Alcohol Production Research Articles

A solid phase extraction of bisphenol derivatives for their LC-PDA-MS/MS determination in beverages of the Turkish market and its greenness, whiteness, and blueness assessment

Bisphenols transfer from the materials used to food and beverages packaging and disrupt the endocrine system. A solid phase extraction procedure for quantitatively determining bisphenol A, F, and S was developed here. The quantitative determination of these bisphenols was carried out by Liquid Chromatography with ultraviolet followed by tandem mass spectrometry for all types of food analysis laboratory. Analytes separation was carried out by a SUPELCO Ascentis® Express C18 (100×3.0 mm, ID, 2.7 µm) column with gradient elution mode. All samples were extracted with using Chromabond C18 (500 mg, 6 mL)ec cartridges before injection to concentrate the analyte. The working range was 0.5–20 µg/mL in bisphenol S and bisphenol F, 1.8–72.0 µg/mL for bisphenol A in ultraviolet; and 0.09–3.60 µg/mL for bisphenol S, 1.5–60.0 µg/mL for bisphenol F and 2.5–72.0 µg/mL for bisphenol A in tandem mass spectrometry. The recovery range for the new solid phase extraction with liquid chromatography method developed is between 92.20 % and 96.92 %. This is the first time, 59 types of beverages, except alcoholic and dairy products, and 16 brands of bottled water, were analyzed in Turkish markets. Bisphenol derivatives were measured at LOD levels in 2 drinking waters and 26 beverages, and above LOQ levels in 6 beverages. The greenness score of the developed method is calculated as 0.6, blueness as 65.0 and whiteness as 90.8 and 92.6 for PDA and tandem mass detector, respectively. As a result, the proposed method is green, sustainable, and applicable.

Industrial-Level Brewing Using Oenological Saccharomyces cerevisiae and Schizosaccharomyces pombe as Mixed-Inoculum

The development of new food processes and formulations begins at the laboratory stage, progresses through pilot plant trials, and culminates in industrial production. Although the positive effects in terms of sensory characteristics and qualitative differentiation have been widely studied at laboratory level, fermentations conducted at the industrial level by oenological Saccharomyces cerevisiae and non-Saccharomyces strains have not been thoroughly investigated. Scaling up to the industrial level is a critical process that involves more than simply increasing the dimensions of the process itself. The purpose of our research was to compare laboratory and industrial-level brewing of a novel craft beer produced with the addition of common unmalted wheat and fermented by Schizosaccharomyces pombe and S. cerevisiae strains. Fermentation was carried out using a S. cerevisiae strain either of oenological origin alone or through sequential inoculations with S. pombe. Beers produced with the mixed starter showed greater reproducibility between the two production levels than those fermented by S. cerevisiae alone. According to the results, the main differences highlighted between laboratory and industrial-level trials with S. cerevisiae alone concerned the extent of starch degradation, fermentation efficiency, and alcohol production, which were higher in brewing at the laboratory level. In contrast, beers produced at industrial level using sequential inoculation received significantly higher scores for foam quantity and persistence, as well as overall olfactory intensity, while scoring significantly lower scores for saltiness and sourness. To our knowledge, this research is the first to explore the use of Sc. pombe for industrial beer production.

Gender-responsive health promotion for women: regulating the sociopolitical landscape of alcohol product marketing

Abstract This perspective piece calls for health promotion action to regulate alcohol product marketing targeting women and create environments where it is possible to mitigate the harms of alcohol and protect women’s health. Drawing on the Global Alcohol Action Plan in the context of the Australian National Women’s Health Strategy 2020–30, we consider critical actions for gender-responsive health promotion to protect women from the ways alcohol companies market their products utilizing women’s gendered social roles and entrenched stereotypes. We show how these subtle yet powerful gendered approaches to alcohol marketing have the potential for harm yet are not covered by the current mechanisms of the self-regulated Alcohol Beverages Advertising Code. We draw on the World Health Organization’s 2024 Framework on Gender-Responsive Approaches to the Acceptability Availability and Affordability of Alcohol and make a call to regulate alcohol marketing targeting women.

