Analysis of odour and taste problems in high-density polyethene.

K Villberg; A Veijanen; I Gustafsson; K Wickström

doi:10.1016/s0021-9673(97)00769-3

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Analysis of odour and taste problems in high-density polyethene.

K Villberg·A Veijanen·I Gustafsson·K Wickström

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Abstract

The compounds that cause off-flavours in plastics, have been recognized mainly as carbonyl compounds (aldehydes, ketones and esters). They occur in low concentrations, and due to their low-threshold odour concentrations, their typical odours were identified. Most of these off-flavour compounds are volatile. Chemical analysis of smelling compounds requires a very sensitive method with a high-resolution capability. The analysis of volatile organic compounds (VOCs) in high density polyethene (HD-PE) granules and waters in which the granules have been shaken for 4 h, were carried out by gas chromatography-mass spectrometry-sniffing system (GC-MS-SNIFF) and by gas chromatography-fourier transform infrared spectroscopy-sniffing system (GC-FTIR-SNIFF). A purge-and-trap technique was used to introduce the VOCs from samples into the gas chromatograph. Leaching waters of HD-PE granules were also evaluated by panel. This panel agreed upon six descriptive attributes for odour: sweet, chemical, stale, dusty, foul and floor-cloth. The attributes for taste were: sweet, metallic, stony, pungent, dusty, plastic, foul, stink bug and candle grease.

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Chromatography, Gas Mass Spectrometry Odorants Polyethylenes Reproducibility of Results Sensitivity and Specificity Taste Water Supply Comparative Study Journal Article Research Support, Non-U.S. Gov't

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K Villberg, A Veijanen, I Gustafsson, K Wickström. 1997-12-12. Analysis of odour and taste problems in high-density polyethene.. https://doi.org/10.1016/s0021-9673(97)00769-3

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