Odour tenacity

Dry odour (tenacity) or initial dry odour impact (perceived substantivity)... 

The external characters (colour, odour, elasticity and tenacity) of the gluten indicate its quality and so the behaviour of the flour as regards bread-making. 

The two primary aspects of odour are character and intensity. Perfumers are also interested in properties such as tenacity and performance but these are derivative properties combining intensity with physical and chemical properties such as volatility, surface recognition/adhesion, chemical stability in the perfumed medium, Raoult s law deviations and so on. In order to study any phenomenon, it is important to be able to measure it. Unfortunately, both odour character and intensity are very difficult to measure. Odour is a phenomenon that exists only in the higher brain and must therefore be measured using psychological techniques. Moreover, it is highly subjective, even to the point where it would appear that each of us has a unique odour perception of the world around us, as will be explained later. 

Disconnection (1) means that we are looking for a reaction which is the acylation of an enolate anion (2). This is possible with esters (X = OR) or acid chlorides (X = Cl), The perfumery compound (5) (which has a fragrant balsamic odour of great power and tenacity ) can be disconnected to the enolate of a ketone and an ester. 

Odour has three properties, viz. character, intensity and tenacity. The character is the property by which we recognise the material and is usually named by association to a natural source with a similar odour, for example, rose, sandalwood, lemon and so on. The intensity is the perceived strength of the smell and is sometimes measured against a standard of defined intensity or in terms of the odour threshold, i.e. the lowest concentration at which it can be detected. The tenacity, also known as persistence, is the length of time for which the smell lasts after it has been applied to a surface or medium. 

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