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Material added to odorless fuel gases to give them a distinctive odor for safety purposes; usually a sulfur- or mercaptan-containing compound. Also known as malodorant; stench; warning agent.



a substance added to a gas to impart a distinctive odor to it, mainly for safety purposes. Odorants should be physiologically harmless, nonaggressive with respect to metals and materials used in the construction of gas pipeline networks and devices, and inert to the components of the gas being odorized or to impurities in the gas, and they should not condense under operating conditions. They are usually sulfur-containing compounds; according to composition, a distinction is made between mercaptan odorants (Captan, Calodorant, methyl mercaptan, and ethyl mercaptan) and sulfide odorants (diethyl sulfide, dimethyl sulfide, dimethyl disulfide, and tetrahydrothiophene).

Industrial ethyl mercaptan (C2H5SH), which is characterized by a sharp, unpleasant odor sometimes resembling that of rotten cabbage, is used in the USSR for odorization of natural, shale, and liquefied hydrocarbon gases. As of 1974, work was under way on the introduction of Sul’fan, a high-mercaptan-content odorant composed of unpleasant-smelling organic sulfur compounds that are waste products of sulfate boiling of cellulose. In 1972 a mixture of natural mercaptans present in the gas condensate at the Orenburg gas-condensate deposit (USSR) was proposed for industrial use. Among the odorants used in the USA are petroleum odorants (Pentalarm, composed of ethyl mercaptan and n-amyl mercaptan; Captan, basically a mixture of butyl mercaptans; and Calodorant, containing sulfur almost entirely in the sulfide and disulfide forms), tetrahydrothiophene, and odorants consisting of mixtures of tert-butyl mercaptan or dimethyl sulfide.

Substances used for deodorizing are called deodorants; they include charcoal, chlorinated lime solution, potassium permanganate, and hydrogen peroxide. The use of mixtures of several odorants, which produce a stronger and more stable odor than the individual components, was planned as of 1974.


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References in periodicals archive ?
Scientists already know that Hass avocados, the kind that's most widely sold in the United States, have at least 25 aroma compounds or, technically speaking, aroma volatiles.
That means that the odorants or the respective food matrix are either adsorbed to oral mucosa as a kind of aroma reservoir, and that aroma compounds are released therefrom continuously [5], Another possibility is that odorants are newly generated from less or non-odour active precursor compounds [6].
Organoleptic and volatile aroma compounds of wild and cultured gilthead sea bream (Sparus aurata) : sensory differences and possible chemical basis.
The blackcurrant oil yields from different materials and changes in the concentrations of aroma compounds during the ripening process were studied, and the enantiomeric ratio of some monoterpenoic compounds was determined.
and aroma compounds are significantly responsible for the fresh-squeezed taste consumers prefer.
The high-quality aroma compound, containing the highly desirable aroma and flavor compounds, goes into freeze concentration usually.
The scientists used the program to collect GC-O data on known aroma compound mixtures as well as on Cheddar cheese extracts.
The purpose of the work is to identify aroma compounds responsible for the sensory properties of fruit beverages and analyze how they may affect taste perception (sweet, acid and bitter).
These oils are blended with synthetic aroma compounds or natural essential oils which are diluted with scented oil such as, propylene glycol, vegetable oil or mineral oil.
The presentation, "Bio-Accessibility of Volatile Aroma Compounds Released During Instant Coffee Preparation," studied volatile aroma compounds released during instant coffee brewing to better understand their dynamics and mechanisms, taking into account the importance of aroma in the consumers choice.
The new offering from RSSL will provide manufacturers with profiling of the volatile compounds in their product, identification of the key aroma compounds within that profile, and insight into flavour release over time.
According to the scientists, the smell of a fresh strawberry is the result of around a dozen different aroma compounds and one of these plays a particularly important role: HDMF (4-hydroxy-2,5-dimethyl-3(2H)-furanone), which is also known under the brand name Furaneol.