Odor Thresholds and Irritation Levels of Several Chemical Substances:

A Review
JON H. RUTH
Wausau Insurance Companies, 550 California Street, San Francisco, CA 94120.
A collation of odor threshold data ,for approximately 450 chemical substances is presented. The range of odor thresholds reported in the
literature is showlf along with any reported threshold of irritation to humans. data can assist the industrial hygienist in determining .
when an "odor"may be in excess of the Threshold Limit Value, when an organic vapor respirator is not acceptable due to the lack of an odor
warning at the end of a cartridge life, and where odors may not indicate a hazard due to extremely low odor thresholds which may be well
below the respective TLVs.
Introduction
Although the sense of smell cannot be relied upon to evalu should allow the industrial hygienist to interpret the odor
ate the hazards of chemicals used in the workplace, the with a proper sense of caution. A description of the odor and
industrial hygienist can use the odor threshold of a chemical the threshold of irritation are also presented. The TLVs,
in the recognition phase as a rough estimation of airborne available in the computer data base, have not been included
concentration. The purpose of this effort is to gather in Table I since they are not directly used in this format for
together, in one listing, the odor threshold and irritation the data.
level data published in several less accessible formats. The
range from the lowest reported odor threshold to the highest
reported odor threshold is reported. A brief review of the
History
information available on our sense of smell and odors is
In early times, Plato categorized odors as either pleasant or
presented along with a short review of several methods of
unpleasant. Several centuries later, Linnaeus, a Swedish
defining a threshold of odor. Through an understanding of
scientist, proposed seven odoriferous qualities: I) aromatic, ,
how the odor data have been developed ,and knowing the
2) fragrant, 3) musky, 4) garlicky, 5) goaty, 6) repulsive, and 7)
range of odor thresholds, the industrial hygienist can use
nauseous. A 20th Century Dutch physiologist added ethe
these odor thresholds intelligently as a tool in the recogni
real (fruity) and empyreumatic (b1.!rnt organic matter) plus
tion of potential hazards.
several subdivisions to the previous classifications.(26) In "
those early times, the research consisted of categorizing
Methodology various chemicals based on the description of their odor
The odor thresholds and irritation levels.of several hundred
quality. More recent research has concentrated on determin
chemicals were taken from the industrial hygiene literature(l-lO)
ation of the odor threshold, or the quantitative amount of
and other compilations of odor threshold data.(1l-24) The chemical in air which can be detected by the human sense of
odor thresholds were recorded as a range from the lowest to
smell.
the highest concentration reported. Whenever information
was discovered with a reported odor threshold lower or
higher than the current data base range, the appropriate Physiology of Smell
value was changed. The concentration level where irritation For a person to smell something, air containing odoriferous
begins was recorded where available. Subjective descrip- molecules must reach a tiny cluster of specialized nerve cells
tions of the odors were also included where they have been well inside the nasal cavity. These nerve cells, the olfactory
determined. Finally, the American Conference of Govern- neurons, are at the top of the nose, just above the bridge,
mental Hygienists - Threshold Limit Value(25) was

and are positioned out of the major airstream. Each nasal
added to computr data base where a TLV has been cavity has about five million ofthese receptors which are the
assigned; These data w,kreentered into a personal computer
only nerve cells in the body which have the ability to regen
database program (Apple II+ using DB Master software) erate. Inhaled air first passes across a series of small bones,
for manipulation (conversion of ppm data into mg/ m
3
),
the turbinates, which create turbulence and cause a sm.all
alphabetization and custom report generation (e.g., poten- amount of air to reach the odor receptors. Sniffing creates
tial for separation chemicals into groiJps with odors below
strong eddy currents that force more air into the upper
the TLV vs. those with odors above the TLV)., portion of the nose and greatly increases the sense of
In Table I, the data are presented in alphabetical order smell.(17,26) Together with the actual flow rate of the air in the
with both the lowest and highest thresholds given in mg/ m
3
nose, it has been shown that air temperature and relative
The range of odor thresholds reported for a given chemical humidity also affect the perception of odors.(21)
Copyright 1986, American Industrial Hygiene Association
Am,
Am, Ind, Hyg, Assoc, J. (47) March, 1986 A-142
'1 The ten million olfactory neurons can perceive some 4000
ifdifferent odors.(17) A Yale University study has shown that
4the average person can correctly name only a handful of
odors. This limitation, however, seems to be a
of an inability to think of the name of the substance
rather than a failure detect the differences between the
10dors.(26) Although women are not better able to detect
odors than men, they are more a ware of the odor environ
illlent and can identify more odors than men.(26) Constant
. ;;f to odors can induce non-perception as the olfac
f tory neurons become fatigued. People tend to become accus
,;' tomed to odors, even those which they initially find unpleas
c' ant. Two different odors presented simultaneously can be
distinguished from one another if their characteristic odors
are sufficiently different from each other. Chemicals used to
mask odors can eventually be detected separately from the
odor these chemicals were supposed to be masking.
i'
t'
f
Determination of Threshold
The method of defining and determining the threshold of
odor varies widely, giving rise to a significant range from low
to high in the odor thresholds reported. A wide variation in
threshold definition, sample presentation, panel selection,
purity of chemicals used and data interpretation have
resulted in data that seem to lack consistency. (21)
A classical definition of odor threshold is the minimum
concentration of an odorant which produces a noticeable
change in the odor of the system.(21) The threshold is often
designated as the lowest concentration perceived after no
anomalies OCCUr.(27) Common anomalies are the perception
of an odor when a blank or zero concentration sample is
presented and not perceiving an odor at a concentration
higher than that at which an odor was previously noticed.
Another definition sometimes used is the recognition odor
threshold: the minimum concentration at which the odor
quality (description of smell) of the compound can be de
scribed. Minor differences in concentration are beyond olfac
tory discrimination. It takes approximately a 30% to 60%
increase in the concentration to allow the subject panel to
consistently identify the higher concentration as higher.(17,21)
Samples may be presented in several fashions. Most
simply, the odor concentrations may be presented in simple
order of increasing concentration from zero to the concen
tration level first perceived. Another protocol randomly
mixes blanks, or zero concentration samples, in with the
odor samples which are presented otherwise in simple order
of increasing concentration. These presentations in order of
increasing concentration are called serial tests.(28) Finally,
the odor concentrations may be presented in a random
fashion to minimize any sample order bias. Where odor
recognition is the definition of the threshold, a triangle test
is used most often, in which two odors are presented and
compared.(2o.28) Panel selection ranges from trained "sniffers"
to the general population. A quick sniff of the sample yields
a better perception of the odor than a slow, even inhalation.
Trained "sniffers" would understand how to sniff for the
odor and be more experienced in describing the quality of
the odor.
Data may be interpreted in several different ways. The
odor threshold may be set at the lowest concentration per
ceived by a single subject (absolute threshold), which, of
course, would yield the lowest concentration of an odor
threshold. Other researchers determine the threshold as that
concentration where 50% of the test subjects notice the odor
TABLE I
Odor Thresholds and Irritation Concentrations of Chemicals
Chemical Compound
Acenaphthene
Acetaldehyd.e
Acetic acid
Acetic anhydride
Acetone
Acetonitrile
Acetophenone
Acetyl acetone
Acetylene
Acrolein
Acrylic acid
Acrylonitrile
Aldrin
Allyl alcohol
Allyl Alcohol (N-)
Allyl amine
Allyl chloride
Allyl disulfide
Allyl glycidyl ether
Allyl isocyanide
Allyl isothiocyanate
Allyl mercaptan
Allyl sulfide
Ammonia
Am. Ind. Hyg. Assoc. I (47) March, 1986
Odor.Low Odor High Description Irritating
mg/m" mg/m" of Odor Cone. mg/m"
0.5048 0.5048
0.0002 4.1400 Green, sweet, fruity 90.00
2.5000 250.0000 Sour, vinegar-like 25.00
0.5600 1.4400 Sharp odor, sour acid 20.00
47.4666 1613.8600 Minty chemical, sweet 474.67
70.0000 70.0000 Ether-like 875.00
0.8347 2.9460 Sweet, almond
0.0409 0.0409
657.2000 657.2000
0.0525 37.5000 Burnt, sweet 1.25
0.2820 3.1200 Rancid, sweet
8.1000 78.7500 Onion-Garlic pungency
0.2536 0.4027
1.9500 5.0000 Pungent, mustard 12.50
150.0000 150.0000
14.5080 14.5080 187.20
1.4100 75.0000 Green, garlic, oniony 75.00
0.0005 0.0005 38.06
44.0000 44.0000 Sweet 1144.00
0.0610 5.4240 Sweet, repulsive 17.02
0.0325 1.7052 Mustard oil 17.05
0.0002 0.0515 Garlic-like 454.50
0.0007 0.0007 6500.64
0.0266 39.6000 Pungent, irritating 72.00
A-143
:;i

