Odor thresholds and irritation levels of several chemical substances: a review

The production of methyl mercaptan is the main odor source of chicken manure treated with a vertical aerobic fermenter

The process of harmless treatment of livestock manure produces a large amount of odor, which poses a potential threat to human and livestock health. A vertical fermentation tank system is commonly used for the environmentally sound treatment of chicken manure in China, but the composition and concentration of the odor produced and the factors affecting odor emissions remain unclear. In this study, we investigated the types and concentrations of odors produced in the mixing room (MR), vertical fermenter (VF), and aging room (AR) of the system, and analyzed the effects of bacterial communities and metabolic genes on odor production. The results revealed that 34, 26 and 26 odors were detected in the VF, MR and AR, respectively. The total odor concentration in the VF was 66613 ± 10097, which was significantly greater than that in the MR (1157 ± 675) and AR (1143 ± 1005) (P < 0.001), suggesting that the VF was the main source of odor in the vertical fermentation tank system. Methyl mercaptan had the greatest contribution to the odor produced by VF, reaching 47.82%, and the concentration was 0.6145 ± 0.2164 mg/m3. The abundance of metabolic genes did not correlate significantly with odor production, but PICRUSt analysis showed that cysteine and methionine metabolism involved in methyl mercaptan production was significantly more enriched in MR and VF than in AR. Bacillus was the most abundant genus in the VF, with a relative abundance significantly greater than that in the MR (P < 0.05). The RDA results revealed that Bacillus was significantly and positively correlated with methyl mercaptan. The use of large-scale aerobic fermentation systems to treat chicken manure needs to focused on the production of methyl mercaptan.

Dynamic changes in volatile profiles and bacterial communities during natural fermentation of Mei yu, traditional Chinese fermented fish pieces

Microbial metabolism is important for the unique flavor formation of Mei yu, a kind of traditional Chinese fermented fish pieces. However, the interactive relationship between microorganisms and flavor components during fermentation is still unclear. In this study, electronic nose and headspace-solid-phase microextraction-gas chromatography-mass spectrometry analysis were performed to identify flavor components in Mei yu during the fermentation, and the absolute microbial quantification was conducted to identify the diversity and succession of microbial communities. During fermentation, there was an increase in the types of volatile compounds. Alcohols, aldehydes, aromatics and esters were the main flavor compounds and significantly increased in Mei yu, while hydrocarbon and aldehydes significantly decreased. The absolute abundances of Lactobacillus, Lactococcus and Weissella increased significantly after 3 days' fermentation, which were closely associated with the productions of 1-nonanol, 2-methoxy-4-vinylphenol, guaiacol, ethyl palmitate and ethyl caprylate that might though pathways related to fatty acid biosynthesis and amino acid metabolism. However, these genera were negatively correlated with the production of indole. Additionally, the total volatile basic nitrogen (TVB-N) levels of Mei yu fermented during 3 days were within the limits of 25 mg TVB-N/100 g fish, with the contents of free amino acids and lipoxygenase activities were significant lower than that of 4 days' fermentation. In view of food safety and flavor, it suggested that the natural fermented Mei yu at room temperature should be controlled within 3 days. This study highlights the application of absolute quantification to microbiome analysis in traditional fermented Mei yu and provides new insights into the roles of microorganisms in flavor formation during fermentation.

Odorous emissions of synthetic turf and its relationship with local communities

Synthetic turf has been a mainstay of field sports and local communities for decades, and in that time, has faced both community and government pressure to ensure its safety and fitness for purpose. Considerable research and regulations have been applied to synthetic turf with regards to its safety, construction, potential toxicity, sports impact, as well as environmental considerations. However, very little attention has been paid to reports of odorous impacts from synthetic turf fields. This is problematic as odours are both a source of most complaints by communities towards other industries, as well as the fact that synthetic turf has a unique placement within communities themselves. It is wholly possible that the concerns surrounding synthetic turf are being modulated by the odours that the fields themselves produce through previously identified psychological mechanisms. As a result, ensuring good standards for synthetic turf with regards to odorous emissions should be benchmarked for community acceptability. This review investigates prior research into synthetic turf with regards to identified volatile organic compounds emitted, as well as proposing the means by which community stakeholders engage with synthetic turf, as well as how they should be consulted. From here, this review provides trajectories for future research within this space, and how regulatory bodies should address potential issues. This research space is currently in its infancy and therefore information relating to synthetic turf odour factors must be carefully considered.

The autoxidation of polyether-polyurethane open cell soft foam: An analytical aging method to reproducibly determine VOC emissions caused by thermo-oxidative degradation

We present a new method for investigating the oxidation and emission behavior of air-permeable materials. Employing this method, a differentiated statement can be made about the extent to which critical volatile organic compounds (VOCs) such as formaldehyde, acetaldehyde, and acrolein are contained in the material as impurities or formed by thermo-oxidative degradation of the polymer matrix in the use phase. The parameters affecting methods of VOC analysis are reviewed and considered for the developed method. The molecular mechanisms of VOC formation are discussed. Toxicological implications of the reaction kinetics are put into context with international guidelines and threshold levels. This new method enables manufacturers of cellular materials not only to determine the oxidative stability of their products but also to optimize them specifically for higher durability. ENVIRONMENTAL IMPLICATION: Cellular materials are ubiquitous in the technosphere. They play a crucial role in various microenvironments such as automotive interiors, building insulation, and cushioning. These materials are susceptible to oxidative breakdown, leading to the release of formaldehyde, acetaldehyde, and acrolein. The ecotoxicological profiles of these compounds necessitate monitoring and regulation. The absence of reproducible and reliable analytical methods restricts research and development aimed at risk assessment and mitigation. This work significantly enhances the toolbox for optimizing the oxidative stability of any open-cell cellular material and evaluating these materials in terms of their temperature-dependent oxidation and emission behavior.

Rapid Acidification and Off-Flavor Reduction of Pea Protein by Fermentation with Lactic Acid Bacteria and Yeasts

Pea protein is widely used as an alternative protein source in plant-based products. In the current study, we fermented pea protein to reduce off-flavor compounds, such as hexanal, and to produce a suitable fermentate for further processing. Laboratory fermentations using 5% (w/v) pea protein suspension were carried out using four selected lactic acid bacteria (LAB) strains, investigating their growth and acidification capabilities in pea protein. Rapid acidification of pea protein was achieved with Lactococcus lactis subsp. lactis strain LTH 7123. Next, this strain was co-inoculated together with either the yeasts Kluyveromyces lactis LTH 7165, Yarrowia lipolytica LTH 6056, or Kluyveromyces marxianus LTH 6039. Fermentation products of the mixed starter cultures and of the single strains were further analyzed by gas chromatography coupled with mass spectrometry to quantify selected volatile flavor compounds. Fermentation with L. lactis LTH 7123 led to an increase in compounds associated with the "beany" off-flavors of peas, including hexanal. However, significant reduction in those compounds was achieved after fermentation with Y. lipolytica LTH 6056 with or without L. lactis LTH 7123. Thus, fermentation using co-cultures of LAB and yeasts strains could prove to be a valuable method for enhancing quality attributes of pea protein-based products.

