Process-specific emission fingerprints of volatile organic compounds and source apportionment using Positive Matrix Factorization at a full-scale petroleum refinery

Catalytic oxidation of multi-class VOCs over nickel-modified Co3O4: Comparative kinetic and surface analysis

Operation-resolved VOC emissions from electronics manufacturing: Implications for ozone formation, toxicity, and risk-oriented management.

Real-time molecular specific BTEX detection at TLV-TWA concentration levels

Effects of different concentration methods on physicochemical properties, structure, antioxidant activity and volatile organic compounds of apple juice

Volatile Organic Compounds (VOCs) are commonly used in various industries, but they can be toxic and pose significant health risks, primarily affecting the respiratory system and contaminating groundwater. As a result, there is growing interest in developing reliable sensors for monitoring VOCs. This study presents a convenient and straightforward sensor that utilizes cholesteric liquid crystals (CLCs) for quantitatively detecting volatile organic solvents. Our results demonstrate the performance of two cholesteric liquid crystal sensors, CLC1 and CLC2, across varying concentrations and temperatures. CLC1 exhibited the fastest response times, with the R color channel achieving the shortest response of 5.4 s and the highest linear correlation, particularly at elevated temperatures (27–30 °C). Ethanol was also evaluated within a similar operating window, but it produced a measurable yet weaker optical response than acetone under controlled temperature conditions, requiring a broader concentration range to capture the dynamic response prior to signal saturation. In contrast, CLC2 performed optimally in the G color channel for acetone detection, showing the most consistent and reliable linearity across 21–24.5 °C. These findings underscore the significant influence of volatile organic solvents and temperature on sensor performance and confirm that specific optical channels (R for CLC1, G for CLC2) are most suitable for quantitative, liquid-phase detection. • CLCs enable rapid, real-time VOC solvent detection and customizable sensor design. • CLC1 (red) showed strongest linearity and fastest response at 27–30 °C. • CLC2 (green) exhibited best stability and sensitivity at 21–24.5 °C. • Temperature increase enhanced response speed and detection performance. • Findings guide tailored CLC design for VOC sensing across environments.

Do carbon dioxide, volatile organic compounds and atmospheric pressure affect the cognitive performance of occupants in indoor environments? Results of a large-scale experiment with simulated flights.

The storage conditions of Golden Delicious (GD) apples influences the aromatic composition of industrially transformed products, here apple puree. The Volatile Organic Compound (VOC) composition reveals positive compounds at high concentrations in purees made from Normal Cold (NC) stored fruits, and loss of positive esters after long term Controlled Atmosphere (CA) storage. In parallel, NC storage conditions revealed an increase of the recently discovered deterioration markers, 1-hydroxyoctan-3-one and octane-1,3-diol. After CA storage, the fungal marker 1-hydroxyoctan-3-one concentration drastically fell to values below LOD, suggesting the impact of CA storage on fungal development. This study also evidenced the evolution of glycosidic bound fraction of octane-1,3-diol over the different storage duration analysed puree samples. Finally, the two deterioration markers and 18 selected VOC were employed to develop a prototype of diagnostic model of storage type for unknown GD apple purees. It showed a clear product segmentation that is relevant with agronomical and storage practices. This model may be helpful to discriminate apple quality for professionals from the apple sector. • The aroma profile of apple puree is modified after CA storage (esters concentration decrease). • The fungal deterioration marker 1-hydroxyoctan-3-one is no longer detected in CA • Octane-1,3-diol level significantly decreased after CA storage • Octane-1,3-diol glycosidic bound fraction appeared after CA storage • A prototype of diagnostic model allowed to discriminate apple quality based on storage conditions

Volatile organic compounds exposure and all health outcomes: An umbrella review and evidence map.

Cultivar-specific divergence in volatile aroma profiles of heat-stressed grapes uncovered via GC×GC-TOFMS.

