| # | Qualités | Propriétés physico-chimiques | Score (en %) | Support | Support qualités | Support propriétés | |
|---|---|---|---|---|---|---|---|
| 1 | 5.75 < new rubber < 7.5 | 15.862 < Se < 16.036 | 100.0 | 4 | 4 | 4 | |
| 2 | 5.1 < lavender < 5.9 | 327.638 < SAtot < 333.929 | 100.0 | 4 | 4 | 4 | |
| 3 | 6.5 < herbal green. cut grass < 6.84 | 15.0 < nCsp3 | 100.0 | 3 | 3 | 3 | |
| 4 | 5.1 < lavender < 5.4 | 2.9 < O% < 3.0 | 100.0 | 3 | 3 | 3 | |
| 5 | 10.4 < orange < 10.7 | 324.27 < SAtot < 330.641 | 100.0 | 3 | 3 | 3 | |
| 6 | 5.1 < lavender < 5.9 | 18.983 < Sv < 19.456 | 100.0 | 4 | 4 | 4 | |
| 7 | 5.3 < lavender < 5.9 | 32.607 < Se < 33.163 | 100.0 | 3 | 3 | 3 | |
| 8 | 29.4 < sweaty | 1.146 < Mi et nRCOOH = 1.0 |
100.0 | 4 | 4 | 4 | |
| 9 | 5.0 < molasses < 12.2 | 12.5 < O% < 15.0 et 0.062 < MLOGP < 0.391 |
100.0 | 3 | 3 | 3 | |
| 10 | 4.4 < caraway | 148.22 < MW < 150.24 et 237.248 < SAtot < 249.408 |
100.0 | 3 | 3 | 3 | |
| 11 | 4.4 < cheesy | 148.22 < MW < 150.24 et 237.248 < SAtot < 249.408 |
100.0 | 3 | 3 | 3 | |
| 12 | 12.15 < sour. vinegar < 14.5 et 8.2 < cadaverous < 12.6 |
75.9 < TPSA(Tot) | 100.0 | 3 | 3 | 3 | |
| 13 | 13.26 < sweaty < 18.29 et 4.96 < blood. raw meat |
6.129 < Sv < 7.142 | 100.0 | 4 | 4 | 4 | |
| 14 | 8.08 < yeasty | 1.147 < Mi < 1.149 et 0.046 < Hy < 0.158 |
100.0 | 3 | 3 | 3 | |
| 15 | 9.6 < nutty (walnut..) < 17.3 et 21.9 < burnt. smoky |
16.08 < Se < 16.189 | 100.0 | 3 | 3 | 3 | |
| 16 | 6.39 < cat urine et 4.8 < fishy |
MW < 88.12 et 11.0 < nBT < 13.0 |
100.0 | 3 | 3 | 3 | |
| 17 | 6.1 < banana ou 17.25 < sour. vinegar |
30.0 < C% < 31.0 ou 0.046 < Hy < 0.158 et 25.3 < TPSA(Tot) < 37.3 |
90.9 | 10 | 11 | 10 | |
| 18 | cologne < 4.1 ou 18.2 < perfumery < 19.6 |
Sv < 9.107 ou 15.636 < Se < 30.163 ou 3.492 < MLOGP < 3.59 |
90.59 | 106 | 113 | 110 | |
| 19 | 4.11 < herbal green. cut grass ou 7.9 < fecal (manure) < 9.4 |
9.876 < Sv et 1.195 < MLOGP et 179.249 < SAtot ou 14.534 < Se < 15.189 ou 36.4 < H% < 41.2 |
89.62 | 95 | 98 | 103 | |
| 20 | 4.11 < herbal green. cut grass ou 5.9 < chemical < 6.1 |
114.18 < MW et 1.731 < MLOGP et 183.839 < SAtot ou 9.876 < Sv < 10.402 ou 14.534 < Se < 15.189 ou 35.3 < H% < 41.2 |
89.32 | 92 | 98 | 97 | |
| 21 | 10.83 < fragrant ou 4.2 < sweet < 6.5 |
9.876 < Sv et 17.0 < nAT ou 95.16 < MW < 98.16 ou 14.534 < Se < 15.633 |
88.88 | 104 | 111 | 110 | |
| 22 | 4.11 < herbal green. cut grass ou 4.27 < animal < 5.11 |
17.407 < Se et 1.195 < MLOGP et 184.838 < SAtot ou 1.11 < Mi < 1.111 ou 35.3 < H% < 41.2 |
