Control of odors arising from the thickening of surplus activated sludge in the dissolved air flotation unit

This paper reports on investigations carried out to determine the feasibility of using various types of adsorbent medium to remove odors emitted during the thickening of surplus activated sludge by the dissolved air flotation (DAF) process. The performances of four different commercial grades of granular activated carbon and a grade of activated alumina were evaluated using a pilot facility set up at a local wastewater treatment plant. The odorous air directly above the DAF unit was pumped simultaneously through a set of columns each filled with the appropriate test adsorbent until odor breakthrough occurred. Air samples were collected at the inlet and outlet of each column and also at intermediate sampling ports located along the column. The odor concentration of air samples was assessed by dynamic olfactometry and the capacity of the various media for removing sewage odor was evaluated and compared. Results revealed that the odor concentration of the influent column air averaged 35 son m^?3. Of the four activated carbon grades tested, the alkali impregnated carbon that is frequently recommended for used at sewerage facilities was found to be least effective in the treatment of odors from the DAF unit. The capacity of the various media tested ranged from about 2650 son kg^?1 for the worst activated carbon grade to 37 510 son kg^?1 for the activated alumina which was the most cost effective adsorbent used. It is estimated that the cost for treating a given volume of odorous air at the DAF unit with activated alumina will be less than 65 % of the most economic activated carbon grade.     

Multidimensional gas chromatography-olfactometry for the identification and prioritization of malodors from confined animal feeding operations

Odor profiling efforts were directed at applying to high-density livestock operations some of the lessons learned in resolving past, highly diverse, odor-focused investigations in the consumer product industry. Solid-phase microextraction (SPME) was used for field air sampling of odorous air near and downwind of a beef cattle feedyard and a swine finisher barn in Texas. Multidimensional gas chromatography-olfactometry (MDGC-O) was utilized in an attempt to define and prioritize the basic building blocks of odor character associated with these livestock operations. Although scores of potential odorant volatiles have been previously identified in high-density livestock operations, the odor profile results developed herein suggest that only a very few of these may constitute the preponderance of the odor complaints associated with these environments. This appeared to be especially true for the case of increasing distance from both cattle feedyard and swine barn facilities, with p-cresol consistently taking on the dominant odor impact role with ever increasing distance. In contrast, at- or near-site odor profiles were shown to be much more complex, with many of the well-known lower tier odorant compounds rising in relative significance. For the cattle feedyard at- or near-site odor profiles, trimethylamine was shown to represent a significantly greater individual odor impact relative to the more often cited livestock odorants such as hydrogen sulfide, the organic sulfides, and volatile fatty acids. This study demonstrates that SPME combined with a MDGC-O-mass spectrometry system can be used for the sampling, identification, and prioritization of odors associated with livestock.     

Odor-active compounds in cooked rice cultivars from Camargue (France) analyzed by GC-O and GC-MS

Volatile compounds of cooked rice from scented (Aychade, Fidji) and nonscented (Ruille) cultivars grown in the Camargue area in France were compared to that of a marketed Asian scented one (Thai) by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). GC-O analyses of the organic extracts resulted in the perception of 40 odorous compounds. Only two compounds, oct-1-en-3-one and 2-acetyl-1-pyrroline, were almost always perceived. Hierarchical cluster analysis showed that most of the difference between rice odors was linked to quantitative differences with only 11 compounds being specific to some of the rice. Sixty compounds were identified and quantified by GC-MS, including a few new odor-active components. Principal component analysis enabled us to differentiate scented cultivars from a nonscented one, and scented rice cultivars from Camargue from a Thai sample. Calculated odor-active values evidenced that the Thai sample odor differed from that of scented Camargue cultivars because of the degradation of lipids and of cinnamic acid compounds.     

Headspace solid-phase microextraction use for the characterization of volatile compounds in vegetable oils of different sensory quality

Headspace solid-phase microextraction (HS-SPME) was used to isolate the volatile compounds, which are formed during peroxidation of fatty acids in vegetable oils. Isolated compounds were characterized by GC-MS and quantified using GC with FID detection. Four fibers for HS-SPME method development were tested, and the divinylbenzene/carboxene/PDMS fiber was selected as providing the best detection of analyzed compounds. Extraction curves, limits of detection, repeatability, and linearity were investigated for 14 aldehydes, ketones, hydrocarbons, and alcohols being products of fatty acids autoxidation. Limits of detection for 11 of these were below 1 microg/L. For quantitative purposes, to minimize the influence of temperature on hydroperoxide formation and the changes in the volatiles profile of the extracts, sampling was performed at 20 degrees C. For compound characterization by GC-MS, sampling temperature of 50 degrees C was applied. The developed method was applied to the analysis of refined and cold-pressed rapeseed oil stored at 60 degrees C for 10 days, and for 10 different vegetable oils of various degree of peroxidation. All samples were subjected to sensory analysis. The results of PCA sensory analysis were related to the amount of volatile compounds isolated by SPME method. In cases where the amount of compounds was highest, the samples were perceived as the worst, whereas those with low levels of volatile compounds were the most desired ones according to sensory evaluation. The relation was observed for both total volatiles, quantified C5-C9 aldehydes, and 14 compounds selected in method development. SPME revealed to be a rapid and sensitive method for the extraction and quantitation of trace volatile compounds from plant oils even at ambient temperature.     

