High-resolution gas chromatography-mass spectrometry

Abstract

The components of obnoxious odor derived from various solid rubbers were characterized by a combination technique between head-space sampling and GC-MS, compared with database. The mechanisms producing obnoxious odor were also investigated. It was found that volatile components of STR XL were mainly comprised of hydrocarbons, which were probably derived from lipid oxidation of unsaturated fatty acids or triglycerides. In the case of STR 5L, the small amounts of volatile fatty acids derived from carbohydrate fermentation were detected. They were also liberated from STR 5, STR 20, cup lump and RSS. Finally, in the case of skim crumb rubber, sulfur-containing compounds derived from decomposition of proteins existing in NR were observed.