88.57 | 93 | 99 | 99 | |
| 23 | 4.11 < herbal green. cut grass ou 4.27 < animal < 5.11 |
17.407 < Se et 1.195 < MLOGP et 184.838 < SAtot ou 35.3 < H% < 41.2 ou 46.7 < C% < 47.1 |
88.57 | 93 | 99 | 99 | |
| 24 | 6.0 < herbal green. cut grass ou 14.55 < sickening < 16.9 |
nHDon < 0.0 et Hy < -0.781 ou 1.0 < nOHp ou 1.0 < nOHs ou 1.0 < nOHt ou 3.0 < nHAcc et 1.195 < MLOGP ou 36.4 < H% < 41.2 |
88.17 | 82 | 84 | 91 | |
| 25 | 8.85 < sweet ou 4.4 < urine < 10.9 |
1.0 < nDB ou 52.5 < H% < 52.6 ou 0.846 < ARR < 0.917 ou 1.0 < nROR |
87.85 | 94 | 102 | 99 | |
| 26 | 6.8 < coffee ou 22.6 < rancid < 36.8 |
-0.065 < Hy < 0.046 | 87.5 | 7 | 8 | 7 | |
| 27 | 4.11 < herbal green. cut grass ou 4.4 < buttery. fresh butter |
9.876 < Sv < 11.929 ou 8.0 < nC et 178.52 < SAtot ou 14.0 < nAT < 15.0 |
87.5 | 98 | 101 | 109 | |
| 28 | 9.4 < fragrant ou 13.48 < aromatic < 13.75 |
15.0 < O% ou 1.442 < MLOGP ou 184.838 < SAtot < 187.127 |
87.17 | 102 | 109 | 110 | |
| 29 | 4.82 < pineapple ou 10.13 < coconut |
1.0 < nRCOOR et -0.807 < Hy < -0.646 |
86.66 | 13 | 14 | 14 | |
| 30 | 4.4 < urine < 5.42 ou rancid < 8.0 |
62.9 < H% < 63.2 ou 32.0 < C% |
85.47 | 100 | 111 | 106 | |
| 31 | rancid < 8.0 ou 13.94 < sweaty < 15.34 |
62.9 < H% < 63.2 ou 32.0 < C% |
85.47 | 100 | 111 | 106 | |
| 32 | 9.0 < sweet ou 7.5 < burnt. smoky < 18.2 |
17.0 < nAT et 7.0 < nC ou 92.15 < MW < 100.18 ou 10.402 < Sv < 10.602 ou 169.38 < SAtot < 173.515 |
85.47 | 100 | 107 | 110 | |
| 33 | 9.0 < sweet ou 7.5 < burnt. smoky < 18.2 |
16.862 < Se et 7.0 < nC ou 92.15 < MW < 100.18 ou 10.402 < Sv < 10.602 ou 169.38 < SAtot < 173.515 |
85.47 | 100 | 107 | 110 | |
| 34 | 10.83 < fragrant ou 6.2 < garlic. onion < 10.2 |
14.534 < Se < 15.633 ou 17.0 < nBT |
84.61 | 99 | 107 | 109 | |
| 35 | burnt. smoky < 8.7 ou 27.7 < garlic. onion |
Mi < 1.104 ou 51.9 < H% |
84.48 | 98 | 112 | 102 | |
| 36 | chemical < 12.7 ou 9.6 < paint < 10.1 |
nBM = 5.0 ou 1.0 < nDB ou 2.0 < nN ou 67.9 < H% ou 1.0 < nROR |
84.07 | 95 | 106 | 102 | |
| 37 | cologne < 5.0 | 17.644 < Sv < 18.456 ou SAtot < 281.096 |
83.76 | 98 | 112 | 103 | |
| 38 | 13.3 < fragrant ou 4.0 < yeasty |
1.6 < O% < 20.0 ou TPSA(Tot) < 0.0 |
83.76 | 98 | 101 | 114 | |
| 39 | 10.83 < fragrant ou 4.3 < garlic. onion < 7.2 |
92.15 < MW < 100.18 ou 1.147 < Mi < 1.148 ou 9.0 < nSK |
83.76 | 98 | 105 | 110 | |
| 40 | 12.3 < fragrant ou 19.6 < sickening < 24.4 |
9.876 < Sv et 184.838 < SAtot ou Mi < 1.114 |
83.76 | 98 | 104 | 111 | |
