Analyses of odours from concentrated animal feeding operations: A review

Guffanti, P.; Pifferi, V.; Falciola, Luca; Ferrante, V.

doi:10.1016/j.atmosenv.2017.12.007

Cited by 30 publications

(17 citation statements)

References 101 publications

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“…It has the advantage of being simple, sensitive, solvent-free, time-and labor-saving (Wang et al, 2008), and low boiling point volatile preservation (Lv et al, 2012) with no need for concentration in comparison with other extraction methods (Huang et al, 2011). Therefore, this method has been applied in food, medical, biological, and environmental fields (Cuevas-Glory, Pino, Santiago, & Sauri-Duch., 2007;Guffanti, Pifferi, Falciola, & Ferrante, 2018;Hansen, Frandsen, & Fromberg, 2016).…”

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confidence: 99%

Volatile components and nutritional qualities of Viscum articulatum Burm.f. parasitic on ancient tea trees

Wang

Chen

Zhang

et al. 2019

Food Science & Nutrition

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Volatile flavor compounds (VFCs) and nutrients in Viscum articulatum Burm.f. parasitic on ancient tea trees (named TM) were studied in this research by headspace solid‐phase microextraction (HS‐SPME)/gas chromatography–mass spectrometry (GC–MS) and conventional methods. Sixty‐six volatile compounds belonging to different classes were identified by GC–MS. The ketones, alcohols, and aldehydes were the principal aroma groups in TM according to principle component analysis (PCA). The most abundant aroma components in TM included benzaldehyde (9.64%), geranylacetone (7.92%), epoxy‐β‐ionone (7.71%), β‐linalool (7.35%), methyl salicylate (6.96%), and hotrienol (6.14%), significantly higher than CKs (p < .05). The positive PC1 and PC2 in TM were correlated with benzaldehyde, hotrienol, methyl salicylate, and geranylacetone. The mistletoes could be differentiated from CKs due to the difference in aroma compounds. Clean and fresh, woody and nutty odor with minor floral scent was the characteristics of TM. Analysis of the nutritional components showed that contents of polyphenols and catechins in TM were at trace levels, significantly lower than CKs (p < .05). The total contents of polyphenols, amino acids, carbohydrates, and caffeine in TM were significantly lower from the total soluble solids (p < .05), indicating that there were still lots of compounds undetected in TM. The sensory test showed that the taste and aroma in TM can be accepted, which indicates TM could be developed into alternative tea drinks in the future.

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confidence: 99%

Volatile components and nutritional qualities of Viscum articulatum Burm.f. parasitic on ancient tea trees

Wang

Chen

Zhang

et al. 2019

Food Science & Nutrition

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“…The on-going world population growth means an increased demand for foods of animal origin, with the inevitable escalation of livestock production systems [1]. Despite its benefits, widespread concerns have been raised that environmental quality is at risk due to the adoption of more intensive livestock practices.…”

Section: Introductionmentioning

confidence: 99%

A Comparative Analysis of Methods for Determining Odour-Related Separation Distances around a Dairy Farm in Beijing, China

Brancher

Yang

et al. 2019

Atmosphere

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Concentrated animal feeding operations (CAFOs) such as dairy farms are a source of odorous compound emissions. In this study, by identifying relevant odour sources within a 300-head dairy farm and quantifying their emissions, we determined the separation distances to avoid odour annoyance around the dairy farm with two empirical models (Austrian and German Verein Deutscher Ingenieure (VDI) model) and a dispersion model (AERMOD). Besides, this study ponders on the selection of an appropriate meteorological station that best represents the area surrounding the farm. Results show that the maximum separation distances of an exceedance probability of P = 15% determined by the two empirical and the dispersion models are 524 m, 440 m and 655 m, while the minimum values are 202 m, 135 m, and 149 m, respectively. The NE–SW stretching separation distances match well with the wind rose. The mean ratios of separation distances determined by the two empirical models to that of the dispersion model are 1.23 and 0.95. Moreover, statistics of the separation distances indicate good accordance between the empirical models and the dispersion model.

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“…Odors of anthropogenic origin are usually emitted as a result of industrial, municipal, and agricultural activities, i.e., wastewater and waste management, food industry, rendering plants, livestock buildings, foundries, petrochemical parks, slaughterhouses, paper and pulp facilities, and biosolids [4][5][6][7][8][9][10][11][12][13][14][15][16][17][18]. The municipal wastewater treatment process, allowing for odor emission reduction, is often omitted, resulting in the unpleasant smell of atmospheric air [19].…”

Section: Introductionmentioning

confidence: 99%

Assessment of the Effects of Wastewater Treatment Plant Modernization by Means of the Field Olfactometry Method

Kulig

Szyłak-Szydłowski

2019

Water

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Methodological aspects of odor studies in ex-post analyses for Polish wastewater management facilities were analyzed based on the example of a modernized and enlarged wastewater treatment plant (WWTP) in Mazovia, in the vicinity of the Warsaw agglomeration. It is a mechanical–biological treatment plant with increased efficiency of biogen removal, using activated sludge in the treatment process, with a maximum hydraulic capacity of 60,000 m3/day. Olfactometric research was carried out by means of a method based on identification and characterization of the odor plume emitted from the examined source. This paper presents the results of odor intensity assessment (in sensory examinations according to a 6-stage scale) and odor concentration measurement (using portable field olfactometers) after the completion of the project, and compares them with similar studies conducted before the commencement of the investment. A total of 10 measurement series were carried out before modernization, and 12 after modernization of the WWTP. Odor concentration and intensity were determined, and the current meteorological situation was assessed at the measurement and observation points (receptors) located within the premises (in total 462 points) and around the WWTP (342 points). In each series of measurements on the windward side of the treatment plant, the background of air pollution with odorous substances was marked. The research showed that air flowing into the area of the sewage treatment plant is clean in terms of odor. During the research, basic sources of odor nuisance were identified, and their impact before and after modernization was characterized. The results presented in radar diagrams show changes in the percentage distribution of frequency of occurrence of individual intensity values at receptor points within and outside the area of the treatment plant. After modernization, a significant decrease in the concentration of odor emitted from the sludge dewatering building and sludge containers was determined. The air-tightness of the sewage channel (covered with concrete slabs and sealed) resulted in a significant decrease in the concentration of odor emitted from this source. Waste (in particular, sewage sludge) collected in the emergency waste storage yard was identified as the main source of odor nuisance. The waste, even after modernization, was an emitter of odorous compounds spreading outside the area of the WWTP. Nevertheless, as a result of the investment, the desired effect of reduction of the degree of odor nuisance was achieved.

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Analyses of odours from concentrated animal feeding operations: A review

Cited by 30 publications

References 101 publications

Volatile components and nutritional qualities of Viscum articulatum Burm.f. parasitic on ancient tea trees

Volatile components and nutritional qualities of Viscum articulatum Burm.f. parasitic on ancient tea trees

A Comparative Analysis of Methods for Determining Odour-Related Separation Distances around a Dairy Farm in Beijing, China

Assessment of the Effects of Wastewater Treatment Plant Modernization by Means of the Field Olfactometry Method

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