Figure 3.1 A schematic diagram of the olfactory epithelium. Odor ants enter the nasal cavity, diffuse through the nasal mucous and interact with specific receptors on the dendritic cilia of olfactory sensory neurons. The signals initiated by this receptor binding are transduced into electrical signals within the cilia and are transmitted along the sensory neuron axons to the olfactory bulb in the brain. [Adapted, by permission, from Munger S D in Molecular Basis of Olfaction and Taste, Basic Neurochemistry, 8th Ed., Elsevier, 2012.]

3.1 SWEET, BLOSSOM-LIKE (FRUITY)

Sweet odor and taste is the most popular distinctive odor type detected. It is also frequently called blossom-like or fruity. Table 3.1 contains information on sources of odor, products in which odor was detected, and chemical composition of odorants most likely causing this odor.

3.2 GRASSY

Table 3.2 contains information on sources of odor, products in which this odor was detected, and chemical composition of odorants most likely causing this odor.

3.3 LIQUORICE

Liquorice is a Mediterranean herb which has roots having an astringent flavor that is extracted to mask unpleasant flavors, such as drugs.

A refillable poly(ethylene terephthalate) bottle was a source of off-odor in mineral water and soft drinks.3 Anetole was the substance detected, which was associated with liquorice odor.3

3.4 PETROLEUM/PHENOLIC

Table 3.3 contains information on sources of odor, products in which this odor was detected, and chemical composition of odorants most likely causing this odor.

3.5 “PLASTIC”

Table 3.4 contains information on sources of odor, products in which this odor was detected, and chemical composition of odorants most likely causing this odor.

3.6 MEDICINAL

Table 3.5 contains information on sources of odor, products in which this odor was detected, and chemical composition of odorants most likely causing this odor.

3.7 CHEMICAL

Table 3.6 contains information on sources of odor, products in which this odor was detected, and chemical composition of odorants most likely causing this odor.

3.8 ETHANOL WITH FUSEL OIL

Fusel oil is an acrid oily liquid with an unpleasant odor. This distinctive odor was associated with 3-methyl-1-butanol, isobutyl alcohol, isopropyl, and propyl alcohol.3 This distinctive odor was found in reused PET bottle, which was likely used for storing alcohol distillate.3

3.9 FATTY/WAXY

Table 3.7 contains information on sources of odor, products in which this odor was detected, and chemical composition of odorants most likely causing this odor.

3.10 MOLDY/MUSTY

Table 3.8 contains information on sources of odor, products in which this odor was detected, and chemical composition of odorants most likely causing this odor.

3.11 SEWER/ROTTEN

Table 3.9 contains information on sources of odor, products in which this odor was detected, and chemical composition of odorants most likely causing this odor.

3.12 ANIMAL

Table 3.10 contains information on sources of odor, products in which this odor was detected, and chemical composition of odorants most likely causing this odor.

3.13 CHEESY/BUTTERY

Table 3.11 contains information on sources of odor, products in which this odor was detected, and chemical composition of odorants most likely causing this odor.

3.14 SMOKY, BURNT

Table 3.12 contains information on sources of odor, products in which this odor was detected, and chemical composition of odorants most likely causing this odor.

3.15 METALLIC

γ-Irradiation of polypropylene produced a metallic odor.5 Metallic odor is associated with the following volatile compound: 4,5-epoxy-(E)-dec-2-enal.5

3.16 SOUR OR ACRID

Table 3.13 contains information on sources of odor, products in which this odor was detected, and chemical composition of odorants most likely causing this odor.

3.17 MINTY

Minty odor was detected in volatile products of thermal degradation of triolein, which was selected to study odors produced by higher oleic acid-containing oils.4 Minty odor produced by thermal degradation of triolein was associated with emission of tetrahydro-2-methyl-2-furanol and 5-propyl-dihydro-2-(3H)-furanone.4

3.18 COCONUT

Table 3.14 contains information on sources of odor, products in which this odor was detected, and chemical composition of odorants most likely causing this odor.

3.19 CARDBOARD-LIKE

Cardboard-like odor was identified in volatile products of γ-irradiation of polypropylene.5 The following volatile compound was associated with a cardboard-like odor: (E)-non-2-enal.5

3.20 MUSHROOM-LIKE

Mushroom-like odor was identified in volatile products of polypropylene.5 The following volatile compounds were associated with mushroom-like odor: oct-1-en-3-one, non-1-en-3-one.5 γ-Irradiation causes decrease of concentration of both products.

REFERENCES

1. Munger S D. In: Brady S T, Siegel G J, Albers R W, Price D L, eds. in Molecular Basis of Olfaction nand Taste, Basic Neurochemistry,. 8th Ed. Elsevier 2012.

2. Durand M L, Dietrich A M. Water Sci. Technol.,. 2007;55(5):153–160.

3. Widen H, Leufven A, Nielsen T. Food Addit. Contaminants,. 2005;22(7):681–692.

4. Neff W E, Warner K, Byrdwell W C. JAOCS,. 2000;77:1303–1313.

5. Tyapkova O, Czerny M, Buettner A. Polym. Deg. Stab.,....