کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7643983 1494884 2013 13 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Study of odor from boiled eggs over time using gas chromatography
ترجمه فارسی عنوان
بررسی بو از تخم مرغ پخته شده در طول زمان با استفاده از کروماتوگرافی گاز
کلمات کلیدی
تخم مرغ آب پز، بخور فعالیت خمیر، سولفید هیدروژن، متابولیسم میکروبی،
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Microchemical Journal - Volume 110, September 2013, Pages 517-529
نویسندگان
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