The gas chromatography-olfactometry (GC-O) methodology couples traditional gas chromatographic analysis with sensory detection in order to identify odor active compounds in complex mixtures. Volatile Organic Compounds (VOCs) emitted from materials and consumer products can affect indoor air quality (IAQ) in terms of odor annoyance and other adverse effects on human health. Hence, the main purpose of the present paper was to recognize the odor active VOCs emitted by a specific consumer product and responsible of the odor annoyance perceived, performing head-space experiments followed by GC/MS-O analysis both at ambient temperature and during heating (condition of use). Ten odor active VOCs belonging to different chemical classes were detected; Aromatic Hydrocarbons (Benzene, Toluene, m/p-Xilene), Phenols (Phenol), Aldehydes (Benzaldehyde, Nonanale), Chlorinated Aromatic Hydrocarbons (Chlorobenzene, 1,4-Dichlorobenzene), Polycyclic Aromatic Hydrocarbons (Naphtalene) and Anhydrides (Phtalic Anhydride). Naphthalene was recognized as the organic compound that mainly contributed to the overall odor perceived. Moreover, it was observed that the product’s heating resulted in an increasing of VOCs emission and in odor perception. Experimental data obtained highlighted the potentialities of GC/MS-O methodological approach to identify off-flavors deriving from materials and to provide useful indications to manufacturers to improve the acceptability of odorous emissions.
Gas Chromatography analysis with olfactometric detection (GC-O): an innovative approach for chemical characterization of odor active Volatile Organic Compounds (VOCs) emitted from a consumer product
DE GENNARO, GIANLUIGI;GIUNGATO, Pasquale;PALMISANI, JOLANDA;
2014-01-01
Abstract
The gas chromatography-olfactometry (GC-O) methodology couples traditional gas chromatographic analysis with sensory detection in order to identify odor active compounds in complex mixtures. Volatile Organic Compounds (VOCs) emitted from materials and consumer products can affect indoor air quality (IAQ) in terms of odor annoyance and other adverse effects on human health. Hence, the main purpose of the present paper was to recognize the odor active VOCs emitted by a specific consumer product and responsible of the odor annoyance perceived, performing head-space experiments followed by GC/MS-O analysis both at ambient temperature and during heating (condition of use). Ten odor active VOCs belonging to different chemical classes were detected; Aromatic Hydrocarbons (Benzene, Toluene, m/p-Xilene), Phenols (Phenol), Aldehydes (Benzaldehyde, Nonanale), Chlorinated Aromatic Hydrocarbons (Chlorobenzene, 1,4-Dichlorobenzene), Polycyclic Aromatic Hydrocarbons (Naphtalene) and Anhydrides (Phtalic Anhydride). Naphthalene was recognized as the organic compound that mainly contributed to the overall odor perceived. Moreover, it was observed that the product’s heating resulted in an increasing of VOCs emission and in odor perception. Experimental data obtained highlighted the potentialities of GC/MS-O methodological approach to identify off-flavors deriving from materials and to provide useful indications to manufacturers to improve the acceptability of odorous emissions.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
