Table 2.

Odor qualities of all eight panelists (P1 to P8) and median of the odor threshold of all compounds.

Entrya	Structure	Odor qualitiesb								OT [ng/L(air)]
		P1	P2	P3	P4	P5	P6	P7	P8	Range	Median
1		Citrus, soapy, fresh	Citrus, soapy, lemon-like	Flowery, balsamic	Citrus, sweet	Citrus, flower	Citrus, soapy, flower	Lemon-like, green, fatty	Citrus, flowery	2.1–8.4	2.1
2		Citrus, fatty, sweet	Citrus, fatty	Citrus, fresh, acidic	Sweet, fatty	Citrus	Soapy, fatty	Lemon-like, Melissa	Citrus	12.7–407	152.5
3		Fatty	Lemon-like, sweet, citrus, soapy	Fatty, fruity, balsamic	Fatty, citrus	Lemon-like, citrus	Fatty, citrus	Fresh, citrus, lemon-like	Fatty, citrus, soapy	4.8–305	28.55
4		Citrus, fatty, soapy	Lemon-like, fatty, sweet	Citrus, fatty, linalool-like, soapy, balsamic	Sweet, fatty	Lemon-like, flower	Soapy, fatty	Lemon-like, green, fresh	Citrus, fatty	0.6–79	4.9
5		Citrus, fatty	Citrus, soapy	Citrus, orange, flowery, balsamic	Citrus, fatty, fresh, fruity	Fresh, fruity	Citrus, fatty	Lemon-like, fresh	Citrus, flowery	4.9–634	198
6		Citrus	Lemon-like, sweet, flowery	Citrus, fresh	Citrus, sweet	Fresh	Citrus, soapy, sweet	Lemon-like, orange	Citrus	7.7–989	247
7		Odorless	Odorless	Odorless	Odorless	Odorless	Odorless	Odorless	Odorless	–	–
8		Fatty, musty, rancid	Sweet, musty	Fatty, greasy	Fatty, greasy	Fatty	Fatty	Fatty	Fatty, waxy	1.5–24	6.1

^aNumbering refer to Table 1.

^bOdor qualities as perceived at the sniffing port.