Strategic Drivers for Sustainable Competitiveness in the Alcohol Manufacturing Firms in Kenya: A Case of East African Breweries Limited

Strategic Drivers for Sustainable Competitiveness in the Alcohol Manufacturing Firms in Kenya: A Case of East African Breweries Limited

Innovative Development of Instant Kombucha Drink and Kombucha Ice Cream Using Spray Drying Techniques

This research focuses on the development of instant kombucha drink and kombucha ice cream using spray drying techniques. Kombucha, a fermented tea known for its health benefits, is processed to halt alcohol production and enhance its usability in various forms. The study utilized three treatment methods to ferment kombucha: Cold shock at ≤ 4°C for 5 days, pasteurization at 72°C for 20 mins and yeast removal using a coffee filter, alongside a standard fermentation control. The spray drying process was applied to kombucha from these treatments to produce instant kombucha powder. The physicochemical properties, nutritional quality and microbial safety of the resulting powder were evaluated. The best results were obtained from pasteurization, yielding a powder with low alcohol content (0.13 % w/w), desirable physicochemical properties (4.70 total dissolved solids, 3.10 pH, 0.2177 titratable acidity) and microbial safety (< 1 CFU/ml). Subsequently, instant kombucha powder was utilized to develop two new products: Instant kombucha drink and kombucha ice cream. The instant drink reconstituted well with water, maintaining the original kombucha's flavour profile and health benefits. The kombucha ice cream was formulated to preserve the bioactive compounds and probiotics, offering a novel health-promoting dessert option. Sensory evaluations indicated high consumer acceptance for both products, with the instant drink and ice cream scoring well on taste, texture and overall satisfaction. The innovative use of spray drying to produce instant kombucha powder and its application in diverse products highlights the potential for expanding kombucha’s market presence while retaining its health benefits.

Efficient hole extraction to reactive oxidation sites over a Co3O4/Cs3Sb2Br9 p-n heterojunction for enhanced benzylic C(sp3)-H bond oxidation

Photocatalytic selective oxidation of aromatic hydrocarbons plays an important role in the production of value-added chemicals. A key step in this process is the activation of C(sp3)-H bond by photogenerated holes. However, the inadequate hole generation and lack of surface adsorption-activation sites severely hinders the improvement in photocatalytic C-H bond oxidation. In particular, the random charge migration to the surface impedes the effective capture of holes by surface active sites to dissociate the C(sp3)-H bond. Here, we design and fabricate a Co3O4/Cs3Sb2Br9 p-n heterojunction that effectively addresses these challenges. The p-n heterojunction forms strong built-in electric fields (BEF) facilitating spatial charge separation. Holes are accumulated on Co3O4, while electrons are accumulated on Cs3Sb2Br9, thereby offering abundant active holes and electrons. Moreover, Co3O4 shows stronger adsorption and activation capacity for the C(sp³)-H bond, enabling the C(sp3)-H bond dissociation with low reaction energy barrier. Consequently, the holes are directionally extracted from photoactive Cs3Sb2Br9 to catalytically active Co3O4 under visible light irradiation, thereby accelerating the toluene oxidation. The optimized 5 % Co3O4/Cs3Sb2Br9 exhibits a benzyl aldehyde (BAD) evolution rate of 5044 μmol g−1 h−1 and a benzyl alcohol (BA) production rate of 1820 μmol g−1 h−1, which are 12 and 17 times higher than that of blank Cs3Sb2Br9, respectively.

Highly efficient lignin depolymerization and enhanced bio-oil upgrading via in-situ hydrogenation: Impact of lignin structure

The inherent structural rigidity of lignin poses a significant challenge to its direct hydrogenation to produce aromatic compounds, requiring harsh reaction conditions. In this study, microwave-assisted hydrothermal liquefication was employed to rapidly generate raw bio-oil under mild conditions, coupled with an in-situ hydrogenation strategy to upgrade its quality. A series of lignin substrates were characterized to establish the relationship between lignin characteristics and aromatic products. Grass lignin can produce low molecular weight bio-oil in high yields (50.4–60.7 %) within 30 min at 180 °C, which is attributed to the abundance of cleavable β-O-4 linkages in its uniform structure. In contrast, softwood lignin with abundant guaiacyl (G) units possessed a robust thermal stability, resulting in a low monomer yield, but a high selectivity to G-type products (97 %). The raw bio-oil was further upgraded through in-situ hydrogenation with Pd catalysts. Low reaction temperatures (60–100 °C) favored the hydrogenation of aromatic aldehydes and ketones to their alcohol products, while high temperatures (100–220 °C) promoted the deep hydrogenation of aromatic side chains to alkyl products. Besides, an upgraded bio-oil with a higher heating value (29.8 MJ/kg) was obtained. Furthermore, the hydrogenation mechanism was investigated through the kinetics of simulated bio-oils. The activation energy follows the order: dimer β-O-4 linkage < monomer aldehyde group < ketone group < CC linkage, which is consistent with the hydrogenation kinetics observed in real lignin bio-oil. Overall, this study highlights the impact of lignin characteristics on subsequent conversion and alsoenhances our understanding of the complex depolymerization/hydrogenation mechanisms during lignin upgrading.