• Sustainable e-nose systems enhance real-time monitoring of meat and seafood freshness • Metal oxide nanostructures and biodegradable sensors reduce environmental impact • AI and machine learning improve the detection of VOCs in spoilage assessment • Integration with IoT and smart packaging enables non-invasive freshness evaluation • Case studies show e-nose systems can reduce food waste and improve shelf-life control • Self-powered and MEMS-based sensors lower energy consumption in food quality monitoring Electronic nose (e-nose) sensor arrays have emerged as a crucial technology for meat and seafood preservation through their ability to detect volatile organic compounds (VOCs). The growing need for sustainable food preservation methods has driven significant developments in this field, particularly focusing on environmental responsibility and economic viability. This review examines recent innovations in e-nose technology, focusing on sustainable materials and energy-efficient designs. It analyzes developments in sensing materials, including metal oxide semiconductors and biodegradable components, along with energy-efficient innovations such as self-powered sensors and optimized arrays. The study also evaluates the integration of e-nose systems with spectroscopic methods, biosensors, and sustainable cloud computing solutions, supported by machine learning algorithms. The review reveals significant advancements in sustainable e-nose technology, demonstrating improved detection accuracy while maintaining environmental responsibility. Integration with complementary technologies has enhanced comprehensive quality assessment capabilities. Case studies in meat and seafood preservation showcase the technology's potential for reducing food waste and improving monitoring efficiency. While challenges remain in optimizing sensor selectivity and stability for low-concentration VOCs, ongoing developments in sustainable materials and energy-efficient designs indicate promising future applications in food preservation practices. These innovations contribute to both environmental sustainability and economic feasibility in the food industry.

Multifaceted biocontrol mechanisms of Bacillus amyloliquefaciens F028 against Botrytis cinerea in postharvest tomato fruit.

Volatile organic compounds in biogas from full-scale anaerobic digestion plants: Implications for CO₂ upgrading and cryogenic liquefaction

A systematic review of indoor air quality in schools settings: Focus on microbiome and their relation to particulate matter and chemical pollutants.

Antifungal activity and action mechanisms of 2, 4-Di-tert-butylphenol from Bacillus amyloliquefaciens Z-7 volatile organic compounds against Verticillium dahliae

Packaging atmosphere and confinement as key factors in shelf-life extension of live clams

The impact of second cheese whey (SCW) from buffalo milk on the sensory, chemical, microbial, and technological properties of sourdough bread was evaluated. Two traditional Italian flours (Saragolla and Mischiglio) and two liquid sourdough starters (one based on type 1 refined wheat flour and one on whole Saragolla flour) were used to assess SCW suitability for breadmaking. Microbial composition and volatile organic compounds (VOCs) were determined and after baking, consumer evaluations ( n = 100) assessed hedonic ratings, sensory attributes, and potential food pairings. Textural and colorimetric properties were measured along with moisture content and water activity. Results showed that SCW addition impacted the bread final characteristics on a flour-dependent manner. In breads made with Mischiglio flour, SCW significantly improved both sensory and technological traits, reducing crumb hardness, changing crumb color, and modulating the microbial composition by increasing homofermentative lactic acid bacteria. VOC composition was also affected in both flour types. Among the two sourdoughs, the one based on type 1 flour performed better in terms of consumer preference and microbial profile. These findings suggest that SCW is a promising ingredient for sourdough bread, contributing to improved product quality and consumers’ acceptance, particularly when used with Mischiglio flour and refined wheat-based sourdough.

Sustainable leather processing: A critical review of emerging green technologies and practices

Most studies of the chemical ecology of plant-pollinator interactions emphasize the role of pollinator-mediated selection in shaping floral scent composition. Nevertheless, phylogeny may constrain the metabolic pathways underlying these profiles, thereby influencing the evolutionary trajectory of the emitted signals. To investigate whether phylogenetic history constrains plant chemical communication, we used the obligate fig-fig wasp mutualism. We collected floral scents from receptive figs of 32 Ficus species, representing diverse lineages across tropical and subtropical regions, using dynamic headspace extraction. Chemical compositions were analyzed via gas chromatography-mass spectrometry and evaluated for the phylogenetic signal using multivariate analyses. Our results revealed a strong phylogenetic signal in the volatile organic compounds (VOCs) emitted by receptive figs. Conversely, using the same analysis, we found no relationship between the scent profile and the pollinator phylogeny. Our findings demonstrate, across diverse Ficus lineages, that phylogenetic constraints play a significant role in the diversification of VOC signals emitted by receptive flowers, suggesting constraints in the biosynthetic pathways of volatile compounds.

Heated tobacco product aerosol emission compared to cigarette smoke: A scoping review.