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Origin of Natural Odorants

  • Chapter
Perfumes

Abstract

Only substances that have a molecular weight below about 400 and an appreciable vapor pressure at room temperature can be perceived as having odor. The spectrum of odorants is thus limited to relatively small, neutral organic compounds, including undissociated acids and nitrogenous bases.1 Relatively few organic acids are sufficiently volatile to contribute to natural aromas. Acetic (vinegary), propionic (goaty), butyric (spoiled butter), and lactic (sauerkraut) acids are odorous at relatively high concentration.

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Authors and Affiliations

  1. Institute of Biological Chemistry, Washington State University, Pullman, WA, 99164, USA

    Rodney Croteau & Frank Karp

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  1. Rodney Croteau
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  2. Frank Karp
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Editors and Affiliations

  1. Givaudan Research Company Ltd, CH-8600, Dübendorf, Zürich, Switzerland

    P. M. Müller  & D. Lamparsky  & 

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Croteau, R., Karp, F. (1994). Origin of Natural Odorants. In: Müller, P.M., Lamparsky, D. (eds) Perfumes. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-3826-0_4

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  • DOI: https://doi.org/10.1007/978-94-011-3826-0_4

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-5701-1

  • Online ISBN: 978-94-011-3826-0

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