Research status and prospect of purification technology of sulfur-containing odor gas.

Catalytic purification of sulphur-containing malodorous gases has attracted wide attention because of its advantages of high purification efficiency, low energy consumption and lack of secondary pollution. The selection of efficient catalysts is the key to the problem, while the preparation and optimisation of catalysts depend on the analysis of experimental results and in-depth mechanistic analysis. By analysing the published literature, bibliometric analysis can identify existing research hotspots, the areas of interest and predict development trends, which can help to identify hot catalysts in the catalytic purification of sulphur-containing odours and to investigate their catalytic purification mechanisms. Therefore, this paper uses bibliometric analysis, based on Web Of Science and CNKI databases, CiteSpace and VOS viewer software to collate and analyse the literature on the purification of sulphur-containing odour pollutants, to identify the current research hotspots, to summarise the progress of research on the catalytic purification of different types of sulphur-containing odours, and to analyse their reaction mechanisms and kinetics. On this basis, the research progress of catalytic purification of different kinds of sulfur odour is summarized, and the reaction mechanism and dynamics are summarized.

Nanobubble-enabled foam fractionation to remove algogenic odorous micropollutants.

Due to climate change and environmental pollution, natural lakes and reservoir water suffer increasingly serious algal blooms and associated water quality problems due to the presence of algal or algogenic organic matter (AOM) such as algal odour and toxins. Effective removal of these micropollutants, especially in the event of algal blooms, is critical to aesthetic values of water bodies, drinking water security and human health. The study investigated the removal efficiency of two common odorous compounds, trans-1,10-dimethyl-trans-9-decalol (geosmin) and 2-Methylisoborneol (2-MIB), using foam fractionation enabled by air nanobubbles with addition of two common cationic and anionic surfactants, sodium dodecyl sulfate (SDS) and cetyltrimethylammonium bromide (CTAB), to enhance foaming ability and stability. The results showed that the cationic surfactant (i.e., CTAB), a low pH, and high ionic strength significantly promoted the removal of geosmin and 2-MIB. For example, the removal tests using the synthetic water determined that the conditions of pH = 7, [CTAB] = 20 mg·L-1 and IS = 10 mM as NaCl resulted in both the highest geosmin removal rate of 91.81% and highest 2-MIB removal rate of 85.0%. The removal of two odorous compounds in real lake water was evaluated, which yielded removal rates of 83.2% for geosmin and 48.1% for 2-MIB, highlighting the minor inhibition from water matrixes on the removal performances. Compared to microbubbles, nanobubbles enabled greater surface areas of foam and higher removal efficiencies. The study provided new insights into the use of foam fractionation with air nanobubbles to enhance the removal of odorous compounds from impaired water and mitigate the negative environmental and health impacts of harmful algal blooms (HABs).

Olfactory perception complexity induced by key odorants perceptual interactions of alcoholic beverages: Wine as a focus case example.

The odorants in alcoholic beverages are frequently experienced as complex mixtures, and there is a complex array of influence factors and interactions involved during consumption that deeply increase its olfactory perception complexity, especially the complexity induced by perceptual interactions between different odorants. In this review, the effect of olfactory perceptual interactions and other factors related to the complexity of olfactory perception of alcoholic beverages are discussed. The classification, influencing factors, and mechanisms of olfactory perceptual interactions are outlined. Recent research progress as well as the methodologies applied in these studies on perceptual interactions between odorants observed in representative alcoholic beverages, especially wine, are briefly summarized. In the future, unified theory or systematic research methodology need to be established, since up to now, the rules of perceptual interaction between multiple odorants, which is critical to the alcoholic beverage industry to improve the flavor of their products, are still not revealed.

Evaluation of the Safe Water Optimization Tool to Provide Evidence-Based Chlorination Targets in Surface Waters: Lessons from a Refugee Setting in Uganda.

