Abstract: The emission of malodorous gases, such as ammonia and hydrogen sulfide, during the aerobic composting of food waste has attracted extensive attention from researchers. In order to reduce the harm of malodorous gases to residents and the environment, the types and generation mechanism of malodorous gases during the aerobic composting process of food waste were deeply explored and summarized based on existing literature. Meanwhile, the influences of different process parameters and additives on the production of malodorous gases were expounded, the existing deodorization technologies and their advantages and disadvantages were systematically sorted out, and the challenges faced in the treatment of malodorous gases in the aerobic composting of food waste were summarized. Finally, a research direction integrating in-situ odor reduction, efficient resource transformation, combined ex-situ odor removal and odor control strategies were proposed, which could offer theoretical insights and practical foundations for a more profound comprehension and resolution of odor-related issues in the aerobic composting process.

Key words: food waste, aerobic composting, malodorous gases, deodorization technology, malodorous control