Emission of volatile organic sulfur compounds (VOSCs) during aerobic decomposition of food wastes

Food wastes collected from typical urban residential communities were investigated for the emission of volatile organic sulfur compounds (VOSCs) during laboratory-controlled aerobic decomposition in an incubator for a period of 41 days. Emission of VOSCs from the food wastes totaled 409.9 mg kg−1 (dry weight), and dimethyl disulfide (DMDS), dimethyl sulfide (DMS), methyl 2-propenyl disulfide, carbonyl sulfide and methyl 1-propenyl sulfide were the five most abundant VOSCs, with shares of 75.5%, 13.5%, 4.8%, 2.2% and 1.3% in total 15 VOSCs released, respectively. The emission fluxes of major VOSCs were very low at the beginning (day 0). They peaked at days 2–4 and then decreased sharply until they leveled off after 10 days of incubation. For most VOSCs, over 95% of their emission occurred in the first 10 days. The time series of VOSC emission fluxes, as well as their significant correlation with internal food waste temperature (p < 0.05) during incubation, suggested that production of VOSC species was induced mainly by microbial activities during the aerobic decomposition instead of as inherited. Released VOSCs accounted for 5.3% of sulfur content in the food wastes, implying that during aerobic decomposition considerable portion of sulfur in food wastes would be released into the atmosphere as VOSCs, primarily as DMDS, which is very short-lived in the atmosphere and thus usually less considered in the sources and sinks of reduced sulfur gases.