The Safe Water Optimization Tool (SWOT) generates evidence-based point-of-distribution free residual chlorine (FRC) targets to adjust chlorine dosing by operators and ensure water quality at point-of-consumption. To investigate SWOT effectiveness in surface waters, we conducted two before-and-after mixed-method evaluations in a Uganda refugee settlement served by piped and trucked surface water systems. We surveyed 888 users on water knowledge, attitudes, and practices; collected 2768 water samples to evaluate FRC,Escherichia coli, and disinfection by-products (DBPs) concentrations; and conducted nine key-informant interviews with system operators about SWOT implementation. After baseline data collection, SWOT chlorination targets were generated, increasing point-of-distribution FRC targets from 0.2 to 0.7-0.8 mg/L and from 0.3 to 0.9 mg/L for piped and trucked systems, respectively. At endline, household point-of-consumption FRC ≥ 0.2 mg/L increased from 23 to 35% and from 8 to 42% in the two systems. With these increases, we did not observe increased chlorinated water rejection or DBPs concentrations exceeding international guidelines. Informants reported that SWOT implementation increased knowledge and capacity and improved operations. Overall, SWOT-generated chlorination targets increased chlorine dosage, which improved household water quality in surface waters although less than previously documented with groundwater sources. Additional operator support on prechlorination water treatment processes is needed to ensure maximally effective SWOT implementation for surface water sources.

In-Situ Algal Control by Two-stage Nanobubble Technology in Taihu Lake: Efficacy and Ecological Impact.

Hydrodynamic cavitation and ozone nanobubble-coupled hydrodynamic cavitation have demonstrated effective algae control in laboratories, but their in-situ potential, especially impact on nutrient salt degradation and microbial communities remain unclear. This study applied two-stage nanobubble technology, combining hydrodynamic cavitation and ozone nanobubbles, in a 3300 m2 semi-enclosed area of Taihu Lake to address these gaps. Results show that the technology efficiently controls algae, reduces odors, improves anaerobic conditions, and lowers ammonia nitrogen. Over 20 days, chlorophyll-a concentration reduced by 77.46% and cyanobacterial phycocyanin by 89.47%. Additionally, the concentrations of 2-MIB, GSM, and DMTS fell below threshold values. Notably, the relative abundance of Cyanobacteria in sediment dropped from 8.53% in the control area to only 1.59% ∼ 3.65% in the experimental area. The technology also achieved a significant reduction in ammonia nitrogen, with removal efficiencies of 78.53% in the water column and 39.17% in sediments, though the removal of total phosphorus was limited. Furthermore, the two-stage nanobubble system enhanced the abundance of nitrogen-cycling microorganisms and genes in the water, while promoting nitrogen- and phosphorus-related microbial communities in sediments and inhibiting the cyanobacteria-associated genus Cyanobium PCC-6307. Thus, Two-stage nanobubble technology can be employed for in-situ algal control in aquatic ecosystems.

Alterations of meat quality, lipid composition and flavor in breast meat of laying hens with fatty liver hemorrhagic syndrome.

Fatty liver hemorrhagic syndrome (FLHS) has a high incidence rate in laying hens, and lots of FLHS-affected meat products enter the market every year. At the same time, the meat of laying hens is an important component of the human diet. However, the impact of FLHS on meat of laying hens is unknown, which could have a negative impact on consumers. To explore the effects of FLHS on chicken breast meat, a total of 36 twenty-five-wk-old Jingfen laying hens were used in the experiment. The hens were randomly divided into Control group and Model group, with 6 replicates per group and 3 hens per replicate. All chickens were raised in double-story step cages with individual pens. After a 3-wk acclimation period, the formal experiment began at 28 wk of age and lasted for 8 wk. Blood, liver, and breast meat samples were collected for the study of FLHS effects on breast meat. The impact of FLHS on meat quality was assessed by measuring indicators such as water-holding capacity and tenderness of the breast meat. Absolute quantitative lipidomics was employed to reveal the impact of FLHS on the lipid composition of chicken breast meat, and then validated by using RT-qPCR. Moreover, the volatilomics was utilized to detect changes in volatile organic compounds (VOCs) in chicken breast meat and to elucidate the resulting flavor changes. This research results showed that the meat quality of chicken breast meat decreased under FLHS, mainly manifested as reduced water holding capacity and decreased tenderness. The lipid content in the breast meat of FLHS-affected hens was significantly increased (P < 0.05). Among the affected lipids, 38 triglycerides exhibited notable elevation, possibly linked to heightened gene expression, such as lysophosphatidylcholine acyltransferase 3. The breast meat of laying hens with FLHS demonstrated an increased presence of VOCs, with 20 differential VOCs identified. Notably, 14 VOCs, particularly in 2-Undecenal, trans-Geranylacetone and ethyl nonanoate, exhibited substantial increases. These 3 VOCs had been identified as playing an important role in the formation of flavor in the breast meat of FLHS-affected laying hens. Correlation analysis suggested that the increase in these 3 VOCs might be related to the increase in lipid molecules such as phosphatidylethanolamine (38;3e) and acyl carnitine (10:3). In summary, FLHS reduced the breast meat quality of laying hens, altered its lipid profiles, and enhanced its flavor. These findings underscore the profound impact of FLHS on lipid and VOC profiles in chicken breast meat, offering valuable insights for chicken meat quality affected by FLHS.

