Origin of Natural Odorants

Abstract

Only substances that have a molecular weight below about 400 and an appreciable vapor pressure at room temperature can be perceived as having odor. The spectrum of odorants is thus limited to relatively small, neutral organic compounds, including undissociated acids and nitrogenous bases.1 Relatively few organic acids are sufficiently volatile to contribute to natural aromas. Acetic (vinegary), propionic (goaty), butyric (spoiled butter), and lactic (sauerkraut) acids are odorous at relatively high concentration.