Food decay and offensive odorants : a comparative analysis among three types of food
In this study, a list of offensive odorants including reduced sulfur, carbonyls, nitrogenous, and volatile organic compounds was measured by the indirect (instrumental) method during the decay processes of three food types (snipe egg, mackerel, and squid). The strengths of the odor release were also...
| Publié dans: | Waste management (New York, N.Y.). - 1999. - 29(2009), 4 vom: 01. Apr., Seite 1265-73 |
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| Auteur principal: | |
| Autres auteurs: | , , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2009
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| Accès à la collection: | Waste management (New York, N.Y.) |
| Sujets: | Comparative Study Journal Article Research Support, Non-U.S. Gov't |
| Résumé: | In this study, a list of offensive odorants including reduced sulfur, carbonyls, nitrogenous, and volatile organic compounds was measured by the indirect (instrumental) method during the decay processes of three food types (snipe egg, mackerel, and squid). The strengths of the odor release were also quantified in terms of dilution-to-threshold (D/T) ratio based on the air dilution sensory test. To collect odor samples for each food type, decaying experiments were conducted in 100mL throwaway syringes for 1 month. The results showed that ammonia had the largest mean ranging from 385 ppm (fish) to 554 ppm (egg). However, most odorants generally fell in the range of 0.01-10 ppm, regardless of food type. The odor strengths measured with the suprathreshold method in terms of average D/T values increased on the order of 33,520 (egg), 202,330 (fish), and 766,330 (squid). These results were highly comparable to the patterns of odor indices derived by empirical conversion of odorant concentration data. The overall results of this study thus suggest that a unique pattern of odor release develops among different odorants as well as food type |
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| Description: | Date Completed 14.05.2009 Date Revised 25.11.2016 published: Print-Electronic Citation Status MEDLINE |
| ISSN: | 1879-2456 |
| DOI: | 10.1016/j.wasman.2008.08.029 |