1:
OJ

0
o
U
'uj
::>
>.
.c
"0
2
iC,,)
2
e
0
,,2
>.
Cll
E
"0
C
Cll

Cll
0
"E
;S
Cll
>.
.c
Q)
c
'u
'6
Q)
:2
15

Cll
.c
:.::i
'iii
c
o
16
z
'Q)
, :E
15
c
o
13

"8
Q)
:E
ODOR THRESHOLDS AND IRRITATION LEVELS: A REVIEW
TABLE I
Odor Thresholds and Irritation Concentrations of Chemicals
-I
::r
CD
3
III
CD
~
0
='
50.
iii'
"0
III
to
CD
::E
III
IJl
8,
"2. ,
~
_I
a
3
50
CD
()
Q.
CD
()
0 "'"
-
='
0
50
CD
z
~
0
='
Q!.
r
5'
iii
-<
0
-
s:
CD
0..
5:
='
CD
cr
'<
III
50
a
"0
III
;:+
'<
III
='
0..
3
III
'<
cr
CD
"0
a
CD
()
CD
0..
cr
'<
c
0
0
0
"0
'<
~ .
;:r
iii
::E
Chemical Compound
Carbon tetrachloride
from CH,
Caryophyllene
Cellosolve
Cellosolve 'acetate
Cellosolve solvent
Chloral
Chlordane
Chlorinated Camphene
Toxaphene
Chlorine
Chlorine Dioxide
Ch loroacetaldehyde
Chloroacetophe none (alpha-)
Chlorobenzene
Odor Low
mg/m
3
300.0000
0.5350
2.0350
0.3024
1.1040
0.2825
0.0084
23689
0.0300
0.3000
3.0000
0.1020
0.9800
Odor High Description
mg/m" of Odor
1500.0000 Sweet, pungent
0.5350
185.0000
270.0000 Sweet, musty
2.0240
0.2825 Sweet
0.0419
2.3689
15.0000 Bleachy, pungent
0.3000 Sharp, pungent
3.0000 Sharp, irritating
0.1500 Sharp, irritating
280.0000 Sweet, almond-like
Irritating
Cone. mg/m
3
9.00
15.00
3.00
0.05
933.33
Chlorobenzylidene malonitrile (ortho-) Peppery 1.52
Chlorobromomethane
Chloroform
Chlorophenol
Chloropicrin
Chlorotoluene
Citral
Coumarin
Cresol
Crotonaldehyde
Cumene
Cyanogen
Cyanogen chloride
Cyclobutylamine
Cycloheptylamine
Cyclohexane
Cyclohexanol
Cyclohexanone
Cyclohexylamine
Cyclopentadiene
Cyclopentyl acetate
Cyclopentylamine
Cyclopropylamine
OOT
Decaborane
Decalin
Decanoic acid
Decanol
Diacetone alcohol
Diacetyl
Diallyl sulphide
Dibenzofuran
Diborane
Dibromo-3-chloropropane (1,2-)
Dibutylamine
Dibutylamine (N-)
Dichloroacetic acid
Dichloroanisole (2,6-)
Dichlorobenzene (ortho-)
Dichlorobenzene (para-)
Dichloroethane
Dichloroethyl ether
Dichloroethylene (1,2-)
Dichlorophenol (2,4-)
Dicyclo pentadiene
Diethyl disulfide
Diethyl ethanolamine
Diethyl ketone
Diethyl pyrazine (2,5-)
Diethyl selenide
2100.0000
250.0000
0.0189
5.4600
0.2350
0.3738
0.0020
0.0012
0.1050
0.0392
500.0000
2.0000
97.1750
309.2600
1.4350
2100.0000 Sweet
1000.0000 20480.00
6.5224 Medicinal, empyrumatic 6801.18
7.7000 Sharp, penetrating 2.10
0.2350 Pungent, irritating
0.3738
0.0120 Pleasant, vanilla
22.0000 Sweet, creosote, tar
3.0000 Pungent, suffocating 23.01
6.3700 Sharp, aromatic
500.0000 Pungent 32.00
2.0000
340.8600
573.4000
1.4350 Sweet, aromatic 1050.00
400.0000
0.4800
106.0000
5.0667
0.1031
676.4000
153.5170
5.0725
0.3600
565.0000
11.9510
0.0006
1.3440
0.0035
0.0005
0.7752
2.0000
0.0965
0.4224
0.4232
1.2144
0.0003
12.0000
90.0000
445.5000
90.0000
0.3358
1.4007
0.0297
0.0195
0.0536
3.1725
0.0336
0.0617
400.0000
400.0000
448.0000
5.0667
0.1031
2278.4000
153.5170
5.0725
0.3600
565.0000
112.4800
43.2820
480.0000
0.0880
0.1491
1.6150
4.0000
0.2895
1.4256
2.5392
1.2144
0.0003
300.0000
180.0000
810.0000
2160.0000
1975.0000
1.4007
0.0540
0.0195
0.1948
49.3500
0.1120
0.0617
Camphor-like 200.00
Sweet, pepperminty 100.00
565.00
Sweet 240.00
Garlicky
Repulsively sweet
1.93
Fishy, amine
150.00
Mothballs
240.00 .
Chloroform-like
600.00
Acrid, eth.ereal
Sharp. sweet 2.70
Amine
Putrid
Am. Ind. Hyg. Assoc. 1. (47)
TABLE I (cont.)
Odor Low Odor High Description Irritating
Chemical Compound mg/m" mg/m" of Odor Cone. mg/m.l
Amyl acetate (N-) 00265 371000 Fruity, banana, pear 530.00
Amyl acetate (sec-) 0.0107 00107
Amyl alcohol (iso-) 25.2000 25.2000
Amyl alcohol (N-) 04332 72.2000 Sweet
Amyl alcohol (tert-) 0.8303 0.8303
Amyl amine (N-) 566G40 132.0760
Amyl mercaptan 0.0001 0.0018
Amyl mercaptan Oso-) 0.0018 0.0018
Aniline 0.0002 350.000d Pungent, amine-like
Anisole 0.2210 0.2210
Apiole 0.0570 0.0570
Arsine 0.8400 2.0000 Garlic-like
Azelidine 51.9200 169.9200
=
-l
Azine 31.6480 66.2400
(1)
Azole 134.2600 295.9200
t\)
Benzaldehyde 0.0008 0.1823 Pleasant, bitter 20.01
3
'iii'
Benzene 4.5000 270.0000 Sweet, solventy 9000.00
~
Benzene hexachloride 0.0015 142.8000
::l
Benzenethiol 0.0012 279.0000
