Odor Thresholds for Ozone Reactive Compounds
| NAME | CHEMICAL FORMULA | CHARACTERISTIC ODOR | ODOR THRESHOLD (ppm) | RECOGNITION THRESHOLD (ppm) | 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 |
| Chlorine |
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 |
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 |
| Ozone |
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 |