Determination of Ethanol Content in Alcoholic Products by LF-NMR

Determination of Ethanol Content in Alcoholic Products by LF-NMR

Photoelectrocatalytic allylic C–H oxidation to allylic alcohols coupled with hydrogen evolution

Allylic C–H bond oxidation of cycloolefins to allylic alcohols has attracted tremendous attention owing to its widespread application in pharmaceuticals production and natural synthesis. However, the production of allylic alcohols still suffers from the challenges of unsatisfactory selectivity and harsh conditions. Herein, we report the sustainable photoelectrocatalytic (PEC) allylic C–H oxidation to allylic alcohols, achieving the oxidation of cyclohexene to 2-cyclohexenol with a selectivity of 97.2 %. We reveal the reaction pathway wherein photogenerated holes and OH– synergistically activate cyclohexene to carbocation intermediates, and these intermediates combine with OH– to produce 2-cyclohexenol. Additionally, the mechanism by enriching OH– in local area of photoanode surface to enhance PEC performance is uncovered. Furthermore, we designed a self-powered PEC reaction system, attaining a 2-cyclohexenol productivity of 11.95 μmol h–1 (selectivity > 97 %) coupled with a H2 productivity of 1.44 mL h–1, demonstrating the application potential of this new strategy.

Enhancing phenylethyl alcohol production in Pichia fermentans via adaptive laboratory evolution under NaCl stress

Our previous research demonstrated phenylethyl alcohol was the key aroma in fermented chili peppers, identifying Pichia fermentans as the primary strain responsible for its production. However, the regulatory mechanisms underlying its production remained unclear. To address this, adaptive laboratory evolution against NaCl was utilized in this study to enhance the production of phenethyl and reveal the mechanism of metabolic regulatory of phenethyl alcohol in Pichia fermentans. Under high NaCl stress, the evolved strains increased phenylethyl alcohol production capacity by up to 64.01%. The improved NaCl tolerance of the strains contributes to the higher phenylethyl alcohol yield, primarily because phenylethyl alcohol, like NaCl, causes high osmotic pressure on the strain. The strain responds to NaCl stress by altering cell membrane components and related transport proteins through relevant gene mutations. Additionally, it enhances phenylethyl alcohol production efficiency by upregulating key enzyme-encoding genes (ARO8 and ADHs) in the Ehrlich pathway.

Muslims perceptions of safe alcohol use: a qualitative study in the Gulf Council Cooperation countries

AimThe purpose of this study was to explore Muslim’s perceptions and views of raising awareness on safe alcohol use and counterfeit alcohol harms in Islamic countries.Subject and methodsQualitative semi-structured interviews with a purposive sample from the Gulf Council Cooperation (GCC) countries. The data were analysed using a reflexive thematic analysis method.ResultsTwenty-three participants took part in this study. We have identified five themes from the data, including perceptions on alcohol use in the GCC, community’s openness to alcohol discussions, approaches to raising awareness on alcohol use, all forbidden is desirable, and legalisation is the solution. All participants acknowledged the existence of alcohol use in GCC communities and advocated for the need to raise public awareness about the harms of alcohol use. Opinions on approaches to raising awareness varied. Some participants suggested focusing awareness on the religious messages prohibiting alcohol use, emphasising that alcohol is harmful in any quantity. For some, raising awareness of safe alcohol consumption was viewed as accepting and encouraging alcohol use, which goes against Islamic religious beliefs. Some participants attributed alcohol misuse and the consumption of counterfeit alcohol to the ban on alcohol products in some GCC countries.ConclusionsMuslims acknowledge the existence of alcohol use in Muslim communities, yet there is a hesitancy in raising awareness of safe alcohol use. Although challenging, there is a need to combine the public health perspective on safe alcohol use while providing messages that acknowledge the religious aspect.

