• 한국환경과학회지
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• 제14권1호
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• pp.81-89
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• 2005

As a typical example of simultaneous analysis of the odorous compounds, the volatile organic compounds from inventory sources in Seongseo industrial area were concentrated and analyzed with thermal desorber/GC/MSD, and major malodorous compounds were estimated. Odor intensity and odor concentration was analyzed simultaneously During a period from November in 2002 to December in 2003, this study was conducted to evaluate malodor emission characterization in major treatment facilities. The major components were Dimethyl sulfide, Dimethyl disulfide, Methyl mercaptane, Ammonia, Benzene, Toluene, m,p-xylene, o-xylene, Styrene, 1,2,4­T.M.B and 1,3,5-T.M.B. Among the six major inventory sources, the odor unit concentration of Night-soil disposal facilities was the highest, $669\~2344\;ou/m^{3}.$

• 한국식생활문화학회지
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• 제12권3호
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• pp.265-274
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• 1997

This study was conducted in ordor to find the most suitable conditions for producing the Doenjang with optimal odor compound contents. Three sample groups with the different preparing methods -Doenjang that has not gone through the soy sauce separation process (Doenjang A), Doenjang that has gone through the soy sauce separation process; Meju-20% salt water ratio of 1 : 4 (Doenjang B), and that with the ratio of 1.3 : 4 (Doenjang C)- were tested during different ripening periods. Odor compound contents were analyzed through Solvent Extraction Method and Simultaneous Steam Distillation Extraction (SDE). The number of odor compounds was greatest in Doenjang A and during the mid to late stage in each groups. In the sensory evaluation of Doenjang odors, Doenjang A received the highest scores in the categories of overall preferences, while Doenjang C got the lowest scores. Individual odor didn't vary significantly during ripening periods, but the overall odor and taste preference was highest in the samples ripened for 75 to 120 days. Stepwise multiple regression analysis of major odor compounds of Doenjang revealed that benzeneacetaldehyde is the major explanatory variable for offensive odor. Benzeneethanol, 3-methylthio-propanal and 4-methyl-phenol are the explanatory variables for salty odor, nutty odor and rancid odor, respectively. Odor compounds that contribute to the overall odor preference varied from the compounds that affect the taste preference.

• 한국환경과학회지
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• 제27권9호
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• pp.781-788
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• 2018

The volatile odor compounds emitted form a stuffing agent production process were quantified by ATD and GC-MS, and then odor causing compounds were identified by the method of EOI using each TLV. As the results, 72 odor compounds were detected and total concentration was turned up 87.6 ppmv level. In these compounds, aldehyde group is higher 45.49 ppmv than others group, the next is turn up the order of aliphatics, alcohols, esters, ketones. The EOA of aldehyde group show up 101,720 and 97.2%, respectively, the odor causing compounds were identified each of odor 2-Octenal 28.31%, Hexanal 24.06%, Valeraldehyde 16.07%, Butyraldehyde 9.69%, Heptanal 4.97%, Propionaldehyde 4.64%, Acetaldehyde 3.31%. The TLVs of 7 major odor compounds are lower value level of 0.001~0.0001 ppmv, odor causing even in trace level. We need to be concerned with reduction of aldehyde compounds in the odor problem by a stuffing agent production process or ironing process of the textile containing a stuffing agent.

• 한국환경보건학회지
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• 제42권4호
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• pp.246-254
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• 2016

Objectives: This study evaluated the odor emission characteristics from fundamental environmental facilities at an industrial complex area in Daegu City. Methods: The odor samples were collected from May 2015 to January 2016 and were analyzed for specified offensive odor substances. The odor quotient and the odor contribution was calculated. Results: Ammonia was detected in all samples monitoring specified odor compounds, followed by hydrogen sulfide and acetaldehyde. According to contribution analysis, hydrogen sulfide shows the highest contribution in all facilities. At wastewater treatment plants A and B and sewage treatment plant F, it was followed by acetaldehyde. At wastewater treatment plant C, it was followed by imethyl sulfide. Conclusion: The major component of odor can be determined by evaluating the degree of contribution to the odor intensity rather than the concentration of the individual odor components. To increase the effectiveness of odor reduction, policies focused on materials with a high odor contribution are needed rather than focusing on high-concentration odor compounds.

• 한국환경보건학회지
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• 제43권4호
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• pp.314-323
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• 2017

Objectives: This study evaluated the odor emission characteristics from a wastewater treatment plant in an industrial complex area in Daegu City. Methods: Odor samples were collected from March 2016 to December 2016 and were analyzed for specified offensive odor substances. The odor quotient and the odor contribution was calculated. Results: Ammonia, hydrogen sulfide, acetaldehyde, and toluene were detected in all samples for monitoring specified odor compounds. The result of contribution analysis is that hydrogen sulfide had the highest contribution in all processes, followed by acetaldehyde. Conclusion: The major components of odor can be determined by evaluating the degree of contribution to the odor intensity and the concentration of the individual odor component. To increase the effectiveness of odor reduction, rather than addressing high-concentration odor compounds, policies focused on materials with a high odor contribution are necessary.

