Amelioration of odorous components in spent mushroom compost

Volatile sulfur compounds, as well as other volatiles found in the headspac e above spent mushroom compost (SMC), were analyzed by gas chromatography a nd mass spectrometry. Data from these techniques as well as organoleptic ev aluation of both the SMC and the chromatographic eluant indicated that the volatile sulfur compounds and cresol were important odorous components in S MC; cresol was reported as a musty, cattle-feces aroma. Samples consisted o f headspaces from untreated SMC as well as SMC stirred with 1% (by weight) powered activated carbon (PAC). SMC stirred with and without PAC reduced he adspace volatile concentrations, but the stirred with added PAC further dec reased concentrations of important malodorants such as volatile sulfur comp ounds and cresol.