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KMID : 0385520120250060447
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Analytical Science & Technology
2012 Volume.25 No. 6 p.447 ~ p.459
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Emission characteristics of odor from salted food materials using Spam
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Lee Min-Hee
Kim Ki-Hyun
Kim Yong-Hyun
Jo Sang-Hee
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Abstract
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In this study, the emission characteristics of volatile and odorant species released from salted meat product (Spam) was investigated as a function of time. Gas samples released from Spam samples were analyzed for volatile organic compounds (VOC) and sulfur compounds (RSC) at five different times for the elapsed (E) days of 0, 1, 3, 6, and 9 (E-0 to E-9) by GC/MS and GC/PFPD system, respectively. Results indicated that reduced sulfur, aldehyde, and ketone groups were the dominant odorants. Especially, hydrogen sulfide was the predominant in concentration and odor activity value (OAV) during the fresh stage. Its concentration was 1465 μg/m3 (60.0% of the total mass) in E-0 and 455 μg/m3 (28.0%) in E-1, while its OAV was 19.4 (78.3%: E-0) and 6.02 (41.7%: E-1). On the other hand, the concentration of acetone showed the maximum values in the decaying stage (E-3: 451 (43.2%), E-6: 369 (64.2%), and E-9: 1150 μg/m3 (70.2%)). Furthermore, the concentration of 2,3-butanedione was also detected considerably from decaying sample (E-3: 17.6 (1.68%), E-6: 16.1 (2.80%), and E-9: 179 μg/m3 (10.9%)). However, OAV of acetone was insignificant (<0.01%) in the
decaying stage, while that of 2,3-butanedione was relatively high in the range of 1.14-11.6 (14.5-76.2% of ΣOAV). It thus confirmed that the major odorant groups generated from Spam samples changed with the progress of decay such as sulfur (fresh stage), aldehyde (intermediate stage), and ketone compounds (decaying stage).
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KEYWORD
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spam, emission characteristic, emission compounds, odor threshold
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