| 41 | 8.4 < fragrant | 7.0 < nC | 82.9 | 97 | 113 | 101 | |
| 42 | 4.4 < pineapple < 4.7 ou sour. vinegar < 6.4 |
1.147 < Mi < 1.148 ou 31.6 < C% < 52.9 |
82.9 | 97 | 103 | 111 | |
| 43 | 5.9 < creosote ou sharp. pungent. acid < 12.9 |
1.104 < Mi < 1.14 et 33.3 < C% ou 11.929 < Sv < 12.117 ou 62.5 < H% < 64.0 |
82.9 | 97 | 104 | 110 | |
| 44 | 9.0 < sweet ou 19.7 < sickening < 24.4 |
114.18 < MW et 7.142 < Sv < 10.602 ou 14.534 < Se < 15.633 |
82.56 | 90 | 99 | 100 | |
| 45 | 7.6 < sweet ou 4.3 < garlic. onion < 7.2 |
15.189 < Se < 15.745 ou 7.0 < nC ou 1.335 < MLOGP < 1.442 |
82.05 | 96 | 102 | 111 | |
| 46 | sour. vinegar < 6.4 ou 4.4 < urine < 5.42 |
1.109 < Mi < 1.14 et 33.3 < C% ou 172.3 < MW < 174.22 ou 63.2 < H% < 67.9 |
82.05 | 96 | 103 | 110 | |
| 47 | 9.0 < sweet ou 7.5 < burnt. smoky < 13.52 |
10.822 < Sv et 17.0 < nBT ou 92.15 < MW < 100.18 ou 15.633 < Se < 15.854 |
81.89 | 95 | 103 | 108 | |
| 48 | 4.2 < fragrant < 7.56 et 7.2 < garlic. onion |
1.0 < nHM < 2.0 | 81.81 | 9 | 9 | 11 | |
| 49 | 10.83 < fragrant et 7.5 < sweet |
1.0 < nDB ou 0.846 < ARR < 0.917 ou 1.0 < nROR ou TPSA(Tot) = 20.23 |
80.35 | 90 | 92 | 110 | |
| 50 | 6.8 < peanut butter | 11.1 < N% | 80.0 | 4 | 5 | 4 | |
| 51 | 8.4 < sewer < 10.4 | 10.869 < Se < 12.636 | 80.0 | 4 | 4 | 5 | |
| 52 | 8.4 < sewer < 10.4 | 6.129 < Sv < 7.294 | 80.0 | 4 | 4 | 5 | |
| 53 | 13.22 < cedarwood | 1.126 < Mi < 1.134 et 1.0 < nCrq |
80.0 | 12 | 14 | 13 | |
| 54 | 13.22 < cedarwood | 1.126 < Mi < 1.134 et 1.0 < nCq |
80.0 | 12 | 14 | 13 | |
| 55 | 11.93 < animal | nC < 5.0 et 1.0 < nRCOOH |
80.0 | 4 | 4 | 5 | |
| 56 | 9.72 < musk | 20.51 < Sv < 25.563 et 2.0 < nCrq |
80.0 | 4 | 4 | 5 | |
| 57 | 9.72 < musk | 20.51 < Sv < 25.563 et 2.0 < nCq |
80.0 | 4 | 4 | 5 | |
| 58 | 4.2 < fragrant < 7.56 et 10.1 < sour. vinegar < 17.25 |
1.0 < nS < 2.0 | 80.0 | 8 | 8 | 10 | |
| 59 | 5.2 < wet wool. wet dog et 4.4 < bitter < 5.5 |
27.3 < C% < 31.6 et 1.0 < nRCOOH et 1.0 < nROH et -0.088 < Hy < 0.839 |
80.0 | 4 | 5 | 4 | |
| 60 | 6.69 < fragrant < 7.56 ou 8.36 < sulfidic |
1.0 < nS | 78.57 | 11 | 14 | 11 | |
| 61 | 8.36 < sulfidic ou 7.2 < garlic. onion < 9.2 |
1.0 < nHM | 78.57 | 11 | 12 | 13 | |
| 62 | 4.7 < household gas et 8.57 < sewer |
2.0 < nC < 6.0 et 1.0 < nHM |
77.77 | 7 | 7 | 9 | |
| 63 | 16.9 < herbal green. cut grass ou 8.1 < paint < 8.7 |
2.8 < O% < 5.3 et 1.0 < nRCHO ou 24.396 < Se < 24.513 ou 11.0 < nBM < 12.0 |
77.27 | 17 | 21 | 18 | |
| 64 | soapy < 0.0 | 3.492 < MLOGP < 3.517 ou SAtot < 280.941 |
