ISSN : 1598-6616(Print)
ISSN : 2287-6731(Online)
ISSN : 2287-6731(Online)
Journal of Korean Society of Odor Research and Engineering Vol.8 No.3 pp.118-127
음식물 악취에 대한 탈취제 효용성의 평가연구
Abstract
In this study, deodorizing efficiency of three deodorant products (1) A = ClO₂ Gel + charcoal, (2) B=Charcoal Gel, and (3) C = Gel (for Kimchi)) was investigated. For these experiments, a total of 15 odorants (4 reduced sulfur compounds, 2 volatile organic compounds, 7 carbonyl compounds, and 2 nitrogenous compounds) were investigated for a short term period. For the comparative analysis, 2 food types with strong odor properties (Kimchi and Fish) were selected and investigated. The analytical results were compared with respect to the blank sample (without deodorants) after normalization. Hence, if normalized concentration values are lower than unity one can assume that sample has positive deodorizing efficiency. The results of deodorant experiments indicate that the effects of the most common deodorant products are not effective enough to remove offensive odorants. However, the selection of deodorant products appears to be important, as they have very specific deodorizing efficiencies for certain compounds.
