Importance of profile of volatile and off-odors compounds from different recycled polypropylene used for food applications.

• The polypropylene samples were submitted to forced contamination and recycling. • 45 different volatile compounds were identified by SPME-GC-O-MS. • 9 compounds presented distinct odoriferous activities. • Predominant odors in the samples for food applications were plastic scent derived. Nowadays, polypropylene is one of the most common polymers used in the food packaging industry due to its good functionality and relatively low cost. Nevertheless, usage of plastic disposable packaging can be a generator of plastic pollution having negative environmental effects. A feasible solution for this issue would be to recycle. The polypropylene samples were submitted to two processes, forced contamination, and recycling, and they were analyzed by solid-phase microextraction gas chromatograph-olfactometry-mass spectrometry. 45 different volatile compounds were identified and 9 of them presented distinct odoriferous activities. Among them, two important markers were detected: diethyl phthalate (probably coming from the catalyst of PP polymerization, intentionally added substance (IAS)), and glycerine (a marker of non-intentionally added substances (NIAS)). [ABSTRACT FROM AUTHOR]