Identification by GC-O and GC-MS of new odorous compounds in natural rubber
2013
Juntarachat, Niramol | Bouvier, Nicolas | Lepoutre, Jean-Paul | Roland, Aurélie | Sainte-Beuve, Jérôme | Granet, Françoise | Salmon, Jean-Michel | Rigou, Peggy | Chalier, Pascale | Université de Montpellier (UM) | Sciences Pour l'Oenologie (SPO) ; Université Montpellier 1 (UM1)-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro) | Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad) | Manufacture Française des Pneumatiques Michelin (Michelin) | Unité expérimentale de Pech-Rouge (PECH ROUGE) ; Institut National de la Recherche Agronomique (INRA) | Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)
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Show more [+] Less [-]English. 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.
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