Plasma driven catalysis is a promising technology for waste gas treatment characterized by higher energy efficiencies, high mineralization rates and low by-product formation. The combination of heterogeneous catalysts with non-thermal plasma can be operated in two configurations: positioning the catalyst in the discharge zone (in-plasma catalysis) or downflow the discharge zone (post plasma catalysis).In a first part of the review, changes of plasma properties resulting from the introduction of catalyst material are discussed. It has been reported that discharge types can even change. Accordingly, it was reported that microdischarges are formed within the catalyst pores. Changing plasma characteristics can eventually result in enhanced production of new active species, increasing the oxidizing power of the plasma discharge.In a second part, it is discussed that plasma discharges also affect catalyst properties such as a change in chemical composition, enhancement in surface area or change of catalytic structure. These phenomena partially explain why catalyst adsorption kinetics of airborne pollutants are affected when exposed to plasma discharges.It is also reviewed that the synergy of combining plasma with catalysts can not only be attributed to the production of new reactive species. Also plasma photon emission or thermal hot-spots can initiate catalytic pollutant oxidation reactions.To conclude, an overview of recently published manuscripts concerning plasma catalysis for volatile organic compounds abatement is given. It is also discussed why heterogeneous plasma catalysis has high potential for the simultaneous abatement of NO x and hydrocarbons. #

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Due to their high content of polyunsaturated fatty acids, antioxidants, and proteins, microalgae hold a lot of potential for nutritional applications. When microalgae are integrated into foodstuffs, the aroma is an important aspect to consider. In this study the aroma properties of microalgae were studied by correlating data on the volatile composition with sensory evaluations. Four species of marine microalgae ( Botryococcus braunii, , Rhodomonas , Tetraselmis species, and Nannochloropsis oculata ) and one fresh water microalga ( Chlorella vulgaris ) were investigated. Multivariate data processing revealed that microalgal samples having a seafood-like odor character contain high levels of sulfuric compounds (dimethyl disulfide, dimethyl trisulfide, and methional), diketones, α-ionone, and β-ionone. Fresh green, fruity flavors were linked with typical aldehydes such as 2,4-alkadienals and 2,4,6-alkatrienals. The presence of these compounds in fresh microalga pastes is explained by aroma formation mechanisms such as enzymatic lipid oxidation, enzymatic and chemical degradation of dimethylsulfoniopropionate (generating dimethyl sulfide), phenylalanine (generating benzaldehyde), and carotenoids (generating ionones).