Odor lateralization test is insensitive to small degrees of intranasal trigeminal activation.

INTRODUCTION: Odors with prominent trigeminal compounds are more easily localized than purely olfactory ones. However, it is still unclear whether adding a small amount of a trigeminal compound to an olfactory odor significantly improves lateralization performance. METHODS: We included 81 healthy adults aged 25.4 ± 4.8 years to complete odor lateralization tasks using 12 odors: two "olfactory", two "trigeminal" odors, and eight odor mixtures at two low concentrations of "trigeminal" odors (4%, 8%). This task utilized a "Squeezer" delivering odor or air to either nostril, and participants indicated which nostril received the odor. Evaluations also included olfactory function, odor intensity ratings, and individual olfactory importance. RESULTS: Degrees of trigeminal compounds significantly affected lateralization performance (F = 82.32, p < 0.001), with 100% irritants showing higher performance than 0%, 4%, and 8% irritants (p's < 0.001), while no significant differences were found between odors with 0%, 4%, and 8% irritants (p's > 0.05). Chi-square tests confirmed higher percentages of above-chance lateralization with 100% irritants than with 0%, 4%, and 8% irritants (χ2 = 30.89 to 47.33, p's < 0.001). CONCLUSIONS: Adding a small amount of a trigeminal compound to a selective olfactory odor does not significantly improve lateralization performance. Trigeminal lateralization likely follows an "accumulative" pattern rather than an "all or none" rule. With only 20 trials, the task may lack sensitivity to detect low levels of trigeminal irritation in selective olfactory odors, though it does not rule out trigeminal activation. The odor lateralization task can screen for odors with prominent trigeminal compounds by comparing group-level performance with that of purely olfactory odors. Future studies should use more ideal stimuli (e.g., PEA for olfactory, CO2 for trigeminal) to test the replicability of the results.

Insight into the mystery of Pheretima smells worse exposed to water: Identification, type, and volatility of stenchy odor.

Pheretima is a popular healthy food, but Pheretima and related foods have specific stenchy odor, especially after decocting or warm soaking, the odor is intense, resulting in nausea and vomiting. This indicates that the release of stenchy odor components is intensified when Pheretima was exposed to hot water. It is urgent to study the composition and release pattern of the stenchy odor components of Pheretima. In this study, a series of samples with different odors were prepared by the combination of SFE-CO2 and warm soaking. The results showed that the fishy and smoky odor of Pheretima were heavier, attributed to the components such as dimethyl trisulfide, TMA, and guaiacol. When Pheretima was exposed to hot water, the fishy odor increased sharply. Dimethyl trisulfide and TMA were the key odor components, especially the exposure of TMA increased by 2∼3 times after warm soaking. The volatilization rate of n-hexanal, TMA, dimethyl trisulfide and other components was found to be highly volatile, and the volatilization rate at 75 °C was 2.5 times that at room temperature. This study proved for the first time that stenchy odor substances include two categories: water-soluble and liposoluble. And found that the water-soluble odor components accelerate their exposure and volatilization in warm water, which is the scientific principle of "Pheretima smells worse exposed to water".