77.19 | 88 | 103 | 99 | |
| 65 | 7.2 < pear < 9.3 ou 17.25 < sour. vinegar |
30.0 < C% < 30.8 ou 0.046 < Hy < 0.158 |
76.92 | 10 | 11 | 12 | |
| 66 | 10.8 < sweet ou 18.3 < sweaty |
1.6 < O% < 20.0 | 76.31 | 87 | 94 | 107 | |
| 67 | 12.3 < fragrant et 13.4 < aromatic < 46.9 |
9.0 < nSK < 22.0 ou 1.195 < MLOGP < 1.587 et 16.745 < Se ou Mi = 1.147 ou nBT = 15.0 |
76.14 | 83 | 85 | 107 | |
| 68 | 12.3 < fragrant et 13.4 < aromatic < 46.9 |
Mi = 1.147 ou 9.0 < nSK < 22.0 ou 1.195 < MLOGP < 1.587 et 16.745 < Se ou nBT = 15.0 |
76.14 | 83 | 85 | 107 | |
| 69 | 14.5 < putrid. foul. decayed < 15.8 | 10.59 < Sv < 10.709 | 75.0 | 3 | 3 | 4 | |
| 70 | 8.12 < sickening < 9.7 | Hy = -0.158 | 75.0 | 3 | 4 | 3 | |
| 71 | 22.7 < garlic. onion < 35.42 | 6.241 < Sv < 7.294 | 75.0 | 3 | 3 | 4 | |
| 72 | 42.7 < perfumery | 5.0 < nCp | 75.0 | 3 | 3 | 4 | |
| 73 | 6.9 < urine < 7.93 | 191.107 < SAtot < 194.863 | 75.0 | 3 | 3 | 4 | |
| 74 | 16.0 < cologne | 0.273 < ARR < 0.3 | 75.0 | 3 | 4 | 3 | |
| 75 | 5.3 < creosote < 5.5 | 161.545 < SAtot < 164.864 | 75.0 | 3 | 4 | 3 | |
| 76 | 16.0 < cologne | 19.0 < nSK < 22.0 | 75.0 | 3 | 4 | 3 | |
| 77 | 10.8 < musty. earthy. moldy < 11.0 | -0.931 < Hy < -0.923 | 75.0 | 3 | 3 | 4 | |
| 78 | 10.9 < sour milk < 18.2 | Hy = 0.046 | 75.0 | 3 | 3 | 4 | |
| 79 | 6.7 < yeasty < 9.6 | C% = 29.4 | 75.0 | 3 | 3 | 4 | |
| 80 | 14.67 < gasoline. solvent < 21.07 | 88.19 < MW < 92.15 | 75.0 | 3 | 4 | 3 | |
| 81 | 17.5 < musk | 5.0 < nCp | 75.0 | 3 | 3 | 4 | |
| 82 | 14.9 < lemon < 22.3 | 2.8 < O% < 3.0 | 75.0 | 3 | 3 | 4 | |
| 83 | 17.4 < cologne | 5.0 < nCp | 75.0 | 3 | 3 | 4 | |
| 84 | 36.18 < rancid < 37.5 | C% = 29.4 | 75.0 | 3 | 3 | 4 | |
| 85 | 16.0 < cologne | nC = 18.0 | 75.0 | 3 | 4 | 3 | |
| 86 | 4.75 < musty. earthy. moldy < 5.1 | nAT = 13.0 | 75.0 | 3 | 4 | 3 | |
| 87 | 16.0 < cologne | 258.44 < MW < 305.46 | 75.0 | 3 | 4 | 3 | |
| 88 | 8.4 < sewer < 8.57 | 122.165 < SAtot < 134.253 | 75.0 | 3 | 3 | 4 | |
| 89 | 7.39 < household gas < 11.98 | 7.075 < Sv < 7.294 | 75.0 | 3 | 4 | 3 | |
| 90 | 6.0 < cologne < 7.2 | 330.641 < SAtot < 333.929 | 75.0 | 3 | 4 | 3 | |
| 91 | 6.4 < orange < 11.2 et 8.4 < strawberry |
10.0 < O% < 10.3 | 75.0 | 3 | 3 | 4 | |
| 92 | 16.54 < peanut butter ou 6.1 < ammonia |
7.7 < N% | 75.0 | 6 | 8 | 6 | |
| 93 | 6.3 < almond < 7.7 | 1.0 < nOHp et -0.213 < Hy < -0.158 |
75.0 | 3 | 4 | 3 | |
| 94 | 6.39 < cat urine < 8.36 | MW < 88.12 et 10.869 < Se < 14.189 |
75.0 | 3 | 4 | 3 | |
| 95 | 6.0 < maple syrup et 16.8 < caramel |