Effects of Adsorption and Desorption of Low-Boiling-Point Total Hydrocarbon Gases on Activated Carbon

In this study, we selected materials that efficiently adsorb total hydrocarbons (THCs) from petrochemical storage facilities and applied four types of activated carbons to adsorb THCs to evaluate their properties. Four gases with low boiling points, namely, ethylene, ethane, propylene, and propane, generated via petrochemical storage facilities, were selected and mixed to a constant concentration with four types of materials and used to investigate the adsorption capacities and desorption properties. The adsorbents comprised two raw materials and two chemically activated materials. The specific surface areas of activated palm (2085 m2/g) and coal (1752 m2/g), which are chemically activated carbons, exhibited a twofold increase compared to those of raw palm (1232 m2/g) and coal (946 m2/g). Thus, we identified the correlations between the physical properties of the activated carbon adsorption materials and their adsorption capacities for four low-boiling-point THCs generated by petrochemical storage facilities.

Characterization of Emissions from Carbon Dioxide Laser Cutting Acrylic Plastics

Carbon dioxide laser cutters are used to cut and engrave on various types of materials, including metals, wood, and plastics. Although many are equipped with fume extractors for removing airborne substances generated during laser cutting, gases and particulate matter can be released upon opening the lid after completion. This study focused on investigating laser cutting acrylic sheets and associated emissions. Real-time instruments were utilized to monitor both particulate concentrations and size distributions, while the patented Tsai diffusion sampler was used to collect particulate samples on a polycarbonate membrane and transmission electron microscopy (TEM) grid. Identification of released gases consisted of the use of gas sampling with Teflon gas bags followed by analysis using gas chromatography-mass spectrometry (GC-MS). A portable ambient infrared air analyzer was used to quantify the concentrations of the chemicals released by laser cutting activities. The results of the study found that a significant concentration of particulate matter, including nanoplastic particles ranging 15.4-86 nm in particle sizes, and microplastics with agglomerates were released each time the laser cutter lid was opened and were observed to gradually increase in concentration for a period of at least 20 min after the completion of a cut. The GC-MS gaseous samples primarily contained methyl methacrylate at a low level close to the detection limit of the infrared air analyzer.

Nutrient recovery and pollutant removal during renewable fuel production: opportunities and challenges

Stimulated by the desire to achieve a Net Zero energy economy, the demand for renewable fuels is growing rapidly. The production of toxic waste streams that accompanies the transition from fossil fuels to renewable fuels is often overlooked. These waste streams include, among others, thiols and ammonia, and benzene, toluene, and xylene (BTX). When suitable treatment technologies are available, these compounds can be converted to valuable nutrients. In this opinion article, we provide an overview of expected waste streams and their characteristics. We indicate future challenges for associated waste streams, such as the lag in developing resource recovery technologies. Furthermore, we discuss unexploited opportunities to recover valuable nutrients from these waste streams.

A new method for evaluating nuisance of odorants by chemical and sensory analyses and the assessing of masked odors by olfactometry

The odor threshold concentration and the odor nuisance concentration of the nine persistent odorants at two wastewater treatment facilities were determined by Weber- Fechner curves for each odorant using dynamic olfactometry combined with the odor profile method. The odor threshold concentration results, representing each odorant's concentration at odor intensity of one (I = 1), were within range in the literature. The nuisance concentrations were determined by interpolation along the curves intersecting with the arbitrary odor intensity of three (I = 3). There is no reference that exists in the literature about determining odor nuisance concentrations for a complete set of odorants from any facility. The nuisance concentration results presented here are novel to odor control because they can provide information defining the nuisance odorant's isopleths in modeling and in designing effective odor control systems that avoid public nuisance. Dynamic olfactometry combined with the odor profile method was also used with actual foul air samples from different sources. When analyzed from raw to increased dilution, it was observed that the fecal and sulfur odors initially prominent (with no musty odors detected) gradually changed with increased dilution. Musty odors began to gradually appear while the fecal and sulfur odors became undetectable. We named this observation the "peeling of an onion effect". It is speculated that this occurs because the musty odors in the concentrated foul air sample are masked by the fecal and the sulfur odors.

Adsorption Capacity and Desorption Efficiency of Activated Carbon for Odors from Medical Waste

Five types of odor-emitting exhaust gases from medical waste were selected, and their adsorption capacity and desorption efficiency were investigated using activated carbon. The selected gases included polar gases (hydrogen sulfide (H2S) and ammonia (NH3)) and non-polar gases (acetaldehyde (AA), methyl mercaptan (MM), and trimethylamine (TMA))). Commercial activated carbon with a specific surface area of 2276 m2/g was used as the adsorbent. For the removal of odor from medical waste, we investigated: (1) the effective adsorption capacity of a single gas (<1 ppm), (2) the effect of the adsorbed NH3 gas concentration and flow rate, and (3) the desorption rate using NH3 gas. The values of the effective adsorption capacity of the single gas were in the following order: H2S < NH3 < AA < MM < TMA, at 0.2, 4.2, 6.3, 6.6, and 35.7 mg/g, respectively. The results indicate that polar gases have a lower effective adsorption capacity than that of non-polar gases, and that the size of the gas molecules and effective adsorption capacity exhibit a proportional relationship. The effective adsorption performance of NH3 gas showed an increasing trend with NH3 concentration. Therefore, securing optimal conditions for adsorption/desorption is imperative for the highly efficient removal of odor from medical waste.

Determination of Aroma Characteristics of Commercial Garlic Powders Distributed in Korea via Instrumental and Descriptive Sensory Analyses

Garlic (Allium sativum), a species in the onion Genus, plays an important role in Korean cuisine. However, because garlic is perishable, garlic powder is often used instead. Garlic powder is prepared by freeze-drying, spray-freeze drying, and/or microwave-vacuum drying. The aim of this study was to determine the aroma and sensory characteristics of commercial garlic powders using instrumental and descriptive analyses. A sensory lexicon describing 13 aroma characteristics of dried garlic powder was developed, and 35 volatile compounds were identified. This study confirmed several key compounds related to fresh-garlic aroma, including dimethyl disulfide and allyl methyl trisulfide, and identified allyl dimethyl trisulfide as a compound related to roasted-garlic aroma, with non-sulfur-containing compounds involved. The findings of this study can improve the understanding of organosulfur compounds that develop in dried garlic products during processing.

