• Environmental Engineering Research
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• v.13 no.3
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• pp.119-124
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• 2008

Ammonia is an inorganic compound that may cause severe odor problem. In this study the effectiveness of applying natural neutralizer to destroy and remove the odor-causing compound from gas streams was studied. Experimental result evaluated with a bench-scale apparatus via the neutralization of gas phase. This indicates that the natural neutralization depends on the gas concentration, gas residence time, temperature and pH. Removal efficiency of ammonia from gas stream was achieved by 95% using theconvection in the packed bed. This study proved the chemical neutralization technology was effective for controlling inorganic odor-causing compound.

• Journal of the Korean Society of Food Culture
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• v.12 no.3
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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.

• Journal of Wellbeing Management and Applied Psychology
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• v.4 no.2
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• pp.19-25
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• 2021

Purpose: The purpose of this study is to reduce odor complaints by identifying problems with odor management at the site of the water regeneration center and researching odor management methods. Due to the high population density of Korea, sewage treatment facilities are adjacent to residential and industrial areas. According to previous studies, the main malodor-emitting facilities of sewage treatment facilities were preliminary treatment facilities (2,220 times), sedimentation basins (4,628 times), and sludge treatment facilities (9,616 times). Research design, data and methodology: Compound malodors and designated malodor-producing substances were collected from five site boundaries of the water regeneration center and analyzed according to the official methods to test malodor, and a total of two times (August and September 2020) were conducted. Results: As a result of the measurement, in the green area in front of the center office, compound malodors were detected at a maximum of 8 times and at least 3 times during the dawn time. As for the designated malodor-producing substances, 0.1ppm of ammonia was detected in the green area in front of the center office and the park golf course. This is within 15 times the maximum allowable emission level of compound malodors and within 1ppm of the maximum allowable emission level of ammonia. Conclusions: Even if the dilution rate of the compound malodors did not exceed the maximum allowable emission level, the odor could be recognized, and more research is needed in the future to establish effective reduction measures according to the subjective and individual and seasonal odor characteristics.

• Clinical and Experimental Pediatrics
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• v.60 no.3
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• pp.94-97
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• 2017

Trimethylaminuria (TMAuria), known as "fish odor syndrome," is a congenital metabolic disorder characterized by an odor resembling that of rotting fish. This odor is caused by the secretion of trimethylamine (TMA) in the breath, sweat, and body secretions and the excretion of TMA along with urine. TMAuria is an autosomal recessive disorder caused by mutations in flavin-containing monooxygenase 3 (FMO3). Most TMAuria cases are caused by missense mutations, but nonsense mutations have also been reported in these cases. Here, we describe the identification of a novel FMO3 gene mutation in a patient with TMAuria and her family. A 3-year-old girl presented with a strong corporal odor after ingesting fish. Genomic DNA sequence analysis revealed that she had compound heterozygous FMO3 mutations; One mutation was the missense mutation p.Val158Ile in exon 3, and the other was a novel nonsense mutation, p.Ser364X, in exon 7 of the FMO3 gene. Familial genetic analyses showed that the p.Val158Ile mutation was derived from the same allele in the father, and the p.Ser364X mutation was derived from the mother. This is the first description of the p.Ser364X mutation, and the first report of a Korean patient with TMAuria caused by novel compound heterozygous mutations.

• Journal of Environmental Science International
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• v.22 no.1
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• pp.109-117
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• 2013

The removal characteristics of composite odor and malodorous substances using 33 biofilters in sewage treatment facilities were investigated. The geometry mean values of composite odor and odor quotient were reduced by 52.7% and 59.2% at the outlet of the biofilters, respectively. The removal efficiencies of the biofiltes for the composite odor and odor quotient show a significant difference statistically(p=0.000<0.05). The median value of odor quotient of sulfur compounds was reduced by 69.1% at the outlet of the biofilter and the odor quotient of the sulfur compound at the inlet and outlet of the biofilter shows a significant difference statistically(p=0.000<0.05); on the other hand, those of the $NH_3$ and trimethylamine, aldehydes, VOCs and alcohols, organic acids do not.

