Volatile chemical products (VCPs) account for increasing fractions of organic carbon emitted to the atmosphere, particularly in urban areas. Fragrances are potentially reactive components that are added to many VCPs. To better constrain these emissions, 11 commercially available liquid fragrance mixtures were characterized for their composition and their evaporation modeled. Emissions of mass, hydroxyl reactivity, and ozone reactivity were estimated by modeling under four different scenarios. Fragrance compounds were generally less than one-half the mass of fragrance mixtures, with the balance comprised of solvents and plasticizers and unresolved mass thought to be dominated by plasticizers. The results showed that terpenes and terpenoids account for nearly all of the emitted mass and reactivity while only comprising ∼10% w/w on average of the liquid fragrance mixtures. Most of the reactivity is emitted within hours, with ozone reactivity evolving more rapidly than OH reactivity and comprised almost entirely of terpenes. Limonene, a common fragrance constituent, dominates the reactivity of emitted carbon. Generally, 20-40% of the potential hydroxyl reactivity contained in the fragrance mixture does not evaporate on time scales sufficient to have an impact on local or regional air quality.
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http://dx.doi.org/10.1021/acs.est.1c04004 | DOI Listing |
Polymers (Basel)
December 2024
Department of Chemistry, TUM School of Natural Sciences, Technical University of Munich, Lichtenbergstraße 4, 85748 Garching, Germany.
Polyurethane materials, widely used in indoor environments, occasionally exhibit unpleasant odors. An important source of polyurethane odorants is polyether polyols. Previous studies identified odorous 2-ethyldimethyl-1,3,6-trioxocanes in polyurethane materials and polyols but did not investigate the odor activity of the individual isomers.
View Article and Find Full Text PDFFood Chem
December 2024
Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China.
Baijiu aged in Jiuhai container will produce a special Jiuhai-aroma, which has not been fully studied. In this study, check-all-that-apply method and quantitative descriptive analysis were used to characterize Jiuhai-aroma, and it was found that the aroma characteristics of herbs, spicy, cut hay and woody were prominent in Baijiu aged in Jiuhai container. According to the results of GC-O and quantification, 71 odorants were identified in Jiuhai sample.
View Article and Find Full Text PDFAm J Primatol
January 2025
School of Life Sciences, Animal Behaviour & Wildlife Conservation Group, University of Wolverhampton, Wolverhampton, UK.
The Alaotran gentle lemur (Hapalemur Alaotrensis) is one of the most endangered primates in the world and shows a low success rate in captive breeding programmes. We tested a novel scent enrichment, made up of a synthesized mixture likely conveying information about female fertility, on four unsuccessful breeding pairs (n = 8 subjects) living at the Jersey, Birmingham, London (United Kingdom) and Mulhouse (France) zoos. We evaluated the effects of the scent enrichment on behavior (515 h of observation) and fecal endocrinology (cortisol and testosterone measurements) (n = 180 samples) comparing pre- enrichment, enrichment and post- enrichment phases.
View Article and Find Full Text PDFJ Food Sci
December 2024
Department of Agricultural Sciences, University of Naples Federico II, Piazza Carlo di Borbone 1, Portici Naples, Italy.
Whipped chickpea aquafaba (WAF) exhibits foaming, emulsifying, and gelling properties, making it a potential ingredient for replacing cream in ice cream formulations. The aim of this study was to use WAF in combination with whey protein isolate (WPI) to produce low-fat coffee ice cream with 50% (L50) and 80% (L80) milk cream replacement. The melting rate, color, texture, volatile compounds, and sensory attributes were analyzed to explore the physical, chemical, and sensory properties of the low-fat ice creams compared to their full-fat counterparts.
View Article and Find Full Text PDFHeliyon
October 2024
Mekelle Institute of Technology, Mekelle University, PO Box 231, Mekelle, Tigrai, Ethiopia.
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