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This article in JEQ

  1. Vol. 40 No. 4, p. 1096-1102
    Received: Nov 11, 2011

    * Corresponding author(s): michaelj.hansen@agrsci.dk
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Stability of Odorants from Pig Production in Sampling Bags for Olfactometry

  1. Michael J. Hansen *a,
  2. Anders P.S. Adamsena,
  3. Anders Feilberga and
  4. Kristoffer E.N. Jonassenb
  1. a Dep. of Biosystems Engineering, Faculty of Agricultural Sciences, Aarhus Univ., Blichers Allé 20, 8830 Tjele, Denmark
    b Dep. of Housing and Environment, Pig Research Centre, Danish Agriculture & Food Council, Axeltorv 3, 1609 Copenhagen V, Denmark. Assigned to Associate Editor Søren O. Petersen


Odor from pig production facilities is typically measured with olfactometry, whereby odor samples are collected in sampling bags and assessed by human panelists within 30 h. In the present study, the storage stability of odorants in two types of sampling bags that are often used for olfactometry was investigated. The bags were made of Tedlar or Nalophan. In a field experiment, humid and dried air samples were collected from a pig production facility with growing-finishing pigs and analyzed with a gas chromatograph with an amperometric sulfur detector at 4, 8, 12, 28, 52, and 76 h after sampling. In a laboratory experiment, the bags were filled with a humid gas mixture containing carboxylic acids, phenols, indoles, and sulfur compounds and analyzed with proton-transfer-reaction mass spectrometry after 0, 4, 8, 12, and 24 h. The results demonstrated that the concentrations of carboxylic acids, phenols, and indoles decreased by 50 to >99% during the 24 h of storage in Tedlar and Nalophan bags. The concentration of hydrogen sulfide decreased by approximately 30% during the 24 h of storage in Nalophan bags, whereas in Tedlar bags the concentration of sulfur compounds decreased by <5%. In conclusion, the concentrations of odorants in air samples from pig production facilities significantly decrease during storage in Tedlar and Nalophan bags, and the composition changes toward a higher relative presence of sulfur compounds. This can result in underestimation of odor emissions from pig production facilities and of the effect of odor reduction technologies.

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Copyright © 2011. Copyright © by the American Society of Agronomy, Crop Science Society of America, and Soil Science Society of America, Inc.