• Food Science and Biotechnology
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• v.14 no.5
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• pp.689-693
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• 2005

Different masking materials were evaluated for their ability to ameliorate odor of model poultry manure solution by assessing their effects on sensory pleasantness and odor intensity. Results indicated extracts from Eastern red cedar leaves, Loblolly pine needles', and commercial masking agents such as pine extract and odor neutralizer were effective (p<0.05) for masking odor of model poultry manure solution by increasing (p<0.05) pleasantness (82 and 86% increases in pleasantness using red cedar and pine needle extracts, respectively) and decreasing (p<0.05) odor intensity (odor intensity reduction by 66 and 76% using red cedar pine needle extract). The most odor-active compound in Loblolly pine needle extract was ${\alpha}$-terpineol (1,573.8 ug/g) which is responsible for aroma of pine trees (piney) and effective for ameliorating agricultural odors.

• Journal of Environmental Health Sciences
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• v.40 no.6
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• pp.477-483
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• 2014

Objectives: This study was carried out to investigate the characteristics of odors emitted from sewage in a sanitary sewer and its outlets. Methods: The concentration of mal-odorous sulfur was analyzed by gas chromatograph, and odor intensity was estimated by an on-site sensory test. Odor intensity calculated from instrumental analysis results was compared with odor intensity observed at field. Results: As a results, the concentration of $H_2S$ ranged from 2.4 ppb to 5,889 ppb (average 703 ppb), while $CH_3SH$, $(CH_3)_2S$, and $(CH_3)_2S_2$ showed from 10 ppb to 554 ppb (average 119 ppb) and from 20 ppb to 332 ppb (average 70 ppb) and from 2.7 ppb to 8.1 ppb (average 5 ppb) individually. Average odor intensity observed in the field was degree three. Odor intensity calculated from sulfur compound concentration was confirmed as similar to the observed odor intensity because the coefficient of variance between the observed and the calculated intensities was less than one. Conclusion: It was expected that the results of this study will be helpful to design a deodorizing device to reduce odor emissions from sewerage facilities in the future.

• Transactions of the Korean Society of Automotive Engineers
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• v.21 no.6
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• pp.175-182
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• 2013

Lately, customers think highly of the emotional satisfaction and as a result, issues on odor are matters of concern. The cases are odor of interior material and air-conditioner of vehicles. In particualar, with respect to the odor of air-conditioner, customers strongly claimed defects with provocative comments : "It smells like something rotten," "It smells like a foot odor," "It stinks like a rag." Generally, it is known that mold of evaporator core in the air-conditioning system decays and this produce VOCs which causes the odor to occur. In this study, partial least squares regression model is applied to predict the strength of the odor and select of important VOCs which affect car air conditioning smell. The PLS method is basically a particular multilinear regression algorithm which can handle correlated inputs and limited data. The number of latent variable is determined by the point which is stabilized mean absolute deviations of VOCs data. Also multiple linear regression is carried out to confirm the validity of PLS method.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.2
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• pp.122-129
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• 2002

In order to elucidate a responsible mechanism for the development of the odor characteristics of cooked desirable flavoring materials such as crab and shrimp, shore swimming crab flesh were extracted with various solvents and resulting extracts were evaluated organoleptically after cooking. As a result, $80\%$ aqueous methanol extract (AME) was found to produce a cooked desirable flavoring odor. After dialysis of AME, outer dialyzate was fractionated by ionexchange column chromatography, and each of the fraction obtained was subjected to cooking, fellowed by organoleptic evaluation. The outer dialyzate fraction, acidic and amphoteric fraction produced a cooked crab-like odor, On the basis of the composition of $80\%$ AME, an artificial crab extract was prepared with pure chemicals. The artificial crab extract thus obtained closely resembled $80\%$ AME in respect of the cooked odor. To elucidate the role of individual components, the artificial extracts from which certain component alone or as group was omitted were subjected to organoleptic evaluation after cooking. All of neutral, acidic, basic, and sulfur containing amino acids and quarternary base compounds were involved in the development of the cooked crab-like odor. The cooked odor of artificial extract without addition of ribose was lacking in the characteristics of cooked crab odor, and phosphorus compound accelerated the development of the cooked crab-like odor.

• Journal of the Korean Society of Food Culture
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• v.12 no.2
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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.