Posts tagged smell

A huge tent was put up over the former site of an insecticide factory in Hangzhou, Zhejiang province, to contain a peculiar…

Hangzhou, pollution, tent, inflatable, smell, 2014, China Daily

A huge tent was put up over the former site of an insecticide factory in Hangzhou, Zhejiang province, to contain a peculiar smell emanating from polluted soil. The tent in downtown Hangzhou covers about 20,000 square meters and is 36 meters high. It was built on top of where Hangzhou Qingfeng Agricultural Chemical once stood. It was relocated in 2009, but the more than 50-year-old company left many contaminants buried in the ground.

Following an investigation and risk assessment, treatment of the polluted soil was initiated in September. However, in the process of the treatment, a peculiar smell was released, seriously affecting nearby residents.

A woman surnamed Shao, who lives two bus stops away from the site, said she can still smell a pungent odor.

(via http://www.chinadaily.com.cn/china/2014-05/14/content_17506217.htm )

Characterization of the major odor-active compounds in Thai durian ( Durio zibethinus L. ‘Monthong’)

Pubmed, durian, food, flavour, chemistry, taste, smell, AEDA, SHGCO

An aroma extract dilution analysis applied on the volatile fraction isolated from Thai durian by solvent extraction and solvent-assisted flavor evaporation resulted in 44 odor-active compounds in the flavor dilution (FD) factor range of 1-16384, 41 of which could be identified and 24 that had not been reported in durian before. High FD factors were found for ethyl (2S)-2-methylbutanoate (fruity; FD 16384), ethyl cinnamate (honey; FD 4096), and 1-(ethylsulfanyl)ethanethiol (roasted onion; FD 1024), followed by 1-(ethyldisulfanyl)-1-(ethylsulfanyl)ethane (sulfury, onion), 2(5)-ethyl-4-hydroxy-5(2)-methylfuran-3(2H)-one (caramel), 3-hydroxy-4,5-dimethylfuran-2(5H)-one (soup seasoning), ethyl 2-methylpropanoate (fruity), ethyl butanoate (fruity), 3-methylbut-2-ene-1-thiol (skunky), ethane-1,1-dithiol (sulfury, durian), 1-(methylsulfanyl)ethanethiol (roasted onion), 1-(ethylsulfanyl)propane-1-thiol (roasted onion), and 4-hydroxy-2,5-dimethylfuran-3(2H)-one (caramel). Among the highly volatile compounds screened by static headspace gas chromatography-olfactometry, hydrogen sulfide (rotten egg), acetaldehyde (fresh, fruity), methanethiol (rotten, cabbage), ethanethiol (rotten, onion), and propane-1-thiol (rotten, durian) were found as additional potent odor-active compounds. Fourteen of the 41 characterized durian odorants showed an alkane-1,1-dithiol, 1-(alkylsulfanyl)alkane-1-thiol, or 1,1-bis(alkylsulfanyl)alkane structure derived from acetaldehyde, propanal, hydrogen sulfide, and alkane-1-thiols. Among these, 1-(propylsulfanyl)ethanethiol, 1-{[1-(methylsulfanyl)ethyl]sulfanyl}ethanethiol, and 1-{[1-(ethylsulfanyl)ethyl]sulfanyl}ethanethiol were reported for the first time in a natural product.

via http://www.ncbi.nlm.nih.gov/pubmed/23088286