SOP OF ESTIMATION OF ODOUR

PREPARATION OF APPARATUS:

Thoroughly clean the required number of wide-mouth glass Stoppered bottles of about one litre capacity. Rinse them with hydrochloric acid and render them completely odourless by repeated washing with odour free distilled water through a column of granulated activated carbon.

PROCEDURE:

As soon as possible after collection of sample, fill a bottle, half full of sample, insert the stopper, shake vigorously for 2 to 3 seconds and then clean quickly observe the odour. The sample taken for observation of odour shall be at room temperature.

REPORT:

Report the true odour of the sample at the mouth of the bottle as rotten egg, burnt sugar, soapy, fishy, septic, aromatic, chlorinous, alcoholic odour or any other specific odour. In case it is not possible to specify the exact nature of odour, report as agreeable or disagreeable.

ODOUR CLASSIFIED BY CHEMICAL TYPES

ODOUR CHARACTERISTICS

SWEETNESS (1)	PUNGENCY (2)	SMOKINESS (3)	ROTTENNESS (4)	ODOUR CLASS (5)
100	50	0 to 50	50	Estery
100	50 to 100	0 to 100	50	Alcoholic
50	50	0 to 50	50	Carbonyl
50	100	0 to 50	50	Acidic
100	50 to 100	50 to 100	0 to 100	Halide
50	50	100	100	Sulphury
100	50	50	100	Unsaturated
100	50	0 to 50	100	Basic