Natural rubber products emit malodourous compounds, which can contaminate the air and water of the inhabited surroundings
of the production factories. Analytical methods such as SPME coupled with GC-MS and GC-O-FID were used to elucidate
the composition and olfactory impact of volatile compounds released from two various grades of natural rubber submitted to different
coagulation processes. Forty-three volatile compounds were identified and amongst 16 of them that had never been reported. The
volatile compounds belonged to different chemical classes and were the result of enzymatic and microbial action as well as thermal
degradation. Among the new compounds identified, a terpene (limonene), benzyl derivatives, or trimethylamine were found in both
grades of natural rubber. In contrary phenyl acids, fatty acid esters, or 2,6 dimethoxyphenol were specific to one grade of natural rubber
and may result from the coagulation process. The use of GC-O analysis emphasized the contribution of short-chain fatty acids to
the malodorous odour generated but also evidenced the participation of trimethylamine and 2,6 dimethoxyphenol. At last, it was
demonstrated that the presence of phenyl acids in one natural rubber could partially mask the obnoxious odour.
Natural rubber products emit malodourous compounds, which can contaminate the air and water of the inhabited surroundingsof the production factories. Analytical methods such as SPME coupled with GC-MS and GC-O-FID were used to elucidatethe composition and olfactory impact of volatile compounds released from two various grades of natural rubber submitted to differentcoagulation processes. Forty-three volatile compounds were identified and amongst 16 of them that had never been reported. Thevolatile compounds belonged to different chemical classes and were the result of enzymatic and microbial action as well as thermaldegradation. Among the new compounds identified, a terpene (limonene), benzyl derivatives, or trimethylamine were found in bothgrades of natural rubber. In contrary phenyl acids, fatty acid esters, or 2,6 dimethoxyphenol were specific to one grade of natural rubberand may result from the coagulation process. The use of GC-O analysis emphasized the contribution of short-chain fatty acids tothe malodorous odour generated but also evidenced the participation of trimethylamine and 2,6 dimethoxyphenol. At last, it wasdemonstrated that the presence of phenyl acids in one natural rubber could partially mask the obnoxious odour.
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