TY - JOUR
T1 - Study of odor from boiled eggs over time using gas chromatography
AU - Jo, Sang Hee
AU - Kim, Ki Hyun
AU - Kim, Yong Hyun
AU - Lee, Min Hee
AU - Ahn, Jeong Hyeon
AU - Szulejko, Jan E.
AU - Sohn, Jong Ryeul
AU - Ryu, Cindy Eun Young
AU - Kim, Augustine Yong Hwi
N1 - Funding Information:
This study was supported by a National Research Foundation of Korea (NRF) grant funded by the Ministry of Education, Science and Technology (MEST) (No. 2009-0093848 ).
PY - 2013/9
Y1 - 2013/9
N2 - In this study, emission characteristics of volatile odorant species released from boiled egg samples were investigated and correlated to boiled egg aging and growth of microorganisms. To this end, air samples from boiled eggs were collected at five different times during storage at (elapsed (E-) days of 0, 1, 3, 6, and 9). The concentrations of the volatile organic compounds (VOC) and reduced sulfur compounds (RSC) were measured by thermal desorber (TD)/gas chromatography (GC)/mass spectrometry (MS) and TD/GC/pulsed flame photometric detector (PFPD), respectively. The emission patterns of volatile components generally fell into three distinct stages: (1) fresh: E-0 and 1, (2) decaying or intermediate: E-3, and (3) decayed: E-6 and 9. In terms of the magnitude of concentration (ppb) and odor activity value (OAV), H2S at the fresh stage (E-0) was the most critical component of odor with 3655 and 8915, respectively. The overall results of this study, if examined in terms of the sum of OAV for all odorants during the whole period, suggest that the strongest odorant emission occurs from the fresh boiled eggs with its value exceeding that of others by about an order of magnitude.
AB - In this study, emission characteristics of volatile odorant species released from boiled egg samples were investigated and correlated to boiled egg aging and growth of microorganisms. To this end, air samples from boiled eggs were collected at five different times during storage at (elapsed (E-) days of 0, 1, 3, 6, and 9). The concentrations of the volatile organic compounds (VOC) and reduced sulfur compounds (RSC) were measured by thermal desorber (TD)/gas chromatography (GC)/mass spectrometry (MS) and TD/GC/pulsed flame photometric detector (PFPD), respectively. The emission patterns of volatile components generally fell into three distinct stages: (1) fresh: E-0 and 1, (2) decaying or intermediate: E-3, and (3) decayed: E-6 and 9. In terms of the magnitude of concentration (ppb) and odor activity value (OAV), H2S at the fresh stage (E-0) was the most critical component of odor with 3655 and 8915, respectively. The overall results of this study, if examined in terms of the sum of OAV for all odorants during the whole period, suggest that the strongest odorant emission occurs from the fresh boiled eggs with its value exceeding that of others by about an order of magnitude.
KW - Boiled egg
KW - Hydrogen sulfide
KW - Microbial metabolism
KW - Odor
KW - Odor activity
UR - http://www.scopus.com/inward/record.url?scp=84880343710&partnerID=8YFLogxK
U2 - 10.1016/j.microc.2013.05.011
DO - 10.1016/j.microc.2013.05.011
M3 - Article
AN - SCOPUS:84880343710
SN - 0026-265X
VL - 110
SP - 517
EP - 529
JO - Microchemical Journal
JF - Microchemical Journal
ER -