12.5 < O% < 15.8 et -0.119 < Hy < -0.039 |
75.0 | 3 | 3 | 4 | |
| 96 | 15.9 < burnt. smoky < 19.21 et 5.9 < meaty (cooked. good) |
1.0 < nS et 51.94 < TPSA(Tot) |
75.0 | 3 | 3 | 4 | |
| 97 | 4.8 < nail polish remo < 8.9 et 4.0 < kerosene < 6.2 |
H% = 66.7 et 1.0 < nOHp |
75.0 | 3 | 3 | 4 | |
| 98 | 11.5 < cologne < 16.0 ou 15.79 < sweet < 18.3 |
29.723 < Se < 31.163 ou 1.0 < nOHt |
75.0 | 9 | 11 | 10 | |
| 99 | 10.0 < orange < 24.4 et 16.9 < herbal green. cut grass |
2.8 < O% < 3.8 et 1.0 < nRCHO |
75.0 | 6 | 6 | 8 | |
| 100 | 5.91 < grainy ou 6.1 < ammonia |
6.3 < N% ou 4.8 < O% < 5.3 et MLOGP < 1.587 |
75.0 | 9 | 9 | 12 | |
| 101 | 21.7 < fruity other than citrus ou 10.13 < coconut |
1.0 < nRCOOR et -0.807 < Hy < -0.646 ou 3.287 < MLOGP < 3.494 et 2.0 < nO |
75.0 | 15 | 18 | 17 | |
| 102 | 12.3 < fragrant et 14.0 < aromatic < 46.9 |
9.064 < Sv < 9.349 ou 17.0 < nBT < 50.0 et 16.745 < Se et 1.195 < MLOGP ou 15.0 < O% |
74.28 | 78 | 81 | 102 | |
| 103 | 5.68 < sewer < 13.2 | nSK < 6.0 | 72.72 | 8 | 9 | 10 | |
| 104 | 4.2 < grapefruit ou 26.7 < perfumery < 29.5 |
136.26 < MW < 143.2 ou 2.6 < O% < 3.1 ou 281.096 < SAtot < 283.507 et 2.251 < MLOGP < 3.733 |
72.22 | 13 | 14 | 17 | |
| 105 | 11.35 < rancid < 14.6 | nSK = 5.0 | 71.42 | 5 | 7 | 5 | |
| 106 | 7.3 < rose < 9.19 ou 5.0 < oily. fatty < 5.2 |
2.9 < O% < 3.1 ou 1.0 < nOHt |
71.42 | 10 | 12 | 12 | |
| 107 | 4.03 < spicy ou 4.11 < urine < 6.8 |
1.083 < Mi < 1.137 | 70.9 | 78 | 89 | 99 | |
| 108 | 6.7 < violets < 8.5 ou 13.8 < sweet < 14.02 |
367.518 < SAtot < 509.245 | 70.0 | 7 | 8 | 9 | |
| 109 | 16.3 < cedarwood < 31.1 | nRCO = 1.0 ou -0.636 < Hy < -0.413 et 2.2 < O% < 3.7 |
70.0 | 7 | 10 | 7 | |
| 110 | turpentine (pine oil) < 4.5 et paint < 4.11 |
2.0 < nHet ou O% < 3.1 |
68.86 | 73 | 79 | 100 | |
| 111 | 9.4 < varnish < 10.6 | 4.8 < O% < 5.3 | 66.66 | 4 | 4 | 6 | |
| 112 | 4.85 < metallic < 5.2 | 7.075 < Sv < 7.349 | 66.66 | 4 | 6 | 4 | |
| 113 | 8.223 < musk | 42.0 < nBT < 47.0 | 66.66 | 4 | 5 | 5 | |
| 114 | 4.5 < cantaloupe < 5.93 | 31.491 < Se < 33.163 et 307.86 < SAtot < 330.641 |
66.66 | 4 | 6 | 4 | |
| 115 | 37.66 < fragrant < 39.9 ou 5.0 < kippery (smoked fish) < 6.81 |
45.5 < H% < 47.1 | 66.66 | 6 | 8 | 7 | |
| 116 | 9.4 < fragrant < 10.1 ou 4.7 < cooked vegetables < 5.9 |
43.8 < C% < 44.8 | 66.66 | 6 | 8 | 7 | |
| 117 | 8.6 < incense | 11.0 < nCsp3 < 12.0 et 2.0 < nCq |
66.66 | 4 | 5 | 5 | |
| 118 | 6.8 < eucaliptus < 8.2 | 4.0 < O% < 4.2 et 239.28 < SAtot < 256.983 |
