Garlic smell in a factory

Odors can be as pleasant as they are annoying depending on their nature and it is with this problem that a manufacturer contacted the laboratory:
A smell of garlic was released on its production line, scenting the entire factory and making the work of the employees difficult, who could no longer bear this strong smell.
The Polymex team therefore carried out an analysis of the product produced in order to trace the origin of the appearance of this garlic scent .




The objective was to highlight the olfactory molecule (s) responsible for this very uncomfortable garlic odor.
Once the HS / GCMS analysis was carried out, the results showed the presence of a majority (95%) sulfur-containing matrix: diallyl disulfide and diallyl sulfide , molecules known for their characteristic garlic odor.
Thanks to this analysis we were able to conclude that it is by heating the product that these molecules are formed and therefore that it is at this stage of manufacture that the odor is released.

Origine de l'odeur d'ail dans une usine

Thanks to these analyzes, our client knows the compound that causes the odor of the competitor 's product and will therefore be able to rely on these results to modify the composition of his product.

Are you a manufacturer of perfumes or any other scented product and want to know the origin of the smell of your products?

Call on the Polymex Laboratory !

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