| 초록 |
Hydroxyl-ion-containing polymer films and compound baking soda films were evaluated in terms of their ability to neutralize the odor of over-fermented Kimchi. Evaluation was performed using a colorimetric gas detector tube for determining the levels of acetic acid as the main Kimchi flavor component, as well as by sensory and electronic nose methods. Although the highest deodorant efficiencies were observed for ion-exchanged PS-VBOH and PS-VBTMAOH films using the colorimetric gas detector tube method, only the PS-VBOH film exhibited high efficiency when sensory evaluation and electronic nose methods were used, with other polymer films being ineffective. The deodorant efficiency of baking soda films increased with increasing baking soda content, as determined by the colorimetric gases detector tube, sensory evaluation, and electronic nose methods. |
