Odor Chemistry

The Science of Smell Part 2: Odor Chemistry Odor chemistry is complex and still poorly Figure 1 provides a simple overview of the understood. More than 75 odorous com- breakdown process. The breakdown of pro- pounds, in varying proportions, have been tein proceeds to ever-simpler proteoses, identified in livestock manures. Knowing the peptones, peptides, amino acids and finally, chemical basis of odors derived from animal to ammonia and volatile organic acids such as manure is helpful to understand how odor formic, acetic, propionic, and butyric acids. develops and what can be done to design and Due to the presence of sulfur in certain amino manage manure systems and avoid nuisance acids (sulfur averages about 1 percent of most com plaints. proteins), various sulfides and mercaptans can be expected as a result of protein catabolism. Biochemistry of manure odor Groups of primary odorous compounds Carbohydrates in animal waste include sug- include volatile organic acids, aldehydes, ars, starch, and cellulose. Starch and cellulose ketones, amines, sulfides, thiols, indoles, and are broken into glucose (sugar) units as the phenols. All of these groups can result from first step of decomposition. Under anaerobic the partial decomposition of manure. Ma- conditions, sugars are broken into alcohols, nure breakdown is accomplished by a mixed aldehydes, ketones, and organic acids. These population of anaerobic bacteria, which is intermediate compounds are odor ous and can commonly grouped into acid-forming or be further metabolized and trans formed into methane-producing classes. Acid formers are methane, carbon dioxide, and water (non- responsible for the initial break down of com- odor ous end-products) if conditions allow the plex molecules into short-chain com pounds, methane-producing microorganisms to func- including organic acids. Methane bacteria tion. further reduce organic acids to methane and carbon dioxide. Figure 1. Manure breakdown chain. Complex substrate (manure) Carbohydrate Lipid Protein Alcohols, aldehydes, Fatty acids, alcohols, Peptones, peptides, amino ketones, organic acids acetate, organic acids acids, organic acids, sulfides, mercaptans, phenols PM 1963b May 2004 Fats are esters of the tri-hydroxy alcohol called after being produced, whereas more soluble glycerol. Bacteria use fats as an energy source, compounds, such as ammonia, are retained hydrolyzing them first to the corre sponding in solution and can engage in biological and long-chain fatty acids and alcohols. These ac- chemical reactions. Solubili ty of many com- ids, along with those produced in the deami- pounds, and hence odor, is markedly influ - nation of amino acids, undergo further break- enced by the solution pH. Hydrogen sulfide is down in which acetic acid is cleaved from the a particularly good example of the pH effect. original acid. Acetic acid is then potentially Under conditions of high pH, almost no odor utilized as an energy source, yielding methane is detected whereas under acid conditions, the and carbon dioxide as end-products. H+ and HS- ions combine, escape, and produce the typical sulfide odor (H2S). Ammonia Examination of the metabolic pathways for the (NH3) is another good example of pH effect. breakdown of manure components indicate The NH3 in an acid medium accepts H+ to + that the following components are expected to produce ammonium (NH4 ) which stays in so- result in: organic acids, alcohols, alde hydes, lution and does not volatilize. Even with a pH sulfides, simple hydrocarbons, carbon diox- up to 8, ammonia remains relatively soluble in ide, ammonia, and meth ane. The presence of liquids and little odor is detected. Above a pH this mixture of organic materials and ammonia of 9, however, ammonia is rapidly volatilized. in an aque ous solution leads to the formation of several other groups, as reaction products. No single com pound has been identified as For example, ammonia in water-- a H+ recep- a good predic tor of odor sensation across tor -- may be expected to react with acids and situations in the field. Because of this, human alcohols to yield amides and amines. Also, panelists conduct odor measurements and hydrogen sulfide in water may combine with quantify odor intensity and unpleasantness. alcohols, aldehydes, and acids to form mercaptans, thiols, and thioacids. Odor characterization Based on psychological tests, seven primary An accumulation of these intermediate metabo- classes of olfactory stimulants have been lites results in an offensive smelling product, found to preferen tially excite separate olfac- whereas containment of interme diate com- tory cells. These classes are: 1) ethereal, 2) pounds for sufficient time allows meth ane campho raceous, 3) musky, 4) floral, 5) minty, producers to act and metabo lize most of the 6) pun gent, and 7) putrid. The nervous sys- odorous compounds into non-odorous meth- tem integrates the responses from a number of ane. Back ground levels of sulfur in water may cells to deter mine the identity of the primary also be a