Proteomic evidence for seed odor modifying olfaction and spatial memory in a scatter-hoarding animal.

Seed odor plays a crucial role in affecting the scatter-hoarding behavior of small rodents that rely on spatial memory and olfaction to cache and recover. However, evidence of how seed odor modifies olfaction function and spatial memory is still lacking. Here, we coated seeds with waterproof glue to test how seed odor intensity alters the proteome of both the olfactory bulbs and hippocampus of a dominant scatter-hoarding rodent, Leopoldamys edwardsi, in Southwest China. We showed that animals repeatedly caching and recovering weak odor seeds exhibited greater olfactory ability and spatial memory, as indicated by alterations in the protein profiles of the olfactory bulbs and hippocampus. The upregulation of proteins closely related to neural connections between the olfactory bulb and hippocampus is highly responsible for improved olfactory function and spatial memory. Our study provides new insights into how scatter-hoarding rodents manage and respond to cached seeds differing in odor intensity from a neurobiological perspective, which is of significant importance for better understanding the parallel evolution of the olfactory and hippocampal systems.

Advancing research on odor-induced sweetness enhancement: A EEG local-global fusion transformer network for sweetness quantification combined with EEG technology.

Reducing sugar intake is crucial for health, and odor sweetening enhances food enjoyment and quality perception. Current research relies on subjective manual sensory evaluations, which are poorly reproducible. Traditional methods also fail to capture dynamic neural responses to odor-induced sweetness. We propose an electroencephalogram local-global fusion transformer network (EEG-LGFNet) model to decode this impact objectively. Electroencephalogram data were collected from 16 subjects under different odor and sucrose stimuli. The model captures complex neural signals by integrating local and global feature extraction mechanisms. Its performance was validated across three-time windows, demonstrating efficacy over various temporal ranges. Analysis of the coefficient of determination across brain regions confirmed the importance of the frontal, central, and parietal areas of sweetness perception. The EEG-LGFNet model excelled in quantifying odor-enhanced sweetness, significantly outperforming state-of-the-art models. This research offers new insights into odor sweetening, with applications in food development, personalized nutrition, and neuroscience.

Odor emission pattern of the waste storage workshop of kitchen waste treatment plant and control strategy study with CFD simulation.

Odor emission has become a great issue for kitchen waste management plants. Among all, unorganized emission source such as waste storage tank is the key cause. It is necessary to understand the odor emission characteristics and provide a proper control solution. In this study, a typical kitchen waste treatment plant located in Guangdong Province of China was selected to investigate the odor emission characteristics. According to the survey, the main complaint due to odor emission is on waste storage workshop. Hence, its odor emission has been investigated in this study. The gas samples were collected from the workshop in different season. According to the results, the odor emission during summer is the worst. In total, 105 odorous gases were detected from the waste storage workshop. The main odorous gases can be categorized into sulfur compounds, oxygen-containing organic compounds and terpenes. In specific, ethanol, acetic acid, methylmercaptan, α-pinene, methioether and limonene were the major odorous pollutants. Based on grey correlation, principal component analysis (PCA) and step-up regression analysis, methylmercaptan contributes the most to the odor concentration. It suggests that the odor emission control should pay more attention on methylmercaptan. The Computational Fluid Dynamics (CFD) stimulation was employed to investigate the odor distribution with applying air blowing as a curtain to separate the inside and outside atmosphere or suction to vacuum the inside air to prevent the odor emission. It was found that it could efficiently prevent odor emission by setting a 45° inclined air suction port at the top of the entrance gate. The study provides a theoretical basis on odor control for the waste storage workshop of kitchen waste management plants.

Identification of acrolein as a novel diagnostic odor biomarker for 1,2,3-trichloropropane-induced hepatotoxicity in Sprague Dawley rats.

