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Why is there a smelly smell in down jackets?

May 19, 2021

Why is there a smelly smell in down jackets





Guys, whether you have this kind of puzzle? The cold winter coming, you want to buy a down jacket to keep warm, but when you go shopping to buy clothes and then put on the down jacket, there is a smell of a duck , let us not dare to close.

So why do some puffer jackets smell so smelly, while others don't?


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1. Reason of smelly smell


Down feathers grow on the body surface of ducks and geese, will inevitably produce a certain amount of oil. The feathers of goose and duck contains high fat, and the attached free fat will be absorbed in the process of washing. Therefore, the amount of oil plays an important role in indicating the warmth, cleanliness and potential smell of the sample, which is the key factor whether the fat and oil content qualified.So, What is fat and oil content?




2. Definition of fat and oil content


The percentage of fat and other oils absorbed in down feathers per unit mass




3. The influence of fat and oil content


Too low or too high fat and oil content percentage of feather and down will have a bad effect on the quality of products. Too low oil content will affect the external structure of the down, which is easy to be broken, reduce toughness and affect the warmth retention. However, too high residual fat content may lead to poor cleanliness of the sample, breeding bacteria or odor.




Testing principle


At present, Soxhlet extraction method is generally used in testing the residual fat rate specified in the standard of all kinds of down inspection methods. The principle is that the fat in the feather sample is dissolved in organic solvents (such as diethyl ether, diethyl ether, etc.), and the extracted fat is obtained after the solvent is volatilized. After weighing and calculating, the fat content can be obtained, namely the residual fat rate.


If fat and oil content is high, down and feather products will have an unpleasant smell.
GB/T 14272-2011 "Down Clothing" standard for the requirement of fat and oil content is not higher than 1.3%


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