Odor compounds in waste gas emissions from agricultural operations and food industries

Waste Management

Volumn 25, Issue 9, 2005, Pages 887-907

  Rappert, S ^a   Muller R ^a  

^a HAMBURG UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PROCESSING; ODORS; POLLUTION;

ODOR DETECTION; ODOR EMISSION; TOXIC AIR;

AGRICULTURE;

NITROGEN; SULFUR;

ODOR; WASTE GAS;

AGRICULTURE; EVALUATION; FOOD INDUSTRY; GAS CHROMATOGRAPHY; GAS WASTE; LIVESTOCK; MASS SPECTROMETRY; ODOR CONTROL; PRIORITY JOURNAL; QUANTITATIVE ANALYSIS; REDUCTION; REVIEW; VOLATILIZATION;

AGRICULTURE; ODORS; POLLUTION;

EID: 24944487125     PISSN: 0956053X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.wasman.2005.07.008     Document Type: Article

References (188)

1. T. Arakawa, Y. Ishikawa, and K. Ushida Volatile sulfur production by pig cecal bacteria in batch culture and screening inhibitors of sulfate reducing bacteria J. Nutr. Sci. Vitaminol. 46 2000 193 198
2. D.W. Armstrong, and L.A. Brown Aliphatic, aromatic, and lactone compounds A. Gabelman Boiprocess Production of Flavor, Fragrance, and Color Ingredients 1994 John Wiley & Sons, Inc. New York, USA 41 94
3. D.A. Baines, and J.A. Mlotkiewicz The chemistry of meat flavor A.J. Bailey Recent Advances in the Chemistry of Meat 1984 Royal Society of Chemistry London 119 164
4. F. Bak, K. Finster, and F. Rothfuss Formation of dimethyl sulfide and methanethiol from methoxylated aromatic compounds and inorganic sulfide by newly isolated anaerobic bacteria Arch. Microbiol. 157 1992 529 534
5. W.L. Banwart, and J.M. Bremner Formation of volatile sulfur compounds by microbial decomposition of sulfur-containing amino acids in soils Soil Biol. Biochem. 7 1975 359
6. W.L. Banwart, and J.M. Bremmer Evolution of volatile sulfur compounds from soils treated with sulfur containing organic materials Soil Biol. Biochem. 8 1976 439
7. H.A. Barker Amino acid degradation of anaerobic bacteria Ann. Rev. Biochem. 50 1981 23 40
8. E.L. Barrett, and H.S. Kwan Bacterial reduction of trimethylamine oxide Annu. Rev. Microbiol. 39 1985 131 149
9. H.C. Beck, A.M. Hansen, and F.R. Lauritsen Novel pyrazine metabolites found in polymyxin biosynthesis by Paenibacillus polymyxa FEMS Microbiol. Lett. 220 2003 67 73
10. C. Berger, J.A. Khan, P. Molimard, N. Martin, and H.E. Spinnler Production of sulfur flavors by ten strains of Geotrichum candidum Appl. Envron. Microbiol. 65 1999 5510 5514
11. I. Besson, C. Creuly, J.B. Gros, and C. Larroche Pyrazine production by Bacillus subtilis in solid-state fermentation on soybeans Appl. Microbiol. Biotechnol. 47 1997 489 495
12. L. Blanchard, T. Tominaga, and D. Dubourdier Formation of furfurylthiol exhibiting a strong coffee aroma during oak barrel fermentation from furfural released by toasted staves J. Agric. Food Chem. 49 2001 4833 4835
13. R. Both Directive on odour in ambient air: an established system of odour measurement and odour regulation in Germany Wat. Sci. Technol. 44 9 2001 119 126
14. R.C. Bray, B. Adams, A.T. Smith, L.M. Richards, D.J. Lowe, and S. Bailey Reactions of dimethylsulfoxide reductase in the presence of dimethyl sulfide and the structure of dimethyl sulfide-modified enzyme Biochemistry 40 2001 9810 9820
15. R.G. Buttery, W.F. Haddon, R.M. Seifert, and J.G. Turnbaugh Thiamin odor and bis(2-methyl-3-furyl)disulfide J. Agric. Food Chem. 32 1984 674 676
16. R.G. Buttery, W.J. Orts, G.R. Takeoka, and Y. Nam Volatile flavor components of rice cakes J. Agric. Food Chem. 47 1999 4353 4356
17. E.P. Cato, W.L. Geroge, and S.M. Finegold Genus Clostridium P.H.A. Sneath Bergey's Manual of Systematic Bacteriology vol. 2 1986 Williams & Wilkins Baltimore, USA 1141 1200
18. F.F.V. Chevance, and L.J. Farmer Identification of major volatile odor compounds in frankfurters J. Agric. Food Chem. 47 1999 5151 5160
19. H.N. Chinivasagam, H.A. Bremner, A.F. Wood, and S.M. Nottingham Volatile components associated with bacterial spoilage of tropical prawns Int. J. Food Microbiol. 42 1-2 1998 45 55
20. A.J. Dragt, and J. Van Ham Biotechniques for Air Pollution Abatement and Odour Control Policies International Symposium, Proceedings, Maartricht, 27-29 October 1991 1991 Elsevier Amsterdam, The Netherlands
21. D. Eaton Dairy flavors A. Gabelman Bioprocess Production of Flavor, Fragrance, and Color Ingredients 1994 John Wiley & Sons, Inc. New York, USA 168 204
22. I. Edeogu, J. Feddes, R. Colemann, and J. Leonard Odour emission rates from manure treatment/storage systems Wat. Sci. Technol. 44 9 2001 269 275
23. D.D. Edwards, G.A. McFeters, and M.I. Venkatesan Distribution of Clostridium perfringens and fecol sterols in a Benthic coastal marine environment influenced by the sewage outfall from McMurdo Station Antarctica Appl. Envron. Microbiol. 64 1998 2596
24. G.M. El Ammouri Effects of butyric and acetic acid on acetone-butanol formation by Clostridium acetobutylicum Biochimie 69 2 1987 109
25. EPA 832-F-00-067, 2000. Biosolids and residuals management fact sheet: Odor control in biosolids management. EPA 832-F-00-067. US Environmental Protection Agency, Office of Water Washington, DC, USA. Available from: http://www.epa.gov/owmitnet/mtbfact.htm.
