Development of Electronic Nose Method for Evaluation of HDPE Flavour Characteristics, Correlated with Organoleptic Testing

摘要

A method for analysing food-grade high-density polyethylene (HDPE) resins was developed using the electronic nose (E-nose) system. Eight different HDPE resin grades were analysed using the E-nose. The E-nose system with principal component analysis was found to be capable of discriminating between the resin grades. The resin samples were soaked in ultra-pure water at 40 ± 2℃ for 1 week. Water samples stored in contact with the resins were organoleptically evaluated at different concentrations by untrained discrimination sensory panels and the resins were ranked based on the degree of off-flavour perceived. The E-nose was used to correlate the sensory data and the sensor responses for the various resin grades, using multivariate statistical techniques. A good correlation was obtained between the E-nose sensor responses and the human sensory analysis data, when the resins were analysed using standardized experimental run conditions. The method is capable of predicting the quality of an unknown food-grade HDPE resin sample, in terms of its possibility of producing an off-flavour in drinking water, which could be a result of migration of low molecular weight compounds from the polymer.