source of odor. odor stimu lus being received. The intensity of the perceived odor class is related to the num- Physical chemistry ber of receptors bound and the degree of exci- Any compound occurring in the atmosphere tation of the olfactory cells. Table 1 shows the must have escaped the liquid phase. Thus, variation in concentration needed to produce vapor pressure is an important factor which, equivalent odor intensities in the seven class- within specific types of compounds, generally es. Odor intensity, as referred to in Table 1, is decreases with increasing molecular weight. the strength of the odor sensation as measured on a psycho logical reaction scale and is not a The solubility of a compound in water is an- concentra tion. Complex odors result from the other important factor in evaluating its signifi - concur rent stimulation of two or more types cance as an atmospheric constituent. Insoluble of receptors. This implies that a single chemi- gases, such as methane, escape immediately cal can occupy more than one receptor site. Table 1. Concentrations of the seven primary represented on the edges of the prism, three- odor classes required to produce equal odor component mixtures occupy the triangular intensity. surfaces, and four-component mixtures occupy the square surfaces. Odor Compound Concentration (ppm) Ethereal Ethylene Dichlor 800 Odor interactions Camphoraceous 1,8 Cineole 10 Usually, an odorous stimulus is a combination Musky Pentadecanlacton 1 of many scents. This is certainly the case in Floral Phenylethylmethyl 300 animal production facilities. The effect of one ethylcarbinol Minty Methone 6 odor on another may be related to differences Pungent Formic acid 50,000 in the water solubility of the two odors result- Putrid Dimethyl disulfide 0.1 ing in a number of possible outcomes. Flow- ery, fruity odorants tend to have higher molecular weights. Aldehydes, esters, alcohols, The use of the seven primary odor classes is ethers, halogens, phenols and ketones have widely cited. However, it is unlikely that this more pleasant aromas than the lower mo- list actually represents the true primary sensa- lecular-weight carboxylic acids, nitrogenous tions of smell. More than 50 single substances com pounds (not associ at ed with oxygen), and have been identified in odor blindness stud- sulfur-containing compounds. Blending of the ies, suggesting that there may be 50 or more two odors may occur, producing an odor with sensations of smell. properties of both the original and properties unique to the newly-developed odors. A more flexible way of presenting the primary odors to clarify the idea of complex One odor may dominate another, or at least odors is through the use of Henning's odor periodically, or the two odors may be smelled prism (Fig. 2). Six primary odors are located concurrently as individual odors. The complex at the corners of the prism. All other odors nature of how odorants interact with each are mixtures of the primary odors and located other is the primary challenge in determining on the surfaces and edges of the prism. Thus, how best to prevent odor formation. However, odors consisting of two compo nents would be understanding that manure odors form as the Figure 2. Henning’s odor prism. result of incomplete breakdown of excreted products, and that many of these products Putrid are the result of excess protein in the diet can serve as the basis for odor management. Resources Fragrant Ethereal This publication, along with PM 1963a, Science of Smell Part 1: Odor perception and physiological response; PM 1963c, Science of Smell Part 3: Odor Burned detection and measurement (after 9/1/04) PM 1963d, Science of Smell Part 4: Principles of Odor Control (after 9/1/04) Spicy Resinous can be found on the Air Quality and Animal Agriculture Web page at: http://www.extension.iastate.edu/airquality. References Powers-Schilling, W.J. 1995. Olfaction: chemical and psychological considerations. Proc. of Nuisance Concerns in Animal Management: Odor and Flies Conference, Gainesville, Florida, March 21-22. Table and figures from Water Environment Federation. 1978. Odor Control for Waste- water Facilities. Manual of Practice No. 22. Water Pollution Control Federation, Washing- ton D.C. Prepared by Wendy Powers, extension environmental specialist, Department of Animal Science, and edited by Marisa Corzanego, extension communications intern, Communication Services, Iowa State University. File: Environmental Quality 4-1 . and justice for all The U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs and activities on the basis of race, color, national origin, gender, religion, age, disability, polit i cal beliefs, sexual orientation, and marital or family status. (Not all prohibited bases apply to all programs.) Many materials can be made available in alternative formats for ADA clients. To file a complaint of dis crim i na tion, write USDA, Office of Civil Rights, Room 326-W, Whitten Building, 14th and Inde pen dence Avenue, SW, Washington, DC 20250-9410 or call 202-720-5964.

Load more