Table 1.

The compound identification for Box-Behnken design, odors and olfactory thresholds, and boiling point.

Code	Compounds	Odors 1	OT 1 (µg/L)	BP (°C)
1	ethyl butyrate	apple	20	121
2	ethyl-2-methyl butyrate	apple	1–18	138
3	ethyl-3-methyl butyrate	sweat, acid, rancid	33.4	134
4	isoamyl acetate	banana	30	130
5	3-methyl-1-butanol	whiskey, malt, burnt	30,000	132
6	ethyl hexanoate	apple peel, fruit	2–14	167
7	ethyl-s-lactate	fruit, milk 2	154,000	154
8	(z)-3-hexenol	green (cut grass)	400	156
9	methyl octanoate	waxy, apple peel 2	-	192
10	ethyl octanoate	fruit, fat	2–5	207
11	propanoic acid	pungent, rancid, soy	8100	141
12	linalool	flower, lavender	25.2	198
13	methyl decanoate	wax, soap, fruit 2	-	108
14	ethyl decanoate	grape	200	245
15	isoamyl octanoate	wax, soap, pear 2	-	267
16	3-(methylthio)-1-propanol	sweet, potato	1000	90
17	β-phenyl ethyl acetate	rose, honey	250	229
18	ethyl dodecanoate	wax, soap 2	-	269
19	geraniol	rose, geranium	30	230
20	β-phenyl ethanol	honey, rose	10,000–14,000	219
21	octanoic acid	sweat, cheese	500	240
22	decanoic acid	rancid, fat	1000	268
23	vanillin	vanilla	200	285

OT: odor threshold; BP: boiling point. ¹ From Francis and Newton [20] except where specified. ² From Antalick, et al. [21].