66.66 | 4 | 6 | 4 | |
| 119 | 4.4 < caraway ou 4.6 < minty. peppermint < 5.0 |
237.248 < SAtot < 249.408 | 66.66 | 6 | 7 | 8 | |
| 120 | 4.6 < minty. peppermint < 5.0 ou 4.4 < cheesy |
237.248 < SAtot < 249.408 | 66.66 | 6 | 7 | 8 | |
| 121 | 9.4 < fragrant < 10.1 ou 4.14 < seasoning (meat) < 4.7 |
43.5 < C% < 44.4 | 66.66 | 6 | 7 | 8 | |
| 122 | 8.6 < incense | 11.0 < nCsp3 < 12.0 et 2.0 < nCrq |
66.66 | 4 | 5 | 5 | |
| 123 | 5.1 < grapefruit < 9.6 ou 26.7 < perfumery < 29.5 |
25.069 < Se < 25.396 ou 2.6 < O% < 3.1 |
66.66 | 10 | 12 | 13 | |
| 124 | 7.3 < pineapple < 15.6 ou 15.8 < putrid. foul. decayed < 21.51 |
7.821 < Sv < 8.537 ou 30.0 < C% < 31.0 |
66.66 | 10 | 13 | 12 | |
| 125 | 15.6 < minty. peppermint < 44.2 ou 5.0 < soapy < 9.4 |
4.0 < RBN et 1.0 < nRCHO ou nBT = 23.0 ou 34.4 < C% < 34.5 |
66.66 | 18 | 23 | 22 | |
| 126 | 39.16 < fragrant < 39.9 ou 7.66 < minty. peppermint < 26.0 |
1.0 < nArOR ou 2.27 < MLOGP < 2.357 et 148.22 < MW < 170.22 ou -0.864 < Hy < -0.848 |
66.66 | 14 | 17 | 18 | |
| 127 | 21.8 < chemical < 22.3 ou 4.8 < ammonia |
-0.161 < Hy < -0.088 ou 122.165 < SAtot < 148.558 et 1.195 < MLOGP < 1.94 ou 7.7 < N% |
66.66 | 12 | 14 | 16 | |
| 128 | 6.8 < peanut butter ou 4.5 < burnt rubber < 11.07 |
1.173 < MLOGP < 1.246 ou 164.864 < SAtot < 172.439 |
64.28 | 9 | 11 | 12 | |
| 129 | 6.2 < lemon < 25.9 et 24.8 < sweet < 34.6 |
4.0 < RBN < 7.0 et 1.0 < nRCHO |
63.63 | 7 | 7 | 11 | |
| 130 | 5.2 < wet wool. wet dog et 21.8 < sharp. pungent. acid |
1.0 < nRCOOH | 62.5 | 5 | 5 | 8 | |
| 131 | 5.2 < fruity.citrus < 5.8 ou 4.07 < fermented fruit < 5.67 |
1.145 < Mi < 1.147 | 61.53 | 8 | 11 | 10 | |
| 132 | 4.5 < banana ou 5.0 < sour milk < 11.9 |
1.145 < Mi < 1.147 | 61.53 | 8 | 11 | 10 | |
| 133 | 4.42 < dirty linen < 6.03 | 173.515 < SAtot < 174.635 | 60.0 | 3 | 5 | 3 | |
| 134 | 4.17 < cadaverous < 5.6 | 86.15 < MW < 90.21 | 60.0 | 3 | 4 | 4 | |
| 135 | 4.2 < raw cucumber | 25.396 < Se < 26.029 | 60.0 | 3 | 5 | 3 | |
| 136 | 5.8 < vanilla < 7.9 | 185.824 < SAtot < 188.908 | 60.0 | 3 | 4 | 4 | |
| 137 | 7.77 < eucaliptus < 8.2 | 23.513 < Se < 24.513 | 60.0 | 3 | 3 | 5 | |
| 138 | 8.0 < minty. peppermint < 8.5 | 233.96 < SAtot < 239.749 | 60.0 | 3 | 3 | 5 | |
| 139 | 8.0 < cinnamon < 12.1 | 42.1 < H% < 42.9 | 60.0 | 3 | 3 | 5 | |
| 140 | 4.2 < peach < 4.7 | 327.638 < SAtot < 337.909 | 60.0 | 3 | 3 | 5 | |
| 141 | 4.82 < pineapple < 7.3 | 1.727 < MLOGP < 1.731 | 60.0 | 3 | 5 | 3 | |
| 142 | 8.56 < fragrant < 9.0 | 6.3 < N% < 9.1 | 60.0 | 3 | 3 | 5 | |