Body odor is considered a diagnostic indicator of various infectious and chronic diseases. But, few studies have examined the odor markers for various toxic effects in the mammalian system. This study attempted to identify the novel diagnostic odor biomarkers for chemical-induced hepatotoxicity in animals. The changes in the concentration of odors were analyzed in the urine of Sprague Dawley (SD) rats treated with two dosages (100 or 200 mg/kg) of 1,2,3-trichloropropane (TCP) using gas chromatography-mass spectrometry (GC-MS). The TCP treatment induced significant toxicity, including a decrease in body weight, an increase in serum biochemical factors, and histopathological changes in the liver of SD rats. During this hepatotoxicity, the concentrations of six odors (ethyl alcohol, acrolein (2-propenal), methanesulfonyl chloride, methyl ethyl ketone, cyclotrisiloxane, and 2-heptanone) in urine changed significantly after the TCP treatment. Among them, acrolein, an acrid and pungent compound, showed the highest rate of increase in the TCP-treated group compared to the Vehicle-treated group. In addition, this increase in acrolein was accompanied by enhanced spermine oxidase (SMOX) expression, an acrolein metabolic enzyme, and the increased level of IL-6 transcription as a regulator factor that induces SMOX production. The correlation between acrolein and other parameters was conformed using correlagram analyses. These results provide scientific evidence that acrolein have potential as a novel diagnostic odor biomarker for TCP-induced hepatotoxicity. Supplementary Information: The online version contains supplementary material available at 10.1007/s43188-024-00253-0.

Physiological Status of Rice Leaf-Roller Cnaphalocrocis medinalis (Lepidoptera: Crambidae) Adults Trapped by Sex Pheromone and Floral Odor.

The rice leaf-roller Cnaphalocrocis medinalis is an important migratory pest of rice. We conducted a study to determine the physiological status of adults trapped by a sex pheromone and floral odor. In the immigrant group, the number of males trapped by the floral odor was greater than the number caught by sex pheromone trapping. The volume of testes was similar in the above two trapping methods but was smaller than in the sweep net method. The ovary developmental grade, mating rate, and number of matings of females caught in floral odor trap were higher than in those caught in the sweep net. In the local breeding group, the number of males trapped by sex pheromones was greater than the number trapped by the floral odor. The volume of testes was smaller in the floral odor trap compared to the pheromone trap group, with the largest in the sweep net group. The ovarian developmental grade, mating rate, and number of matings of females were significantly higher in the floral odor trap group than in the sweep net group. In the emigrant group, the adult olfactory response to the sex pheromone and floral odor was low. The volume of testes was larger in the sweep net group compared to the moths caught by floral odor trapping. The number of eggs laid by female immigrants trapped by the floral odor and sweep net was similar, while the number in the local breeding group was greater in moths caught with the sweep net in comparison with those caught by the floral odor trap. The difference in egg hatchability between the two trapping methods in both immigrants and local breedings was not significant.

Strategies to Improve Bladder Control: A Preliminary Case Study.

Background: Lower urinary tract symptoms (LUTSs) are a common complaint in adult and elderly men with bladder outlet obstruction, and have a considerable impact on their quality of life. Symptoms affect storage, voiding and post micturition stages. Among the latter, a feeling of incomplete emptying is one of the most bothersome for the patients; a condition that in turn contributes to affect urinary urgency, nocturia and frequency. Common recommendations include self-management practices (e.g., control of fluid intake, double-voiding and distraction techniques) to relieve patients' symptoms, whose effectiveness, however, is under debate. Methods: In this report we describe two pioneering procedures to favor bladder residual content voiding in people complaining of LUTS disorders. The first is based on motor imagery and the second on the use of odors. The beneficial effects of Mental imagery techniques on various tasks (e.g., in the treatment of several pathological conditions or as valid mnemonics aids have a long tradition and have received consistently experimental support. Thus, a patient (a 68-year-old Caucasian man) complaining of LUTS was trained to use a motor imagery technique (building up a visual image comprising the bladder, the detrusor muscle and the urethra, and to imagine the detrusor muscle contracting and the flow of urine expelled) for 90 days and two odors (coffee and a lavender scented cleanser) for 10 days, as a trigger for micturition. He was asked to record-immediately after the first morning micturition-the time interval between the first (free) and the second (cued) micturition. Results: Reported data suggest the efficacy of motor imagery in favoring the bladder residual urine voiding in a few minutes (M = 4.75 min.) compared to the control condition, i.e., the baseline of the patient (M = 79.5 min.), while no differences between the odor-based procedures (M 1st odorant = 70.6 min.; M 2nd odorant = 71.1 min) and the latter were observed. Conclusions: A procedure based on an imagery technique may, therefore, be of general value-as a suggested protocol-and accordingly can be applicable to clinical settings. An olfactory bladder control hypothesis cannot, however, be ruled out and is discussed as a promising future line of research.

