Odorous Substances (Osmogenes) and odor thresholds
| 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 | strong garlic, coffee | 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 |
| 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 | recal, nauseating | --- | --- | 117.15 |
Methylamine | CH3NH2 | putrid, fishy | 0.021 | 0.021 | 31.05 |
Methyl mercaptan | CH3SH | decayed cabbage | 0.0011 | 0.0021 | 48.1 |
| O3 | irritating above 2 ppm | 0.001 | --- | 48 |
Propyl mercaptan | CH3·CH2·CH2·SH | unpleasant | 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 |
For odor treatment and control on the above components
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2629 HH Delft, The Netherlands
tel: (+31)(0)15 26.10.900
fax: (+31)(0)15 26.16.289
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