A review of indoor Gaseous organic compounds and human chemical Exposure: Insights from Real-time measurements

Gaseous organic compounds, mainly volatile organic compounds (VOCs), have become a wide concern in various indoor environments where we spend the majority of our daily time. The sources, compositions, variations, and sinks of indoor VOCs are extremely complex, and their potential impacts on human health are less understood. Owing to the deployment of the state-of-the-art real-time mass spectrometry during the last two decades, our understanding of the sources, dynamic changes and chemical transformations of VOCs indoors has been significantly improved. This review aims to summarize the key findings from mass spectrometry measurements in recent indoor studies including residence, classroom, office, sports center, etc. The sources and sinks, compositions and distributions of indoor VOCs, and the factors (e.g., human activities, air exchange rate, temperature and humidity) driving the changes in indoor VOCs are discussed. The physical and chemical processes of gas-particle partitioning and secondary oxidation processes of VOCs, and their impacts on human health are summarized. Finally, the recommendations for future research directions on indoor VOCs measurements and indoor chemistry are proposed.

Odour concentrations prediction based on odorants concentrations from biosolid emissions

Biosolids storage areas are a significant contributor to wastewater treatment plant (WWTPs) odour emissions which can cause sensorial impact to surrounding communities. Most odour impact regulations are based on odour concentration (COD) measurements determined by dynamic olfactometry. Understanding the relationship between odorants concentrations and COD in the biosolids emission is important to identify how the measurement and monitoring can be conducted using analytical rather than sensorial techniques. Some of the odorants are unknown in biosolid emissions, increasing the uncertainty in predicting COD. In this study, emissions from 56 biosolid samples collected from two WWTPs located in Sydney, Australia, were analysed by analytical and sensorial methods, including olfactory detection port (ODP) and dynamic olfactometry. Concentrations of 25 odorants and two ordinal variables represented odour events detected by ODP assessors were linked to COD values. Bayesian Model Averaging and Variable Selection with Bayesian Adaptive Sampling were applied to model the relation between COD and odorants concentrations. Results indicate the usability of the probabilistic methods and nonlinear transformations in modelling the odour concentrations based on odorants concentrations from biosolids emission and the accuracy of a small dataset.

Odorous gas emissions from sewage sludge composting windrows affected by the turning operation and associated health risks

The treatment and disposal of sewage sludge (SL) has long been a challenging task in China. Open windrow composting, coupled with mechanical turning, is preferred in small cities and rural areas, due to low costs and ease of operation. However, the emission of odorous volatile organic compounds (VOCs) from open composting windrows, as well as related health risks, has aroused strong protests from surrounding populations. This study investigated VOC emissions (including hydrogen sulphide) from five open SL composting windrows at a single site, before, during and after turning operations, and across different seasons. As expected, the highest VOC concentration (6676 μg m^-3) was measured while turning the windrows, whilst an additional emission peak was observed at all windrows at different times after turning, which was determined by the raw material mixing ratio (SL: woodchips), as well as ambient and windrow temperatures. In general, higher VOCs emissions and odour concentrations were measured in summer, and odour pollution was mainly caused by sulphur and oxygenated compounds, due to their high odour activity values (OAVs). Methyl mercaptan, dimethyl disulphide, dimethyl sulphide, diethyl sulphide, acetaldehyde and ethyl acetate were identified as the odour pollution indicators for the composting facility. The results from a health risk assessment showed that acetaldehyde was the most hazardous compound, with both non-carcinogenic and carcinogenic risks exceeding acceptable levels. The carcinogenic risks of benzene and naphthalene were also above acceptable levels; however, their risks were insignificant at the studied site due to the low concentrations.

NIOSH Dampness and Mold Assessment Tool (DMAT): Documentation and Data Analysis of Dampness and Mold-Related Damage in Buildings and Its Application

Indoor dampness and mold are prevalent, and the exposure has been associated with various illnesses such as the exacerbation of existing asthma, asthma development, current asthma, ever-diagnosed asthma, bronchitis, respiratory infection, allergic rhinitis, dyspnea, wheezing, cough, upper respiratory symptoms, and eczema. However, assessing exposures or environments in damp and moldy buildings/rooms, especially by collecting and analyzing environmental samples for microbial agents, is complicated. Nonetheless, observational assessment (visual and olfactory inspection) has been demonstrated as an effective method for evaluating indoor dampness and mold. The National Institute for Occupational Safety and Health developed an observational assessment method called the Dampness and Mold Assessment Tool (DMAT). The DMAT uses a semi-quantitative approach to score the level of dampness and mold-related damage (mold odor, water damage/stains, visible mold, and wetness/dampness) by intensity or size for each of the room components (ceiling, walls, windows, floor, furnishings, ventilation system, pipes, and supplies and materials). Total or average room scores and factor-or component-specific scores can be calculated for data analysis. Because the DMAT uses a semi-quantitative scoring method, it better differentiates the level of damage compared to the binary (presence or absence of damage) approach. Thus, our DMAT provides useful information on identifying dampness and mold, tracking and comparing past and present damage by the scores, and prioritizing remediation to avoid potential adverse health effects in occupants. This protocol-type article describes the DMAT and demonstrates how to apply it to effectively manage indoor dampness and mold-related damage.

Comprehensive Two-Dimensional Gas Chromatography as a Powerful Strategy for the Exploration of Broas Volatile Composition

Broa is a Portuguese maize bread with characteristic sensory attributes that can only be achieved using traditional maize varieties. This study intends to disclose the volatile compounds that are mainly associated with the baking process of broas, which can be important contributors to their aroma. Twelve broas were prepared from twelve maize flours (eleven traditional maize varieties and one commercial hybrid). Their volatile compounds were analyzed by GC×GC–ToFMS (two-dimensional gas chromatography coupled with time-of-flight mass spectrometry) for an untargeted screening of the chemical compounds mainly formed during baking. It was possible to identify 128 volatiles that belonged to the main chemical families formed during this stage. Among these, only 16 had been previously detected in broas. The most abundant were furans, furanones, and pyranones, but the most relevant for the aroma of broas were ascribed to sulfur-containing compounds, in particular dimethyl trisulfide and methanethiol. Pyrazines might contribute negatively to the aroma of broas since they were present in higher amounts in the commercial broa. This work constitutes the most detailed study of the characterization of broas volatile compounds, particularly those formed during the Maillard reaction. These findings may contribute to the characterization of other maize-based foodstuffs, ultimately improving the production of foods with better sensory features.

