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Blog Archive

Friday, April 11, 2008

CHEMICAL COMPOSITION OF ODORS

CHEMICAL COMPOSITION OF ODORS


CHEMICAL -------------->ODOR ------------>ORIGIN

-hydrogen sulfide---------->rotten eggs----->sulfur compound, methionine
-methyl mercaptans------>rotten cabbage
-diethyl - sulfide------------>rotten vegetables
-acetic acid------------------->vinegar----------->phenolic compound
-phenol-------------------->medicinal, sweet--------->tyrosine
-p-cresol-------------------->fecal------------->tryptophan, tyrosine
-butanoic acid---------->rancid butter----->fiber, histidine
-methionine-------->rancid butter------->sulfur, carnitine -indole----->

mothball, fecal----tryptophan
-methylamine------------>fishy, pungent---->nitrogen compound
-dimethylamine
-diethylamine
-ammonia------------------>sharp, pungent
-indol------------------------>fecal------------------->tryptophan
-skatole------------------->fecal, pungent---------->tryptophan
-butyric------------------->sour meat
-acetylaldehyde--------->fruity, pungent
-acetone------------------>sweet, pungent
-2-aminoacetophenone---->musky, grape-like
-" " + indole------------->wet dog
-methylcrotonic acid------->cat urine------->organic acid, acid
-isovaleric acid------------>sweaty feet------------->leucine
-phenylalanine---------->musty/mousy------------->amino acid
-branched chain A.A.--->maple syrup--->amino acid
-2-nonanone------------>fruity
-trimethylamine--------->fishy,ammoniacal-------->choline
-cadaverine------------->rotting corpse---------->lysine
-dimethylglycine-------->fishy------------------->choline
-caproic/capric acid--->sour/goatlike odor--->short chain fatty acids

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