Benzothiazole 04424 2.2120
Benzyl chloride 0.2350 1.5500 Solventy 41.00
Benzyl mercaptan 0.0132 0.2028 Unpleasant 22.81
Benzyl sulfide 0.0184 0.0184 Sulfidy
Biphenyl 0.0062 0.3000 750
Boron trifluoride 4.5000 4.5000 Pungent, irritating
Bromine 0.3290 24.5000 Bleachy, penetrating 2.10
Bromoacetophenone 0.1221 1.3838 Unpleasant 0.33
Bromochloromethane 16800000 1680.0000
Bromoform 5300.0000 5300.0000 Similar to chloroform
Butadiene (1,3-) 0.3520 2.8600
Butadiene dioxide 176000 17.6000 35.20
Butane 2.8500 14.6300
Butenethiol (2-) 0.0001 0.0001
Butyl acetate (iso-) 0.0090 90.0000 Pleasant, fruity 1350.00
Butyl acetate (N-) 33.1333 94.6666 Fruity 473.33
Butyl acrylate Oso-) 0.0110 0.0660 Sweet, musty
Butyl alcohol (iso-) 0.3600 225.0000 Mild, non-residual 300.00
Butyl alcohol (N-) 0.3600 150.0000 Sweet 75.00
Butyl alcohol (secondary-) 131.1500 131.1500 Strong, pleasant
Butyl alcohol (tertiary-) 219.0000 219.0000 Camphor-like
Butyl amine (N-) 0.2400 6.0000 Ammonical 30.00
Butyl celloso/ve 0.4800 288.0000 Sweet, ester
Butyl cellosolve acetate 0.7194 1.3080 Sweet, ester
Butyl chloride (N-) 3.3352 6.3293 Pungent
Butyl ether (N-) 0.3731 2.5051 Fruity, sweet
Butyl formate 70.8900 834000
Butyl furan (2-) 50.8000 50.8000
Butyl lactate (N-) 35.0000 35.0000
Butyl mercaptan 0.0016 00033 Stinks!
a
Butyl sulfide 0.0897 0.0897
0
"'0
t\)
Butyl toluene (P-, tertiary-) 300000 30.0000 Gasoline-like 48.00
Butylamine 3.0000 378.0000 Ammonia, fishy 30.00
t\)
Butylene 54.9600 54.9600 Gassy
~
::l
a.
Butylene oxide 0.2058 2.0874 Sweet, alcohol
3
t\)
Butylthiazole (2, iso-) 0.0202 0.0202
'<
0-
Butyraldehyde 0.0136 26.5500 Sweet, rancid
ct>
Butyric acid 0.0010 9.0000 Sour, perspi ration
"'0
Butyric acid Oso-) 29.1600 29.1600
a
m:
Camphor (synthetic) 7.8000 1200.0000 10.62
n,
'iii' Caprolactam 28.0000 28.0000
0.,
Capryl alcohol Sweet, pungent
rr
'<
Carbitol 1.1508 6.0280 Sweet, musty
C
Carbitol acetate 0.1872 1.8936 Sweet
en
I
Carbon disulfide 0.0243 23.1000 Disagreeable, sweet
O.
0
"'0
Carbon tetrachloride 60.0000 128.4000 Sweet, pungent
~
from CS2
cO'
;r
. Hyg Assoc. J (47) March, 1986 ' ~ A-145
g.
ODOR THRESHOLDS AND IRRITATION LEVELS: A REVIEW
TABLE I (cont.)
Chemical Compound
Diethyl sulphide
Diethyltrisulfide
Diethylamine
Diglycidyl ether
Diisobutyl carbinol
Diisobutyl ketone
Diisopropyl amine
Dimethoxy dimethyl pyrazine
Dimethyl acetamide
Dimethyl amine
Dimethyl disulfide
Dimethyl ethanolamine
-t
Dimethyl formamide (N,N-)
::T
CD
Dimethyl napthalene
3
Q) Dimethyl sulfide
~
Di methyl trisulfide
![
Dimethyltrithiocarbonate
0
Dimethylacetamide (N,N-)
::J
5' Dimethylamine
00'
Dimethylformamide (N,N-)
"0
Q)
Dimethylhydrazine (1,1-)
co
CD
Dioxane (1,4-)
::E
Q) Dioxane (para-)
en
("): Dioxolane (1,3-)
0,
"0
Dipentene
CD'
Co
Diphenyl ether (perfume)
=r
i
Diphenyl sulfide
0
3 Dipropylamine
5' Dipropylamine (N-)
CD
(")
Dipropylene glycol methyl ether
Q.
Dodecanol (1-)
CD
(")
Dodecyl Mercaptan (N-)
g
::J
Dowtherm A
0
Endrin
-
5' Epichlorohydrin
CD
Ethane
z
Q)
Ethanolamine
=
0
::J Ethoxy 3,4 dihydro 1,2 pyran (2-)
Q!.
Ethoxy 3,4-dihyro 1,2 pyran
r
cr Ethyl acetate
ill
Ethyl acrylate
~
-
0
Ethyl alcohol (synthetic)
Ethyl amine
~
CD
Ethyl amyl ketone
Co
n'
Ethyl benzene
S'
CD Ethyl benzoate
'<
cr
Ethyl bromide
Q)
Ethyl butanol (2-)
5'
Ethyl ether
a
"0
Ethyl formate
Q)
Ethyl hexanol (2-)
Q
Q)
Ethyl hexyl acetate
::J
Co
Ethyl hexyl acrylate (2-)
Ethyl isothiocyanate
3
Q)
Ethyl lactate
'<
cr
Ethyl mercaptan
CD
"0 Ethyl methyl disulfide
<3
Ethyl methylamine
CD
(")
Ethyl morpholine (N-)
CD
Co Ethyl phenylacetate
cr
Ethyl propyl amine
'<
c Ethyl selenide
0 Ethyl selenomercaptan
0
0
Ethyl silicate
"0
Ethyl suIfide
~
ciS'
~
Q)
::;:
Odor Low
mg/m'
0.0177
0.0044
0.0600
25.0000
0.1885
0.6600
0.5200
1.2366
161.0000
0.0846
0.0001
0.0546
300.0000
0.0428
0.0025
0.0062
0.0331
163.8000
0.0378
300.0000
12.0000
0.0108
20.1600
44.5400
0.6950
0.0026
0.0826
0.4140
210.0000
0.0152
4222.8000
0.7000
0.2808
50.0000
184.5000
5.3333
3.1440
0.1048
0.0196
0.0008
0.3420
0.4860
31.2000
8.7000
3.8068
890.0000
0.2919