Soil chemical characteristics, yield and technological quality of sugarcane under subsurface drip irrigation with treated sewage effluent

ABSTRACT Sugarcane cultivation requires sustainable strategies to meet water and nutritional needs. This study tested the hypothesis that irrigation with treated sewage effluent (TSE) can meet the water needs of sugarcane plants, improving their technological quality and yield. The objective of this study was to assess the effects of subsurface drip irrigation (SDI) with TSE or surface reservoir water (SRW) on soil chemical characteristics and technological quality and productivity. Thus, an SDI system was installed at soil depths of 0.20 and 0.40 m to apply SRW and TSE to sugarcane plants, composing four irrigation treatments (TSE0.2 m, TSE0.4 m, SRW0.2 m and SRW0.4 m) and a control (non-irrigated treatment). Analyses of soil chemical characteristics in different layers showed no negative effects for the use of SDI, which maintained favorable soil conditions for sugarcane plantations. The surface layer (0–0.2 m) irrigated with SRW or TSE showed higher accumulation of nutrients and organic matter. The results confirmed the hypothesis that irrigation with TSE or SRW improves the technological quality and yield of sugarcane; the treatment TSE0.2 m showed the best results regarding increases in sugar yield and alcohol production. However, continuous monitoring of soil salinity is necessary in wastewater-irrigated agricultural systems.

Alcohol free? An analysis of UK and Scottish Government obesity policies’ engagement with alcohol 1999–2023

Background and aimsAlcoholic beverages can be highly calorific yet remain largely absent from obesity policy debates. This article seeks to identify how Scottish and English obesity policies have engaged with the issue of alcohol consumption since devolution.MethodsObesity policy documents for England and Scotland from 1999 to 2023 were thematically analysed to identify their engagement with alcohol consumption. A stakeholder analysis was undertaken to identify key public health actors and commercial sector policy actors in the debate regarding the inclusion of alcohol in obesity policy. Their engagement with the issue of alcohol as an obesity policy issue was assessed through thematic analysis of consultation responses, along with documents, press releases, reports and other statements on policy (e.g. blog posts) available on stakeholder websites.ResultsWhile alcohol was recognised as a risk factor for obesity within obesity policy documents, no specific measures to address this issue were identified until a consultation on mandatory calorie labelling on alcoholic beverages was proposed in 2020. Engagement with alcohol in the policy documents was mainly limited to voluntary and self-regulatory measures favoured by industry actors who portrayed themselves as a key part of the policy solution. They used the policy focus on childhood obesity as a pretext to exclude alcoholic drink from fiscal and labelling measures. Public health NGOs, by contrast, argued that obesity measures such as mandatory calorie labelling and other obesity policies should be extended to alcoholic beverages.ConclusionThere is an insufficient engagement with alcohol as an obesity policy issue within policy documents and an over-reliance on voluntary and industry-partnership approaches. Alcoholic beverages and reduced alcohol products are excluded from beverage taxes and labelling requirements in ways which are hard to justify. As with other areas of public health policy, this represents an industry-favoured policy agenda, opposed by health NGOs. Further research is needed to understand the influence of these actors on the engagement of obesity policy with alcohol.

Metabolic engineering of Escherichia coli for high-level production of benzyl acetate from glucose

BackgroundBenzyl acetate is an aromatic ester with a jasmine scent. It was discovered in plants and has broad applications in food, cosmetic, and pharmaceutical industries. Its current production predominantly relies on chemical synthesis. In this study, Escherichia coli was engineered to produce benzyl acetate.ResultsTwo biosynthetic routes based on the CoA-dependent β-oxidation pathway were constructed in E. coli for benzyl acetate production. In route I, benzoic acid pathway was extended to produce benzyl alcohol by combining carboxylic acid reductase and endogenous dehydrogenases and/or aldo-keto reductases in E. coli. Benzyl alcohol was then condensed with acetyl-CoA by the alcohol acetyltransferase ATF1 from yeast to form benzyl acetate. In route II, a plant CoA-dependent β-oxidation pathway via benzoyl-CoA was assessed for benzyl alcohol and benzyl acetate production in E. coli. The overexpression of the phosphotransacetylase from Clostridium kluyveri (CkPta) further improved benzyl acetate production in E. coli. Two-phase extractive fermentation in situ was adopted and optimized for benzyl acetate production in a shake flask. The most optimal strain produced 3.0 ± 0.2 g/L benzyl acetate in 48 h by shake-flask fermentation.ConclusionsWe were able to establish the whole pathway for benzyl acetate based on the CoA-dependent β-oxidation in single strain for the first time. The highest titer for benzyl acetate produced from glucose by E. coli is reported. Moreover, cinnamyl acetate production as an unwanted by-product was very low. Results provided novel information regarding the engineering benzyl acetate production in microorganisms.Graphical abstract

