Characterization and quantification of odorous and non-odorous volatile organic compounds near a commercial dairy in California

Volatile organic compounds emitted from an industrial dairy in Northern California were identified and quantified while simultaneously correlating them to odor. Sampling was performed using sorbent tubes that were then analyzed using thermal-desorption GC/MS with concurrent olfactometry. Using spectral information as well as verification with 110 authentic standards, a total of 35 compounds were identified and quantified, and varied in concentration from 0.08 to 747.76 μg m−3. Compounds included acids, esters, alcohols, aldehydes, ketones, halogenates, amines and hydrocarbons. Few compounds exhibited offensive odors, and those that did were present at low concentrations. Sampling location within the dairy, temperature and relative humidity had no observable effect on the qualitative or quantitative composition of the samples.