TABLE 1.
Shared Functional Groups or Hydrocarbon Features among the Multiple Volatile Components Emitted from Each Odor Object
| Odor object | Class | Frequency | Secondary defining characteristic |
|---|---|---|---|
| Primarily one class of compound | |||
| Banana | Esters | 7/12 (58%) | Branched chain in alcohol portion |
| Apple | Esters | 16/19 (84%) | Straight chain in alcohol portion |
| Strawberry | Esters | 9/15 (60%) | Double bonds, short alcohol portion |
| Pineapple | Esters | 11/15 (73%) | Multiple functional groups |
| Garlic | Sulfides | 11/11 (100%) | |
| Cinnamon | Aromatics | 10/14 (71%) | |
| Eucalyptus | Terpenes | 12/12 (100%) | Primarily hydrocarbons |
| Pine needles | Terpenes | 14/14 (100%) | Primarily hydrocarbons |
| Cedarwood | Terpenes | 6/6 (100%) | Polycyclic |
| Celery | Terpenes | 10/12 (83%) | Primarily hydrocarbons |
| Spearmint | Terpenes | 14/14 (100%) | Oxygenic functional groups |
| Two distinct classes of compounds | |||
| Orange | Terpenes | 7/15 (47%) | |
| Alcohols | 6/15 (40%) | ||
| Peanut butter | Aldehydes | 4/10 (40%) | |
| Methylpyrazines | 4/10 (40%) | ||
| Wheat bran | Aldehydes | 4/9 (44%) | |
| Alcohols | 3/9 (33%) | ||
| Many unrelated compounds | |||
| Tomato | Aldehydes | 4/16 (25%) | Seven of these aliphatic components have double bonds in their alkyl moiety |
| Alcohols | 4/16 (25%) | ||
| Ketones | 3/16 (19%) | ||
| Sulfides | 3/16 (19%) | ||
| Aromatic | 1/16 (6%) | ||
| Nitrosyl | 1/16 (6%) | ||
| Grass | Alcohols | 3/10 (30%) | The top three components share a cis-2-hexenyl moiety |
| Aldehydes | 2/10 (20%) | ||
| Esters | 2/10 (20%) | ||
| Ketones | 2/10 (20%) | ||
| Terpene | 1/10 (10%) |