Sulfur compounds which are well-known odor-active compounds in industrial area have very low detection threshold values. Trace amounts of volatile sulfur compounds in enviroment air around several odor sources were concentrated in liquid argon bath
odorants. Especially, hydrogen sulfide was the predominant in concentration and odoractivity value (OAV) during the fresh stage. Its concentration was 1465 μg/㎥ (60.0% of the total mass) in E-0 and 455 μg/㎥ (28.0%) in E-1, while its OAV was 1
The sensory preference test revealed that cooked noodles with added 2.5% RP showed the highest scores for color, odor, taste, and overall preference. It is suggested that RP up to 2.5% could be substituted for wheat flour to improve noodle quality.
values of seasoned pork with RC extracts were decreased compared to control, whereas coliform bacteria were not detected after longer storage periods. With regards to sensory evaluation, seasoned pork treated with 1% RC had stronger odor, juiciness,
during extraction and was highly correlated with increasing off-flavor, suggesting that it could be an indicator of over extraction. Considering the odoractivity value, guaiacol and 4- vinylguaiacol were also contributory compounds to off-flavors.