Table 2 Characteristics of odorants

Apple^c (mixture)

Apple

0.6 mL/L^a

Dimethyl disulphide^d

Garlic, cruciferous

0.075 mL/L^b

Strawberry^d (mixture)

Strawberry

0.7 mL/L^b

Trimethylamine^d

Fish

0.025 mL/L^a

Peach/apricot^e (mixture)

Peach/apricot

6 mL/L^a

Butyric acid^f

Cheese, rancid butter

0.0025 mL/L^b

Vanillin^f

Vanilla

1 g/L^a

2-isobutyl-3-methoxypyrazine^f

Green vegetables

0.0005 mL/L^b