• 한국환경보건학회지
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• 제44권2호
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• pp.178-187
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• 2018

Objectives: This study evaluated the odor emission characteristics from a sewage treatment plant near an industrial complex area in Daegu City. Methods: Odor samples were collected from March 2017 to December 2017 and analyzed for specified offensive odor substances. The odor quotient and the odor contribution were calculated. Results: Ammonia, methyl mercaptane, hydrogen sulfide, dimethyl sulfide, acetaldehyde, propionylaldehyde, toluene, xylene, and methylethylketone were detected in all samples for monitoring the specified odor compounds. The result of contribution analysis is that hydrogen sulfide made the highest contribution in all processes, followed by acetaldehyde. Conclusion: The major components of odor can be determined by evaluating their degree of contribution to the odor intensity and the concentration of the individual odor component. To increase the effectiveness of odor reduction, rather than addressing high-concentration odor compounds, policies focused on materials with a high odor contribution are necessary.

• 한국대기환경학회지
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• 제30권4호
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• pp.319-326
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• 2014

Exhaust gas emitted as a result of the incomplete combustion of biomass in charcoal kilns includes odor compounds as well as other air pollutants such as particulate matters, sulfur and nitrogen oxides, and carbon monoxide. A number of offensive odor compounds affect quality of life. In this study, odor emissions were investigated from biomass burning in a pilot-scale charcoal kiln and a commercial-scale kiln. Complex odor from emission source reached up to 10,000 dilutions to threshold during the study period. Combustion fume was found to contain reduced sulfur compounds, aldehydes, and volatile organic compounds. Hydrogen sulfide and methyl mercaptan were the major odorants which highly contributed to the offensive odor.

• 상하수도학회지
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• 제27권2호
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• pp.165-175
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• 2013

This study aims to analysis correlation in septic tank and sewer pipe between odor substances and complex odor. For the analysis, convert odor substances to odor intensity, and estimate the effect of odor substances on complex odor. As a result, both Hydrogen sulfide and Methyl mercaptane of specified offensive odor substances accounted for 29 percent of the effect of odor substances on complex odor. Hydrogen sulfide and Methyl mercaptane are major cause of odor from septic tank and sewer pipe. The result of this study is suggested to be used as a preliminary data for research on analysis complex odor and odor substances.

• 환경영향평가
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• 제21권3호
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• pp.353-365
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• 2012

This study is understanding characteristics and analyzing contributions of the odor causing compounds of complex-odor & major specified odor materials, and contribution analysis, caused pre-treatment facilities(input and storage) and post-treatment facilities(heating and drying). The target of this study is feeds-production-facilities, located in Seoul. The averaged complex-odor compounds on the boundary line is 21 times higher, and it is 15 times higher than emission standards. In cracking&collection(pre-treatment facilities), the concentration of compounds is 4,881 times, 2,080 times in drying, and 1,442 times in putting&storing facilities. Ammonia occupies the largest portion of the results of monitoring specified odor compounds in input&storage facilities, followed Acetaldehyde > Hydrogen sulfide > Methyl mercaptan. In cracking&collection, Ammonia also occupies most of odor compounds, followed Methyl mercaptan > Acetaldehyde > Dimethyl disulfide > Dimethyl sulfide > Hydrogen sulfide. Acetaldehyde > Methyl mercaptan in drying facilities. On the boundary line, however, the concentration of specified odor compounds stays below emission standards. The result of contribution analysis is that methyl mercaptan has the highest contribution in input & storage, as well as cracking&collection facilities, followed Acetaldehyde > Hydrogen sulfide > Dimethyl sulfide > Dimethyl disulfide. In the drying facilities, the contribution shows Methyl mercaptan > Acetaldehyde > i-Valeraldehyde and Butyraldehyde. Therefore, to decrease odor in foodwaste treatment facilities, proper prevention facilities need to be installed and operated, according to characteristics of individual odor compounds, based on monitored data.

• 한국식생활문화학회지
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• 제12권2호
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• pp.173-182
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• 1997

This study was carried out in order to investigate effective aroma components of Korean traditional soy sauce. Volatile aroma compounds were extracted by solvent extraction, TMS esterification of methyl acetate extracts and SDE, and analyzed by GC/MSD. 140 voltile aroma compounds were detected by three different extraction methods. Most abundant volatile compounds were acids and phenols and identified aldehydes, hydrocarbons, ketones, furans, furanone, alcohols, esters, nitrogen compounds, sulfur compounds and thiazoles, too. In the analytical sensory evaluation of soy sauce aroma, there were significant differences between each soy sauce sample in all test item. To sum up, Sweet odor was high in Kyupjang. Nutty odor and traditional soy sauce odor were similarly high in Kyupjang and high concentration soy sauce. Kyupjang had high score in overall odor preference than Chungiangs. The result of multiple regression of soy sauce odor characteristics and gas chromatography pattern demonstrated that offensive and sour odor was affected by octadecanoic acid. Contributive compounds to sweet odor were 1,2-benzenedicarboxylic acid and 3,6-dioxa-2,7-disilacotane. Benzoic acid 4-methyl ethyl ester and nonacotane were identified as major compounds of nutty odor. Contribu live variables of traditional soy sauce odor were benzoic acid 4-methyl ethyl ester and 9,12-octadecadienoic acid. The main factors of odor preference were 3-methyl pentanoic acid, acetic acid, 2,6-dimethyl heptadecane and 3,6-dioxa-2,7-disilacotane.