26. I.S. Fagerson Thermal degradation of carbohydrate J. Agric. Food Chem. 17 1969 747 750
27. M.S. Feather, and J.F. Harris Dehydration reactions of carbohydrates Adv. Carbohyd. Chem. Biochem. 28 1973 161 224
28. D.A. Forss Odor and flavor compounds from lipids Progr. Chem. Fats Other Lipids 13 1972 181 258
29. E.N. Frankel Lipid oxidation Progr. Lipid Res. 19 1980 1 22
30. L.R. Freeman, G.J. Silverman, P. Angelini, C. Merritt Jr., and W.B. Esselen Volatiles produced by microorganisms isolated from refrigerated chicken at spoilage Appl. Environ. Microbiol. 32 2 1976 222 231
31. M. Garcia, and E. Bacares Bacterial removal in three pilot-scale wastewater treatment system for rural areas Wat. Sci. Technol. 35 11-12 1997 197
32. I.L. Gatfield Production of flavour and aroma compound by biotechnology Food Technol. 42 1988 110 169
33. A. Gabelman Bioprocess Production of Flavor, Fragrance, and Color Ingredients 1994 John Wiley & Sons, Inc. New York, USA
34. B. Ginzburg, I. Chalifa, O. Hadas, I. Dor, and O. Lev Formation of dimethyloligosulfides in lake Kinneret Wat. Sci. Technol. 40 6 1999 73 78
35. A.J. Gold, B.E. Lamp, G.W. Loomis, J.R. Boyd, V.I. Cabelli, and C.G. McKiel Wastewater renovation in buried and recalculating sand filters J. Environ. Qual. 21 1992 720
36. Gorczyca, E., Pek, P.L., 1985a. Mesophilic spoilage of bay trout (Arripis trutta), bream (Acanthropagrus butcheri) and mullet (Aldrichetta forsteri). In: Reilly, A. (Ed.), FAO Fish Rep. (317) Suppl. 474, pp. 123-132.
37. E. Gorczyca, J.L. Sumner, D. Coden, and P. Brady Mesophilic fish spoilage Food Technol. Austral. 37 1985 24 26
38. G. Gottschalk Bacterial Metabolism second ed. 1985 Springer-Verlag New York, NY
39. L. Gram, C. Wedell-Neergaard, and H.H. Huss The bacteriology of fresh and spoiling Lake Victorian Nile perch (Lates niloticus) Int. J. food Microbiol. 10 1990 303 316
40. A.K. Gralapp, W.J. Powers, M.A. Faust, and D.S. Bundy Effects of dietary ingredients on manure characteristics and odorous emissions from swine J. Anim. Sci. 80 6 2002 1512 1519
41. I. Grech-Mora, M.-L. Fardeau, B.K.C. Patel, B. Ollivier, A. Rimbault, G. Prensier, J.-L. Garcia, and E. Garnier-Sillam Isolation and characterization of Sporobacter termitidis gen. nov., from the digestive tract of the wood-feeding termite Nasutitermes lujae Int. J. Syst. Bacteiol. 46 1996 512 518
42. W. Grosch Lipid degradation products and flavors I.D. Morton A.J. MacLeod Food Flavors 1982 Elsevier Amsterdam 325 398
43. Grosch, W., 2000. Specificity of the human nose in perceiving food odorants. In Schieberle, P., Engel, K.H. (Eds.), Frontiers of Flavour Science, Proceedings of the Ninth Weurman Flavour Research Symposium, Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, pp. 213-219.