0.9900
0.3990
0.5132
0.5497
6.0520
67.6200
3.2 x 10-
5
0.0487
21.6900
0.3680
4.3615
60.5200
0.0003
8.0 x 10-
6
722.5000
0.0009
Odor High Description Irritating
mg/m"
0.0117
0.0044
114.0000
25.0000
0.9424
1.8600
3.4000
1.2366
163.8000
0.0846
0.3465
0.1638
300.0000
0.0428
0.0508
0.0062
0.0331
of Odor Cone. mg/m"
Foul, garlickly
Fishy, ammonical 150.00
50.00
Sweet, alcohol
Sweet, ester 150.00
Fishy, amine 100.00
174.60
Amine
Decayed cabbage
163.8000 Amine, burnt, oily
55.8000
300.0000
20.0000
612.0000
972.0000
335.3600
0.6950
0.0358
227.1500
0.8280
6000.0000
0.0533
4222.8000
7.0000
6.3963
80.0000
1105.7700
10.6666
Fishy, ammonical
Fishy, pungent
Ammonical, amine-like
Ether-like
Sweet, musty
Lemon-like
Pleasant, geraniums
Burnt, rubbery
Ammonical, amine
Ammonical, amine
Ether-like
792.00
720.00
450.00
Aromatic, disagreeable 21.00
Chloroform-like 325.00
Ammonia 13.33
3.1440 Sweet, fruity
3.1440
665.0000
32.0000
9690.000
396.0000
31.2000
870.0000
3.8068
890.0000
3.2109
3.0000
0.7342
Sweet, fru ity
Fruity, pleasant 350.00
Earthy, acrid, plastic 16.00
Sweet, alcoholic 9500.00
Sharp, ammonical 180.00
Mild, fruity 260.00
Aromatic 870.00
Ether-like 28925.00
Musty, sweet
Sweet, ether-like 300.00
Fruity 990.00
Musty
1.4763 Sweet
1.3554
6.0520
67.6200
0.0920
0.0487
79.5300
1.1500
4.3615
181.5600
0.003
0.0054
722.5000
0.0103
Sharp, musty
Mustard, unpleasant 65.15
Garlic
Ammonia 184.00
Foul
Alcohol-like, sharp 5950.00
Am. 1M Hyg. Assoc. J (47)
TABLE I (cont.)
Odor Low Odor High Description Irritating
Chemical Compound mg/m
3
mg/m
3
of Odor Cone. mg/m
3
Ethyl valerate 0.0266 0.0266
Ethyl vinyl ketone 0.0004 0.0069
Ethylene 299.0000 4600.0000 Olefinic
Ethylene diamine 2.5000 28.0000 Ammonical, musty 250.00
Ethylene dibromide 76.8000 76.8000 Mild, sweet
Ethylene dichloride 24.0000 440.0000 Sweet
Ethylene glycol 62.5000 62.5000 Sweet
Ethylene glycol dinitrate 0.18
Ethylene oxide 520.0000 1400.0000 Sweet, olefinic
Ethylenediamine 25.0000 28.0000 Musty, ammonical 500.00
Ethyleneimine 4.0000 4.0000 Ammonical 200.00
Ethylidene norborene 0.0700 0.3650 Sweet, ~ r o m a t i c 30.00
Fluorine 6.0000 6.0000 50.00
Formaldehyde 1.4700 73.5000 Pungent, hay 1.50
Formamide 150.0000 150.0000
Formic acid 0.0450 37.8000 Pungent, penetrating 27.00
Furfural 0.0240 20.0000 Almonds 48.00
Furfuryl alcohol 32.0000 32.0000
Glycol diacetate 0.5552 1.8626 Fruity, acid
Heptachlor 0.3060 0.3060
Heptanal 0.0140 0.0932
Heptane 200.0000 1280.0000 Gasoline-like
Heptyl alcohol (N-) 98.3250 98.3250
Heptyl isobutyrate 0.0989 0.0989
Heptyl propionate 0.0281 0.0281
Hexachlorobutadiene 12.0000 12.0000
Hexachlorocyclopentadiene 1.5000 3.3000
Hexadiene 1.6750 127.3000
Hexane (N-) 1800.00
Hexanol (1-) 0.0417 21.6840 Sweet, alcohol
Hexyl acetate (secondary-) 0.0120 600.0000 Unpleasant 600.00
Hexyl isobutyrate 0.0422 0.0422
Hexyl propionate 0.0514 0.0514
Hexylene glycol 250.0000 250.0000 250.00
Hydrazine 3.0000 4.0000 Ammonical, fishy
Hydrochloric acid 7.0000 49.0000 Irritating, pungent 49.00
Hydrofluoric acid 0.0333 0.1333 Strong, irritating 4.17
Hydrogen bromide 6.6667 6.6667 Sharp, irritating 10.00
Hydrogen cyanide 0.9000 5.0000 Bitter almond
Hydrogen peroxide Slightly sharp 150.00
Hydrogen selenide 0.0016 12.0000 Decayed horseradish 6.00
Hydrogen sulfide 0.0007 0.0140 Rotten eggs 14.00
Iodine 9.0000 9.0000 2.00
Iodoform 0.0062 0.0833
Ionone 4.63 x 10-
7
573.0500
Isoamyl alcohol 36.0000 126.0000 360.00
Isobutyl2-methoxypyrazine 13.5800 13.5800
Isobutyl 3-methoxypyrazine 1.3
x 10-
5
9'
a
-c
Q)
;::\.
'<
Q)
::J
c..
3
Isobutyl 3-methyl pyrazine
Isobutyl butyrate
Isobutyl mercaptan
Isobutyl pyrazine (2-)
Isodecanol
Isopentanoic acid
0.2146
12.3690
0.0020
2.2080
0.1292
0.0209
0.2146
17.6700
0.0020
2.2080
0.2713 Musty, alc()hol
0.1084 Goaty
Q)
'<
Isophorone 1.0000 50.0000 Sharp, objectionable 50.00
g, Isopropyl acetate 0.1900 1520,0000 Fruity 380.00
-c
Isopropyl alcohol 7.8400 490.0000 Pleasant 490.00
a
CD
~
Isopropyl amine
Isopropyl ether
0.5040
0.0714
480.0000 Pungent, ammonia
1260.0000 Sweet, sharp, ether
