Odor, characteristics

Odor Characteristic Characteristic Characteristic and detectable at cone. > 20% lower explosive limit (NF EN 589, Appendix A)... 

Chemical compounds having odor and taste number in the thousands. In 1969 a description of the odor characteristics of more than three thousand chemical compounds used in the flavor and perfume industries were described (41). The Hst of volatile compounds found in food that may contribute to odor and taste is even larger (42), and the Hst of all possible flavor compounds, including those that have yet to be synthesized, is greater than a thousand. Many different compounds have the same flavor character or quaUty, differing perhaps in their relative intensity but indistinguishable in the type of flavor they ehcit. The exact number of different flavor quaUties is not known, but it appears to be much less than the total number of compounds with flavor. 

Many commercial grades of pine oil are available and are specified by physical properties and total alcohol content. Some commercial pine oils and the typical physical properties are Hsted in Table 4. Other grades of pine oil may constitute a blend of synthetic and natural pine oil and give the product a different odor characteristic. The odor difference is caused by the presence of phenoHc ethers anethole and methyl chavicol. 

Menthol Manufacture. Of the menthol isomers, only (-)-menthol [2216-51 -5] and (+)-menthol [15356-70-4] are of commercial importance. The most important natural sources of (—)-menthol are the oUs of Mentha arvensis (75—90%) and Mentha piperita (50—65%). The main suppUers ate Japan, China, BrazU, and Taiwan for the former and the United States, CIS, Bulgaria, and Italy for the latter. (—)-Menthol is known for its refreshing, diffusive odor characteristic of peppermint. It also is known for its strong physiological cooling effect, which is useful in cigarettes, dentifrices, cosmetics, and pharmaceuticals. 

Calcium—zinc stabilizers are used in both plasticized PVC and rigid PVC for food contact where it is desired to minimize taste and odor characteristics. AppHcations include meat wrap, water botdes, and medical uses. 

Sensitive Receptor Indicator a measurable physical, chemical, biological, or social (e.g., odor) characteristic of a sensitive receptor. For example, for the sensitive receptor. Crater Lake, water clarity is a sensitive receptor indicator. 

Observable Characteristics - Physical State (as normally shipped) Liquid Color Colorless Odor Characteristic vinegar, pungent vinegar-like sharp. 

Colorless Odor. Characteristic almond-like pungent, penetrating may not be sufficiently strong to provide an adequate warning. 

Chemical DesignationsAnilinobenzene N-Phenylaniline Chemical Formula (C5Hj)jNH. Observabie Characteristics - Physical State (as nortnally shipped) Solid or liquid Color Very pale tan amber to brown Odor. Characteristic, pleasant. 

Observable Characteristics - Plo sjca/SKa/c (as shipped) Liquid Color Clear Odor Characteristic strong, disagreeable odor resembling acetone. 

Chemical Designations - Synonyms No common synonyms Chemical Formula Not applicable. Observable CharacteristicsState (asshipped) Liquid Color Light yellow to green Odor Characteristic odorless. 

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