| 143 | 9.5 < creosote < 16.1 | nBT = 17.0 | 60.0 | 3 | 3 | 5 | |
| 144 | 25.1 < fragrant < 26.51 | 5.0 < nCrs < 7.0 | 60.0 | 3 | 3 | 5 | |
| 145 | 6.0 < minty. peppermint < 6.2 | 16.745 < Se < 16.862 | 60.0 | 3 | 4 | 4 | |
| 146 | 4.16 < cinnamon < 5.5 | 22.073 < Se < 22.629 | 60.0 | 3 | 4 | 4 | |
| 147 | 8.223 < musk < 26.3 | nCIC = 3.0 | 60.0 | 3 | 4 | 4 | |
| 148 | 5.9 < sulfidic < 8.36 | nBT = 13.0 | 60.0 | 3 | 5 | 3 | |
| 149 | 22.7 < garlic. onion | Hy = -0.719 | 60.0 | 3 | 5 | 3 | |
| 150 | 25.9 < lemon < 26.9 | 34.4 < C% < 34.6 | 60.0 | 3 | 3 | 5 | |
| 151 | 9.0 < herbal green. cut grass < 9.32 ou 7.6 < soapy < 8.1 |
1.0 < nOHt | 60.0 | 6 | 9 | 7 | |
| 152 | 4.2 < clove ou 4.8 < camphor < 5.1 |
1.977 < MLOGP < 2.153 | 60.0 | 9 | 13 | 11 | |
| 153 | 5.85 < caramel < 17.08 et 4.4 < buttery. fresh butter |
46.53 < TPSA(Tot) < 51.08 | 60.0 | 3 | 3 | 5 | |
| 154 | 4.4 < cork < 5.6 ou 5.75 < new rubber < 7.3 |
9.623 < Sv < 9.876 | 60.0 | 6 | 6 | 10 | |
| 155 | 49.9 < fragrant < 52.6 | 0.545 < ARR < 0.556 et 1.0 < nArCOOR |
60.0 | 3 | 5 | 3 | |
| 156 | 15.03 < spicy < 17.1 et 4.16 < cinnamon < 8.0 |
1.0 < nArCHO | 60.0 | 3 | 3 | 5 | |
| 157 | 4.6 < orange < 6.4 | 29.167 < Se < 31.163 et 1.0 < nROR |
60.0 | 3 | 5 | 3 | |
| 158 | 19.51 < fragrant < 20.16 ou 16.3 < cedarwood < 19.47 |
nCrq = 1.0 | 60.0 | 6 | 9 | 7 | |
| 159 | 5.0 < kippery (smoked fish) | 11.0 < nBT < 13.0 et 0.347 < MLOGP < 0.565 |
60.0 | 3 | 5 | 3 | |
| 160 | 8.3 < burnt rubber et 5.1 < bitter < 7.05 |
26.7 < C% < 27.3 | 60.0 | 3 | 3 | 5 | |
| 161 | 5.52 < coconut < 18.3 | 12.01 < Sv < 12.537 et H% < 42.1 |
60.0 | 3 | 4 | 4 | |
| 162 | 4.9 < anise (licorice) et 4.95 < incense < 5.8 |
158.21 < MW < 164.22 et 1.0 < nArOR |
60.0 | 3 | 5 | 3 | |
| 163 | 5.9 < aromatic < 43.5 ou 5.9 < caramel |
102.15 < MW < 106.13 ou 12.5 < O% < 15.8 et 157.763 < SAtot < 220.391 |
58.82 | 10 | 14 | 13 | |
| 164 | 4.2 < varnish < 5.1 | nR05 = 2.0 | 57.14 | 4 | 5 | 6 | |
| 165 | 22.6 < rancid | nRCOOH = 1.0 | 55.55 | 5 | 7 | 7 | |
| 166 | 6.9 < urine | nRCOOH = 1.0 | 55.55 | 5 | 7 | 7 | |
| 167 | 5.6 < incense < 5.8 ou 8.12 < sickening < 9.6 |
1.0 < nArOH | 54.54 | 6 | 8 | 9 | |
| 168 | 4.2 < peach < 4.7 ou 25.8 < sweet < 28.2 |
32.28 < Se < 33.163 | 54.54 | 6 | 11 | 6 | |
| 169 | 5.6 < incense < 5.8 ou 16.1 < creosote < 17.5 |
1.0 < nArOH | 54.54 | 6 | 8 | 9 | |
| 170 | 5.53 < dill ou 10.71 < chemical < 12.3 |
12.929 < Sv < 13.928 et 21.073 < Se < 26.029 |
54.54 | 6 | 10 | 7 | |
