Abstract
In this study, the emission patterns of reduced sulfur compounds (RSC) were investigated using four different types of food samples (boiled egg, milk, canned meat and strawberry) between fresh and decaying stages. To this end, the concentrations of RSCs were measured at storage days of 0, 1, 3, 6, and 9 under room temperature. Four sulfur compounds (, , DMS and DMDS) were selected as target compounds along with two reference compounds ( and ). Their concentrations were quantified using GC-PFPD equipped with thermal desorption (TD) system. The boiled egg showed the highest concentration of (3,655 ppb) at D-1, while reached its maximum value of 64.4~78.5 ppb after 3 days. In milk samples, concentration of , DMS, and DMDS went up to 487, 16.3, and 578 ppb, respectively with the progress of decay (D-9). In case of canned meat, concentration of and peaked in the beginning (D-0) such as 345 and 66.6 ppb. In case of strawberry, and DMDS showed the maximum concentrations 135 and 50.5 ppb at D-1, respectively. The olfactometry dilution-to-threshold (D/T) ratio by air dilution sensory (ADS) test showed similar patterns when sum of odor intensity (SOI) was derived via conversion of odorant concentration data. The results of this study confirm that the time of strong RSC emissions is distinguished for each food type between fresh (e.g., strawberries) and decaying conditions (e.g., milk).
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Journal of Korean Society for Atmospheric Environment
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