24.00
1260.00
c..
Isopropyl glycidylether 1440.0000 1440.0000
0"
'<
Kerosene 0.5517 0.5517 122.60
c Ketene Sharp 41.40
0
Lauraldehyde 0.0151 0.0151
0
0
-c
Linalyl acetate
Malathion
50.5260
13.5000
50.5260
13.5000
~
cO'
Maleic anhydride 1.8400 1.9600 Acrid 5.48
~
March. 1986
A-147
i
'II
, il!1
ODOR THRESHOLDS AND IRRITATION LEVELS: A REVIEW
Chemical Compound
II
Mercaptobenzothiazole
I"
Mercaptoethanol
Mesityl Oxide
Methyl 2, cyanoacrylate
Methyl acetate
Methyl acetylene-propadiene
MAPP gas
Methyl acrylate
Methyl acrylonitrile (alpha-)
Methyl alcohol
Methyl amine
Methyl amyl acetate
Methyl amyl alcohol
=r
-l
CD
Methyl anthranilate
3 Methyl benzyl alcohol
Methyl bromide
:::!.
Methyl butanol (2-)
~
*
0 Methyl butenoic acid (2-)
::>
Methyl butyl acetate
9'
00'
Methyl cellosolve
"0
Methyl cellosolve acetate
til
to
CD Methyl chloride
::;;;
Methyl chloroform
til
en,
Methyl cyclohexane
n'
0,
Methyl cyclohexanol
~ "
Methyl disulfide
0
Methyl ethanolamine
~
0
Methyl ethyl ketone
3
Methyl ethyl pyridine
9"
CD
Methyl formate
n
Q. Methyl furan (2-)
CD
Methyl glycol
g
0 Methyl heptanoate
::>
0
Methyl hexyl ketone
--.,
Methyl hydrazine
9'
CD
Methyl iodide
Z
Methyl isoamyl alcohol
!a
0'
Methyl isoamyl ketone
::>
~ . Methyl isobutyl'carbinol
r
Methyl isobutyl ketone
6'
03 Methyl isocyanate
-< Methyl isopropenyl ketone
0
--.,
Methyl mercaptan
:5:::
CD Methyl methacrylate
0-
Methyl n-amyl carbinol
5:
::>
CD
Methyl n-amyl ketone
cr
Methyl n-propyl ketone
'<
til Methyl naphthalene (2-)
9'
Methyl paratRion
~
Methyl pentaldehyde (2-)
"0
til Methyl pentane (2-)
~ Methyl propanol (2-)
til
::> Methyl propene (2-)
0-
Methyl pyrazine (2-)
3
til Methyl salicylate
'<
cr Methyl styrene (alpha-)
CD
"0
Methyl thiocyanate
a Methyl vinyl ketone
CD
n Methylamine
CD
0-
Methylene chloride
cr
Methylene chlorobromide
'<
c
Methylene glycol
0
Mineral spirits
()
Monochlorobenzene
0
"0 Morpholine
'<
:::!.
to
;or
A-148
TABLE I (cont.)
Odor Low
mg/m
3
12.0208
0.3828
0.0680
4.0000
610.0000
180.0000
70.0000
6.0000
13.1150
0.0252
0.4123
1.3761
0.0581
7235.5000
80.0000
0.0450
0.0528
0.0266
0.2880
1.6320
21.0000
542.8570
2000.0000
2350.0000
0.0012
3.0700
0.7375
0.0297
500.0000
90.4500
186.6000
0.0236
1299.5200
1.7500
0.2919
0.0576
2.0800
0.4100
1.0222
4.0 x 10'5
0.2050
0.0989
0.0940
28.0000
0.0581
0.1328
0.3681
0.2886
0.0027
45.8000
231.0000
0.6220
0.2496
0.7475
0.5720
0.0252
540.0000
2120.0000
76.2000
157.5000
0.9800
0.0350
Odor High Description Irritating
mg/m
3
of Odor Cone. mg/m
3
12.0208
2.0416
100.0000 Sweet 100.00
12.0000 12.00
915.0000 Fragrant, fruity 30496.90
180.0000 Foul, objectionable
70.0000 Sharp, sweet, fruity 262.50
42.0000 6.00
26840.0000 Sweet 22875.00
12.0000 24.00
2.3560 Sweet, ester
2.1684 Sweet, alcohol
0.0581
5235.5000
4000.0000 Sweetish
0.8280 Sour, sharp
0.0528 Body odor
0.0266
288.0000 Mild, non-residual 368.00
240.0000 Sweet, ester
21.0000 Sweet, ethereal 1050.00
3800.0000 Chloroform-like 5428.57
2000.0000 Faint, benzene-like
2350.0000 Weak, coconut oil 2350.00
0.0039
10.4380 Musty, ammonical
147.5000 Sweet, acetone-like 590.00
94.0500 Sour, pungent
6875.0000 Pleasant 8750.00
90.4500
279.9000
0.0236
1299.5200
5.2500
21500.00
0.8340 Pungent
0.3360
200.0000 Sweat, mild odor 100.00
192.7000 Sweet, sharp 410.00
1.0222
0.0820
1.3940
0.3378
0.0940
45.5000
0.2905
0.1328
0.5562
0.2886
0.1303
45.8000
231.0000
0.8708
960.0000
0.7475
0.5720
12.0000
5.00
Sulfidy
Arid, fruity, sulfidy 697.00
Sweet, alcohol
Sweet, rancid
Gassy
Sweet, aromatic 960.00
Sweet, unpleasant 480.19
Fishy, pungent 30.00
2160.0000 Sweet 8280.00
2120.0000
76.2000
787.5000
0.9800 Chlorinated, mothball
0.4900 Fishy, amine
Am. Ind. Hyg. Assoc. J. (47)
0
3i
~
TABLE I (cont.)
.E
Odor High Description
Chemical Compound
Musk oil
Mustard gas
Myrcene
Naphthalene
Nickel carbonyl
Nitric acid
Nitric oxide
Nitrobenzene
Nitroethane
Nitrogen dioxide
Nitromethane
Nitropropane (1-)
Nitropropane (2-)
Nonane
Nonanol (2-)
Octadiene (1,3-)
Octane
Octyl alcohol
Oxygen difluoride
Ozone
Parathion
Pentaborane
Pentachlorophenol
Pentane
