Study of odor from boiled eggs over time using gas chromatography

Sang Hee Jo; Ki Hyun Kim; Yong Hyun Kim; Min Hee Lee; Jeong Hyeon Ahn; Jan E. Szulejko; Jong Ryeul Sohn; Cindy Eun Young Ryu; Augustine Yong Hwi Kim

doi:10.1016/j.microc.2013.05.011

Study of odor from boiled eggs over time using gas chromatography

Sang Hee Jo, Ki Hyun Kim, Yong Hyun Kim, Min Hee Lee, Jeong Hyeon Ahn, Jan E. Szulejko, Jong Ryeul Sohn, Cindy Eun Young Ryu, Augustine Yong Hwi Kim

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30 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	517-529
Number of pages	13
Journal	Microchemical Journal
Volume	110
DOIs	https://doi.org/10.1016/j.microc.2013.05.011
Publication status	Published - 2013 Sept

Bibliographical note

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 ).

Keywords

Boiled egg
Hydrogen sulfide
Microbial metabolism
Odor
Odor activity

ASJC Scopus subject areas

Analytical Chemistry
Spectroscopy

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10.1016/j.microc.2013.05.011

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title = "Study of odor from boiled eggs over time using gas chromatography",

abstract = "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.",

keywords = "Boiled egg, Hydrogen sulfide, Microbial metabolism, Odor, Odor activity",

author = "Jo, {Sang Hee} and Kim, {Ki Hyun} and Kim, {Yong Hyun} and Lee, {Min Hee} and Ahn, {Jeong Hyeon} and Szulejko, {Jan E.} and Sohn, {Jong Ryeul} and Ryu, {Cindy Eun Young} and Kim, {Augustine Yong Hwi}",

note = "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 ).",

year = "2013",

month = sep,

doi = "10.1016/j.microc.2013.05.011",

language = "English",

volume = "110",

pages = "517--529",

journal = "Microchemical Journal",

issn = "0026-265X",

publisher = "Elsevier Inc.",

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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

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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 -

Study of odor from boiled eggs over time using gas chromatography

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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