• Title, Summary, Keyword: GC/FID/Olfactometry

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Method Development for the Odor-Active Compound Determination by Gas Chromatography/Flame Ionization Detection/Olfactometry (냄새성분 측정을 위한 기체 크로마토그래피/불꽃이온화 검출/후각 검출법의 개발)

  • Kim, Man-Goo;Jung, Young-Rim;Seo, Young-Min;Yang, Hee-Hwa
    • Analytical Science and Technology
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    • v.14 no.2
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    • pp.180-190
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    • 2001
  • Oder-active compounds are complex in a sample. These compounds are usually analyzed by GC or GC/MSD while such analytical measurement can quantify specific volatile organic compounds, it has limitations in identifying odor-active compounds. To resolve this problem, GC-Sniffing or GC-Olfactometry method has been attempted. In this study, GC/FID/Olfactometry system was developed. This system can simultaneously sniff and detect GC effluents by traditional GC combined with human olfactory system. The time gap between FID and ODP response was dependent on the kinds and concentrations of chemicals and panels, with more volatile, stronger and shorten breath cycle panel showing narrow time gap. Thus, clear relationship between FID and ODP should be considered to identify the odor-active compounds.

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Examination about evaluation method of odor active compounds in evaporator by using condensed water (응축수를 이용한 냉각기의 냄새원인물질 평가방법 검토)

  • Kim, Sun-Hwa;Kim, Kyung-Hwan;Jung, Young-Rim;Kim, Man-Goo;Kim, Jae-Ho;Park, Ha-Young;Ji, Yong-Jun
    • Analytical Science and Technology
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    • v.20 no.5
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    • pp.361-369
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    • 2007
  • Uncomfortable odor emitted from air conditioning system is the main cause of indoor air quality deterioration. To solve evaporator odor problems, odor active compounds, have to be identified then the quality of the product can be improved its quality. Because evaporator odor in exhaust gas has low odor intensity and discontinuity, it is very difficult to collect and analyze sample. In this study through the identification of odor compounds in condensed water, the evaluation of the eraporator was tested. Odor compounds were extracted from water by headspace-solid-phase microextraction (HS-SPME) method. The single odor was separated by GC/FID/Olfactometry (GC/FID/O) and odor active compounds were identified by GC/AED and GC/MS. Compared to air sample, result of sensory evaluation and the single odor compound appeared similarly. It was identified that odor active compounds have functional group containing oxygen such as alcohols and acids. Evaluation method of odor active compounds using condensed water in evaporator appeared effective on the side of simplicity of collection, low expanse and rapid analysis.

Flavor Characteristics of Volatile Compounds from Shrimp by GC Olfactometry (GCO) (GC Olfactometry를 이용한 새우의 휘발성성분 특성평가)

  • 이미정;이신조;조지은;정은주;김명찬;김경환;이양봉
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.31 no.6
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    • pp.953-957
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    • 2002
  • Volatile compounds from shrimp whole body (SWB) and shrimp shell waste (SSW) were isolated, and identified by the combination of SDE (simultaneous steam distillation and solvent extraction), GC (gas chromatography, HP-5890 plus)and MSD (mass selective detecter) or olfactometry. The peak numbers isolated from SWB and SSW were 20 and 46, respectively. The amounts of the volatile compounds isolated from SSW were higher than those of SWB. SWB produced more low-boiling compounds below 7$0^{\circ}C$ and SSW did more high boiling compounds over 10$0^{\circ}C$. The volatile compounds identified from SSW were 9 pyrazines,5 acids,4 aldehydes, and 4 alcohols. These volatile compounds were evaluated by aroma extraction dilution analysis and gas chromatography olfactometry (GCO). Some compounds which were not detected by GC-FID and GC-MSD were found to be a strong shrimp flavor of log$_3$ FD 3 value by GCO. Strong shrimp odors were detected in low temperature while nutty aromatic odors and unpleasant oily smells were found in high temperature.

Evaluation of Odor Active Compounds using Cryofocusing - GC/FID/Olfactometry (Cryofocusing-GC/FID/Olfactometry를 이용한 악취원인물질 평가)

  • 김만구;정영림;서영민;윤인구
    • Proceedings of the Korea Air Pollution Research Association Conference
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    • pp.175-176
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    • 2001
  • 악취는 대기오염의 한 형태이며, 대개는 신체적 장해가 나타나기 이하의 농도에서 피해가 두드러지는 것으로 대기오염의 전구적 현상이라고도 할 수 있다. 현재 알려져 있는 화합물은 약 200만 가지로, 그 중에 약 40만종이 냄새가 있다고 한다. 냄새는 후각을 화학적으로 자극하여 원거리 정보를 전달하는 매체로, 후각은 냄새의 질과 세기를 종합적 혹은 분석적으로 식별하는 역할을 맡고 있다고 할 수 있다. 냄새 물질은 여러 가지 특성을 갖는데, 대부분의 악취는 특정한 몇 가지 냄새나는 물질에 의한 것이 아니라, 많은 물질을 포함하는 다성분계이다. (중략)

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Analysis and Evaluation of Degrees of Contribution of Aroma Components in Hongro Apples (홍로사과의 향에 영향을 주는 향 성분 분석과 기여도 평가)

  • Koh, Jin-Tae;Yu, Young-Jae;Kim, Man-Goo
    • Korean Journal of Food Science and Technology
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    • v.41 no.6
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    • pp.603-608
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    • 2009
  • In this study, "Hongro" apples for test samples were selected from a market for aroma analysis. Analysis was done after 1 hr, in a forming headspace while maintaining a temperature of $25^{\circ}C$. First, the complex aroma of the apples was assessed by a Direct Sensory Method. Secondly, the complex aroma was analyzed under individual aroma conditions separated by GC/FID/Olfactometry. Finally, aroma component analysis by GC/MS was performed. Degrees of contribution of aroma components were evaluated by an aroma value calculation considering aroma duration time, frequency, and intensity. The contribution rate (%) of the aroma induction component influencing apple aroma was determined by aroma component analysis and aroma contribution degree. As a result, it was found that the top four components were as follows, by contribution rate (%): acetic acid (23%), 1-hexanol (16%), butyl ethanoate (13%), 4-methoxy-2-methylbutane (9%). These four components constitute the complex aroma tested by the direct sensory method, and was largely recognized by the apple aroma test panel. Consequently, it was found that these components are the key factors in apple aroma. If the mechanism of formation of these components can be found, it could have a significant influence on consumers' acceptance of new varieties of apples.