44. W. Grosch Evaluation of the key odorants of foods by dilution experiments, aroma models and omission Chem. Senses. 26 2001 533 545
45. S.L. Guen, C. Prost, and M. Demaimay Evaluation of the representativeness of the odor of cooked mussel extracts and the relationship between sensory descriptors and potent odorants J. Agric. Food Chem. 49 2001 1321 1327
46. A. Halász, Á. Baráth, and W.H. Holzapfel The biogenic amine content of beer; the effect of barley, malting and brewing on amine concentration Z. Lebensm. Unters. Forsch. A 208 1999 418 423
47. M. Hanna, J. Harmon, and T. Glanville Livestock Industry Facilities Environment: Environmental issues in livestock production home study course 2001 Department of Agricultural & Biosystems Engineering, Iowa State University Ames, USA http://www.ae.iastate.edu
48. J. Hansen Inactivation of MXR1 abolishes formation of dimethyl sulfide from dimethyl sulfoxide in Saccharomyces cerevisiae Appl. Environ. Microbiol. 1999 3915 3919
49. O.J. Hao, J.M. Chen, L. Huang, and R. Buglass Sulfate-reducing bacteria Crit. Rev. Environ. Sci. Technol. 26 1 1996 155 187
50. D.C. Hardwick Agricultural problems related to odor prevention and control V.C. Nielsen J.H. Voorburg P.L. Hermite Odour Prevention and Control of Organic Sludge and Livestock Farming 1985 Elsevier Applied Science Publishers New York 21 26
51. R.D. Harmel, R.E. Zartman, C. Mouron, D.B. Wester, and R.E. Sosebee Modeling ammonia volatilization from biosolids applied to semiarid rangeland Soil Sci. Soc. Am. 61 1997 1794
52. G.J. Hartman, J.T. Carlin, J.D. Scheide, and C.T. Ho Volatile compounds from the thermal degradation of thiamin at high and low moisture levels J. Agric. Food Chem. 32 1984 1015 1018
53. J. Hartung Emission and control of gases and odorous substances from animal housing and manure stores Zbl. Hyg. 192 5 1992 389 418
54. E.T. Hayes, A.B. Leek, T.P. Curran, V.A. Dodd, O.T. Carton, V.E. Beattie, and J.V. O'Doherty The influence of diet crude protein level on odour and ammonia emissions from finishing pig houses Bioresour. Technol. 91 3 2004 309 315
55. N.J. Hayward, T.H. Jeavons, A.J.C. Nicholson, and A.G. Thornton Methyl mercaptan and dimethyl disulfide production from methionine by Proteus species detected by headspace gas-liquid chromatography J. Clin. Microbiol. 6 1977 187 194
56. R.J. Hsich, J.B. German, and J.E. Kinsella Lipoxygenase in fish tissue: some properties of the 12-lipoxygenase from trout gill J. Agic. Food Chem. 36 1988 680 685
57. Y. Hwang, T. Matsuo, K. Hanaki, and N. Suzuki Removal of odorous compounds in wastewater by using activated carbon, ozonation and aerated biofilter Water Res. 28 1994 2309 2319
58. N. Hudson, K. Casey, S. Melvin, and P. Nicolas Laboratory investigation of supported permeable organic covers for the management of odour emissions from anaerobic piggery waste ponds Water Sci. Technol. 44 9 2001 317 326
59. P. Hunter, and S.T. Oyama Control of Volatile Organic Compound Emissions: Conventional and Emerging Technologies 2000 John Wiley & Sons, Inc. New York, USA
60. G.L. Hutchenson, A.R. Mosier, and C.E. Andre Ammonia and amine emissions from a large cattle feedlot J. Environ. Qual. 11 1982 288
61. M. Ishaque, J.G. Bisaillon, R. Beaudet, and M. Sylvestre Degradation of phenolic compounds by microorganisms indigenous to swine waste Agric. Wastes 13 1985 229 235
62. S. Ito, T. Nakamura, and Y. Eguchi Purification and characterization of methioniase from Pseudomonas putida J. Biochem. 79 1976 1263 1272
63. JEA, 1980. Reports of studies on the measurement of offensive odours (1972-1980) (Jap.). Code D3, Japanese Environmental Agency, Tokyo, Japan.
