ISSN : 1598-6616(Print)
ISSN : 2287-6731(Online)
ISSN : 2287-6731(Online)
Journal of Korean Society of Odor Research and Engineering Vol.6 No.3 pp.172-182
음식물의 부패정도에 따른 악취물질의 발생특성 연구 트리메틸아민, 암모니아를 중심으로
Abstract
In this study, odorous emissions from decaying foods were investigated with respect to trimethylamine and ammonia. To this end, three food types (egg, mackerel, and cuttlefish) were used for decaying experiments in which food samples were preserved in throwaway syringes (weight for each sample of 5 g). All decaying experiments advanced for one month under the normal temperature and ventilation. The average concentrations of TMA from egg, mackerel, and cuttlefish samples were measured as 0.6, 5.8 and 130 ppm, respectively, while those of NH₃ as 554, 385, and 531 ppm, respectively. According to our experiments, the concentrations of TMA and NH₃ increased with the progress of corruption. The release of malodor compounds tend to vary sensitively with the changes in temperature and humidity. In case of TMA, a strong correlation with temperature was observed on the order: mackerel ＞ egg ＞ cuttlefish. However, in the case of NH₃, strong correlations were seen to exist with humidity. Changes of TMA concentration were accompanied by changes of pH, especially from mackerel and cuttlefish. NH₃ also showed a similar trend of pH change from samples. When the results of TMA measurements were evaluated in terms of odor intensity, egg, mackerel, and cuttlefish are recorded as 4.36, 5.25 and 6.46, respectively. Likewise, odor intensity of NH₃ measurements was found as 6.96, 6.7 and 6.93, respectively. The results of our odor study suggest that a unique pattern of odor release is developed from decaying food samples.
