Threshold Odors of Organic Chemicals

A multiphased study of the problem of taste and odor in water is being sponsored by the Manufacturing Chemists' Association. The first phase of the study involved a critical review of the literature to discover gaps in the technology. Subsequently, recommendations were made for experimental research to fill these gaps. Phase two, a laboratory study, was devoted to an evaluation of the various methods of testing for odor in water and the factors affecting results. The effects on the results reported by a given odor panel member of other persons present and of the chemicals used, of temperature, and background odor have been reported. The application of the reported results to laboratory practice in order to determine the threshold odor levels of 32 various organic chemicals is reported in this article.