64. L. Janssens, H.L. Depooter, N.M. Schamp, and E.J. Van Damme Production of flavours by microorganisms Process Biochem. 27 1992 195 215
65. D. Johnston, R. Chapman, D. Masse, and E. Topp Evaluation of commercial odor control agents for suppressing Eschericia coli in swine manure slurry J. Environ. Qual. 31 6 2002 2120 2123
66. K.B.C. Jones UK problems and legislation relating to odour control Agric. Environ. 3 1977 245 258
67. B.R. Jorgensen, and H.H. Huss Growth and activity of Shewanella putrefaciens isolated from spoiling fish Int. J. Food Microbiol. 9 1 1989 51 62
68. D.B. Josepson Sea food H. Maarse Volatile Compounds in Foods and Beverages 1991 Marcel Dekker, Inc. New York, USA 179 202
69. D.B. Josephson, and R.C. Lindsay Enzymic generation of volatile aroma compounds from fresh fish T.H. Parliment R. Croteau Biogeneration of Aromas ACS Symposium Series 317 1985 American Chemical Society Washington, DC, USA 201 219
70. M.Y. Jung, J.Y. Bock, S.O. Baik, J.H. Lee, and T.K. Lee Effects of roasting on pyrazine contents and oxidative stability of red pepper seed oil prior to its extraction J. Agric. Food Chem. 47 1999 1700 1704
71. R.E. Kallio, and A.D. Larson Methionine degradation by a species of Psuedomonas W.D. McElroy H.B. Glass A Symposium on Amino Acid Metabolism 1955 Johns Hopkins University Press Baltimore, USA 616 634
72. Kardos, L.T., Scarsbrook, C.E., Volk, V.V., 1977. Recycling elements in waste through soil-plant systems. In: Soil for Management of Organic Waste and Waste Waters. Soil Sci. Soc. Am., Madison, WI, USA.
73. J.R. Kastner, and K.C. Das Wet scrubber analysis of volatile organic compound removal in the rendering industry J. Air Waste Mamag. Assoc. 52 4 2002 459 469
74. T. Kawai Fish flavor Crit. Rev. Food Sci. Nut. 36 3 1996 257 298
75. D.P. Kelly, A.P. Wood, S.L. Jordan, A.N. Paddent, V.M. Gorlenko, and G.A. Dubinina Biological production and consumption of gaseous organic sulphur compounds Biochem. Soc. Trans. 22 4 1994 1011 1015
76. J.L. Kinderlerer Volatile metabolites of filamentous fungi and their role in food flavour J. Appl. Bact. Symp. Suppl. 1989 133s 144s
77. G.M. King Metabolism of trimethylamine, choline, and glycine betaine by sulfate-reducing and methanogenic bacteria in marine sediments Appl. Environ. Microbiol. 48 1984 719 725
78. E. Kirchhoff, and P. Schieberle Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies J. Agric. Food Chem. 49 2001 4304 4311
79. N. Klein, M.B. Maillard, A. Thierry, and S. Lortal Conversion of amino acids into aromacompounds by cell-free extracts of Lactobacillus helveticus J. Appl. Microbiol. 91 3 2001 404 411
80. N. Kobayashi, and M. Fujimaki Formation of mercaptoacetaldehyde, hydrogen sulfide and acetaldehyde by boiling cysteine and carconyl compounds Agric. Biol. Chem. 29 1965 698 699
81. W. Kreis, and C. Hession Isolation and purification of l-methionine-α-deamino-γ-mercaptomethane-lyase (l-methioninase) from Clostridium sporogenes Cancer Res. 33 1973 1862 1865
82. A. Lau, S. Bittman, and G. Lemus Odor measurements for manure spreading using a subsurface deposition applicator J. Environ. Sci. Health B 38 2 2003 233 240
83. A. Leejeerajumnean, S.C. Duckham, J.D. Owens, and J.M. Ames Volatile compounds in Bacillus-fermented soybeans J. Sci. Food Agric. 81 2001 525 529
84. B.P. Lomans, P. Leijdekkers, J.-J. Wesselink, P. Bakkes, A. Pol, C. Van der Drift, and H.J.M. Op den Camp Obligate sulfide-dependent degradation of methoxylated aromatic compounds and formation of methanethiol and dimethyl sulfide by a freshwater sediment isolate, Parasporobacterium paucivorans gen. nov., sp. nov. Appl. Environ. Microbiol. 67 2001 4017 4023
85. 2 concentrations Int. J. Food Microbiol. 64 3 2001 277 287
86. R.C. Lundstrom, and L.D. Racicot Gas chromatographic determination of dimethylamine and trimethylamine in seafood J. Assoc. Off. Anal. Chem. 66 5 1983 1158 1163
87. J. Luo, and M.P. Agnew Gas characteristics before and after biofiltration treating odorous emissions from animal rendering processes Environ. Technol. 22 9 2001 1091 1103
88. H. Maarse Volatile Compounds in Food and Beverages 1991 Marcel Dekker, Inc. New York, USA
89. J. Macfarlane, and G.T. Macfarlane Proteolysis and amino acid fermentation G.R. Gibson G.T. Macfarlane Human Colonic Bacteria 1995 CRC Press New York, USA 75 100
90. Mackie, R.I., 1994. Microbial production of odour components. In: Proceedings of International Round Table on Swine Odour Control, 13-15 June at Ames, IA, USA, pp. 18-19.