Pentanedione (2,4-)
Pentanol (n-)
Perchloroethylene
Perchloromethyl mercaptan
Perchloryl fluoride
Phenol
Phenyl ether
Phenyl ethyl alcohol (beta-)
Phenyl sulfide
Phenylacetaldehyde
Phosgene
Phosphine
Phthalic Anhydride
Picoline (2-)
Picric aciel
Propane
Propionaldehyde
Propionic acid
Propyl acetate (n-)
Propyl alcohol
Propyl alcohol (n-)
Propyl mercaptan
Propyl nitrate (n-)
Propyl sulfide
Propylene
Propylene diamine
Propylene dichloride
Propylene glycol dinitrate
Propylene glycol isobutyl ether
Propylene glycol methylether
Propylene oxide
Pyridine
Pyrrolidine
Quinone
Rotenone
Safrole
Silicon tetrafluoride
Skatole
Stoddard solvent
Styrene (inhibited)
Styrene (uninhibited)
Styrene oxide
. Ind. Hyg. Assoc. I (47) March, 1986
Odor Low
mg/m
3
3.8 x 10'6
0.0150
0.0723
1.5000
0.2100
0.7500
0.3600
0.0235
620.0000
2.0000
250.0000
ro80.0000
17.5000
3412.5000
0.0005
54.0000
725.0000
0.6916
0.2000
0.0010
0.4760
2.5000
6.6000
0.0409
0.7560
31.3560
0.0075
46.6666
0.1786
0.0070
35.0000
0.0026
0.0010
2.0000
0.0280
0.0532
0.0005
1800.0000
0.0225
0.0840
0.2100
75.0000
0.0750
0.0002
210.0000
0.0531
39.5600
0.0424
1.1667
1.2000
60.5000
360.0000
24.7500
0.0090
58.0000
0.4000
5.7960
1.4586
4.2500
4.0 x 10'7
5.2500
0.4300
0.2021
0.3093
Irritating
Cone. mg/m
3
75.00
155:00
230.00
310.00
20.00
500.00
360.00
1450.00
2.00
10.90
1340.00
182.40
21.00
8.00
10.67
30.00
13750.00
2801.40
121.00
3600.00
1125.00
90.00
2.00
42.50
2100.00
4300.00
430.00
A-149
C)
. ~
c..
()
u:i
:::>
>.
.0
"t:l
~
Q)
] ~ .......
,e
c..
Q)
.0
>.
co
E
"t:l
c
co
>.
t
co
c..
"E
;S
co
>.
.0
Q)
c
'0
'5
Q)
::2:
0
-
i::"
~
.0
:.:J
ro
c
0
10
z
Q)
:E
0
-
c
0
1:5
~
(5
u
Q)
:E
E
0
.t::
"t:l
Q)
'0
0
t.'l
Ul
1Il
3:
Ql
c
1Il
c
u:
;5
c
c
Ii:
.;::
a:
it
E
a:
.J:
I
mg/m'J
0.0487
0.0150
0.0723
125.0000
21.0000
2.5000
1.2000
9.5000
620.0000
10.0000
250.0000
1080.0000
1029.0000
3412.5000
20.6150
90.0000
1208.3300
0.6916
1.0000
1.0200
0.4760
2.5000
3000.0000
0.0982
1.1160
469.0000
0.0075
46.6666
22.4200
0.7000
35.0000
0.0358
0.0196
4.0000
3.6000
0.1748
0.0005
36000.0000
0.4029
60.0000
105.0000
500.0000
150.0000
0.0746
210.0000
0.0531
116.2720
0.2030
606.6660
1.5600
60.5000
360.0000
500.0000
15.0000
187.3400
0.4000
5.7960
1.4586
4.2500
0.2680
157.5000
860.0000
860.0000
1.9640
of Odor
Mothball, tar-like
Musty
Shoe polish, pungent
Mild, fruity
Sweetish, acrid
Mild, fruity
Mild, fruity
Gasoline-like
Foul
Pleasant, clover-like
Garlic-like
Strong, pungent
Pungent when hot
Gasoline-like
Sour, rancid
Sweet, alcohol
Chlorinated solvent
Sweet
Medicinal, sweet
Disag reeable
Musty hay, green corn
Oniony, mustard, fish
Sweet
Sweet, ester
Sour
Sweet, ester
Sweet, alcohol
Ether-like
Aromatic
Sharp, amine
Sweet
Sweet, alcoholic
Burnt, sickening
Acrid
Perfume
Kerosene-like
Solventy, rubbery
Solventy, rubbery
Sweet
ODOR THRESHOLDS AND IRRITATION LEVELS: A REJIIEW
TABLE I (cont.)
Chemical Compound
Sulfur dichloride
Sulfur dioxide
Sulfur monochloride
Sulfuric acid
Tetrachloroethane (1,1,2,2-)
Tetrachloroe.thyelene
TetraethylorthoSilicate
Tetrahydrofuran
Tetra/in
Tetramethylenediamine
Thiophene
Thiophenol mercaptan
Toluene
petroleum
Toluene
from coke
Toluene 2,4 diisocyanate
TO!
Toxaphene
Trichloro fluoromethane
Freon 11
Trichloro trifluoroethane
Freon 113
Trichlorobenzene (1,2,4-)
Trichloroethylene
TCE
Trichloropropane (1,2,3-)
Tricycloketone
Triethyl amine
Trimethyl amine
Trimethyl phosphite
Trimethylenediamine
Trinitro tert-butylxylene
musk oil
Turpentine
Valerie acid
Vanillin
Vinyl acetate
Vinyl amyl ketone
Vinyl butyl ketone
Vinyl propyl ketone
Vinyl pyridine
Vinyl toluene
Vinylidene chloride
VM&P naphtha
Xylene
Xylidene
Odor low
mg/m
3
0.0042
1.1750
1.0000
21.0000
31.3560
30.6360
7.3750
97.2000
79.2000
0.0026
0.0012
8.0250
17.5500
3.2000
2.3660
28.0000
342.0000
24.0000
1.1340
1.8660
0.3600
0.0008
0.0005
3757.2000
3.8 x 10'6
560.0000
0.0026
2.0 x 10'7
0.3600
0.5150
0.0321
0.0201
1.1670
240.0000
2000.0000
3.8700
0.3480
0.0240
3
.!!1
.....
od
.c
e>
by-
0
ca
0
()
Sl
u:j
pr
::>
ml .0
>.
'C
tw
2
th
()
2
e
er
0
Ql
res'
.0
>.
th ('(J
E
su
'C
c::
co

