Smelly Impurities

November 19th, 2018 Leave a reply »

Smelly compounds occasionally contaminate final products, and can be difficult to remove because they can be detected at very low levels. Smell and taste are some organoleptic characteristics [1]. Many are small molecules with low molecular weight, and they may be quite volatile.

Examples: thiols, smoke (some may be released by hydrolysis: wine), trichloroanisole, tribromoanisole, more. p-Methoxybenzaldehyde, a component of cherry flavoring.

“What Is Organoleptic Testing?”

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