This study investigates the rarely studied volatile organic compound emissions from a cheese production facility and the impact of its wastewater treatment system upgrade on the composition of emitted odorants. Wastewater grab samples were collected from six separate wastewater channels before (2019) and after (2021) the system upgrade and analyzed for volatile organic compounds, pH, total dissolved solids, and electrical conductivity. Results showed that the channel from hard cheese production in 2021 had the highest number of volatile organic compounds (35), followed by the fresh cheese production channel (22). Following the industrial wastewater treatment system upgrade, a mineral oil contamination occurred; however, the number of odorants with nasal impact frequency (NIF) ≥ 0.5 in the effluent decreased from 11 to 5. 2-Propenoic acid butyl ester (NIF 0.75) stood out as the most prominent compound, described as fruity, waxy, or green. After the industrial wastewater treatment system upgrades, we observed a decrease in the number of odorants. However other measures must be taken to ensure proper wastewater processing. PRACTITIONER POINTS: More than 60 VOCs were identified in 6 channels from the cheese production facility.15 odorants in cheese production wastewater were detected by SPME-GC-MS/O. The most potent odorants before and after the system upgrade were 1-octen-3-ol and 2-propenoic acid butyl ester, respectively. The upgrades of the industrial wastewater treatment system had a positive impact on reducing the number of odorants and their odor intensity.

Department of Food Preservation University of Chemistry and Technology Prague Prague Czech Republic

Department of Mathematics Informatics and Cybernetics University of Chemistry and Technology Prague Prague Czech Republic

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