Odour Profiling From Decomposition of Local Food Waste

Abstract

The aim of this study is to investigate odour emission profiles from storage of local food waste and to assess the potential health risk caused by exposure to volatile compounds. Food waste decomposition process was conducted for 14 days and kept at 20°C and 30°C in self-made bioreactor. VOCs emissions from both samples were collected at different stages of decomposition starting at day 0, day 1, day 3, day 5, day 7, day 10, day 12 and day 14. It was analyzed using TD-GC/MS. Findings showed that various VOCs were released during decomposition of food waste. Compounds produced were influenced by time, temperature and the physico-chemical characteristics of the compounds. The most abundant compound released was dimethyl disulfide. Potential health risk of exposure to this compound is represented by hazard ratio, HR, calculated at 1.6 x 1011. Since HR equal to or less than 1.0 is considered negligible risk, this indicates that the compound posed a potential risk to human health.

The effects of gases from food waste on human health: A systematic review

“…Hundreds of VOCs emitted from compost, and they pose a hazard to human health [ 34 ]. The VOCs shown on Table 2 mainly include terpenes, butane, halogenated compounds, aromatic compounds, isobutane, pentane, butane, dimethyl sulphide, and dimethyl disulphide [ 16 , 31 , 34 , 40 ]. VOCs emit odours during conditions of low aeration and high moisture levels, increasing the volatility of compounds by increasing their vapour pressure and availability of microorganisms to degrade the food waste [ 34 ].…”

“…VOCs emit odours during conditions of low aeration and high moisture levels, increasing the volatility of compounds by increasing their vapour pressure and availability of microorganisms to degrade the food waste [ 34 ]. Given the various health effects described in Table 2 , VOC emissions variably break down because of the uneven distribution of methanogenic bacteria used to break down composted food and varying molecular weights of compounds [ 34 , 40 ]. The VOCs with lower molecular weights can quickly enter the gaseous phase and become volatile [ 41 ].…”

“…The VOCs with lower molecular weights can quickly enter the gaseous phase and become volatile [ 41 ]. In the aqueous compost phase, VOCs can solubilize easily under high temperatures and are emitted at high rates into the surrounding atmosphere [ 34 , 40 ]. Concentrations of VOCs are higher and more concerning for human health in indoor settings than in outdoor settings [ 16 ].…”