FPA OF SELECTED ODOROUS COMPOUNDS

The odors of 15 organic compounds were evaluated by the flavor profile analysis (FPA) method. The FPA data were well described by the Weber- Fechner law, as indicated by the R-2 values (0.6-0.99). Odor threshold concentrations were obtained and ranged from <0.01 mu g/L (geosmin, 2 -methylisoborneol, and 2t,6c-nonadienal) to 60 mu g/L (phenethyl alcoh ol). Changes in qualitative descriptors were observed among structural ly related compounds and with changes in compound concentration; thus, exposing FPA panelists to a variety of compounds, each at several con centrations, will aid in familiarizing the panelists with the diverse odor descriptors that can be encountered.