Odor and gas release from anaerobic lagoons for treating swine waste affect air quality in neighboring communities but rates of release are not well documented. A buoyant convective flux chamber (BCFC) was used to determine the effect of lagoon loading rate on measured odor and gas releases from two primary lagoons at a simulated wind speed of 1.0 m s(-1). Concentrations of ammonia (NH3), hydrogen sulfide (H2S), carbon dioxide (CO2), sulfur dioxide (SO2), and nitric oxide (NO) in 50-L air samples were measured. A panel of human subjects, whose sensitivity was verified with a certified reference odorant, evaluated odor concentration, intensity, and hedonic tone. Geometric mean odor concentrations of BCFC inlet and outlet samples and of downwind berm samples were 168 +/- 44 (mean +/- 95% confidence interval), 262 +/- 60, and 114 +/- 38 OU(E) m(-3) (OU(E), European odor unit, equivalent to 123 microg n-butanol), respectively. The overall geometric mean odor release was 2.3 +/- 1.5 OU(E) s(-1) m(-2) (1.5 +/- 0.9 OU s(-1) m(-2)). The live mass specific geometric mean odor release was 13.5 OU(E) s(-1) AU(-1) (animal unit = 500 kg live body mass). Overall mean NH3, H2S, CO2 and SO2 releases were 101 +/- 24, 5.7 +/- 2.0, 852 +/- 307, and 0.5 +/- 0.4 microg s(-1) m(-2), respectively. Nitric oxide was not detected. Odor concentrations were directly proportional to H2S and CO2 concentrations and odor intensity, and inversely proportional to hedonic tone and SO2 concentration (P < 0.05). Releases of NH3, H2S, and CO2 were directly proportional (P < 0.05) to volatile solids loading rate (VSLR).
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.2134/jeq2003.4060 | DOI Listing |
Int J Food Microbiol
January 2025
Unit of Food Hygiene and Technology, Centre for Food Science and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinaerplatz 1, 1210 Vienna, Austria.
The increasing popularity of sous-vide (SV) cooking necessitates research into the microbiological quality, sensory changes, and shelf life of SV products. Studies show that SV cooking significantly reduces the levels of meat microbiota and pathogens, positively affecting the shelf life and safety of SV products. However, the meat spoilage organism Clostridium estertheticum can survive SV cooking as it can produce heat-tolerant spores.
View Article and Find Full Text PDFCurr Allergy Asthma Rep
January 2025
Smell and Taste Clinic, Department of Otorhinolaryngology, Technical University of Dresden, Dresden, Germany.
Purpose Of Review: Parosmia is a qualitative olfactory disorder in which there is a mismatch between the memory of an odor and the actual experience triggered by an odor. There has been a surge in parosmia-related publications since the COVID-19 pandemic. This review summarizes the latest clinical findings, theories on pathophysiology and potential treatment options.
View Article and Find Full Text PDFJ Agric Food Chem
January 2025
Zhengzhou Tobacco Research Institute of CNTC, Fengyang Street #2, Zhengzhou, Henan 450001, PR China.
The occurrence of off-flavor in osmanthus absolutes has emerged as a significant concern that could hinder its broad market acceptance and associated economic development. In this study, key off-flavor molecules in industrial osmanthus absolute were identified through sensomics and chemometric approaches. A group of 10 off-flavor (OF) samples, eliciting smoky/phenolic, sweaty/sour, and spicy odors, were compared with 10 pleasant aroma (PA) samples through various analyses, including overall aroma assessment, comprehensive chemical profiling, aroma extract dilution analysis (AEDA), and orthogonal partial least-squares-discriminant analysis (OPLS-DA).
View Article and Find Full Text PDFJ Food Sci
January 2025
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, China.
Fermentation is crucial for inducing desirable flavor and aroma profiles in cocoa products. This research focused on identifying microbial strains isolated from spontaneous cocoa fermentation in Hainan through 16S and Internal Transcribed Spacer (ITS) sequencing. Pectinase activity was screened, and metabolic dynamics of sugars and organic acids were analyzed using high-performance liquid chromatography.
View Article and Find Full Text PDFSci Rep
January 2025
Behavioural Ecology Group, Institute of Biology, Leipzig University, Talstraße 33, 04103, Leipzig, Germany.
Primates are well-known for their complex social lives and intricate social relationships, which requires them to obtain and update social knowledge about conspecifics. The sense of smell may provide access to social information that is unavailable in other sensory domains or enhance the precision and reliability of other sensory cues. However, the cognition of social information in catarrhine primates has been studied primarily in the visual and auditory domain.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!