Odor describe

Colorless gas with a mild odor described as fishy or like garlic. It is detectable at 0.5 ppm. Used as a doping agent for solid-state electronic components, in the preparation of gallium arsenide and glass dyes, and in the manufacture of light-emitting diodes. 

Osmium tetroxide, like the skunk, carries its own warning system-a strong odor described variously as resembling chlorine, bromine, or ozone. Clearly, a commonsense approach to the use of this reagent in an efficient hood is called for, and under these conditions osmium tetroxide should be regarded as no more dangerous than many other reagents found in daily use in the laboratory. 

Some examples of odorants described in the literature which can be detected indoors or might emit from different products are given below. Odorants emitted by micro-organisms, which under certain favorable conditions can also occur indoors, are not considered, but might also contribute to indoor odor annoyance. 

Gypsum usually has an unobtrusive rather pleasant smell. Because of its salt structure (CaS04) it would be expected to be odorless, but empirically it is well-known that products with a gypsum basis develop a typical odor described as gypsum-like, slightly milky and chalk-like. 

Epoxy is used as a lining for water reservoirs, water mains, and home plumbing systems (Heim and Dietrich, 2007a). These applications can impact sensory quality of tap water in food manufacturing, food service operations, and residential homes. This effect may be most noticeable in water but residual aroma and flavor compounds may cause a taint in foods prepared with these water sources. An odor assessment, using a water industry standard flavor profile analysis method, identified a strong relationship between water (simulated tap water, pH 7.7-7.9) stored in epoxy-lined copper pipes for 3-4 days and an odor described... 

Isovaleric acid (3-methyl butanoic acid) was found to be the dominant odorant in the "high Brett" wine as detected by CharmAnalysis. The odor described by the GCO sniffer was rancid the chemical identity of the odorant was confirmed by GC-MS. This acid is produced in wine by yeast as a metabolic byproduct of protein (99). Volatile phenolic compounds, such as 4-ethyl guaiacol, guaiacol, and 4-ethyl phenol, were also among the dominate odor active compounds in this wine however, the individual contribution by each of the three phenolics was half or less than the odor activity of isovaleric acid. 

In red wines, high levels of 4-EP are associated with disagreeable odors described as phenolic , leather , horse sweat , stable , or... 

The average odor threshold in water given by Wang et al. (1975) is 18-27 ppm with an odor described as putrid at a concentration of 17 ppm in water. 

Meat flavor is due to a great number of volatiles from different chemical classes. However, most of the odorants described as meaty aroma contain sulfur. The two most important reactions which generate meaty aroma compounds are the reactions between sulfur containing amino acids and reducing sugars (Maillard reaction) and the thermal degradation of thiamin [35], Sulfur-containing furans are the basic chemicals responsible for the aroma of thermally treated meat. 

Phosphine is a colorless, flammable gas that is heavier than air and has a characteristic odor described as being similar to decaying fish. Pure phosphine is claimed to be odorless, even at a level of 200 ppm. The odor threshold for commercially available phosphine ranges from 0.02 ppm to 3 ppm. It has an autoignition temperature of 100°F (37.8°C) and ignites spontaneously when traces of other phosphorous hydrides such as diphosphine are present. For all practical purposes, phosphine should be handled both as a pyrophoric and highly toxic gas. 

Sulfur compounds present in wine can have a detrimental effect on aroma character, producing odors described as garlic, onion and cauliflower, so-called Boeckser aroma. This sulfurous character is correlated with with 2-methyl-3-hydroxythiophene, 2-methyl-3-furanthiol and ethanethiol, and their concentrations in wine are influenced by winery procedures and the use of certain winemaking yeasts (105). Off-flavors in European wines were associated with the nonvolatile bis(2-hydroxyethyl) disulfide, a precursor to the poultry-like character of 2-mercaptoethanol and hydrogen sulfide (106). 

Probably first obtained by Hantzsch and Arapides (105) by condensation of a,/3-dichlorether with barium thiocyanate, and identified by its pyridine-like odor, thiazole was first prepared in 1889 by G. Popp (104) with a yield of 10% by the reduction in boiling ethanol of thiazol-2-yldiazonium sulfate resulting from the diazotization of 2-aminothiazole. prepared the year before by Traumann (103). The unique cyclization reaction affording directly the thiazole molecule was described in 1914 by Gabriel and Bachstez (106). They applied the method of cyclization, developed by Gabriel (107, 108), to the diethylacetal of 2-formylamino-ethanal and obtained thiazole with a yield of 62% - Thiazole was also formed in the course of a study on the ease of decarboxylation of the three possible monocarboxylic acids derived from it (109). On the other... 

When the groups on either end of a double bond are the same or aie shuctuially sum lar to each other it is a simple matter to describe the configuration of the double bond as CIS or trans Oleic acid for example a compound that can be obtained from olive oil has a CIS double bond Cmnamaldehyde responsible for the characteristic odor of cm namon has a trans double bond... 

The ketone 2 heptanone has been identified as contnbuting to the odor of a number of dairy products including condensed milk and cheddar cheese Describe a synthesis of 2 heptanone from acetylene and any necessary organic or inorganic reagents... 

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. 

Ranitidine. Ranitidine hydrochloride [66357-59-3] (Zantac) is a white to pale yellow granular substance. It is freely soluble in water and acetic acid, soluble in methanol, sparingly soluble in ethanol, and practically insoluble in chloroform. It has a slightly bitter taste and a sulfur-fike odor. It may be made by the method described in Reference 5. 

Odor. Except for highly carbonaceous species, most limestones are odorless. Quick and hydrated limes possess a mild odor that is characteristic but difficult to describe except that it is faintly musty or earthy, not offensive. 

Specific scales may be used to rate the perception of intensity of (/) the malodor, and (2) the malodor along with an odorous material designed to modify the malodor. Rating scales may consist of numerical assignments to words, eg, from 0 = no odor to 10 = very strong odor. These same type of scales maybe used to describe both the hedonic acceptabiUty of the net result, ie, from 0 = very unpleasant to 10 = extremely pleasant, and the degree of modification, ie, from 0 = does not modify to 10 = complete elimination or cover-up. 

Part of the characteristic odor of geranium oil is described as peppery. In 1964, another trace constituent of the oil, furopelargone [1143-45-9,... 

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