Odor Thresholds for Ozone Reactive Compounds
See the chart below:
| Name | Chemical Formula | Characteristic Odour | 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 | 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 |
| 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 |
Source: www.lenntech.com