Volatilomics-Based Microbiome Evaluation of Fermented Dairy by Prototypic Headspace-Gas Chromatography–High-Temperature Ion Mobility Spectrometry (HS-GC-HTIMS) and Non-Negative Matrix Factorization (NNMF)

Fermented foods, such as yogurt and kefir, contain a versatile spectrum of volatile organic compounds (VOCs), including ethanol, acetic acid, ethyl acetate, and diacetyl. To overcome the challenge of overlapping peaks regarding these key compounds, the drift tube temperature was raised in a prototypic high-temperature ion mobility spectrometer (HTIMS). This HS-GC-HTIMS was used for the volatilomic profiling of 33 traditional kefir, 13 commercial kefir, and 15 commercial yogurt samples. Pattern recognition techniques, including principal component analysis (PCA) and NNMF, in combination with non-targeted screening, revealed distinct differences between traditional and commercial kefir while showing strong similarities between commercial kefir and yogurt. Classification of fermented dairy samples into commercial yogurt, commercial kefir, traditional mild kefir, and traditional tangy kefir was also possible for both PCA- and NNMF-based models, obtaining cross-validation (CV) error rates of 0% for PCA-LDA, PCA-kNN (k = 5), and NNMF-kNN (k = 5) and 3.3% for PCA-SVM and NNMF-LDA. Through back projection of NNMF loadings, characteristic substances were identified, indicating a mild flavor composition of commercial samples, with high concentrations of buttery-flavored diacetyl. In contrast, traditional kefir showed a diverse VOC profile with high amounts of flavorful alcohols (including ethanol and methyl-1-butanol), esters (including ethyl acetate and 3-methylbutyl acetate), and aldehydes. For validation of the results and deeper understanding, qPCR sequencing was used to evaluate the microbial consortia, confirming the microbial associations between commercial kefir and commercial yogurt and reinforcing the differences between traditional and commercial kefir. The diverse flavor profile of traditional kefir primarily results from the yeast consortium, while commercial kefir and yogurt is primarily, but not exclusively, produced through bacterial fermentation. The flavor profile of fermented dairy products may be used to directly evaluate the microbial consortium using HS-GC-HTIMS analysis.

Performance of wet scrubbers to remove VOCs from rubber emissions

Poor performance of wet scrubbers in rubber processing plants due to breakthrough of specific volatile organic compounds (VOCs) causes odour impact events. The performance of wet scrubbers in the rubber drying process to remove VOCs was investigated in order to determine the responsible odorants. VOC emissions originating at the inlet and outlet of wet scrubbers were quantified using gas chromatography-mass spectrometry/olfactometry (GC-MS/O). Critical VOCs were identified alongside seasonal and daily variations of those VOCs. Altogether, 80 VOCs were detected in rubber emissions with 16 classified as critical VOCs based on their chemical concentration, high odour activity value (OAV) and unpleasant odour. Volatile fatty acids (VFAs) were the dominant VOCs with seasonal variations affecting emission composition. Results demonstrated the ineffectiveness of the wet scrubbers to mitigate odorous VOCs whereas the removal of some VOCs could be improved based on their polarity and solubility. It was found that there is a correlation between the wet scrubber performance and VFAs concentration in the emissions. The findings demonstrated that combining quantitative and sensory analyses improved accuracy in identifying odorous VOCs, which can cause odour annoyance from rubber processing. A VOC identification framework was proposed using both analyses approaches.

Odorant binding proteins fromHermetia illucens: potential sensing elements for detecting volatile aldehydes involved in early stages of organic decomposition

Organic decomposition processes, involving the breakdown of complex molecules such as carbohydrates, proteins and fats, release small chemicals known as volatile organic compounds (VOCs), smelly even at very low concentrations, but not all readily detectable by vertebrates. Many of these compounds are instead detected by insects, mostly by saprophytic species, for which long-range orientation towards organic decomposition matter is crucial. In the present work the detection of aldehydes, as an important measure of lipid oxidation, has been possible exploiting the molecular machinery underlying odour recognition inHermetia illucens(Diptera: Stratiomyidae). This voracious scavenger insect is of interest due to its outstanding capacity in bioconversion of organic waste, colonizing very diverse environments due to the ability of sensing a wide range of chemical compounds that influence the choice of substrates for ovideposition. A variety of soluble odorant binding proteins (OBPs) that may function as carriers of hydrophobic molecules from the air-water interface in the antenna of the insect to the receptors were identified, characterised and expressed. An OBP-based nanobiosensor prototype was realized using selected OBPs as sensing layers for the development of an array of quartz crystal microbalances (QCMs) for vapour phase detection of selected compounds at room temperature. QCMs coated with four recombinantH. illucensOBPs (HillOBPs) were exposed to a wide range of VOCs indicative of organic decomposition, showing a high sensitivity for the detection of three chemical compounds belonging to the class of aldehydes and one short-chain fatty acid. The possibility of using biomolecules capable of binding small ligands as reversible gas sensors has been confirmed, greatly expanding the state-of the-art in gas sensing technology.

Formaldehyde, aliphatic aldehydes (C2 -C11 ), furfural, and benzaldehyde in the residential indoor air of children and adolescents during the German Environmental Survey 2014-2017 (GerES V)

Indoor air concentrations of formaldehyde, furfural, benzaldehyde, and 11 aliphatic aldehydes (C₂ -C₁₁ ) were measured in residences of 639 participants in the German Environmental Survey for Children and Adolescents 2014-2017 (GerES V). Sampling was conducted using passive samplers over periods of approximately seven days for each participant. The most abundant compounds were formaldehyde and hexanal with median concentrations of 24.9 µg m^-3 and 10.9 µg m^-3 , respectively. Formaldehyde concentrations exceeded the Guide Value I recommended by the German Committee on Indoor Guide Values (Ausschuss für Innenraumrichtwerte - AIR) (0.10 mg m^-3 ) for 0.3% of the participating residences. The sum of aliphatic n-aldehydes between C₄ (butanal) and C₁₁ (undecanal) exceeded their Guide Value (0.10 mg m^-3 ) for 2.0% of the residences. The geometric mean concentrations of most aldehydes were lower than in the earlier GerES IV (2003-2006) study. Formaldehyde and hexanal concentrations, however, were comparable in both studies and showed no significant difference. Indoor aldehyde concentrations did not exhibit significant correlations with factors collected in questionnaires, such as the age of the participants, their socio-economic status, the location of the residence (former East/West Germany), migration background, tobacco exposure, and the type of furniture used. The validity of the passive sampler measurements was verified against active sampling techniques in a test chamber experiment.

