抄録
Odorous compounds in heated swine feces were isolated by means of vacuum distillation under frozen state in o der to identify the odorous substances evolved from a hot-air drier of swine feces. Identification and quantification of odorous components were carried out by gas chromatographymass spectrometry and gas chromatography, respectively. Raw swine feces were also analyzed as a control. The most important compounds for malodor were various kinds of alkylpyrazines which were newly produced during heating. Large decreases of fatty acids and indoles and increases of alcohols were observed in heated feces. Quantities ofphenols and methyl ketones were not changed significantly by heating.