91. R.I. Mackie, P.G. Stroot, and V.H. Varel Biochemical identification and biological origin of key odour components in livestock waste J. Anim. Sci. 76 1998 1331 1342
92. G. MacLeod, and M. Seyyedain-Ardebili Natural and simulated meat flavors (with particular reference to beef) CRC Crit. Rev. Food Sci. Nutr. 14 1981 309 437
93. T.D. Mahin Comparison of different approaches used to regulate odours around the world Wat. Sci. Tech. 44 9 2001 87 102
94. L. Marilley, and M.G. Casey Flavours of cheese products: metabolic pathways, analytical tools and identification of producing strains Int. J. Food Microbiol. 90 2 2004 139 159
95. O. Mandin, S.C. Duckham, and J.M. Ames Volatile compounds from potato-like model systems J. Agric. Food Chem. 47 1999 2355 2359
96. C.H. Manley Development and regulation of flavor, fragrance, and color ingredients produced by biotechnology A. Gabelman Bioprocess Production of Flavor, Fragrance, and Color Ingredients 1994 John Wiley & Sons, Inc. New York, USA 19 40
97. F.L. Martin, and J.M. Ams Formation of Strecker aldehydes and pyrazines in a fried potato model system J. Agric. Food Chem. 49 8 2001 3885 3892
98. J. Mauron The Maillard reaction in food: a critical review from the nutritional standpoint I.D. Morton A.J. Macleod Maillard Reactions in Food 1981 Pergamon Oxford 3 35
99. T. Mechichi, M. Labat, J.-L. Garcia, P. Thomas, and B.K.C. Patel Sporobacterium olearium gen. Nov., sp. nov., a new methanethiol-producing bacterium that degrades aromatic compounds, isolated from an olive mill wastewater treatment digester Int. J. Syst. Bacteriol. 49 1999 1741 1748
100. Miljøstyrelsen, 2002. Industrial odour control. Environmental Guidline, No. 9. Danish Environmental Protection Agency, Danish Ministry of the Environment, Denmark.Vejledning nr. 9/2002.
101. A. Miller III, I.R.A. Scanlan, J.S. Lee, and L.M. Libbey Volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas putrifaciens, Pseudomanas fluorescens, and an Achromobacter species Appl. Microbiol. 26 1973 18 21
102. T.L. Miller, and M.J. Wolin Fermentations by saccharolytic intestinal bacteria Am. J. Clin. Nutr. 32 1 1979 164 172
103. J.R. Miner Nuisance concerns and odor control J. Dairy Sci. 80 10 1997 2667 2672
104. J.R. Miner Alternatives to minimize the environmental impact of large swine production units J. Anim. Sci. 77 1999 440 444
105. A.J. Moeser, M.T. See, E. Van Heugten, W.E. Morrow, and T.A. Van Kempen Diet and evaluators affect perception of swine waste odor: an educational demonstration J. Anim. Sci. 81 12 2003 3211 3215
106. P. Morales, I. Feliu, E. Fernandez-Garcia, and M. Nunez Volatile compounds produced in cheese by Enterobacteriaceae strains of dairy origin J. Food Prot. 67 3 2004 567 573
107. D.S. Mottram Meat H. Maarse Volatile Compounds in Foods and Beverages 1991 Marcel Dekker, Inc. New York, USA 107 177
108. Mosier, A.R., Morrison, S.M., Elmond, G.K., 1977. Odours and emissions from organic wastes. In: Soil for Management of Organic Waste and Waste Waters. Soil Sci. Soc. Am., Madison, WI, USA.
109. S. Mouné, N. Manac'h, A. Hirschler, P. Caumette, J.C. Willison, and R. Matheron Haloanaerobacter salinarius sp. nov., a novel halophilic fermentative bacterium that reduces glycine-betaine to trimethylamine with hydrogen or serine as electron donors; emendation of the genus Haloanaerobacter Int. J. Syst. Bacteriol. 49 1999 103 112
110. K.H. Nahm Efficient feed nutrient utilization to reduce pollutants in poultry and swine manure Crit. Rev. Environ. Sci. Technool. 32 1 2002 1 16
111. M. Negroni, A. D'Agostina, and A. Alnoldi Effects of olive, canola, and sunflower oils on the formation of volatiles from the Maillard reaction of lysine with xylose and glucose J. Agric. Food Chem. 49 2001 439 445
112. B. Nijssen Off-flavors H. Maarse Volatile Compounds in Foods and Beverages 1991 Marcel Dekker, Inc. New York, USA 689 735
113. L.M. Nijssen, C.A. Visscher, H. Maarse, L.C. Willemsens, and M.H. Boelens Volatile Compounds in Food seventh ed. supplement 1 1997 TNO Nutrition and Food Research Institute Zeist, the Netherlands
114. NPPC A review of the literature on the nature and control of odours from pork production facilities 1995 National Pork Producers Council Des Moines, IA
115. Oberthür, R.C., 1992. Geruchsminderung in der Fleischmehlindustrie- Suche nach optimalen Lösungen und Kontrollen. In: Dragt, A.J., Van Ham, J. (Eds.), Biotechniques for Air Pollution Abatement and Odour Control Policies International Symposium 1991, The Netherlands, pp. 167-175.