Acceptable Limits for n-Hexane in Spacecraft Atmospheres

INTRODUCTION:The Spacecraft Maximum Allowable Concentrations (SMACs) for C2-C9 alkanes set by NASA in 2008 under the guidance and approval of the National Research Council specifically excluded SMACs for n-hexane. Unlike other C2-C9 alkanes, n-hexane can cause polyneuropathy after metabolism in humans or rodents and so requires more stringent SMACs than the other members of this group do. This document reviews the relevant published studies of n-hexane toxicity to develop exposure duration-specific SMACs for n-hexane of 200 ppm for 1 hour, 30 ppm for 24 hours, and 2.4 ppm for 7 days, 30 days, 180 days, and 1000 days.Garcia HD. Acceptable limits for n-hexane in spacecraft atmospheres. Aerosp Med Hum Perform. 2021; 92(12):956-961.

Advice on assistance and protection provided by the Scientific Advisory Board of the Organisation for the Prohibition of Chemical Weapons: Part 3. On medical care and treatment of injuries from sulfur mustard

Blister agents damage the skin, eyes, mucous membranes and subcutaneous tissues. Other toxic effects may occur after absorption. The response of the Scientific Advisory Board (SAB) of the Organisation for the Prohibition of Chemical Weapons (OPCW) to a request from the OPCW Director-General in 2013 on the status of medical countermeasures and treatments to blister agents is updated through the incorporation of the latest information. The physical and toxicological properties of sulfur mustard and clinical effects and treatments are summarised. The information should assist medics and emergency responders who may be unfamiliar with the toxidrome of sulfur mustard and its treatment.

Objective odor analysis of incidentally emitted compounds using the Langage des Nez® method: application to the industrial zone of Le Havre

Environmental odor studies are usually done using two approaches: nuisance impact assessment and source identification. The latter may be done using chemical analysis or sensory analysis. While sensory analyses offer many advantages, they also face the main obstacle: odor nature description still uses conventional methods based on subjective evocations as odor descriptors. This makes the sensory method ineffective especially when the expected outcome is the source identification in the context of an industrial accident. This work wants to fulfill this gap proposing to build an objective database including the odor nature description of selected potentially emitted compounds using a promising approach: the Langage des Nez® (LdN). Using definite odorous compounds as odor referents, this work provides the odor nature description of 44 compounds, reported as potential incidentally released chemical compounds in the industrial zone of Le Havre. The city of Le Havre, France, was chosen as a model due to a history of odorous emissions of industrial origins. A trained panel described the odor of each compound using up to three referents of the LdN referents collection and attributed a score to each referent. A data analysis method was developed based on the frequency of citation of the referents and the attributed scores allowing the categorization of each compound in three types of consensus categories. The data analysis results showed that around 80% of compounds were described with a good consensus, showing the LdN as a well-adapted lexicon. This study does not point to any correlation between the chemical structures of the compounds of interest and their relative referents. When compared to conventional methods, LdN revealed a more objective and precise approach. The proposed experimental method and the results provided in this work offer the first insight for time-efficient approaches to objectively describe environmental odors, especially potentially emitted odors during incidents. This work may be supplemented by abatement and mixture effect investigations for a complete understanding of odor dispersion.

Contribution of the volatile components from fresh egg, adult female and male of Pestarella tyrrhena to odour production

Shrimps, including Pestarella tyrrhena, are highly susceptible to deterioration whereas odour production has been indicated as one of the factors determining the perishability and bait potential of shrimps. In this study, volatile components generated from fresh egg, adult female and male of P. tyrrhena were assessed using two-dimensional gas chromatography coupled to time-of-flight mass spectrometry to understand their contribution to odour production. Alkenes, alkynes, alcohols, aldehydes, a ketone, acids, esters, an amine, sulphur-containing and miscellaneous compounds were detected. Meanwhile, adult females and males of P. tyrrhena had a higher number of these volatile compounds. The detection of 2-methyl propan-1-ol with pungent odour only in the male sample of P. tyrhenna suggests that the male of this shrimp species may not completely attract fishes to hooks. Overall, the study established shrimp developmental stage and sex as additional factors influencing the production of volatile compounds, flavour/aroma/odour and fishing bait attributes of P. tyrrhena. Detection of N-nitrosodimethylamine (a carcinogen) in the shrimp samples, particularly the adult male, calls for caution in their direct human consumption and use as fishing bait.

A rapid and highly sensitive paper-based colorimetric device for the on-site screening of ammonia gas

A rapid and highly sensitive paper-based colorimetric device for the on-site detection of ammonia (NH₃) gas is presented in this study. The detection principle of this device is based upon a change of color from red to yellow on a paper that has been immobilized with a pH indicator, i.e., methyl orange (pK_a = 3.4), in the presence of NH₃ gas. The color signal of the device can be measured through the hue channel of an HSL system via the application of a smartphone. This device can detect the amount of NH₃ gas within 3 min. The linear relationship between the NH₃ gas concentration and the hue signal was found to be in the range from 6.0 to 54.0 ppbv with R² = 0.9971, and the limit of detection was found to be 2.0 ppbv. In addition, this device showed remarkably high selectivity to NH₃ gas amongst the other common volatile organic compounds and general gases that are present in environmental air without the assistance of any membrane material. Furthermore, we demonstrated the applicability of this device for the detection of total NH₃ gas at a chicken farm and in a laboratory, with relative standard deviations of 6.2% and 5.4%, respectively. The developed NH₃ gas device in the study is easy to operate and cost-effective, with the reduction of a large consumption of chemical reagents; also, its signals can be measured simply and then recorded through a smartphone. It is suitable for the application of routine on-site detection of NH₃ gas, especially concerning regions which have limited resources.

