Deodorizing effect of induced hydroxyl ionic materials on odour from overfermented kimchi

Abstract

Hydroxyl‐ion‐containing polymer films and compound baking soda films were evaluated in their ability to neutralize the odour of overfermented kimchi. Evaluation was performed by using a colorimetric gas detector tube for determining the levels of acetic acid as the main kimchi flavour component, as well as by sensory and electronic nose methods. Although the highest deodorant efficiencies were observed for ion‐exchanged alkaline polymers (poly(styrene‐co‐vinyl benzyl hydroxide) and poly(styrene‐co‐vinyl benzyl trimethyl ammonium hydroxide)) to hydroxyl group films by using the colorimetric gas detector tube method, only the poly(styrene‐co‐vinyl benzyl hydroxide) film exhibited high efficiency when sensory evaluation and electronic nose methods were used, with other polymer films being ineffective. The deodorant efficiency of baking soda films increased with increasing baking soda content, as determined by the colorimetric gases detector tube, sensory evaluation, and electronic nose methods. Investigation of deodorant films by Fourier transform infrared spectroscopy showed that their functional groups were changed upon reacting with acetic acid. The synthesized films and baking soda films exhibited a pronounced deodorant effect, with the deodorant efficiency increasing with increasing amounts of introduced hydroxyl ions.