co
0
'E
;5
co
>.
.0
Ql
c::
'(3
'6
Ql

'0
i::'

.0
:.:J
m
c::
o
15
'1.2
:5
1. 15
c::
o

"8
2. Ql

E
.g
3. 'C
Ql
'0
4. : 8
.' Ul
.co
.:;:
5. ! Ql
C

Ul
;S
6..
ro

71
\ <.U
.c
I
8.
9.
10.
Am.
or recognize an9 describe the odor. Finally, some researchers
look for a 100% panel resportse. This latter method would
generate higher concentration levels as the defined thresh
old. One stutlY, which reported both the absolute thresh
old and the 100% recognition threshold, showed the 100%
to be approximately two to ten times
higher than the absolute threshold.(24)
The influence of chemical contaminants may explain
some of the variation in thresholds observed.(21) Note the
differences in odor thresholds in Table I o(toluene manufac
tured from two different raw materials, or carbon tetrachlo
ride from different sources, or inhibited vs. uninhibited sty
rene. There has been a tendency for lower thresholds to be
identified in the more recent research, which has been attrib
A150
Odor High Description
mg/m
3
of Odor
0.0042 Sulfidy
12.5000 Yech!
Nauseating
1.0000
35.0000 Sickly sweet
469.0000 Chlorinated solvent
61.2720 Sweet, alcohol
177.0000 Ether-like
97.2000
79.2000
0.0026 Aromatic
382.5000
150.0000 Rubbery, mothballs
262.5000 Floral, pungent
17.1200 Sweet, fruity, acrid
2.3660
1170.4000 Sweet
1026.0000 Sweet
24.0000
2160.0000 Solventy
Strong, acrid
870.8000
1.1200 Fishy, amine
0.0008 Fishy, pungent
0.0005 Pyridine-like
11968.5000
0.0487
1120.0000
0.0026
Perfume
1.6500 Sour, sharp
0.5150
0.0321
0.0201
1.9450 Nauseating
240.0000 Disagreeable
4000.0000 Sweet, chloroformish
3.8700
174.0000 Sweet
0.0240 Weak, amine-like
Irritating
Conc.
5.00
12.00
1.10
1302.00
710.20
750.00
750.00
4.00
40.00
864.00
300.00
200.00
560.00
240.00
435.00
uted to greater purity of samples and better techniques 0
sample presentation,
Discussion
It must be remembered that the data listed in Table I
essentially for the single chemical constituent with no
chemicals present in the air. Mixtures of different
have received very little study.(28) The question is whetheQ
two chemicals at concentrations below their odor thresholds
(RA and RB) can add up to constitute one combined "odor"
(RAB) which is perceived, or whether the olfactory
react very specifically to each chemical so that no odor i{
perceived(17) (Figure I - Independence). There have been
several studies where two mixed chemicals, each at 50% of its
Am. Ind. Hyg Assoc. J. (47)'
odor threshold, have produced an odor which was perceived
Hygiene and Toxicology, Vol. IIC - Toxicology, 3rd rev. ed.
'by test subjects(17) (Figure I - Addition). While mixed chemi New York: John Wiley & Sons, 1982.
cals may betotally independent of one another or produce
11. Hille, V.E.: Bestehen BeZiehungen Zwishen den Geruchs
schwellenwerten undden Immissionsgrenzwerten Chemis
simple additive effects, it is also possible that the mixture
cherSubstanzen? Staub Reinhalt. Luft 37(5):199-201. (1977).
produces an enhanced or a suppressed reaction from what
12. Braker, W., A.L. Mossman and D. Siegel: Effects of Expo
might be predicted. An enhanced reaction would result from
sure to Toxic Gases.- First Aid and Medical Treatment, 2nd
two mixed chemicals, each at less than 50% of its odor
ed. Lyndhurst, N.J.: Matheson, 1977. pp. 7-151.
threshold, which produce a perceived odor (Figure I - Syn
13. Manufacturing Chemists Association: Chemiclli Safety Data
ergism). A suppressed reaction, or counteraction, would
Sheets. Washington" DC.
result when two mixed chemicals, each at 100% of its odor
14. Summer, W.: Odour Pollution of Air - Causes and Control.
threshold, fail to produce a perceptible oeor among test London: Leonard Hill, 1971. pp. 22-24, 28, 43, 159.
subjects (Figure I - Counteraction). 15. National Research Council, Committee on Odors from Sta
tionary and Mobile Sources: Odors from Stationary and
Independence,
Mobile Sources. Washington, D.C.: National Academy of
R
AB
= R
A
or R
B