203 - Effects of nutrition and other health-oriented marketing claims on young adults’ perceptions and hypothetical consumption of alcohol products: an online experiment

203 - Effects of nutrition and other health-oriented marketing claims on young adults’ perceptions and hypothetical consumption of alcohol products: an online experiment

Engineering high production of fatty alcohols from methanol by constructing coordinated dual biosynthetic pathways

Microbial cell factories provide an efficient approach for the green manufacturing of chemicals. However, the excessive use of sugars increases the potential risk of food crisis. Methanol, an abundant feedstock, holds promise in facilitating low-carbon production processes. However, the current methanol bioconversion is hindered by limited regulatory strategies and relatively low conversion efficiency. Here, a yeast biocatalyst was extensively engineered for efficient biosynthesis of fatty alcohols through reinforcement of precursor supply and methanol assimilation in Pichia pastoris. Furthermore, the dual cytoplasmic and peroxisomal biosynthetic pathways were constructed by mating and exhibited robust production of 5.6 g/L fatty alcohols by using methanol as the sole carbon source. This study provides a heterozygous diploid P. pastoris strain with dual cytoplasmic and peroxisomal biosynthetic pathways, which achieved the highest fatty alcohol production from one-carbon feedstocks to date.

Depression, anxiety, stress, and current e-cigarette use: Results from the Truth Longitudinal Cohort of youth and young adults (2022−2023)

ObjectiveTo examine associations between depression, anxiety, and stress, as measured by the Depression, Anxiety and Stress Scale (DASS-21) scale, with current e-cigarette use. MethodsData from the Truth Longitudinal Cohort – a nationally representative sample of youth and young adults – was collected between October 2022 to February 2023. The analytic sample was comprised of participants who provided information on e-cigarette use and the DASS-21 scale (N = 4198). Chi-square statistics were used to determine differences by current e-cigarette use across covariates and DASS-21 items. Logistic regression analyses were applied to the cross-sectional data to determine which scales predicted current e-cigarette use, adjusted for the effects of age, gender identity, race and ethnicity, parental educational attainment, perceived financial situation, and current use of alcohol, marijuana, and other tobacco use. ResultsThose who had severe/extremely severe levels of depression, anxiety, and stress had greater odds of current e-cigarette use, relative to those who had normal levels of depression, anxiety, and stress, even after adjusting for covariates. Results also demonstrated associations between age, race/ethnicity, parental education, and current use of alcohol, marijuana, and other tobacco products with current e-cigarette use. LimitationsCross-sectional analyses of self-reported data limit the ability to determine directionality of effects between depression, anxiety, stress, and current e-cigarette use. DiscussionMore severe levels of depression, anxiety, and stress were associated with a greater likelihood of current e-cigarette use. Future research is needed to evaluate changes in e-cigarette use, in response to depression, anxiety, and stress symptomatology.

