음식물의 부패와 악취성분의 발생특성에 대한 연구

In this study, the concentrations of major offensive odorants including 4 reduced sulfur compounds (RSC: H₂S, DMS, CS₂, and DMDS), 3 aromatic volatile compounds (VOC: toluene, xylene, and styrene), and 4 other VOCs (MEK, MIBK, i-butyl alcohol, and butyl acetate) were measured routinely from odor monitoring system for nearly 2 and 1/2 year period. When the hourly measurement data collected over this long-term period showed that the highest mean value came from toluene (16.1 ppb), while the least value was recorded by CH₃SH (0.07 ppb). As such, aromatic VOCs generally maintained the highest concentration levels followed by other VOC groups. In contrast, the lowest concentration levels were typically seen from RSCs. Similar to the comparison of the magnitude of odorant concentration levels, aromatic compounds typically showed the highest frequency of valid concentration data (e.g., ones measured above DU. The analysis of these data confirm that the relative contribution of each compound to odor incident is fairly variable, as many compounds are detected most abundantly in the below DL values. As such, an explanation of odor incident requires a more delicate approach to reflect all these complicated variables.