116. G. Ólafsdóttir, Á. Högnadóttir, E. Martinsdóttir, and H. Jónsdóttir Application of an electronic nose to predict total volatile bases in Capelin (Mallotus villosus) for fishmeal production J. Agric. Food Chem. 48 2000 2353 2359
117. D.H. O'Neill, and V.R. Phillips A review of the control of odour nuisance from livestock buildings: Part 1. Influence of the techniques for managing waste within the building J. Agric. Eng. Res. 50 1991 1 10
118. D.H. O'Neill, and V.R. Phillips A review of the control of odour nuisance from livestock buildings: Part 3, Properties of the odorous substances, which have been identified in livestock wastes or in the air around them J. Agric. Eng. Res. 53 1992 23 50
119. T. Osada, and Y. Fukumoto Development of a new dynamic chamber system for measuring harmful gas emissions from composting livestock waste Wat. Sci. Tech. 44 9 2001 79 86
120. T. Osada, K. Kuroda, and M. Yonaga Nitrous oxide, methane and ammonia emissions from composting process of swine waste The Japanese Society of Waste Management Experts 2 1 2000 51 56
121. J.D. Owens, N.A. Allagheny, G. Kipping, and J.M. Ames Formation of volatile compounds during Bacillus subtilis fermentation of Soya beans J. Sci. Food Agric. 74 1997 132 140
122. Passant, N.R., Richardson, S.J., Swannell, R.P.J., Woodfield, M., Van der Lugt, J.P., Wolsink, J.H., Hecht, V., Brebbermann, D., Bischoff, H., 1992. Biodegradability of the volatile organic compound (VOC) emissions from the food, drink and metal degreasing industries. In: Dragt, A.J., van Ham, J. (Eds.), Biotechniques for Air Pollution Abatement and Odour Control Policies International Symposium 1991, The Netherlands, pp. 315-320.
123. T.H. Parliament, M.G. Kolor, and D.J. Rizzo Volatile components of Limburger Cheese J. Agric. Food Chem. 30 1982 1006 1008
124. E.A. Paul, and F.E. Clark Soil Microbiology and Biochemistry 1996 Academic Press Limited London p. 27
125. H.G. Peer, and G.A.M. Van den Ouweland Synthesis of 4-hydroxy-5-methyl-3- (2H)-furanone from D-ribose-5-phosphate Rec. Trav. Chem. Pays-Bas. 87 1968 1017 1020
126. K.C. Persaud, S.M. Khaffaf, P.J. Hobbs, and R.W. Sneath Assessment of conducting polymer odour sensors for agricultural malodour measurements Chem. Senses. 21 5 1996 495 505
127. Pfost, D.L., Fulhage, C.D., Hoehne, J.A., 1999. Odors from livestock operations: causes and possible cures. In: Air Quality Regulations and Missouri Agriculture, U-5-37989. Available from: http://muextension.missouri.edu/xplor/.
128. Philips, R.J., 1996. Odor control of food processing operations by applications of air cleaning technologies. Food Manufacturing Coalition (FMC) Need Statement, ET-5-A-(11). R.J. Philips & Associates, Inc., Virginia, USA. Available from: http://fpc.unl.edu/fmc/need-08.htm.
129. Philips, R.J., 1997. Odour control of food processing operations by air cleansing technologies (biofiltration). State of the art report: Food Manufacturing Coalition for Innovation and Technology Transfer. R.J. Philips & Associates, Inc., Virginia, USA. Available from: http://foodsci.unl.edu/ fmc/4odors.htm.
130. P. Pihlsgård, M. Larsson, A. Leufvén, and H. Lingnert Chemical and sensory properties of liquid beet sugar J. Agric. Food Chem. 47 1999 4346 4352
131. M. Pohl, E. Bock, M. Rinken, M. Aydin, and W.A. König Volatile sulfur compounds produced by methionine degrading bacteria and the relationship to concrete corrosion Z. Naturforsch. Teil C 39 1984 240 243
132. Powers, W.J., 1999. Odour control for livestock system. J. Anim. Sci. 77 (Suppl. 2)
133. J. Dairy Sci. 82(Suppl. 2), 169-176.
134. Powers, W.J., Van Kempen, T., Bundy, D.S., Sutton, A., Hoff, S.J., 2000. Objective measurement of odours using gas chromatography/mass spectrometry and instrumental technologies. In: Air Pollution from Agricultural Operations. Proceedings of the Second International Conference. ASAE, St. Joseph, MI, pp. 33-41.
135. M. Ramel, and M. Nomine Physicochemical characterisation of odours Analusis 28 3 2000 171 179
136. G.A. Reineccius, and R. Liardon The use of charcoal traps and microwave desorption for the analysis of headspace volatiles above heated thiamin solutions R.G. Berger S. Nitz P. Schreier Topics in Flavor Research 1985 Eichhorn, Marzling-Hangenham Germany 125 136
137. F. Rijkiens, and M.H. Boelens The future of aroma research H. Maarse P.J. Groenen Aroma Research. Proceedings of the International Symposium on Aroma Research 1975 Center for Agricultural Publishing and Documentation Wageningen 203 220
138. K. Robards, A.F. Kerr, and E. Patsalides Rancidity and its measurement in edible oils and snack foods. A review Analyst 113 1988 213 224
139. Rosenfeld, P.E., 1999. Characterization, quantification, and control of odour emissions from biosolids application to forest soil. Ph.D. thesis, Univ. Wa., College Forest Resour., Seattle.
