Evaluation of odor and sensory irritation thresholds for methyl isobutyl ketone in humans.

ABSTRACT

Odor and irritation sensitivity for methyl isobutyl ketone (MIBK) was evaluated by obtaining olfactory detection thresholds and irritation (lateralization) thresholds, as well as perceived odor intensity and irritation ratings for three predetermined concentrations of MIBK, acetone, and phenylethyl alcohol. Subsequently, perceived annoyance ratings for the three concentrations were measured for 25 of the 40 volunteers. The mean odor detection threshold for MIBK was 10 ppm, and mean lateralization threshold was 8874 ppm. Calculating the fifth percentile for lateralization thresholds revealed that 95% of the sample population did not experience sensory irritation at or below 1802 ppm. Thus, while odor thresholds were well below the current recommended exposure limits (50 ppm, threshold limit value; 75 ppm short-term exposure limit, American Conference of Governmental Industrial Hygienists), irritation thresholds were significantly higher. Odor and irritation intensity ratings for the chemicals increased with increasing concentrations and were higher for MIBK than for acetone. However, when the affective component of the irritation response (annoyance) was rated separately from the sensory component (perceived irritation), no significant differences were found between the irritancy of MIBK and acetone, suggesting that negative hedonic evaluations of MIBK (perhaps based on odor unfamiliarity) contributed to ratings of perceived irritation. These results validate coupling affective and sensory ratings to more effectively examine the human response to volatile stimuli. Results indicate that intranasal sensory irritation from MIBK will not be experienced at or near current exposure levels. Notably, the best predictors of perceived irritation to high concentrations of MIBK were those measures related to its odor, not to the threshold for sensory irritation, suggesting that negative responses to MIBK involve reactions to olfactory properties.