猪排泄物恶臭产生与控制的微生物学原理

猪排泄物恶臭的产生是一个涉及众多微生物的复杂过程, 研究排泄物中本土菌群的微生物组成及在恶臭产生中的作用是研制与开发有效恶臭控制技术的前提.本文从猪排泄物中主要本土菌群的组成, 不同菌群在恶臭产生中的作用, 主要恶臭化合物来源, 排泄物的重要恶臭指示物及相关的产生菌, 主要恶臭控制技术的微生物原理等角度综述了近几十年来有关猪排泄物恶臭产生与控制的研究进展.然而, 由于猪粪尿排泄物恶臭成分复杂, 影响因素众多, 且是一个主观性很强的评价指标, 有关恶臭指示物的研究仍需进一步开展和深入.此外, 猪粪尿排泄物中很多微生物是厌氧或兼性厌氧菌, 无法通过普通的平板划线法而获得纯培养, 今后应将传统的微生物厌氧培养方法与现代微生物分子生物学技术结合, 动态了解和掌握不同菌群的生长状态及在恶臭产生过程中的作用.     

Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck)

The aroma-active compounds of cv. Turkish Kozan orange wine were analyzed by sensory and instrumental analyses. Liquid-liquid extraction with dichloromethane was used for extraction of volatile components. According to sensory analysis, the aromatic extract obtained by liquid-liquid extraction was representative of orange wine odor. A total of 63 compounds were identified and quantified in orange wine. The results of the gas chromatography-olfactometry analysis showed that 35 odorous compounds were detected by the panelists. Of these, 28 aroma-active compounds were identified. Alcohols followed by terpenes and esters were the most abundant aroma-active compounds of the orange wine. Among these compounds, ethyl butanoate (fruity sweet), 3-methyl-1-pentanol (roasty), linalool (floral citrusy), gamma-butyrolactone (cheesy burnt sugar), 3-(methylthio)-propanol (boiled potato, rubber), geraniol (floral citrusy), and 2-phenylethanol (floral rose) were the most important contributors to the aroma of the orange wine because they were perceived by all eight panelists.     

Identification and quantification of geosmin, an earthy odorant contaminating wines

Musty, earthy odors are highly detrimental to the aromatic quality of wines. A characteristic aroma of freshly tilled earth, damp cellar was studied in some red and white wines of different origins. The extraction and purification of the wines marked by this odor have shown after analysis by gas chromatography-olfactometry a unique strong odorous zone having the same odor as the one perceived at tasting. The compound responsible for this odorous zone was identified by gas chromatography-mass spectrometry as geosmin (trans-1,10-dimethyl-trans-9-decalol), which possesses a distinctive earthy odor. Geosmin may be present in wines at levels higher than the racemic geosmin olfactory perception threshold, thus suggesting its contribution to their off-aroma. Moreover, the presence of this compound in juice taken from freshly crushed grapes suggests that microorganisms that develop on the grapes may contribute to the presence of this compound in wines.     

Identifying new volatile compounds in toasted oak

Toasting wood to be used in barrels for aging wine produces a great number of volatile and odiferous compounds. Three new volatile odorous compounds in toasted oak were identified. Analysis by high-performance gas chromatography of toasted oak extracts, combined with olfactory detection, enabled various chromatographic peaks with these specific aromas to be isolated. These same odors were simultaneously studied by heating glucose both with and without proline and phenylalanine. Aromatic compounds of interest were identified thanks to a combination of gas chromatography and both mass and infrared spectrometry. An analysis RMN was also used. Hydroxymaltol, 2,5-furanedicarbaldehyde, and furylhydroxymethyl ketone have been detected in extract of toasted oak wood. These molecules may be formed by direct pyrolysis of sugar or Maillard reactions. The acetylformoine was not detected in extract of toasted oak wood, whereas it was detected in heated extracts of various sugars and sugars mixtures with amino acids.     