Sciences, 1979. pp. 24-27, .182-183.
Addition
16. American Society for Testing and Materials, Committee
RAE = R
A
+ R
B E-18 on Sensory Evaluation of Materials and Products:
Compilation of Odor and Taste Threshold Values Data.
Synergism
Edited by FA Fazzalari. Philadelphia: ASTM.
RAB >RA + R
B
17. May, J.: Odor Thresholds of Solvents for Assessment of
Counteraction
SOlvent Odors in the Air (UDC 614.718:66.062-911.
RAE < RA or RB 3:613.155.3:612.867). Staub Reinhalt. Luft 26(9):34-38 (1966).
18. Cheremisinoff, P.N. and R.A. Young, eds.: Industrial Odor
Technology Assessment. Table 8-11. Ann Arbor, Mich.:
where RAB = odor threshold of mixture of chemical A and
chemical B,
Ann Arbor Science Publishers, 1975.
RA = odor threshold of pure chemical A, and
19. Katz, S.H. and E.J. Talbert: Intensities of Odors and Irritat
RB= odor threshold of pure chemical B.
ing Effects of Warning Agents for Inflammable and Poison
Figure 1 - Mixed Chemicals Odor RelationshipsYSJ
ous Gases. Bureau of Mines Technical Paper 480.
Washington, D.C.: U.S. Government Printing Office, 1930.
References
20. Matsushitia, H., J. Arito, Y. Suzuki and R. Determina
1. American Conference of Governmental Industrial Hygien
tion of Threshold Values for Olfactory of Prim
ists,Committee on Industrial Hygiene: Industrial Ventila
ary Odour Substances. Ind. Health 5:221-237 (1967).
tion - A Manual of Recommended Practice, 17th ed. Lans
(National Institute of Industrial Health, Kawasaki, Japan).
ing, Mich.: ACGIH, 1982. pp. 13-20.
21. Arthur D. Little, Inc.: Research on Chemical Odors, Part I
2. Billings, C.E. and L.C. Jonas: Odor Thresholds in Air as
Odor Thresholds for 53 Commercial Chemicals. Washing
Compared to Threshold Limit Values. Am. Ind. Hyg. Assoc.
ton, D.C.: Manufacturing Chemists Association, 1965. pp.
E
J. 42:479-480 (1981).
1-26. .g
3. American Industrial Hygiene Association: Hygienic Guide
22. Trayer, D.M.: Odor Thresholds for Air Contaminants. Safety
Series, Vol. I. Akron, Ohio: AIHA.
Newsletter - Public Utilities Section June 1976. Chicago,
"0.
8
4. American Industrial Hygiene Association: Hygienic Guide III.: National Safety Council, 1976. p.2.
Series, Vol. II. Akron, Ohio: AIHA.
23. Occupational Health Resource Center, Oregon Lung Asso

Q)
5. National Institute for Occupational Safety and Health: ciation: Warning Properties of Industrial Chemicals.
c
ro
NIOSH/OSHA Occupational Health Guidelines for Chemi Portland, Oreg.
a
cal Hazards (DHHS/NIO$H Pub, No. 81-123). Washington,

rn
D.C.: Government Printing Office, 1981.
Properties of 101 Petrochemicals Using Sensory Methods.
24. Hellman, T.M. and F.H. Small: Characterization of the Odor
c:
o
6. Alliance of American Insurers: Technical Guide No.6 J. Air Poll. Control Assoc. 24:979-982 (1974).
ro
Handbook of Organic Industrial Solvents, 5th ed. Chicago, .;::
25. American Conference of Governmental Industrial Hygie
III.: AAI, 1980. pp. 55-107.
nists: Threshold Limit Values for Chemical Substances
7. Alliance of American Insurers: Technical Guide No. 7 and Physical Agents in the Work Environment with Intended
E
G.l
Handbook of Hazardous Materials, 2nd ed. Schaumburg, Changes for 1984-85. Cincinnati, Ohio: ACGIH. 19'84. pp. .c:
*
III.: AAI, 1983. pp. 70-210. 9-33.
r
8. Clayton, G.D. and F.E. Clayton, eds.: Patty's Industrial 26. Brody, J.E.: What the Nose Knows. This World July 24,
Hygiene and Toxicology. Vo. IIA - Toxicology, 3rd rev. ed. 1983. pp. 13-14.
New York: John Wiley and Sons, 1981.
27. Wilby, F.V.: Variation in Recognition Odor Threshold of a
9. Clayton, G.D. and F.E. Clayton, eds.: Patty's Industrial Panel. J. Air Poll. Control Assoc. 19:96-100 (1969).
Hygiene and Toxicology, Vol. liB - Toxicology. 3rd rev. ed.
28. Rosen, A.A., J.B. Peter and F.M. Middleton: Odor Thre
New York: John Wiley & Sons, 1981.
sholds of Mixed Organic Chemicals. Journal WPCF.
10. Clayton, G.D. and F.E. Clayton, eds.: Patty's Industrial 34(1):7-14 (1962).
Am. Ind. Hyg Assoc. J. (47) March, 1986
Al5l