Analysis of Odorants Produced from Indoor Drying Laundries and Effects of Enzyme for Preventing Malodor Generation

Abstract

Abstract Recently more consumers hang and dry their laundries indoor for various reasons. Under these slow drying conditions malodor was sometimes generated. Gas chromatography analysis showed the odorants were composed of medium-chain alcohols, medium-chain aldehydes, ketones, fatty acids, N-compounds and S-compounds. Especially, medium-chain fatty acids were confirmed to make up a characteristic and striking sweaty and sour odor. The malodor is supposed to be formed from sebum and soils by oxidative degradation as well as by metabolism of microorganisms. This study shows that a laundry detergent with an enzyme possessing high protease as well as bacteriolytic activity can prevent washed clothes from malodor generation during such a prolonged drying.