Comparative Analysis of Volatile Constituents from Mice and their Urine

We report the volatile composition of the body scent of male C57BL/6J mice in comparison to the volatile composition of their urine. From a total of 67 components, nitromethane, propanoic acid, dimethyldisulfide, 1-octene, 1-hexanol, hexanoic acid, indole, α- and β-farnesene, and one unidentified component were observed only in the volatiles from the body of mice. On the other hand, 3-penten-2-one, 3-methyl-2-buten-1-ol, 3-methyl-cyclopentanone, p-xylene, 3-hepten-2-one, 2,3-dehydro-exo-brevicomin, benzylmethylketone, and 13 unidentified components were only found in urine volatiles. All other substances were present in the volatiles of both mice and their urine. Aliphatic aldehydes from pentanal to decanal were prominent mouse odor components. Because receptors for these aldehydes have been extensively characterized in the main olfactory organ, these components may be important for mice in recognizing their conspecifics.Electronic Supplementary Material Supplementary material is available in the online version of this article at and is accessible for authorized users.     

Characterization of intracellular & extracellular algae organic matters (AOM) of Microcystic aeruginosa and formation of AOM-associated disinfection byproducts and odor & taste compounds

Algae organic matters (AOM), including intracellular organic matters (IOM) and extracellular organic matters (EOM), are causing numerous water quality issues, among which formation of disinfection byproducts (DBPs) and odor & taste (O&T) compounds are of particular concern. In this study, physiochemical properties of IOM and EOM of Microcystic aeruginosa under an exponential growth phase (2.01 × 10¹¹/L) were comprehensively characterized. Moreover, the yields of DBPs during AOM disinfection and O&T-causing compounds were quantified. Hydrophilic organic matters accounted for 86% and 63% of DOC in IOM and EOM, respectively. Molecular weight (MW) fractions of IOM in <1 kDa, 40-800 kDa, and >800 kDa were 27%, 42%, and 31% of DOC, respectively, while EOM primarily contained 1-100 kDa molecules. Besides, a low SUVA (0.84 L/mg m) and the specific fluorescence spectra suggested that AOM (especially IOM) was principally comprised of protein-like substances, instead of humic-like matters. The formation potentials of chloroform, chloroacetic acid, and nitrosodimethylamine were 21.46, 68.29 and 0.0096 μg/mg C for IOM, and 32.44, 54.58 and 0.0189 μg/mg C for EOM, respectively. Furthermore, the dominant O&T compound produced from EOM and IOM were 2-MIB (68.75 ng/mg C) and β-cyclocitral (367.59 ng/mg C), respectively. Of note, dimethyltrisulfide became the prevailing O & T compound following anaerobic cultivation.     

Influence of ozone-limonene reactions on perceived air quality

This study conducted short-term assessments of perceived air quality (PAQ) for six different realistic concentrations of ozone and limonene, separately or together, in room air. The impact of filtration and the influence of the ozone generation method were also examined. The evaluations were made in four identical 40 m3 low-polluting test offices ventilated at 1.4 h(-1) or in two identical 30 m3 stainless-steel chambers ventilated at 1.9 h(-1). Concentrations of ozone, total volatile organic compounds and size-fractionated particles were continuously monitored in each experiment. The results indicate that, for each of the six conditions, the PAQ was poorer when ozone and limonene were present together compared with when only ozone or only limonene was present. In the test offices a correlation was observed between the number of secondary organic aerosols produced by a given ozone/limonene condition and the sensory pollution load for that condition. The particles themselves do not appear to be the primary causative agents, but instead are co-varying surrogates for sensory offending gas-phase species. PRACTICAL IMPLICATIONS: Although the health consequences of long-term exposures to the products of ozone-initiated indoor chemistry remain to be determined, we judge that the sensory offending nature of selected products provides an additional reason to limit indoor ozone levels. Devices that emit ozone at significant rates should not be used indoors. Ozone-filtration of make-up air should also be beneficial in mechanically ventilated buildings located in regions that repeatedly violate outdoor ozone standards. Additionally, the use of limonene containing products should be curtailed during periods when indoor ozone levels are elevated.     

Alkylamine odors from degradation of flocculant polymers in sludges

The cationic organic polymers used to enhance thickening and dewatering processes are potential sources of strong odors. These polymers vary in chemical structure, and some may be more susceptible to biotic or abiotic degradation than others. The product organic amines will be volatilized most noticeably at high pH, as in lime addition. These possibilities were examined using several structural types of polymers combined with anaerobically digested sludge. Two commonly used polymers gave significant production of trimethylamine (TMA), which was released upon lime addition. Their structures were correlated with reactions that yield TMA. An initial ester hydrolysis step appears to be biologically mediated, but subsequent steps can occur due to alkaline conditions. An alternative cationic polymer structure did not generate TMA but required a much higher dose to effect sufficient conditioning of the sludge. The acrylamide-based polymers were shown to be the predominant source of TMA in limed sludges.     

Conversion of Full-Scale Wet Scrubbers to Biotrickling Filters for H2S Control at Publicly Owned Treatment Works

Until recently, biological treatment of odors in biofilters or biotrickling filters was thought to require a longer gas contact time than chemical scrubbing, hence bioreactors for air treatment required a larger footprint. This paper discusses the conversion of chemical scrubbers to biological trickling filters. Initially, research was conducted with a laboratory-scale biotrickling filter. An effective open-pore polyurethane packing material was identified and H2S biotreatment performance was quantified. Key technical issues in determining the general suitability of converting wet scrubbers to biotrickling filters were identified, and a generic ten-step conversion procedure was developed. Following the laboratory research, five full-scale chemical scrubbers treating odorous air at the Sanitation District of Orange County, Calif., were converted to biotrickling filters. The original airflow rate was maintained, resulting in a gas contact time as low as 1.6–3.1?s. The converted biotrickling filters demonstrated an excellent capability for treating high H2S concentrations to concentrations below regulatory limits. This study shows outstanding potential for converting chemical scrubbers to biotrickling filters at publicly owned treatment works.     

