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Some Olfactometric Data
|
Formula |
Characteristic Odour |
Odour Threshold (ppm) |
Recognition Threshold |
Molecular Weight |
| Acetaldehyde |
CH3·CHO |
pungent, fruity |
0.004 |
0.21 |
44.05 |
| Allyl mercaptan |
CH2·CH·CH2·SH |
garlic |
0.0005 |
--- |
74.15 |
| Ammonia |
NH3 |
sharp, pungent |
0.037 |
46.8 |
17.03 |
| Amyl mercaptan |
CH3·(CH2)3·CH2·SH |
unpleasant, putrid |
0.0003 |
--- |
104.22 |
| Benzyl mercaptan |
C6H5·CH2·SH |
unpleasant, strong |
0.00019 |
--- |
124.21 |
| Butylamine |
C2H5·CH2·CH2·NH2 |
sour, ammonia-like |
--- |
0.24 |
73.14 |
| Cadaverine |
H2N·(CH2)5·NH2 |
putrid, decaying flesh |
--- |
--- |
102.18 |
| Chlorine |
Cl2 |
pungent, suffocating |
0.01 |
0.314 |
70.91 |
| Chlorophenol |
ClC6H5O |
medicinal, phenolic |
0.00018 |
--- |
128.55 |
| Crotyl mercaptan |
CH3·CH:CH·CH2·S |
skunk-like |
0.000029 |
--- |
90.19 |
| Dibutylamine |
(C4H9)2NH |
fishy |
0.016 |
--- |
129.25 |
| Diisopropylamine |
(C3H7)2NH |
fishy |
0.0035 |
0.085 |
101.19 |
| Dimethylamine |
(CH3)2NH |
putrid, fishy |
0.047 |
0.047 |
45.08 |
| Dimethyl sulfide |
(CH3)2S |
decayed vegetables |
0.001 |
0.001 |
62.13 |
| Diphenyl sulfide |
(C6H5)2S |
unpleasant |
0.000048 |
0.0021 |
186.28 |
| Ethylamine |
C2H5·NH2 |
ammoniacal |
0.83 |
0.83 |
45.08 |
| Ethyl mercaptan |
C2H5·SH |
decayed cabbage |
0.00019 |
0.001 |
62.1 |
| Hydrogen sulfide |
H2S |
rotten eggs |
0.00047 |
0.0047 |
34.1 |
| Indole |
C2H6NH2 |
fecal, nauseating |
--- |
--- |
117.15 |
| Methylamine |
CH3NH2 |
putrid, fishy |
0.021 |
0.021 |
31.05 |
| Methyl mercaptan |
CH3SH |
decayed cabbage |
0.0011 |
0.0021 |
48.1 |
| Ozone |
O3 |
irritating above 2 ppm |
0.001 |
--- |
48 |
| Propyl mercaptan |
CH3·CH2·CH2·SH |
Onion/towns gas |
0.000075 |
--- |
76.16 |
| Putrescine |
NH2(CH2)4NH2 |
putrid, nauseating |
--- |
--- |
88.15 |
| Pyridine |
C6H5N |
disagreeable, irritating |
0.0037 |
--- |
79.1 |
| Skatole |
C9H9N |
fecal, nauseating |
0.0012 |
0.47 |
131.2 |
| Sulfur dioxide |
SO2 |
pungent, irritating |
0.009 |
--- |
64.07 |
| Tert-butyl |
(CH3)3C·SH |
skunk, unpleasant |
0.00008 |
--- |
90.19 |
| Thiocresol |
CH3·C6·H4·SH |
skunk, rancid |
0.0001 |
--- |
124.21 |
| Thiophenol |
C6H5SH |
putrid, garlic-like |
0.000026 |
0.28 |
110.18 |
| Triethylamine |
(S2H5)3N |
ammoniacal, fishy |
0.08 |
--- |
101.19 |
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