Simultaneous removal of ammonia and volatile organic compounds from composting of dead pigs and manure using pilot-scale biofilter

Odor emission is one of the most common problems associated with dead animals composting. Biofiltration treatment for eliminating exhaust odors formed during dead pigs and manure composting has been studied. The composting and biofiltration process consisted of two series of tests. Composting experimental trials lasted 6 weeks, and composting was performed using six pilot-scale reactor vessels. A total of 37 kinds of volatile organic compounds (VOCs) present in the air were identified, and temporal variations were determined during the 42 days of composting. Dimethyl sulfide (DMS), dimethyl disulfide (DMDS), dimethyl trisulfide (DMTS), and trimethylamine (TMA) were identified as the main odors VOCs component according to odor active values (OAVs). Nine biofilter vessels containing mature compost were used in studying the effect of different (30, 60, and 100 s) empty bed retention times (EBRT) on the simultaneous removal efficiencies (REs) of NH₃, DMS, DMDS, DMTS, and TMA. Results indicated that the inlet concentration of NH₃ applied was 12-447 mg m^-3, and the average removal efficiencies were 85.4%, 88.7%, and 89.0% for EBRTs of 30, 60, and 100 s, respectively. The average REs of DMS, DMDS, DMTS, and TMA were 79.2%-95.4%, 81.9%-94.0%, 76.7%-99.1%, and 92.9%-100%, respectively, and their maximum elimination capacity (ECs) were 220, 1301, 296, and 603 mg m^-3 h^-1, respectively. The optimal EBRT for the stimulation removal of NH₃, DMS, DMDS, DMTS, and TMA was 60 s.Implications: Dimethyl sulfide (DMS), dimethyl disulfide (DMDS), dimethyl trisulfide (DMTS), and trimethylamine (TMA) were identified as the main odors VOCs component during dead pigs and manure composting. Biofilter with mature as media can be used to stimulation remove NH₃, DMS, DMDS, DMTS, and TMA, the optimal empty bed retention times EBRT was 60 s.

Flavored Olive Oil as a Preservation Means of Reduced Salt Spanish Style Green Table Olives (cv. Chalkidiki)

Reformulation of products fermented in brine is a challenging area of research. Continuing the efforts toward the establishment of table olives as a healthy food for all population groups, this study aimed at examining whether olive oil flavored with essential oils can be used as a preservation means for reduced salt Spanish style green table olives (cv. Chalkidiki). Response surface methodology was applied to organize experimentation and assess data. As independent factors, concentrations of the essential oils used (oregano, lemon balm and bay laurel) and time of storage under vacuum were set. Microbiological parameters (pathogens and fermentation-related microbes), color and firmness attributes were used as responses. Models indicated that each essential oil exerted a preservative role to maintain microbiological quality of reduced salt table olives. Concurrently, appearance attributes of the latter were retained at desirable values. Oregano essential oil had a profound role against pathogens. Lemon balm and bay laurel essential oils were found to be important for yeast population control. The results are promising toward the use of flavored olive oil as a preservation means for tailor-made reduced salt table olives, a practice that may enhance local industry innovative activity in a practical and effective way.

Gas-sensing performance of BC3 nanotubes for detecting poisonous cyanogen gas: a periodic DFT approach

An efficient sensor was produced to detect toxic cyanogen gas even in the presence of water, oxygen, and nitrogen molecules due to the significant sensitivity and selectivity of the desired BC₃NTs.

Influence of Roasting Temperatures on the Antioxidant Properties, β-Glucan Content, and Volatile Flavor Profiles of Shiitake Mushroom

The objective of this study was to determine the influence of roasting conditions on the volatile flavor profiles and functional properties of shiitake mushrooms. Six different roasting temperatures between 80 °C and 180 °C with 20 °C increments were selected, and mushrooms were roasted for 60 min in a conventional oven. Roasting shiitake mushroom at 140 °C showed the highest levels of antioxidant activities including 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhidrazyl (DPPH) radical scavenging activities, total phenols and polyphenol contents. The β-glucan ranged from 34.85% to 41.49%, and it was highest when the mushrooms were roasted at 120 °C, followed by 140 °C. Instrumental flavor analysis was conducted by Gas Chromatography using Purge and Trap, and identification of compounds were produced by NIST library. Twenty-six volatile flavor compounds were identified. The concentrations of pyrazines and furans increased with increased roasting temperatures. Shiitake mushrooms roasted at 160 °C for 60 min had the most diverse volatile flavor compound profiles. This study revealed how roasting temperatures can modulate antioxidant, functional (β-glucan) and flavor benefits.

Fatal poisoning of four workers in a farm: Distribution of hydrogen sulfide and thiosulfate in 10 different biological matrices

We evaluate the distribution of sulfide and thiosulfate (TS) in biological samples of four dairy farmers died inside a pit connected to a manure lagoon. Autopsies were performed 4 days later. Toxicological analyses of sulfide and TS were made using an extractive alkylation technique combined with gas chromatography/mass spectrometry (GC/MS). Autopsies revealed: multiorgan congestion; pulmonary edema; manure inside distal airways of three of the four victims. Sulfide concentrations were cardiac blood: 0.5-3.0 μg/mL, femoral blood: 0.5-1.2 μg/mL, bile: <0.1-2.2 μg/mL; liver 2.8-8.3 μg/g, lung: 5.0-9.4 μg/g, brain: 2.7-13.9 μg/g, spleen: 3.3-6.3 μg/g, fat: <0.1-1.5 μg/g, muscle: 2.6-3.5 μg/g. TS concentrations were cardiac blood: 2.1-4.9 μg/mL, femoral blood: 2.1-2.3 μg/mL, bile: 2.5-4.4 μg/mL, urine: <0.5-1.8 μg/mL; liver <0.5-2.6, lung: 2.8-5.4 μg/g, brain: <0.5-1.9 μg/g, spleen: 1.2-2.9 μg/g, muscle: <0.5-5.6 μg/g. The cause of death was assessed to be acute poisoning by hydrogen sulfide (H₂S) for all the victims. Manure inhalation contributed to the death of three subjects. The measurement of sulfide and TS concentrations in biological samples contributed to better understand the sequence of the events. Subjects 3 provided the highest concentration of sulfide in brain, thus, supporting the hypothesis of a rapid loss of consciousness and respiratory depression. One by one, the other farmers entered the pit in attempts to rescue the coworkers but collapsed. Despite the rapid death, subject 3 was the only one with TS detectable in urine. This could be due to differences in metabolism of H₂S.

Lactobacillus species in drinking water had no main effects on sulphur compounds from manure, egg quality, and selected serum parameters of second cycle hens

1. The aim of this study was to investigate the effects of a combined probiotic product (Lactobacillus paracasei, L. plantarum, and L. rhamnosus) on egg quality, sulphur compounds in manure and serum biochemistry of second cycle hens. 2. A total of 48 White Leghorn hens, at 52- to 54 weeks of age, were treated in a completely randomised design with water containing 0 or 1.8375 × 10¹⁰ cfu/l of probiotics for 8 weeks. 3. Probiotic supplementation did not affect egg quality. Albumen height and Haugh units were in general lowest in week 2 and highest in week 6. 4. For manure and serum parameters, water with or without probiotics produced statistically similar effects. An interacting trend for increasing concentrations of methyl mercaptan in manure was noted for probiotics x week, and should be further investigated. The week of supplementation significantly affected hydrogen sulphide, dimethyl sulphide, and triglycerides.

