odoranten

Odoranten are chemical substances that elicit a smell when present in the air at low concentrations. They are typically volatile organic compounds (VOCs) and are responsible for the characteristic odors of foods, fragrances, and the environment. Odorants span a wide range of chemical classes, including aldehydes and ketones, esters, terpenes, sulfur- and nitrogen-containing compounds, and heterocycles.

Key properties include low boiling points, sufficient vapor pressure, and specific odor profiles. Many odorants are chiral; enantiomers can differ in pungency or quality of smell. Odor thresholds vary widely, from parts per trillion to parts per million, and the perceived intensity depends on concentration and matrix.

Detection and perception involve odorants binding to olfactory receptors in the nasal cavity; the brain interprets the resulting pattern. Adaptation and cross-adaptation can occur with repeated exposure, altering perceived intensity.

Applications and analysis: In perfumery and flavor industries, odorants define scent and taste profiles. Analytical methods include GC-olfactometry to link odor perception with specific compounds, aiding identification and formulation.

Safety, regulation, and environmental aspects: Many odorants are regulated for consumer safety. Some are potential allergens or irritants; labeling and usage limits exist in cosmetics and foods. Odour nuisance regulations address environmental impact and community exposure.

Common examples: vanillin, limonene, linalool, hexanal, ethyl 2-methylbutyrate, skatole, and methanethiol illustrate the diversity of odor descriptors, from sweet to grassy to foul notes.

See also: odorant, fragrance, aroma compound.