No abstract

Our results show that exposure to VOCs - at concentrations commonly found in indoor environments - can damage the epidermal barrier and enhance the adverse effect of Der p 1 on sensitized subjects with AE. These findings may contribute to a better understanding of the mechanisms underlying the increase in prevalence and exacerbation of AE.

If technical materials are planned to be used indoors and if they spread a distinct odor, the analysis of the compounds contained and emitted by this material using gas chromatography-olfactometry is a means to help reveal the compounds being responsible for that odor. The exact knowledge of the structure of the odorants is the prerequisite for drawing conclusions on possible sources and formation mechanisms and to reveal starting points for odor reduction and product improvement, e.g. by changing ingredients or production conditions. This contributes to an improvement of indoor air quality. Furthermore, quite often the concentrations of certain single odorants found in materials can be very low and the same odorants can be part of other well-known food flavors. This information might be useful to reduce consumers' fears of a possible impairment of their health in the future.

No abstract

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Two different methods for sampling of primary, secondary, and tertiary aliphatic and aromatic amines in air have been developed for improving amine analysis in air. The aim was to have a quick method for direct sampling of amines at defined times, for example, for material testing as well as for long-term measurements of amines by diffusive sampling during field studies without sampling instrumentation. The goal of the study was chemical analysis of amines, especially focusing on an analytical method suitable for tertiary amines besides primary and secondary amines. For both direct and diffusive sampling, samplers working with phosphoric acid impregnated glass wool for trapping of amines by formation of quaternary ammonium salts have been designed and tested. Direct sampling was applied for in-car emission measurement and for polyurethane exhalation monitoring by drawing air from 1 m3 test chambers through amine sampling devices. Diffusive sampling was applied for the same in-car measurement and for field measurement at a landfill leachate uptake with an obnoxious smell. Quantification of sampled analytes was achieved by LCMS/MS analysis.

No abstract

During flights, reduced odor and taste perception is reported. Passengers tend to prefer spicier meals than on the ground. The conditions on board were simulated at the Fraunhofer flight test facility in Holzkirchen, Germany, consisting of a front fuselage of an Airbus A310-200 in a huge metal tube in which all relevant parameters can be adjusted (humidity, temperature, pressure). Flight tests were carried out at low atmospheric pressure corresponding to cabin conditions on board at cruising altitude and were repeated at normal atmospheric pressure corresponding to ground conditions. All other parameters were kept constant. Under these conditions, test persons smelled and tasted food-safe flavorants to evaluate the mean odor and taste thresholds and tasted different flavored food. Even tomato juice and various wines were tasted for odor and taste qualities, intensities and individual preferences. At low pressure conditions, higher taste and odor thresholds of flavorants were generally observed with few exceptions. Salt, sugar, glutamate and most odorant thresholds increased clearly. Organic acids and some bitter tastants showed no change. Transferred to complete meals, more salt, sugar and herbs were necessary on board to serve meals that tasted similar to the way they did on the ground. Sour ingredients had to be reduced. The odor and taste spectrum of the beverages investigated changed in various ways. Light and fresh flavors decreased, whereas intensive flavors persisted