Analysis of volatile organic compounds released during food decaying processes |
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Authors: | Nhu-Thuc Phan Ki-Hyun Kim Eui-Chan Jeon Uk-Hun Kim Jong Ryeul Sohn Sudhir Kumar Pandey |
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Institution: | (1) Universitat Innsbruck, Innsbruck, Austria |
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Abstract: | A number of volatile organic compounds (VOCs) including acetone, methyl ethyl ketone, toluene, ethylbenzene, m,p-xylene, styrene, and o- xylene released during food decaying processes were measured from three types of decaying food samples (Kimchi (KC), fresh
fish (FF), and salted fish (SF)). To begin with, all the food samples were contained in a 100-mL throwaway syringe. These
samples were then analyzed sequentially for up to a 14-day period. The patterns of VOC release contrasted sharply between
two types of fish (FF and SF) and KC samples. A comparison of data in terms of total VOC showed that the mean values for the
two fish types were in the similar magnitude with 280 ± 579 (FF) and 504 ± 1,089 ppmC (SF), while that for KC was much lower
with 16.4 ± 7.6 ppmC. There were strong variations in VOC emission patterns during the food decaying processes between fishes
and KC that are characterized most sensitively by such component as styrene. The overall results of this study indicate that
concentration levels of the VOCs differed significantly between the food types and with the extent of decaying levels through
time. |
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