GC-MS/O for the characterization of odours from cheese-production wastewater: A case study

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F20%3A43920624" target="_blank" >RIV/60461373:22330/20:43920624 - isvavai.cz</a>
Result on the web
<a href="https://iwaponline.com/wst/article/82/11/2482/77906/GC-MS-O-for-the-characterization-of-odours-from" target="_blank" >https://iwaponline.com/wst/article/82/11/2482/77906/GC-MS-O-for-the-characterization-of-odours-from</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.2166/wst.2020.513" target="_blank" >10.2166/wst.2020.513</a>

Result language
angličtina
Original language name
GC-MS/O for the characterization of odours from cheese-production wastewater: A case study
Original language description
The foul odour of cheese-production wastewater is a common problem in areas surrounding dairy wastewater treatment plants. For successful odour management, a better understanding of the key odorants and how to handle them during wastewater treatment is needed. This paper documents the results of using gas chromatography-mass spectrometry coupled with olfactometry (GC-MS/O) to analyze odours emanating from a possibly overloaded treatment plant in Czechia. Using a DB5 capillary column, 20 compounds were detected and identified, nonanal (FDgeomean 152) and octen-3-ol (FDgeomean 2048) having the most pungent odours.
Czech name
—
Czech description
—

Project
<a href="/en/project/QK1710156" target="_blank" >QK1710156: New approaches and methods of analysis to ensure the quality, safety and health wholesomeness of cheeses, the optimization of their production and the streamline of hygiene and sanitation together with the lowering of environmental load by waste water.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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