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Combining different analytical approaches to identify odor formation mechanisms in polyethylene and polypropylene

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Abstract

In a previous study, we identified carbonyls as highly odor-active compounds in both unprocessed and processed polypropylene (PP) with higher intensities after processing, indicating a temperature-driven forming mechanism. In the presented work, we studied whether (a) these carbonyls are the major odor drivers to the overall odor of polyolefins, (b) their formation is taking place already at moderate temperatures well below the typical processing temperatures, (c) conventional antioxidants in polyolefins can prevent or reduce their formation, and (d) whether reducing the amount of oxygen present can decrease the overall odor. One polyethylene (PE) and one PP were selected, and both stabilized and unstabilized polymer powder samples were exposed to conditions differing in oxygen concentration and aging time. The changes in the volatile fraction as well as the formation of odor-active compounds were monitored using a multidisciplinary approach by combining analytical methods based on gas chromatography (GC), multivariate data analysis, and sensory methods (GC–olfactometry and a sensory panel). Both investigated materials (PE and PP) showed similar degradation products (aldehydes, ketones, carboxylic acids, alcohols, and lactones) which increased dramatically with increasing aging time and the lack of stabilization. Oxidation products, mainly carbonyl compounds, were responsible for the odor of the investigated materials. The main odor drivers were unsaturated ketones and aldehydes with a chain length between six and nine C-atoms. Interestingly, similar odor patterns were found for both stabilized and unstabilized samples, indicating that similar formation processes take place independent of the stabilization.

Combining analytical and sensory odor analysis methods

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Acknowledgments

The presented work was funded by the Austrian Research Promotion Agency (FFG) in a BRIDGE project from 2007 to 2010. We would like to express our gratitude to all members of the sensory panel for their voluntary and continuous cooperation during the project. Special thank you is given to Dr. Eva Schrampf (Graz University of Technology, Austria) for carrying out the GC-O analyses. We are gratefully indebted to Dr. Hildegarde Heymann (University of California, Davis) for very useful comments and language “polishing.”

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Authors and Affiliations

  1. Department of Viticulture & Enology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, USA

    Helene Hopfer

  2. Food Chemistry and Human Sensory, Institute of Analytical Chemistry and Food Chemistry, Graz University of Technology, Stremayrgasse 9/2, 8010, Graz, Austria

    Nina Haar & Erich Leitner

  3. Borealis Polyolefine GmbH, St-Peterstraße 25, 4020, Linz, Austria

    Wolfgang Stockreiter & Christian Sauer

Authors
  1. Helene Hopfer
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  2. Nina Haar
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  3. Wolfgang Stockreiter
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  4. Christian Sauer
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  5. Erich Leitner
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Correspondence to Erich Leitner.

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Hopfer, H., Haar, N., Stockreiter, W. et al. Combining different analytical approaches to identify odor formation mechanisms in polyethylene and polypropylene. Anal Bioanal Chem 402, 903–919 (2012). https://doi.org/10.1007/s00216-011-5463-8

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  • DOI: https://doi.org/10.1007/s00216-011-5463-8

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