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Analysis of odour and taste problems in high-density polyethene

K Villberg1, A Veijanen, I Gustafsson

  • 1University of Jyväskylä, Department of Chemistry, Finland.

Journal of Chromatography. A
|February 17, 1998
PubMed
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Volatile carbonyl compounds cause off-flavours in plastics. Advanced analytical techniques like gas chromatography-mass spectrometry-sniffing identified these compounds and sensory evaluation confirmed their impact on taste and odour.

Area of Science:

  • Polymer Chemistry
  • Analytical Chemistry
  • Sensory Science

Background:

  • Off-flavours in plastics are often caused by volatile carbonyl compounds such as aldehydes, ketones, and esters.
  • These compounds are present in low concentrations but possess low odour thresholds, making them significant contributors to undesirable sensory properties.

Purpose of the Study:

  • To identify and characterize volatile organic compounds (VOCs) responsible for off-flavours in high-density polyethene (HD-PE).
  • To correlate chemical analysis with sensory evaluation of plastic-related off-flavours.

Main Methods:

  • Analysis of VOCs in HD-PE granules and leaching water using gas chromatography-mass spectrometry-sniffing (GC-MS-SNIFF) and gas chromatography-fourier transform infrared spectroscopy-sniffing (GC-FTIR-SNIFF).
  • Purge-and-trap technique for VOC introduction into gas chromatographs.

Related Experiment Videos

  • Sensory panel evaluation of HD-PE leaching water using descriptive attributes for odour and taste.

    • Main Results:

    • Identification of specific volatile carbonyl compounds contributing to off-flavours in HD-PE.
    • Correlation between detected VOCs and sensory attributes like 'sweet', 'chemical', 'stale', 'dusty', 'foul', and 'floor-cloth' for odour, and 'sweet', 'metallic', 'stony', 'pungent', 'dusty', 'plastic', 'foul', 'stink bug', and 'candle grease' for taste.
    • Confirmation of the low concentration and high impact of these compounds on overall sensory perception.

    Conclusions:

    • GC-MS-SNIFF and GC-FTIR-SNIFF are effective methods for identifying low-concentration, volatile off-flavour compounds in polymers.
    • Sensory evaluation is crucial for understanding the real-world impact of identified compounds on plastic taste and odour.
    • Understanding these compounds is key to mitigating off-flavours in plastic products.