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Interrelation of Volatile Organic Compounds and Sensory Properties of Alternative and Torrefied Wood Pellets

机译:挥发性有机化合物与替代和烘焙木粒感官特性的相互关系

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摘要

The increasing demand for wood pellets on the market, which is caused by their excellent combustion properties, inspires the production as well as the utilization of alternative biomass pellets as fuel. However, the emission of volatile organic compounds gives pellet materials a distinct odor or off-odor, which is directly perceived by the end user. Thus, there is an urgent need for knowledge about the emitted volatile organic compounds and their potential formation pathways as well as their contributions to odor properties of the pellets. In this study, pellets made of biomass energy crops (i.e., straw or miscanthus), byproducts from the food industry (i.e., rapeseed, grapevine, or DDGS (dried distillers grains with solubles from beer production)), or eucalyptus, as well as torrefied pinewood and torrefied sprucewood were investigated with respect to the emitted volatile compounds and their possible impact on the pellet odor. Headspace solid-phase microextraction in combination with gas chromatography-mass spectrometry was used to enrich, separate, and identify the compounds. Techniques used in sensory science were applied to obtain information about the odor properties of the samples. A total of S9 volatile compounds (acids, aldehydes and ketones, alcohols, terpenes, heterocyclic compounds, and phenolic compounds) were identified with different compound ratios in the investigated materials. The use of multivariate statistical data analysis provided deep insight into product-compound interrelation. For pellets produced from bioenergy crops, as well as from byproducts from the food industry, the sensory properties of the pellets reflected the odor properties of the raw material. With respect to the volatiles from torrefied pellets, those volatiles that are formed during the torrefaction procedure dominate the odor of the torrefied pellets covering the genuine odor of the utilized wood. The results of this work serve as a substantiated basis for future production of pellets from alternative raw materials.
机译:由于其优异的燃烧性能,市场对木屑颗粒的需求不断增长,这刺激了生产以及利用替代生物质颗粒作为燃料。但是,挥发性有机化合物的散发使粒料具有明显的气味或异味,最终用户可以直接感觉到。因此,迫切需要关于散发的挥发性有机化合物及其潜在形成途径以及它们对颗粒气味特性的贡献的知识。在这项研究中,由生物质能能源作物(例如,稻草或桔梗),食品工业的副产品(例如,油菜籽,葡萄或DDGS(由啤酒生产产生的可溶物制成的干燥酒糟))或桉树制成的颗粒,以及研究了松香松木和云杉松木中所散发的挥发性化合物及其对颗粒气味的可能影响。顶空固相微萃取与气相色谱-质谱联用用于富集,分离和鉴定化合物。应用感官科学中的技术来获取有关样品气味特性的信息。在所研究的材料中,总共鉴定出具有不同化合物配比的S9挥发性化合物(酸,醛和酮,醇,萜烯,杂环化合物和酚类化合物)。多元统计数据分析的使用提供了对产品-化合物相互关系的深入了解。对于由生物能源作物以及食品工业副产品生产的颗粒,颗粒的感官特性反映了原料的气味特性。对于来自焙烤颗粒的挥发物,在焙烤过程中形成的那些挥发物占了焙烤颗粒的气味的主要部分,覆盖了所用木材的真正气味。这项工作的结果可作为未来从替代原料生产颗粒的有力依据。

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  • 来源
    《Energy & fuels》 |2019年第6期|5270-5281|共12页
  • 作者单位

    Graz Univ Technol, Inst Analyt Chem & Food Chem, Stremayrgasse 9-II, A-8010 Graz, Austria|Oberberg 120, A-8151 Hitzendorf, Austria;

    BIOENERGY 2020 GmbH, Gewerbepk Haag 3, A-3250 Wieselburg Land, Austria|Tech Univ Wien, Inst Chem Environm & Biosci Engn, Getreidemarkt 9-166, A-1060 Vienna, Austria;

    Graz Univ Technol, Inst Analyt Chem & Food Chem, Stremayrgasse 9-II, A-8010 Graz, Austria|Muellegg 4, A-8524 Bad Gams, Austria;

    Tech Univ Wien, Inst Chem Environm & Biosci Engn, Getreidemarkt 9-166, A-1060 Vienna, Austria;

    BIOENERGY 2020 GmbH, Gewerbepk Haag 3, A-3250 Wieselburg Land, Austria;

    Graz Univ Technol, Inst Analyt Chem & Food Chem, Stremayrgasse 9-II, A-8010 Graz, Austria;

    BIOENERGY 2020 GmbH, Gewerbepk Haag 3, A-3250 Wieselburg Land, Austria;

    Graz Univ Technol, Inst Analyt Chem & Food Chem, Stremayrgasse 9-II, A-8010 Graz, Austria;

    Graz Univ Technol, Inst Analyt Chem & Food Chem, Stremayrgasse 9-II, A-8010 Graz, Austria;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);美国《生物学医学文摘》(MEDLINE);
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  • 正文语种 eng
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