Performance of a Novel Electronic Nose for the Detection of Volatile Organic Compounds Relating to Starvation or Human Decomposition Post-Mass Disaster.

There has been a recent increase in the frequency of mass disaster events. Following these events, the rapid location of victims is paramount. Currently, the most reliable search method is scent detection dogs, which use their sense of smell to locate victims accurately and efficiently. Despite their efficacy, they have limited working times, can give false positive responses, and involve high costs. Therefore, alternative methods for detecting volatile compounds are needed, such as using electronic noses (e-noses). An e-nose named the 'NOS.E' was developed and has been used successfully to detect VOCs released from human remains in an open-air environment. However, the system's full capabilities are currently unknown, and therefore, this work aimed to evaluate the NOS.E to determine the efficacy of detection and expected sensor response. This was achieved using analytical standards representative of known human ante-mortem and decomposition VOCs. Standards were air diluted in Tedlar gas sampling bags and sampled using the NOS.E. This study concluded that the e-nose could detect and differentiate a range of VOCs prevalent in ante-mortem and decomposition VOC profiles, with an average LOD of 7.9 ppm, across a range of different chemical classes. The NOS.E was then utilized in a simulated mass disaster scenario using donated human cadavers, where the system showed a significant difference between the known human donor and control samples from day 3 post-mortem. Overall, the NOS.E was advantageous: the system had low detection limits while offering portability, shorter sampling times, and lower costs than dogs and benchtop analytical instruments.

FlavorDB2: An updated database of flavor molecules.

Flavor is expressed through the interaction of molecules via gustatory and olfactory mechanisms. Knowing the pivotal role of flavor molecules in food and fragrances, the existence of a comprehensive repository becomes valuable. Such a repository encompasses the information of flavor molecules characterizing their flavor profile, chemical properties, regulatory status, consumption statistics, taste/aroma threshold values, reported uses in food categories, and synthesis. FlavorDB2 (https://cosylab.iiitd.edu.in/flavordb2/) is an updated database of flavor molecules with a user-friendly interface consisting of 25,595 flavor molecules. Among these, 2254 flavor molecules are associated with 936 natural ingredients from 34 categories. This repository simplifies the search for flavor molecules and their associated attributes. This platform offers multifaceted applications, including food pairing. FlavorDB2 serves as a standard repository of flavor compounds for researchers, chefs, and fragrance industry.

Effect of puffing treatment on volatile components of green tea explored by gas chromatography-mass spectrometry and gas chromatography-olfactometry.

The effect of puffing treatment on the volatile components of green tea has been studied. A total of 155 volatile compounds were identified by using HS-SPME and SPE extraction methods, combined with gas chromatography-mass spectrometry (GC-MS). The total concentration of volatile compounds in puffed green tea increased by 2.25 times compared to that in before puffing. 12 key volatile compounds in green tea were identified before and after puffing using a combination of multivariate statistical analysis, GC-O, AEDA dilution analysis, and relative odor activity value (rOAV). The puffing process generates the Maillard reaction, where sugars react with amino acids to produce Maillard reaction products (such as pyrazine, pyrrole, furan, and their derivatives), giving them a unique baking aroma. The proportion of these compounds in the total volatile matter increased. The research results provided guidance and a theoretical basis for improving the aroma processing of green tea.

Accuracy of odor-based microorganism identification by microbiological technologists with different years of experience: A cross-sectional study.

