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Sensory odor evaluation of trap grease and trap grease biodiesel

机译:捕集油脂和捕集油脂生物柴油的感官气味评估

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摘要

Waste oils and greases from commercial restaurants, also known as trap grease, are potential feedstocks for sustainable biodiesel production. A significant challenge in producing biodiesel from trap grease is the very strong and offensive odor it can possess. The odor can be attributed to several factors including the volatile chemical compounds created during fermentation and biodegradation of oils and fats. Sensory assessment evaluations were performed on several samples of trap grease, trap grease biodiesel, and reference materials to illustrate different aspects of their odor profile and to gain a better understanding of the odor sources so odor mitigation strategies can be developed and evaluated. Short-chain free fatty acids have been identified as a significant component in trap grease and the odor descriptors commonly associated with short-chain free fatty acids were identified in the trap grease samples evaluated. Biodiesel was prepared from trap grease and found to have a similar odor profile as petrodiesel and other commercially available biodiesels blends. The results from this study show that the odor from trap grease can be mitigated during pretreatment and biodiesel conversion steps and does not represent a significant obstacle to commercialization.
机译:商业餐馆的废油和油脂,也称为捕集油脂,是可持续生物柴油生产的潜在原料。用捕集油脂生产生物柴油的一个重大挑战是它可能具有非常强烈的令人讨厌的气味。气味可归因于多种因素,包括在发酵和油脂生物降解过程中产生的挥发性化合物。对捕集器油脂,捕集器油脂生物柴油和参考材料的多个样品进行了感官评估,以说明它们的气味特征的不同方面,并更好地了解气味来源,因此可以制定和评估气味缓解策略。短链游离脂肪酸已被识别为捕集油脂中的重要成分,并且在评估的捕集油脂样品中鉴定了通常与短链游离脂肪酸相关的气味描述符。生物柴油是由捕集油脂制备的,并具有与石油柴油和其他市售生物柴油混合物相似的气味特征。这项研究的结果表明,捕集油脂的气味可以在预处理和生物柴油转化步骤中得到缓解,并且不会对商业化构成重大障碍。

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