1. Making Sense of Smells A Guide for Understanding Farmstead Odors Part 2: Odor Structure Douglas W. Hamilton Waste Management Specialist Biosystems and Agricultural Engineering

2. Odors need not be so mysterious … 1.They have structure 2.They are measurable

3. Odors need not be so mysterious … 1.They have structure

4. Rose de Grasse is characterized by a honey note, resembling very slightly a delicate peppery note, shading off into a light tonality of natural carnation … it is possible to perceive a slightly green odor … Billot, M. and F.V. Wells. Perfumery Technology: Art, Science, Industry. New York:John Wiley. Perfume Structure

5. Rose de Grasse is characterized by a honey note, resembling very slightly a delicate peppery note, shading off into a light tonality of natural carnation … it is possible to perceive a slightly green odor … Billot, M. and F.V. Wells. Perfumery Technology: Art, Science, Industry. New York:John Wiley. Perfume Structure

6. Hyacinth Green Base No. 10 Hydroxycitonellel Phenylethyl acetate Phenylethyl alcohol isoEugenol Cinnamic alcohol Phenylacetaldehyde Phenylacetaldehyde dimethyl acetal Folial Benzyl acetate Phenylethyl formate Terpineol Rhodiniol alpha-Amaylcinnamic aldehyde Paracetone Dimethyl phthalate Perfume Structure

7. Odor Structure

8. Farmstead Odorant Groups Organic Acids Acetic Acid Propionic Acid Butanoic Acid Iso-Valeric Acid Pentanoic Acid Alcohols, Aldehydes, Ketones Methanol Formaldehyde Acetone Methyl Ethyl Ketone Nitrogen Compounds Ammonia Methyl amine Dimethyl amine Diethyl amine Indole Skatole Phenolic Compounds Phenol p-Cresol Sulfuric Compounds Hydrogen Sulfide Methyl mercaptan Dimethyl sulfide Diethyl sulfide