Analysis of volatile organic compounds released during food decaying processes
Nhu-Thuc Phan1, Ki-Hyun Kim, Eui-Chan Jeon
1Department of Environment and Energy, Sejong University, 98 Gun Ja Dong, Seoul 143-747, South Korea.
Environmental Monitoring and Assessment
|May 5, 2011
Summary
Volatile organic compounds (VOCs) released during food decay differ significantly by food type. Fish samples emitted much higher VOC levels than Kimchi, indicating distinct decay profiles.
Area of Science:
- Environmental Science
- Food Science
- Analytical Chemistry
Background:
- Food decay releases volatile organic compounds (VOCs) that can indicate spoilage.
- Understanding VOC profiles is crucial for food safety and quality assessment.
Purpose of the Study:
- To measure and compare VOC emissions from decaying Kimchi, fresh fish, and salted fish.
- To identify key VOCs and their emission patterns over a 14-day decay period.
Main Methods:
- Food samples (Kimchi, fresh fish, salted fish) were placed in syringes.
- Volatile organic compounds were analyzed over 14 days using gas chromatography.
- Emission patterns and concentrations of specific VOCs were quantified.
Main Results:
- Significant differences in VOC emission patterns were observed between fish and Kimchi samples.
- Fish samples (fresh and salted) showed substantially higher total VOC concentrations (280-504 ppmC) compared to Kimchi (16.4 ppmC).
- Styrene was identified as a sensitive marker for differentiating decay patterns.
Conclusions:
- Food type strongly influences the profile and concentration of VOCs released during decay.
- VOC analysis can effectively distinguish between different decaying food matrices.
- Decay progression and food type are critical factors affecting VOC emissions.
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