Introduction: Elucidating the characteristic odors of microbes can facilitate microorganism identification. This study aimed to evaluate the accuracy of microbial identification based on odor and its association with years of experience among microbiological technologists. Methods: A cross-sectional study was conducted on February 19, 2023, in Osaka, Japan, in a laboratory capable of handling microorganisms that were rated at or below biosafety level 2. This study included 70 microbiological technologists (including 45 women) with a mean experience of 7.1 years (standard deviation, 5.7). Ten bacterial strains with distinct odors were selected. Participants were blindfolded and asked to identify the bacterial strains based on odor of cultured microbes alone. Linear and logistic regression analyses were used for data analysis. The primary outcome was the number of accurately identified bacterial strains per year of experience. Results: The number of years of experience was not significantly associated with the accuracy of odor identification (regression coefficient = 0.037 [95 % confidence interval: 0.038 to 0.113]). Additionally, generally low accuracy was noted in the identification of individual microbial species. Conclusions: Our findings indicate that microorganism identification based solely on odor is challenging. Incorporating additional information, such as visual cues, may enhance the identification accuracy.

Study on the effects of different ammonium salts on baked bread.

Three different ammonium salts, namely diammonium hydrogen phosphate, ammonium bicarbonate, and ammonium carbonate, were added into bread samples as an additive to analyze their effects on bread. The color, texture, deoxyfructosazine of the functional substance, and pyrazine flavor substance, which were closely related to the quality of the bread, were analyzed. The addition of ammonium salts during the preparation of bread led to the darkening and hardening of the bread. Meanwhile, compared with the control group, the Maillard reaction between the ammonium salt and reducing sugar in bread produced functional deoxyfructosazine and pyrazine flavor substances. Among the three ammonium salts, the addition of diammonium hydrogen phosphate at different concentrations had the most substantial effect on the quality of baked bread, including the production of more deoxyfructosazine, and more types of pyrazine flavor substances. Through an analysis of the value of odor activity, it was found that the addition of diammonium hydrogen phosphate had a more remarkable contribution to the flavor of the bread. The maximum total content of deoxyfructosazine reached 1292.23 µg/g, and the value of odor activity reached 39.86 in this study. These results are extremely useful in the production of bread with superior flavor and functional characteristics. Also, they provide a guideline for the selection of ammonium salt as an additive in baked goods.

Treatability of odorous dioxanes/dioxolanes in source water: How does molecular flexibility and pre-oxidation affect odorant adsorption.

Odorous dioxanes and dioxolanes, a class of cyclic acetals often produced as byproducts in polyester resin manufacturing, are problematic in drinking water treatment due to their low odor thresholds and resistance to conventional treatment technology. Our research focuses on the removal of ten dioxane/dioxolane compounds through oxidation and adsorption processes, exploring the key molecular properties that govern the treatmentability. We discovered that both chlorination and permanganate oxidation were largely ineffective at degrading cyclic acetals, achieving less than 20% removal even at high applicable doses. Conversely, powdered activated carbon (PAC) adsorption proved to be a more effective method, with a removal of > 90% at a PAC dosage of 10 mg/L for seven out of ten compounds. The presence of natural organic matter (NOM) reduced PAC adsorbability for all odorants, but the deterioration level substantially varied and mostly affected by structural flexibility as indicated by the number of rotatable bonds. The results of both the experimental investigation and molecular simulation corroborated the hypothesis that more rotatable bonds (from one to three here) are indicative of greater structural flexibility, which in consequence determines the susceptibility of cyclic acetals to NOM competitive adsorption. Increased structural flexibility could facilitate greater entry into silt-like micropores or achieve preferential adsorption sites with more compatible morphology against NOM competition. When pre-oxidation (chlorination and permanganate oxidation) and adsorption were applied sequentially, additional low molecular weight NOM components produced by pre-oxidation resulted in intensified NOM competition and decreased odorant adsorbability. If this combination is inevitably required for algae and odorant control, it would be beneficial to utilize a wise screen for oxidants and a reduced oxidant dose (less than 2 mg/L) to mitigate the deterioration of odorant adsorption. This study elucidates the roles of structural flexibility in influencing the treatability of dioxanes and dioxolanes, extending beyond the solely well-established effects of hydrophobicity. It also presents rational practice guidelines for the combination of pre-oxidation and adsorption in addressing odor incidents associated with dioxane and dioxolane compounds.