Synthesis, Identification, and Docking Study of Novel Derivatives of Aziridine

Aziridines are three-membered ring heterocycles that include nitrogen and are well-known for their employment as reactive intermediates in the production of chiral amino alcohols, azomethine ylides, and derivatives of amino acids. The current study was based on the synthesis, identification, docking study and evaluation of antioxidant potential of novel derivatives of aziridine. The novel derivatives of aziridine were synthesized and identified the synthesized aziridine derivatives based on physicochemical properties i.e., boiling point, Rf value, FTIR, NMR and Mass spectroscopy and Docking study. With a binding energy of -6 to -9 Kcal/mol, every chemical has demonstrated effective docking inside the antioxidant activity protein's active region. We contrasted the anticipated docking data with proteins known to have antioxidant action. In results, the % yield was observed as 48.24, 49.72, 48.39 and 49.12 in compound A4, A7, A10 and A12, respectively. Highest Rf values were observed in A3, A5, A7 and A 11 as 0.74, 0.76, 0.77, and 0.74, respectively. A4 showed boiling point 210ºC. Based on docking study, all the compounds were found active, however compound A1, and A4 were demonstrated the highest binding energy (affinity). Derivatives of aziridine A2, A3, A5, A6, A8, A9, A10, A11, A12 were found also found active with some moderate binding affinity. It concluded that 12 novel derivatives of aziridine were synthesized and characterized with their physicochemical properties and spectral analysis (NMR, Mass, FTIR). In docking study, compounds A1 and A4 demonstrated the highest binding affinity among all 12 aziridine derivatives. Thus, active aziridine derivatives might be used in the evaluation of the biological potential. It suggests to perform the acute oral toxicity of the synthesized aziridine derivatives and antioxidant activity.

Enhancing cassava beer quality: Extrusion-induced modification of cassava starch structure boosts fermentable sugar content in wort

The high starch content and cost-effectiveness of cassava make it an attractive adjunct in beer brewing, with the fine structure of starch playing a crucial role in determining the composition of fermentable sugars (FS) and overall beer quality. This study investigated the effect of extrusion-induced changes in the starch structure of cassava flour on the FS profile of the wort and, consequently, on the quality attributes of cassava beer. The findings revealed that the shear stress during extrusion significantly reduced the molecular weight to 1.20 × 105g/mol and the branching degree of amylopectin. Simultaneously, there was an increase in the concentrations of short- and intermediate- chain amylose by 5.61% and 42.72%, respectively. These structural changes enhanced the enzymatic hydrolysis of extruded cassava flour (ECF), resulting in a higher total fermentable sugars content (22.00g/100 mL) in the ECF wort, predominantly composed of maltose and glucose. Furthermore, the altered FS profile led to an increased production of higher alcohols and esters in extruded cassava beer (ECB), particularly noted for the elevation of 2-phenylethyl alcohol levels, which imparted a distinctive rose aroma to the ECB. Consequently, the sensory profile of ECB showed significant improvement. This study offers critical insight into optimizing cassava beer quality and broadens the potential applications of cassava flour in the brewing industry.

Effects of atmosphere and stepwise pyrolysis on the pyrolysis behavior, product characteristics, and N/S migration mechanism of vancomycin fermentation residue

Vancomycin fermentation residue (VFR) urgently needs proper treatment due to its complex and hazardous nature. Pyrolysis is a promising treatment method, while the product characteristics of VFR pyrolysis remain unclear. Therefore, the influence of different atmospheres and stepwise pyrolysis (including one-stage reaction in N2 or CO2 and two-stage reaction in N2) on pyrolysis behavior, product characteristics, and N/S migration mechanism during VFR pyrolysis were investigated for the first time in this work. The results showed that VFR mainly decomposed at 180–600 °C, forming non-condensable gas, bio-oil, and biochar. The main released gases included CO2, H2O, NH3, HCN, SO2, and H2S, whereas the N-containing pollutant gas, notably NH3, should be focused due to its high emission (>10 %). Bio-oil was rich in N-containing compounds with a content exceeding 46 %, mainly consisting of Indolizne (9.2–11.5 %), 5H-1-Pyrindine (5.0–9.9 %), and Indole (8.4–9.0 %), and 9-Octadecenamide, (Z)- (1.8–10.1 %). Moreover, the effects of different conditions on the product characteristics were as follows: For the one-stage reaction, compared to N2, the CO2 atmosphere promoted the formation of alcohols (intended product, increasing 2.2–14.6 %), whereas the two-stage reaction in N2 inhibited alcohol production (decreasing 1.1–2.5 %). At CO2 condition, the harmless temperature of VFR reduced from 600 °C (pyrolysis in N2) to 400 °C. Both CO2 (increasing 0.6–1.5 %) and the two-stage reaction in N2 (increasing 0.4–1.0 %) retained more N in the solid. Kinetics showed that the pyrolysis process of VFR conformed to diffusion models and reaction order models (F2/D1/F3/D1 for N2 and F2/D2/F3/D1 for CO2). The VFR transformed to the chemicals and fuels mainly through the deamination, desulfurization, dehydration, decarboxylation, and dehydrogenation reactions. This work provides guidance for harmless disposal and resource utilization during VFR pyrolysis.