In this study, the emission characteristics of reduced sulfur compounds (RSC) including H₂S, CH₃SH, DMS and DMDS released via cooking were investigated. Cooking smoke samples were produced by two different cooking methods (fry and steam) and analyzed for direct comparison between three types of food (cabbage, clam and coffee bean). In general, a large quantity of RSC came out from fried foods relative to steamed foods. The conversion of RSC concentration to odor intensity (OI) showed OI values in the range of 2.54∼6.41 for fried foods and 1.23∼3.68 for steamed foods. The results of this study suggest that we need to develop and establish environmentally friendly cooking methods.

ABSTRACT
요약문
1. 서론
2. 연구방법
3. 결과 및 토론
4. 결론
참고문헌

• 조상희
• 김기현