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Odorants from municipal solid waste (MSW) were complex variable, and the screening of key offensive odorants was the prerequisite for odor control process. In this study, spatial odor emissions and environmental impacts were investigated based on a large-scale working waste transfer station (LSWTS) using waste container system, and a comprehensive odor characterization method was developed and applied in terms of the odor concentration (OC), theory odor concentration (TOC), total chemical concentration (TCC), and electric nose (EN). The detected odor concentration ranged from 14 to 28 (dimensionless), and MSW container showed the highest OC value of 28, EN of 78, and TCC of 35 (ppm) due to the accumulation of leachate and residual MSW. Ninety-two species odorants were identified, and HS, NH, benzene, styrene, ethyl acetate, and dichloromethane were the main contributors in the container, while benzene, m,p,x-xylene, butanone, acetone, isopropanol, and ethyl acetate were predominant in the compression surface (CS) and compression plant (CP). Side of roads (SR) and unload hall (UH) showed low odorous impact. Based on this odor list, 20 species of odor substances were screened for the priority control through the synthetic evaluation method, considering the odorants concentrations, toxicity, threshold values, detection frequency, saturated vapor pressure, and appeared frequency. Graphical abstract.
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http://dx.doi.org/10.1007/s11356-017-8455-1 | DOI Listing |
Food Chem
August 2025
College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China; Yunnan College of Modern Coffee Industry, Yunnan Agricultural University, Kunming 650201, Yunnan, China. Electronic address:
This study aimed to enhance the flavor of cold brew coffee (CB) by replacing water with whey (pH 5.2 ± 0.2) in the cold brew system, and elucidated the formation mechanism of characteristic flavor compounds.
View Article and Find Full Text PDFFood Res Int
November 2025
Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences (Northeast Agricultural Research Center of China), Changchun 130033, China. Electronic address:
Fermentation and post-ripening plays a significant role in shaping the nutritional value, taste, and aroma of natto. This study aimed to analyse nutritional trends in natto during fermentation and ripening, identify its characteristic volatile organic compounds (VOCs), and elucidate their formation pathways. VOCs were detected using HS-GC-IMS combined with sensory evaluation in the study.
View Article and Find Full Text PDFFood Chem X
August 2025
Tea Research Institute Chinese Academy of Agricultural Sciences, State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Hangzhou 310008, China.
Aroma degradation is a pivotal technical challenge restricting the development of tea beverages. Addressing the aroma stability is a pressing issue for the tea beverage industry. In this study, the effect of roasting raw materials on the formation of retort odor in green tea beverages was assessed using chemometrics and sensory evaluation.
View Article and Find Full Text PDFJ Hazard Mater
September 2025
Department of Urban Engineering, Graduate School of Engineering, The University of Tokyo, Bunkyo, Tokyo 113-8656, Japan.
Odor problems in treated municipal wastewater are a concern, yet the sources and formation dynamics of these compounds within sewerage systems remain unclear. 2,4,6-trichloroanisole (2,4,6-TCA) is a key odorant in the effluents of municipal wastewater treatment plants (WWTPs). This study investigates the formation of 2,4,6-TCA through the conversion of its precursor, 2,4,6-trichlorophenol (2,4,6-TCP).
View Article and Find Full Text PDFFood Chem
September 2025
Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Electronic address:
The cooking process exerts a notable influence on the flavor characteristics of fish. E-nose, GC-MS, and GC-IMS technologies were utilized to investigate how three thermal processing methods (steaming, frying, and roasting) alter the volatile odors of paddy field carp (PFC). GC-MS and GC-IMS analyses indicated that the volatile compound compositions of steaming and raw samples were relatively similar.
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