Hydrogen Sulfide and Odor Control in İzmir Bay

The city of ?zmir on the Aegean Sea shoreline is suffering from rotten odors emitted by anoxic river mouths. Anaerobic conditions in the shallowest portion of ?zmir Bay due to industrial and domestic wastewaters as well as eutrophication products in this very calm part of the Bay are responsible for this. The inner section of the Bay is becoming shallower with sediments rich in organic matter. Aerobic digestion of organic pollutants is limited by the oxygen input and the warm climate leads to an optimal medium for anaerobic processes when anoxic conditions take over. Anaerobic digestion products are odorous gases among which H₂S with a characteristic pungent odor is most effective in this case. Sulfur containing gases are formed from sulfides and sulfates in the sediment-water interface and are released into the air. Airborne H₂S concentrations are variable as they depend on factors such as high atmospheric diffusion coefficients under changing wind direction and speed, as well as variable such as water depths, organic loadings from rivers, air and water temperatures, sulfate concentrations in sediment and water phases, pH, and Eh. This study aimed to control noxious smells by inhibiting the anaerobic sulfate-reducing bacteria at the sediment surface. To achieve this aim, pH of the sediment-water interface was increased by spreading hydrated lime. Successful lime doses were investigated in laboratory models first and were then tested and applied in the estuary and downstream segment of one of the creeks. Rates of H₂S gas emissions and aqueous H₂S levels were measured. It was noted that waterborne H₂S levels at river mouths were reduced. Odor control efficiencies of 80–96% even after 10 days of lime addition in the field experiments were obtained. Therefore, the results of this study indicated that lime application to the sediment surface is a recommended method in odor control programs.     

Identification of odorous gases originating from refuse waste

The complex mixture of gaseous compounds emitted from refuse wastes was scrubbed through an activated carbon column until odor breakthrough occurred. Refuse air samples were collected at the influent and effluent ports of the column for analysis on a gas chromatograph-mass spectrometer system. Sampling techniques involved the concentration of gaseous volatiles on Tenax GC adsorption tubes prior to thermal desorption onto a capillary fused-silica column for compound separation. Separated compounds were scanned by a quadrapole mass selective detector and compounds were matched against a library of mass spectra and available gas standards. Results indicated that the typical odorous gases emitted from refuse waste consisted mainly of carboxylic acids and some S compounds. Sensory tests revealed that a sweetish odor was associated with the carboxylic acids which eluted from the carbon column first.     

Identification of components responsible for the odor of cigar smoker's breath

Following smoking 1/2 of a cigar, the most odorous cigar tobacco smoke components extracted from the surface of the tongue by nylon-meshed swabs and then extracted from the swab headspace by solid phase microextraction were ethyl pyrrole, 2,3-dimethyl pyrazine, and 2-ethyl pyridine. Similar classes of compounds were identified from the headspace of an aqueous simulated saliva solution treated with cigar smoke. The most odorous compounds were 2,3,5-trimethyl pyridine, 2,5-dimethyl pyrazine, and 2-ethyl-3,5-dimethyl pyridine. Pyridines and pyrazines, the most prominent classes of odorous compounds identified in this experiment, may be generated during cigar pyrrolysis by cleavage of nicotine or by Maillard reaction.     

Characterization of aroma-active compounds in rainbow trout (Oncorhynchus mykiss) eliciting an off-odor

The aroma-active and off-flavor compounds of cooked rainbow trout (Oncorhynchus mykiss) were analyzed by sensory and instrumental analyses. Sensory analysis shows that the aromatic extract obtained by vacuum steam distillation was representative of rainbow trout odor. To obtain more information on odorants of volatile compounds, analyses were conducted on two gas chromatography columns of different polarities (DB-5 and DB-Wax). The results of the gas chromatography-olfactometry analysis showed that 38 odorous compounds were perceived when the DB-5 column was used and 36 with the DB-Wax column. Of these, 31 with the DB-5 and 28 with the DB-Wax were identified. (E)-2-Nonenal, 2-ethyl-1-hexanol, 2-methylisoborneol, geosmin, 2-methylnaphthalene, and 8-heptadecene were described as off-flavor compounds by the sniffing assessors. The most powerful off-flavor compounds identified in the extract were 2-methylisoborneol and geosmin, which were described as strong musty and earthy odors, respectively.     

Changes in physicochemical characteristics and volatile constituents of yellow- and white-fleshed nectarines during maturation and artificial ripening

Changes in the volatile composition during maturation and artificial ripening of yellow-fleshed nectarines were investigated by means of GC-FID and GC-MS over three years (1999-2001). Unripe and commercially ripe fruits were placed in ripening chambers until complete ripening and compared to tree-ripe nectarines. Firmness, weight, soluble solids (SS), titratable acidity (TA), SS/TA ratio, organic acids, and sugars were also determined. Furthermore, the tree-ripe and artificially ripened yellow-fleshed nectarines were subjected to sensory analysis by a taste panel. In 2001, a similar experiment on white-fleshed nectarines (cv. Vermeil) was performed to compare with the results obtained on yellow-fleshed nectarines. Levels of volatiles compounds, in particular, lactones and C(13) norisoprenoids, were found to be the same or higher in the artificially ripened nectarines compared with the tree-ripe nectarines. In addition, no significant difference was observed for sweetness, sourness, and the intensities of "peach odors" or "peach aroma" in the sensory analysis between the tree-ripe samples and the artificially ripened nectarines. However, in the latter the levels of SS and the SS/TA ratio were very close to those observed in the initial unripe samples and significantly lower than those observed in tree-ripe nectarines.     

