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By R W Gallant

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2>I_i>L_) In m a n y i n s t a n c e s o d o r l i k i n g v s c o n c e n t r a t i o n d o e s n o t d e s c r i b e a n i n v e r t e d U or V shaped f u n c t i o n . R a t h e r , for the m o r e noxious o d o r a n t s , liking diminishes a l m o s t i m m e d i a t e l y as the odor intensity increases, g o i n g f r o m n e u t r a l i t y (at no o d o r a n t l e v e l ) i n t o d i s l i k i n g . ; ACS Symposium Series; American Chemical Society: Washington, DC, 1981. 42 ODOR QUALITY AND CHEMICAL STRUCTURE Wundt's s c h e m e applies to foods, and to c o m p l e x p e r f u m e s as w e l l as t o s i m p l e c h e m i c a l s t i m u l i (]_).

32 ODOR QUALITY AND CHEMICAL STRUCTURE TABLE VI (A) Amyl Acetate and Isoamyl Acetate Linear Regression Equations Partial Correlation Intercept Isoamyl Acetat Amyl Ace- Mult. ; ACS Symposium Series; American Chemical Society: Washington, DC, 1981. 2. MOSKOWITZ Psychophysical Scaling of Odor Mixtures 33 Table VI (B) Methyl S a l i c y l a t e and E t h y l Salicylate Linear Regression Equations Partial Correlation Intercept Methyl Salicy- Ethyl Salicy- Mult. 24 . ; ACS Symposium Series; American Chemical Society: Washington, DC, 1981.

These c h a r a c t e r i s t i c s c a n be f a i r l y well m o d e l l e d by m e a n s o f l i n e a r e q u a t i o n s (see T a b l e VI). T h e a d d i t i o n o f q u a d r a t i c t e r m s to each c o n c e n t r a t i o n will add a little m o r e predictability. More often than not the c o m b i n a t i o n of linear and square t e r m s t o t a l l y p r e e m p t s the a d d i t i o n a l i n f o r m a t i o n to b e g a i n e d b y p u t t i n g in y e t a n a d d i t i o n a l c r o s s t e r m to represent the pairwise interactions of the components.

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