140. P.E. Rosenfeld, C.L. Henry, and D. Benett Wastewater dewatering polymer affect on biosolids odour emissions and microbial activity Water Environ. Res. 73 3 2001 363 367
141. M. Rothe, and B. Thomas Aroma of bread. Evaluation of chemical taste analyses with the aid of threshold value Z. Lebensm. Unters Forsch. 119 1963 302 310 (in German)
142. J. Ruiz-Herrera, and R.L. Starkey Dissimilation of methionine by fungi J. Bacteriol. 99 1969 544 551
143. J.H. Ruth Odour thresholds and irritation levels of several chemical substances: A Review Am. Ind. Hyg. Assoc. J. 47 1986 142
144. Safriet, D., 1993. Emission factor documentation for AP-42, Section 6.13.1: Fish Processing. EPA-68-D2-0159, US Environmental Protection Agency, Office of Air Quality Planning and Standards, Research Triangle Park, NC, USA.
145. Safriet, D., 1995a. Emission factor documentation for AP-42, Section 9.8.3 : Pickles, sauces, and salad dressings. EPA-68-D2-0159, US Environmental Protection Agency, Office of Air Quality Planning and Standards, Research Triangle Park, NC, USA.
146. Safriet, D., 1995b. Emission factor documentation for AP-42, Section 9.5.3 : Meat Rendering Plants. EPA-68-D2-0159, U.S. Environmental Protection Agency, Office of Air Quality Planning and Standards, Research Triangle Park, NC. USA.
147. Safriet, D., 1995c. Emission factor documentation for AP-42, Section 9.8.1: Canned Fruits and Vegetable. EPA-68-D2-0159, US Environmental Protection Agency, Office of Air Quality Planning and Standards, Research Triangle Park, NC, USA.
148. M. Sandberg, and B.K. Ahring Anaerobic treatment of fishmeal process waste-water in UASB reactor at high pH Appl. Microbiol. Biotechnol. 36 1992 800 804
149. 2O and HCN J. Atmos. Chem. 22 1995 319
150. P. Schieberle, and P. Pfnuer Characterization of key odorants in chocolate R. Teranishi E.L. Wick I. Hornstein Flavor Chemistry: Thirty Years of Progress 1999 Kluwer Academic/Plenum Publishers New York, USA 147 153
151. J. Schnürer, J. Olsson, and T. Börjesson Review: Fungal volatiles as indicators of food and feeds spoilage Fungal Gen. Biol. 27 1999 209 217
152. D.D. Schulte Critical parameters for emission J.A.M. Voermans G.J. Monteny Proc. Ammonia and Odour Emissions from Animal Production Facilities 1997 NVTL Publishing Rosmalen, The Netherlands 23 34
153. L. Schutte Precursors of sulfur-containing flavor compounds CRC Crit. Rev. Food Technol. 4 1974 457 505
154. T. Scott, and M. Eagleson Concise Encyclopedia Biochemistry second ed. 1988 Walter de Gruyter New York, USA
155. W. Segal, and R.L. Starkey Microbial degradation of methionine and identity of the resulting sulfur products J. Bacteriol. 98 1969 908 913
156. E.W. Seitz Fermentation production of pyrazines and terpenoids for flavors and fragrances A. Gabelman Bioprocess Production of Flavor, Fragrance, and Color Ingredients 1994 John Wiley & Sons, Inc. New York, USA 95 134
157. F.H. Sharpell M. Moo-Young Comprehensive Biotechnology: The Principles, Applications, and Regulations of Biotechnology in Agriculture and Medicine vol. 3 1985 Springer-Verlag Berlin
158. P.E. Shaw, J.H. Tatum, and R.E. Berry Base-catalyzed fructose degradation and its relation to non-enzymatic browning J. Agric. Food Chem. 16 1968 979 982
159. B.A. Sheridan, T.P. Curran, and V.A. Dodd Biofiltration of n-butyric acid for control odour Bioresour. Technol. 89 2 2003 199 205
160. N.P. Shukla Air pollution by odour-sources, identification and control Rev. Environ. Health. 9 4 1991 239 244
161. D. Shusterman Critical review: the health significance of environmental odor pollution Arch. Environ. Health. 47 1992 76 87
162. S.F. Spoelstra Origin of objectionable odorous components in piggery wastes and the possibility of applying indicator components for studying odor development Agric. Environ. 5 1980 241 260
163. R.M. Stuetz, and J. Nicolas Sensor arrays: an inspired idea or and objective measurement of environmental odours Wat. Sci. Tech. 44 9 2001 53 58
164. A. Sturaro, G. Parvoli, and L. Doretti Gas chromatographic/mass spectrometric identification of some organic compounds and odours in poultry wastes Org. Mass Spectrometry. 26 1991 967 971
