Volatile organic compounds (VOCs) play a crucial role in the formation of ozone (O) and secondary organic aerosol (SOA). We conducted measurements of VOC ambient mixing ratios during both summer and winter at two stations: a Barcelona urban background station (BCN) and the Montseny rural background station (MSY). Subsequently, we employed positive matrix factorization (PMF) to analyze the VOC mixing ratios and identify their sources. Our analysis revealed five common sources: anthropogenic I (traffic & industries); anthropogenic II (traffic & biomass burning); isoprene oxidation; monoterpenes; long-lifetime VOCs. To assess the impact of these VOCs on the formation of secondary pollutants, we calculated the ozone formation potential (OFP) and secondary organic aerosol formation potential (SOAP) associated with each VOC. In conclusion, our study provides insights into the sources of VOCs and their contributions to the formation of ozone and SOA in NE Spain. The OFP was primarily influenced by anthropogenic aromatic compounds from the traffic & industries source at BCN (38-49 %) and during winter at MSY (34 %). In contrast, the summer OFP at MSY was primarily driven by biogenic contributions from monoterpenes and isoprene oxidation products (45 %). Acetaldehyde (10-35 %) and methanol (13-14 %) also made significant OFP contributions at both stations. Anthropogenic aromatic compounds originating from traffic, industries, and biomass burning played a dominant role (88-93 %) in SOA formation at both stations during both seasons. The only exception was during the summer at MSY, where monoterpenes became the primary driver of SOA formation (41 %). These findings emphasize the importance of considering both anthropogenic and biogenic VOCs in air quality management strategies.
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http://dx.doi.org/10.1016/j.scitotenv.2023.167159 | DOI Listing |
J Dairy Res
January 2025
Facultad de Ingeniería Química (FIQ-UNL), Instituto de Lactología Industrial (CONICET), Santiago del Estero 2829, Santa Fe, Argentina.
We compared the effects of two waste-based culture media (M1 and M2) on the technological properties of (L90) for its application as a secondary culture in Cremoso cheese. The following parameters were studied at different ripening times: pH (7, 20, and 40 d), microbiological counts, carbohydrates and organic acids (7 and 40 d), moisture, fat, protein and volatile compounds (40 d). The viability and the metabolic performance of the strain in cheeses were also verified along ripening.
View Article and Find Full Text PDFChemosphere
January 2025
Key Laboratory for Environmental Pollution Prediction and Control, College of Earth and Environmental Sciences, Lanzhou University, Lanzhou, Gansu Province, 730000, China; Laboratory for Earth Surface Processes, College of Urban and Environmental Sciences, Peking University, Beijing, 100871, China.
Peroxyacetyl Nitrate (CHC(O)ONO, PAN), a typical secondary product of photochemical reactions, is well known to be a better photochemical indicator due to the only secondary photochemical source in the troposphere. Studies on PAN pollution are sparse in northwest China, resulting in a limited understanding of photochemical pollution in recent years. Herein, the measurement of PAN, O, volatile organic compounds (VOCs), NO, other related species, and meteorological parameters were conducted from May 1 to August 31, 2022, at an urban site in Lanzhou.
View Article and Find Full Text PDFInorg Chem
January 2025
Hoffmann Institute of Advanced Materials, Shenzhen Polytechnic University, 7098 Liuxian Blvd, Nanshan District, Shenzhen 518055, P. R. China.
Metal-organic frameworks have received extensive development in the past three decades, which are generally constructed via the reaction between inorganic building units and commercially available or presynthesized organic linkers. However, the presynthesis of organic linkers is usually time-consuming and unsustainable due to multiple-step separation and purification. Therefore, methodology development of a new strategy is fundamentally important for the construction and further exploration of the applications of MOFs.
View Article and Find Full Text PDFFoods
January 2025
Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, China.
Matcha is a very popular tea food around the world, being widely used in the food, beverage, health food, and cosmetic industries, among others. At present, matcha shade covering methods, matcha superfine powder processing technology, and digital evaluations of matcha flavor quality are receiving research attention. However, research on the differences in flavor and quality characteristics of matcha from the same tea tree variety from different typical regions in China is relatively weak and urgently required.
View Article and Find Full Text PDFFoods
December 2024
School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
The flavor of dairy products crucially affects consumer purchase preference. Although the flavor and sensory perception of milk can be influenced by heat treatment during processing, the exact mechanism remains unclear. Therefore, this study analyzed the whey protein content and structural changes of milk heated at different time and temperature combinations and evaluated the flavor compounds and sensory characteristics of milk.
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