Mode of action-based risk assessment of genotoxic carcinogens

The risk assessment of chemical carcinogens is one major task in toxicology. Even though exposure has been mitigated effectively during the last decades, low levels of carcinogenic substances in food and at the workplace are still present and often not completely avoidable. The distinction between genotoxic and non-genotoxic carcinogens has traditionally been regarded as particularly relevant for risk assessment, with the assumption of the existence of no-effect concentrations (threshold levels) in case of the latter group. In contrast, genotoxic carcinogens, their metabolic precursors and DNA reactive metabolites are considered to represent risk factors at all concentrations since even one or a few DNA lesions may in principle result in mutations and, thus, increase tumour risk. Within the current document, an updated risk evaluation for genotoxic carcinogens is proposed, based on mechanistic knowledge regarding the substance (group) under investigation, and taking into account recent improvements in analytical techniques used to quantify DNA lesions and mutations as well as "omics" approaches. Furthermore, wherever possible and appropriate, special attention is given to the integration of background levels of the same or comparable DNA lesions. Within part A, fundamental considerations highlight the terms hazard and risk with respect to DNA reactivity of genotoxic agents, as compared to non-genotoxic agents. Also, current methodologies used in genetic toxicology as well as in dosimetry of exposure are described. Special focus is given on the elucidation of modes of action (MOA) and on the relation between DNA damage and cancer risk. Part B addresses specific examples of genotoxic carcinogens, including those humans are exposed to exogenously and endogenously, such as formaldehyde, acetaldehyde and the corresponding alcohols as well as some alkylating agents, ethylene oxide, and acrylamide, but also examples resulting from exogenous sources like aflatoxin B1, allylalkoxybenzenes, 2-amino-3,8-dimethylimidazo[4,5-f] quinoxaline (MeIQx), benzo[a]pyrene and pyrrolizidine alkaloids. Additionally, special attention is given to some carcinogenic metal compounds, which are considered indirect genotoxins, by accelerating mutagenicity via interactions with the cellular response to DNA damage even at low exposure conditions. Part C finally encompasses conclusions and perspectives, suggesting a refined strategy for the assessment of the carcinogenic risk associated with an exposure to genotoxic compounds and addressing research needs.

From Extra Virgin Olive Oil to Refined Products: Intensity and Balance Shifts of the Volatile Compounds versus Odor

To explore relationships between the volatile organic compounds (VOCs) of different grades of olive oils (OOs) (extra virgin olive oil (EVOO), refined olive oil (ROO), and pomace olive oil (POO)) and odor quality, VOCs were measured in the headspace of the oils by proton transfer reaction quadrupole ion guide time-of-flight mass spectrometry. The concentrations of most VOCs differed significantly between the grades (EVOO > ROO > POO), whereas the abundance of m/z 47.012 (formic acid), m/z 49.016 (fragments), m/z 49.027 (fragments), and m/z 115.111 (heptanal/heptanone) increased in that order. Although the refined oils had considerably lower VOC abundance, the extent of the decline varied with the VOCs. This results in differences in VOCs proportions. The high VOC abundance in the EVOO headspace in comparison to ROO and POO results in a richer and more complex odor. The identified C5–C6 compounds are expected to contribute mainly to the green odor notes, while the identified C1–C4 and C7–C15 are mainly responsible for odor defects of OOs. Current results reveal that processing strongly affects both the quantitative and relative abundance of the VOCs and, therefore, the odor quality of the various grades of OOs.

Pattern Recognition and Anomaly Detection by Self-Organizing Maps in a Multi Month E-nose Survey at an Industrial Site

Currently people are aware of the risk related to pollution exposure. Thus odor annoyances are considered a warning about the possible presence of toxic volatile compounds. Malodor often generates immediate alarm among citizens, and electronic noses are convenient instruments to detect mixture of odorant compounds with high monitoring frequency. In this paper we present a study on pattern recognition on ambient air composition in proximity of a gas and oil pretreatment plant by elaboration of data from an electronic nose implementing 10 metal-oxide-semiconductor (MOS) sensors and positioned outdoor continuously during three months. A total of 80,017 e-nose vectors have been elaborated applying the self-organizing map (SOM) algorithm and then k-means clustering on SOM outputs on the whole data set evidencing an anomalous data cluster. Retaining data characterized by dynamic responses of the multisensory system, a SOM with 264 recurrent sensor responses to air mixture sampled at the site and four main air type profiles (clusters) have been identified. One of this sensor profiles has been related to the odor fugitive emissions of the plant, by using ancillary data from a total volatile organic compound (VOC) detector and wind speed and direction data. The overall and daily cluster frequencies have been evaluated, allowing us to identify the daily duration of presence at the monitoring site of air related to industrial emissions. The refined model allowed us to confirm the anomaly detection of the sensor responses.

Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains

Chemical and sensory properties of Torrontés Riojano sparkling wines, prepared using second fermentation with Saccharomyces strains EC1118, bayanus C12 and IFI473I, were explored. All sparkling wines showed high levels of several volatile ethyl esters and terpenes associated to fruity and floral aromas. The sensory profiles showed significant differences for the floral aroma descriptor among EC1118, bayanus C12 and IFI473I and for bubble persistence for strain bayanus C12. Our results suggest that the sensory properties of these sparkling wines could be dependent on the chemical and organoleptic properties of the base wine more than the yeast strain used for second fermentation.

Changes in the Electroencephalographic Activity in Response to Odors Produced by Organic Compounds

Abstract. Volatile organic compounds are widely used to manufacture various products in addition to research purposes. They play an important role in the air quality of outdoor and indoor with a pleasant or unpleasant odor. It is well known that the odor of chemicals with different structures can affect brain functions differently. In general, organic compounds are mainly characterized by their functional groups. Acetic acid, acetaldehyde, acetone, and acetonitrile are widely used laboratory chemicals with the same methyl group, but different functional groups. Hence, the present study was aimed to investigate whether the exposure of these four chemicals (10%) exhibits the same electroencephalographic (EEG) activity or different. For this purpose, the EEG was recorded in 20 male healthy volunteers. The EEG was recorded from 32 electrodes located on the scalp, based on the International 10–20 system with modified combinatorial nomenclature. The results indicated that tested subjects are less sensitive to acetic acid odor than other three chemicals. The absolute theta activity significantly increased at Cp5 and F8 regions, and the relative mid-beta (RMB) significantly decreased at Fc1 region during the exposure of acetic acid. On the other hand, acetaldehyde, acetone, and acetonitrile produced EEG changes in many indices such as relative theta, relative gamma, relative high beta, relative beta, relative slow beta, the ratio of alpha to high beta, and spectral edge frequencies. However, there was no significant change in the absolute wave activity. Although acetaldehyde, acetone, and acetonitrile odors affected almost similar EEG indices, they exhibited changes in different brain regions. The variations in the EEG activity of these chemicals may be due to the activation of different olfactory receptors, odor characteristics, and structural arrangements.

