Study of odorous compounds produced by putrefaction of foods : V. Fatty acids, sulphur compounds and amines

An investigation was made of the relationship between odour and odorous compounds in solid waste. A variety of foods were kept separately in 20-1 polyethylene bottles at 23°C for 3 months and chemical analyses of the headspace gas and leachate were performed at regular intervals. In addition, the offensive odours were characterized by sensory tests. It was found that fatty acids and sulphur compounds were the main components producing the offensive odour of domestic waste and amines do not play an important role.