Characterizing emissions of VOCs from the initial degradation of kitchen waste in household waste bins of residential areas in Beijing.

In order to clarify the emission characteristics of VOCs during the initial degradation of kitchen waste, a year-long sampling campaign of kitchen waste in residential household municipal solid waste (HMSW) bins was conducted. A total of 93 VOCs with an average annual concentration of 2271 μg/m were detected. Alkanes and oxygenated compounds were the dominant released from the initial degradation of kitchen waste. Seasonal and daily variations were observed, with VOC concentrations generally higher in spring (1413 μg/m) and summer (5882 μg/m) and lower in autumn (505 μg/m) and winter (1258 μg/m). In addition, peak releases occurred earlier in the spring and summer (at 6 h) than in autumn and winter (at 24 h). Correlation analysis showed that ambient temperature correlated significantly with alkanes and oxygenated compounds (P < 0.01). 67 substances have been found to cause odor pollution. Based on the odor index, oxygenated compounds were the most significant odor pollutants. Acetaldehyde and 2-ketone required particular concern because of its high concentration and high odor index. This study not only enriched the understanding of emissions of VOCs from MSW front-end facilities but will also provide a scientific and theoretical basis for holistic management and odor control of MSW.