Analytical determination of the suitability of different processes for the treatment of odorous waste gas

In order to determine the efficiency of different treatment systems for the reduction of odorous emissions, a gas chromatographic method followed by simultaneous mass spectrometry and olfactometry (GC–MS/O) was developed. Samples from a coffee bean roasting and a fat and oil processing plant were analyzed, respectively. The results were compared with the data obtained by olfactometric measurements. At a coffee bean roasting plant, cooling gases were analyzed prior to and after treatment in a full scale bioscrubber. The GC–MS/O analysis showed that the amounts of aldehydes and ketones decreased after treatment of cooling gases of coffee bean roasting in the bioscrubber, whereas the contents of the heterocyclic compounds, like pyridine and the pyrazines, and acetophenone and guaiacol remained almost unchanged. The amounts of dimethyl disulfide, 3-hydroxy-2-butanone, and the carboxylic acids increased after bioscrubber treatment. Furthermore, the performance of each stage of a combined experimental plant for the treatment of exhaust air of fat and oil processing was investigated. This treatment plant consisted of a bioscrubber, a biofilter, and an activated carbon adsorber. The important odor-active compounds of the exhaust air of fat and oil processing were the typical fat oxidation products (aldehydes, ketones) and with lower importance 2-pentylfuran, a few terpenes and aromates. Again, the key odor-active compounds, aldehydes and ketones, were degraded in the bioscrubber. Further degradation of aliphatic, unsaturated, methylated, and cyclic alkanes, as well as aromates, terpenes, and furans by the biofilter was observed. After the last treatment stage, the activated carbon filter, only small amounts of aliphatic, unsaturated, methylated, and cyclic alkanes and aromates remained in the waste gas. For both applications, the results of the developed GC–MS/O method correlated very well with olfactometric measurements.