A systematic study on the VOCs characterization and odour emissions in a full-scale sewage sludge composting plant

Sewage sludge management is known to cause odour impact over the environment. However, an information gap exists about odour emissions quantification from different treatment strategies. In the present work, odorous emissions generated in a full-scale sewage sludge composting plant were characterized, aiming at providing specific odour emission factors (OEF) and to determine their variability depending on the composting time. Additionally, characterization of VOCs emitted during the process was conducted through TD-GC/MS analyses. Odour emission and VOCs characterization considered both (1) a first stage where a raw sludge and vegetal fraction mixture were actively composted in dynamic windrows and (2) a second curing stage in static piles. After increasing the composting time, a reduction of 40% of the maximum odour concentration referred to the dynamic windrow stage was estimated, whereas a reduction of 89% of the maximum odour concentration was achieved after turning of curing piles. However, global OEF increased from 4.42E + 06 to 5.97E + 06 ou·Mg^-1 RS - VF when the composting time increased. Finally, different VOCs such as isovaleraldehyde, indole, skatole, butyric acid, dimethyl sulphide and dimethyl disulphide were identified as main potential odour contributors. Results obtained are a valuable resource for plant management to choose an appropriate sewage sludge composting strategy to mitigate odour emissions.

Trivalent Phosphorus and Phosphines as Components of Biochemistry in Anoxic Environments

Phosphorus is an essential element for all life on Earth, yet trivalent phosphorus (e.g., in phosphines) appears to be almost completely absent from biology. Instead phosphorus is utilized by life almost exclusively as phosphate, apart from a small contingent of other pentavalent phosphorus compounds containing structurally similar chemical groups. In this work, we address four previously stated arguments as to why life does not explore trivalent phosphorus: (1) precedent (lack of confirmed instances of trivalent phosphorus in biochemicals suggests that life does not have the means to exploit this chemistry), (2) thermodynamic limitations (synthesizing trivalent phosphorus compounds is too energetically costly), (3) stability (phosphines are too reactive and readily oxidize in an oxygen (O₂)-rich atmosphere), and (4) toxicity (the trivalent phosphorus compounds are broadly toxic). We argue that the first two of these arguments are invalid, and the third and fourth arguments only apply to the O₂-rich environment of modern Earth. Specifically, both the reactivity and toxicity of phosphines are specific to aerobic life and strictly dependent on O₂-rich environment. We postulate that anaerobic life persisting in anoxic (O₂-free) environments may exploit trivalent phosphorus chemistry much more extensively. We review the production of trivalent phosphorus compounds by anaerobic organisms, including phosphine gas and an alkyl phosphine, phospholane. We suggest that the failure to find more such compounds in modern terrestrial life may be a result of the strong bias of the search for natural products toward aerobic organisms. We postulate that a more thorough identification of metabolites of the anaerobic biosphere could reveal many more trivalent phosphorus compounds. We conclude with a discussion of the implications of our work for the origin and early evolution of life, and suggest that trivalent phosphorus compounds could be valuable markers for both extraterrestrial life and the Shadow Biosphere on Earth.

Natural Products Containing 'Rare' Organophosphorus Functional Groups

Phosphorous-containing molecules are essential constituents of all living cells. While the phosphate functional group is very common in small molecule natural products, nucleic acids, and as chemical modification in protein and peptides, phosphorous can form P⁻N (phosphoramidate), P⁻S (phosphorothioate), and P⁻C (e.g., phosphonate and phosphinate) linkages. While rare, these moieties play critical roles in many processes and in all forms of life. In this review we thoroughly categorize P⁻N, P⁻S, and P⁻C natural organophosphorus compounds. Information on biological source, biological activity, and biosynthesis is included, if known. This review also summarizes the role of phosphorylation on unusual amino acids in proteins (N- and S-phosphorylation) and reviews the natural phosphorothioate (P⁻S) and phosphoramidate (P⁻N) modifications of DNA and nucleotides with an emphasis on their role in the metabolism of the cell. We challenge the commonly held notion that nonphosphate organophosphorus functional groups are an oddity of biochemistry, with no central role in the metabolism of the cell. We postulate that the extent of utilization of some phosphorus groups by life, especially those containing P⁻N bonds, is likely severely underestimated and has been largely overlooked, mainly due to the technological limitations in their detection and analysis.

Aroma Profile Characterization of Mahi-Mahi and Tuna for Determining Spoilage Using Purge and Trap Gas Chromatography-Mass Spectrometry

Alcohols, aldehydes, ketones, amines, and sulfur compounds are essential aroma compounds related to fish flavor and spoilage. Gas chromatography-mass spectrometry (GC-MS) is an instrument that is widely used to identify and quantify volatile and semi-volatile compounds in fish products. In this research, a simple and accurate GC-MS method was developed to determine the aroma profile of mahi-mahi and tuna for chemical indicators of spoilage. In the developed GC-MS method, trichloroacetic acid (TCA) solution was used to extract analytes from homogenized fish samples. The purge and trap system was used for sample introduction, and the GC-MS with an RTX-Volatile Amine column was able to separate compounds without a derivatization procedure. The created purge and trap gas chromatography-mass spectrometry (PT-GC-MS) method could identify and quantify twenty aroma compounds in mahi-mahi (Coryphaena hippurus) and 16 volatile compounds in yellowfin tuna (Thunnus albacares) associated with fish spoilage. The amines (dimethylamine, trimethylamine, isobutylamine, 3-methylbutylamine, and 2-methylbutanamine), alcohols (2-ethylhexanol, 1-penten-3-ol and isoamyl alcohol, ethanol), aldehydes (2-methylbutanal, 3-methylbutanal, benzaldehyde), ketones (acetone, 2,3-butanedione, 2-butanone, acetoin), and dimethyl disulfide strongly statistically correlated with poorer quality tuna and mahi-mahi and were considered as the key spoilage indicators. PRACTICAL APPLICATION: A simplified and rapid purge and trap gas chromatography-mass spectrometry (PT-GC-MS) method developed in this research was able to identify and quantify important spoilage compounds in mahi-mahi and yellowfin tuna. This method is an efficient analytical method for determining volatile profiles of fish samples for industry analytical labs or the government. The identified analytical quality markers can be used to monitor the spoilage level of tuna and mahi-mahi.