98%
921
2 minutes
20
Produced water (PW) is a significant byproduct of offshore oil and gas production, constituting a major waste stream in the North Sea. Existing regulations address only the dispersed aliphatic hydrocarbon content in PW, and limited attention is given to other potentially hazardous compounds, including benzene, toluene, ethyl benzene and xylene (BTEX), polycyclic aromatic hydrocarbons (PAHs), phenols, water-soluble petroleum constituents as well as production-related chemicals. In this study, Danish oil production PW samples were subjected to purge and trap extraction on granular activated carbon for volatile compounds identification and quantification by GC-MS analysis. The obtained analytical data correlate with toxicity assessments conducted on three trophic levels, bacteria (Aliivibrio fischeri), algae (Skeletonema costatum) and copepods (Acartia tonsa) on the whole effluent as well as on treated samples. The removal of the PW volatile fraction by purging experiments resulted in a decrease in toxicity response from 37% ± 23-65% ± 16 across the tested species. The chemicals identified in this study and their toxicity response enhance the comprehension of the PW effluent composition and inform the development of strategies for offshore reservoir wastewater.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1016/j.chemosphere.2024.143659 | DOI Listing |
Talanta
September 2025
Faculty of Applied Sciences, Ton Duc Thang University, Ho Chi Minh City, Viet Nam. Electronic address:
Food spoilage poses a global challenge with far-reaching consequences for public health, economic stability, and environmental sustainability. Conventional analytical methods for spoilage detection though accurate are often cost-prohibitive, labor-intensive, and unsuitable for real-time or field-based monitoring. Microfluidic paper-based analytical devices (μPADs) have emerged as a transformative technology offering rapid, portable, and cost-effective solutions for food quality assessment.
View Article and Find Full Text PDFPLoS One
September 2025
Guangdong Provincial Key Laboratory of Animal Molecular Design and Precise Breeding, School of Animal Science and Technology, Foshan University, Foshan, China.
Double-Layer Steamed Milk Custard (DLSMC) is a famous traditional Chinese dessert. This study aimed to analyze the flavor and the changes in metabolites during different stages of DLSMC preparation, including raw buffalo milk, thermo-processing, first and second-layer milk skin formation. Electronic nose and electronic tongue were employed to preliminarily assess the overall flavor characteristics between these stages.
View Article and Find Full Text PDFInt Microbiol
September 2025
School of Basic Sciences, Technology and Engineering, National Open and Distance University, Pasto, Nariño, Colombia.
This study investigates the impact of a defined starter culture on the fermentation of cocoa beans and its influence on the production of volatile and non-volatile compounds related to sensory quality. A microbial consortium comprising Saccharomyces cerevisiae, Pichia kudriavzevii, Levilactobacillus brevis, and Acetobacter okinawensis was selected based on their enzymatic activity and acid regulation properties. Fermentation trials showed that the starter culture enhanced the synthesis of key volatile compounds, particularly esters and higher alcohols, such as 2-phenylethanol and 2-phenylethyl acetate, which contribute floral and fruity aromas.
View Article and Find Full Text PDFArch Microbiol
September 2025
College of Agriculture and Biology, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, People's Republic of China.
Cystofilobasidium infirmominiatum, biotechnologically significant yeast, is increasingly garnering attention due to its superior ability to produce valuable carotenoids and lipids. Nonetheless, until now, the reference genome that governs the biosynthesis of carotenoids and lipids in C. infirmominiatum remains unreported.
View Article and Find Full Text PDFJ Agric Food Chem
September 2025
PhyMedExp - Inserm U1046 - CNRS UMR 9214, CHU Arnaud de Villeneuve Bâtiment Crastes de Paulet, 371 avenue du Doyen Gaston Giraud, Montpellier Cedex 05 34295, France.
Different precursors of volatile sulfur compounds (VSCs) are present in fermented beverages, such as wine and beer. Carbon-sulfur (CS) lyases are enzymes that play a crucial role in releasing aromas from these varietal thiol precursors. These enzymes are expressed by various organisms, including yeasts and bacteria, involved in fermentation processes during brewing and winemaking.
View Article and Find Full Text PDF