Identification and evaluation of volatile odor-active pollutants from different odor emission sources in the food industry

In order to elucidate the nature of different odor-emission sources in the food industry, odor-active pollutants of the exhaust air in the cooling gases from coffee bean roasting, the exhaust air of fish meal production, and the exhaust air of swine breeding were investigated. Knowledge of what pollutants are present in the odor emission and are responsible for the malodor is vital to the development of suitable adsorbers/absorbers and filters, and combinations of the same. Therefore, the objective of these investigations was to identify and evaluate the characteristic impact of compounds in the exhaust air of these odor-emission sources. The volatile compounds were collected by using a microprocessor-controlled gas sampler through sorbent tubes of Tenax TA. The adsorbed compounds were analyzed by thermal desorption into a cryotrap and subsequent gas chromatography separation, followed by simultaneous olfactometry and mass spectrometry. In cooling gases of the coffee bean roasting numerous compounds (up to 100) were identified of which only 22 were important for the characteristic odor. These compounds were aldehydes (2-methyl propanal, 2- and 3-methyl butanal, 2-furancarboxyaldehyde, 5-methyl-2-furancarboxyaldehyde), diketones (2,3-butandione, 2,3-pentandione), pyrazines, pyridine, acetic acid, and furanmethanol. Other compounds with low concentrations but with a very low odor threshold and, therefore, important for the total odor were 3-methyl butanoic acid and guaiacol. Up to 50 compounds were identified in the exhaust air of fish meal production, the most significant of these being trimethylamine. Trimethylamine, with a very low odor threshold (0.0025 g/l air) and the highest content (up to 60% in the total ion chromatogram, more than 100 g/l) in the exhaust air of fish meal production, was responsible for the characteristic fishy odor. Beside trimethylamine only a few compounds, e.g., sulfides (dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide), aldehydes (2-methyl propanal, 2- and 3-methyl butanal), ethanol, and guaiacol, played a secondary role for the total odor. In the exhaust air of the pig house up to 50 compounds were identified. Beside ammonia, the most important odor-active compounds were various carboxylic acids (acetic acid, butanoic acid, 3-methyl butanoic acid), sulfides (dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide), trimethylamine, and the intensive odor-active p-cresol and 4-ethylphenol.     

Characteristics of Volatile Compounds of Starches Extracted with Aqueous Solutions

Volatile compounds of wheat, corn, and potato starches were determined prior to and upon extraction of the starches with aqueous solutions of sodium hydroxide (NaOH), ethanol, and sodium dodecyl sulfate (SDS). Aqueous NaOH extraction was effective in reducing the level of total volatiles and removing certain volatiles from both wheat and corn starches without increasing the level of hexanal, an important lipid autoxidation product. However, the extraction did not considerably influence the composition and abundance of volatiles in potato starch. Aqueous ethanol extraction reduced the level of total volatiles only in wheat starch. Aqueous SDS extraction was not practical in the removal of volatiles from cereal starches. However, SDS extraction was effective in removing volatiles from potato starch, as well as reducing its hexanal level. It is evident that NaOH extraction is suitable for the removal of volatiles associated with cereal starches, whereas SDS extraction is more appropriate for tuber starches.     

Colorimetric sensor arrays based on chemo-responsive dyes for food odor visualization

BackgroundThe colorimetric sensor array technology simulates human olfaction to analyze, identify and examine complex gas and volatility based on chem-responsive dyes. Unlike human olfaction and electronic noses, colorimetric sensor array is more objective and not susceptible to interference. In additional, with the visualization, rapidity and non-destruction of analysis, colorimetric sensor array has been increasingly applied in food science and industry.Scope and approachThis review focuses on the colorimetric sensor array technology and its major applications in food industry. Technical considerations associated with the chemo-responsive dyes, substrate materials, and data processing methods are discussed. In application, any type of food samples including solid, liquid food samples could be directly analyzed using colorimetric sensor array. Additionally, the recent development, and future research trends are also involved.Key findings and conclusionsThe colorimetric sensor array technology offers an exciting method to establish the correlation between the output of a colorimetric sensor array and the odor components, thereby enabling visual quantification of odors. It provides a potential odor-image-based monitoring tool for the rapid, reliable and in-line assessment of food safety and quality.     

Analysis of flavor volatile compounds by dynamic headspace in traditional and hybrid cultivars of Spanish tomatoes

A system specifically designed for the non-destructive analysis of volatile organic compounds in fresh tomatoes, based on a dynamic headspace technique, has been set up to quantify the volatile aroma constituents of tomato fruits. This system will reduce the high variability associated to sample selection in post-harvest studies. Volatile compounds with a major contribution to aroma have been quantitatively determined in two traditional tomato cultivars and one commercial F1 hybrid. One of the traditional cultivars, “De la Pera,” got the highest values of odor and aroma in sensory tests performed using a trained panel of 10 assessors. The same cultivar showed significantly higher contents of all eight volatile compounds studied (hexanal, trans-2-hexenal, cis-3-hexenol, 1-hexanol, 1-nitro-3-methylbutane, 6-methyl-5-hepten-2-one, 2-isobutylthiazole, and β-ionone). Significant differences among traditional and hybrid tomato cultivars can be detected for volatile compounds, thus allowing the use of volatile determination as a possible tool in tomato breeding programs.