the supporting information of the present work (Table 2S). …”

Section: Instrumental Set-up For Analysismentioning

confidence: 99%

Performance of Air Fresher System for the Removal of Various Odorants Released from Foodstuffs

Kım¹,

Adelodun²,

Deep³

et al. 2017

Asian J. Atmos. Environ

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The effectiveness of four air fresher (AF) systems was evaluated with respect to their removal efficien cies 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 odor ant 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) be tween operation and natural degassing. The average sorptive removal of odorants was generally <80% and considered less effective or noneffective rela tive to PM 2.5 . Further examination of odor reduction, if evaluated in terms of odor indices like odor inten sity (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.

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“…Frozen specimens brought to the lab were completely thawed at room temperature for 14 h and analyzed using a small 600 mL impinger chamber. [15,16] The temperature of the impinger used as a chamber was equilibrated at 30°C with a 30 min warming and pre-purge in a water bath prior to the specimen collection ( Figure 1) (concentrations measured after the acquisition of such constant conditions). A 100 g excreta specimen was placed inside the chamber, and the odorant was released from the waste with a supply of either high-purity nitrogen or air (99.99%) at a flow rate of 100 mL/min.…”

Section: Collection Of Odorant Samples Using the Small Chamber Methodsmentioning

confidence: 99%

Effect of slurry treatment approaches on the reduction of major odorant emissions at a hog barn facility in South Korea

Lee

Kim

Jeon

et al. 2016

Environmental Technology

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The characteristics of malodor released from piggery excreta samples were investigated by measuring their emission concentrations both before and after such treatments as composting or aeration from field sites. These samples were then collected from field sites and brought into the lab for analysis with the aid of the dynamic flux chamber method. The dominating compounds in the emissions were reduced sulfur compounds, phenol, and indole. The results were examined in terms of two key odor indices: odor intensity (OI) and odor activity values (OAVs), after being grouped by some criteria. When the odor contribution in the composting facility was assessed by the OAV value, methanethiol (53.1%), trimethylamine (TMA) (25.5%), and skatole (10.1%) were dominant in the pretreatment facilities, while skatole (64.7%) and p-cresol (27.9%) in the post-treatment specimens. Likewise, in the liquid treatment facility, hydrogen sulfide (47.4%), p-cresol (26.9%), and skatole (20.2%) were dominant in the pretreatment, while only p-cresol (73.6%) in the post-treatment. In comparison to the composting facility, the liquid treatment facility proved to be more efficient in the treatment of diverse hog-barn-related odorants.

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Study of odor from boiled eggs over time using gas chromatography

Cited by 30 publications

References 17 publications

Deodorization of food-related nuisances from a refrigerator: The feasibility test of photocatalytic system

Deodorization of food-related nuisances from a refrigerator: The feasibility test of photocatalytic system

Performance of Air Fresher System for the Removal of Various Odorants Released from Foodstuffs

Effect of slurry treatment approaches on the reduction of major odorant emissions at a hog barn facility in South Korea

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