165. K. Sucker, R. Both, and G. Winneke Adverse effects of environmental odours: reviewing studies on annoyance responses and symptom reporting Wat. Sci. Tech. 44 9 2001 43 51
166. A.L. Sunesson, J. Gullberg, and G. Blomquist Airborne chemical compounds on dairy farms J. Environ. Monit. 3 2001 210 216
167. A.L. Sunesson, W.H.J. Vaes, C.A. Nilsson, G. Blomquist, B. Andersson, and R. Carlson Identification of volatile metabolites from five fungal species cultivated on two media Appl. Environ. Microbiol. 61 1995 2911
168. A.L. Sutton, K.B. Kephart, M.W.A. Verstegen, T.T. Canh, and P.J. Hobbs Potential for reduction of odours compounds in swine manure through diet modification J. Anim. Sci. 77 1999 430 439
169. S. Tamminga Gaseous pollutants by farm animal enterprises C. Phillips D. Piggins Farm Animals and the Environment 1992 CAB International Wallingford, UK 345 357
170. B. Tomita, H. Inoue, K. Chaya, A. Nakamura, and N. Hamamura Identification of dimethyl disulfide-forming bacteria isolated from activated sludge Appl. Environ. Microbiol. 53 1987 1541 1547
171. G.P. Van Durme, B.F. McNamara, and C.M. McGinley Bench scale removal of odour and volatile organic compounds at a composting facility Water Environ. Res. 64 1992 19
172. A.P. Van Harreveld From odorant formation to odour nuisance: new definitions for discussing a complex process Wat. Sci. Tech. 44 9 2001 9 15
173. H.H. Van Horn, G.L. Newton, and W.E. Kunkle Ruminant nutrition from environmental perspective: Factors affecting whole-farm nutrient balance J. Anim. Sci. 74 1996 3082 3102
174. K.J. Van Spreekens Characterization of some fish and shrimp spoiling bacteria Antonie Van Leeuwenhoek 43 3-4 1977 283 303
175. V.H. Varel, and D.N. Miller Effect of carvacrol and thymol on odour emissions from livestock wastes Wat. Sci. Tech. 44 9 2001 143 148
176. S. Vauthey, Ch. Milo, Ph. Frossard, N. Garti, M.E. Leser, and H.J. Watzke Structure fluids as microreactors for flavor formation by the maillard reaction J. Agric. Food Chem. 48 2000 4808 4816
177. G. Vernin, and C. Parkanyi Mechanisms of formation of heterocyclic compounds in Maillard and pyrolysis reactions G. Vernin Chemistry of Heterocyclic Compounds in Flavors and Aromas 1982 Ellis Horwood Chichester 151 207
178. D. Voet, and J.G. Voet Biochemistry second ed. 1995 John Wiley & Sons New York, USA
179. R. Wagner, M. Czerny, J. Bielohradsky, and W. Grosch Structure-odour- activity relationships of alkylpyrazines Z. Lebensm. Unters. Forsch. A 208 1999 308 316
180. Watanabe, S., 1999. World status of environmentally friendly livestock production. Symposium of Environment Friendly Livestock Production, 96th Annual Meeting of the Japanese Society of Animal Science, Kagoshima, Japan. Available from: http://group.lin.go.jp/leio/english/world/world_1.htm.
181. F.W. Welsh Overview of bioprocess flavor and fragrance production A. Gabelman Bioprocess Production of Flavor, Fragrance, and Color Ingredients 1994 John Wiley & Sons, Inc. New York, USA 1 16
182. T.R. Whitehead, and M.A. Cotta Isolation and Identification of hyper-ammonia producing bacteria from swine manure storage pits Curr. Microbiol. 48 2004 20 26
183. C.M. Williams Technologies to address air quality issues impacting animal agriculture Wat. Sci. Tech. 44 9 2001 233 236
184. P.H. Yancey, M.E. Clark, S.C. Hand, R.D. Bowlus, and G.N. Somero Living with water stress: evolution of osmolyte systems Science 217 1982 1214 1222
185. J.A. Zahn, J.L. Hatfield, Y.S. Do, A.A. Dispirito, D.A. Laird, and R.L. Pfeiffer Characterization of volatile organic emissions and wastes from a swine production facility J. Environ. Qual. 26 6 1997 1687 1696
186. J. Zhu, G.L. Riskowski, and M. Torremorell Volatile fatty acids as odor indicators in swine manure - A critical review Transactions of the ASAE 42 1 1999 175 182
187. J. Zhu A review of microbiology in swine manure odour control Agric. Ecosystems and Environ. 78 2000 93 106
188. E. Ziegler, and H. Ziegler Flavourings: Production, Composition, Applications, Regulations 1998 Wiley-VCH Weinheim, Germany