Formation of flavor components by the reaction of amino acid and carbonyl compounds in mild conditions

This work describe products of reactions between four alpha-dicarbonyl compounds (diacetyl, pentan-2,3-dione, glyoxal, and methylglyoxal) or two alpha-hydroxy ketones, (acetoine and acetol) and amino acids present in wines. The results shows the formation of odorous products or strong-smelling additives resulting from the Maillard and Strecker reaction in a primarily aqueous medium, at low temperature and low pH ( approximately pH 3.5) of the wine. GC/FID, GC/FPD, GC/NPD and GC/MS techniques were used. The olfactive characteristics of the products are described. In the presence of sulfur amino acids and in particular cysteine, many products were formed with a heterocycle production such as pyrazines and methylpyrazines, methylthiazoles, acetylthiazoles, acetylthiazolines, acetylthiazolidines, trimethyloxazole, and dimethylethyloxazoles. These various compounds present odors of sulfur, cornlike, pungent, nut, popcorn, roasted hazelnut, toasted, roasted, and ripe fruits. The chemical conditions of the model reactions are specified. The influence of temperature and pH on the reactions in the presence of cysteine were also studied.     

Sampling and characterization of air for organic compounds

Computerized gas chromatography/mass spectrometry was applied to the analysis of organic compounds in air at a National Air Surveillance Network station in Kansas City. Sampling approaches used included particulate sampling, adsorption on XAD-2 resin followed by solvent elution, and adsorption on Tenax GC followed by direct desorption onto a gas chromatography column. Eighty-two compounds were identified. Unusually large amounts of phenol and phenolformaldehyde resin intermediates were found.     

A Device for Non-invasive On-site Sampling of Cattle Breath with Solid-Phase Microextraction

Non-invasive sampling and chemical analysis of breath gases could provide valuable information related to health and well-being. Breath gases are indicators of metabolic end products. The objective of this research was to design, assemble and test a new facemask-like device for on-site bovine breath sample collection with solid-phase microextraction (SPME). The new device consists of a cylindrical container, a sealing membrane for enclosure of nostrils and mouth of cattle, a system of filters and one-way valves, and sampling ports sealed with septa facilitating insertion of air sampling probes inside the device. An experiment was conducted to examine the feasibility of detecting volatile organic compounds (VOCs) exhaled by calves using this device. Solid-phase microextraction was used to collect rapid on-site breath samples. Divinylbenzene/Carboxen/polydimethylsiloxane (DVB/Carboxen/PDMS) 50/30 μm and PDMS 100 μm SPME fibres and sampling times ranging from 5 to 15 min were used. The SPME-based samples were sealed and transported to the laboratory and analysed with chromatography–mass spectrometry (GC–MS). Acetone, methyl ethyl ketone, toluene, tetradecane, pentadecane, nonanal and decanal were identified in cattle breath. A simple sampling system, combined with SPME-based sampling and analysis with GC–MS was very useful for fast collection and detection of bovine breath gases. The DVB/Carboxen/PDMS 50/30 μm fibre coating, sealing caps, and refrigeration worked well for retaining compounds found in breath samples. Solid-phase microextraction was also valuable for detection of residual VOCs in the breath sampling device that resulted in optimisation of cleaning procedures. The device can be easily adapted for other animals by adjusting the size of the cylindrical container and/or by replacing the sealing membrane with more suitable opening.     

奶牛场恶臭污染物扩散规律研究

以山东省某县中等规模的3个奶牛养殖场为试验场地,以臭气浓度为监测指标,在下风向距恶臭排放源不同距离处设置采样点,对规模化奶牛养殖场恶臭污染物的下风向扩散规律及影响扩散规律的部分气象因素进行了研究,并通过数据回归得出了恶臭污染物水平扩散模型。结果表明,奶牛场恶臭污染物的排放浓度随距离的增加迅速减小,通过线性回归得出下风向同一高度处的臭气浓度与监测点距排放源的距离呈指数函数关系;对于气象条件,在27～37℃,风速小于5.4 m.s-1的范围内,风速、空气温度和空气相对湿度对恶臭污染物扩散规律的影响均显著,其中温度和风速对恶臭污染物扩散规律的影响较空气相对湿度大。