| 171 | 9.8 < medicinal < 12.4 ou 8.84 < oily. fatty < 10.0 |
nArOR = 1.0 | 53.33 | 8 | 14 | 9 | |
| 172 | 7.1 < nutty (walnut..) < 12.8 ou 5.9 < popcorn < 16.0 |
108.16 < MW < 114.18 ou 20.4 < Se < 21.513 |
52.94 | 9 | 14 | 12 | |
| 173 | 5.19 < floral < 5.3 ou 17.7 < almond |
1.0 < nArCHO ou -0.802 < Hy < -0.79 |
52.94 | 9 | 12 | 14 | |
| 174 | 9.2 < perfumery < 10.25 ou 6.26 < soapy < 8.1 |
nBT = 23.0 ou 1.0 < nOHt |
52.63 | 10 | 16 | 13 | |
| 175 | 5.9 < gasoline. solvent < 6.7 ou 8.84 < oily. fatty < 10.0 |
25.396 < Se < 26.723 ou nArOR = 1.0 et 122.18 < MW < 170.22 |
52.63 | 10 | 13 | 16 | |
| 176 | 4.4 < etherish. anaesthetic < 4.9 ou 21.32 < medicinal < 35.8 |
108.16 < MW < 114.21 ou 1.0 < nArOH |
52.38 | 11 | 16 | 16 | |
| 177 | 4.4 < buttery. fresh butter < 6.86 | 14.3 < O% < 15.8 | 50.0 | 3 | 4 | 5 | |
| 178 | 5.23 < wet wool. wet dog < 5.9 | 0.158 < Hy | 50.0 | 3 | 4 | 5 | |
| 179 | 7.2 < crushed grass < 10.9 | 269.113 < SAtot < 277.868 | 50.0 | 3 | 6 | 3 | |
| 180 | 11.0 < coconut | Hy = -0.79 | 50.0 | 3 | 3 | 6 | |
| 181 | 5.8 < seasoning (meat) < 7.4 | 0.062 < MLOGP < 0.391 | 50.0 | 3 | 3 | 6 | |
| 182 | 4.4 < violets < 4.7 | 2.9 < O% < 3.1 | 50.0 | 3 | 4 | 5 | |
| 183 | 6.44 < blood. raw meat | 10.0 < nBT < 12.0 | 50.0 | 3 | 5 | 4 | |
| 184 | 9.7 < popcorn | 2.0 < nN | 50.0 | 3 | 4 | 5 | |
| 185 | 8.2 < bark. birch bark < 11.26 | 44.8 < C% < 46.2 | 50.0 | 3 | 4 | 5 | |
| 186 | 7.8 < crushed grass < 12.7 | 1.442 < MLOGP < 1.587 | 50.0 | 3 | 4 | 5 | |
| 187 | 9.56 < animal < 10.57 | 5.3 < N% < 7.7 | 50.0 | 3 | 3 | 6 | |
| 188 | 14.72 < nutty (walnut..) | 2.0 < nN | 50.0 | 3 | 4 | 5 | |
| 189 | 4.52 < vanilla < 6.1 | TPSA(Tot) = 46.53 | 50.0 | 3 | 5 | 4 | |
| 190 | 7.2 < pear < 9.3 | 1.144 < Mi < 1.146 | 50.0 | 3 | 3 | 6 | |
| 191 | 8.8 < dirty linen | 0.996 < MLOGP < 1.064 | 50.0 | 3 | 4 | 5 | |
| 192 | 10.3 < cadaverous < 12.6 | 0.158 < Hy | 50.0 | 3 | 4 | 5 | |
| 193 | 4.6 < crushed grass < 5.3 | 63.4 < H% < 64.0 | 50.0 | 3 | 6 | 3 | |
| 194 | 23.4 < fecal (manure) | 0.996 < MLOGP < 1.064 | 50.0 | 3 | 4 | 5 | |
| 195 | 4.82 < pineapple < 11.1 | 1.143 < Mi < 1.145 | 50.0 | 5 | 8 | 7 | |
| 196 | 19.2 < etherish. anaesthetic < 39.7 et 25.1 < medicinal |
1.0 < nOHs | 50.0 | 3 | 4 | 5 | |
| 197 | 19.2 < etherish. anaesthetic < 39.7 | 1.0 < nOHs ou 161.545 < SAtot < 168.676 |
50.0 | 6 | 8 | 10 | |
| 198 | 5.4 < gasoline. solvent < 5.9 et 4.2 < fresh green veget < 7.6 |
263.456 < SAtot < 273.687 | 50.0 | 3 | 3 | 6 | |
| 199 | 6.02 < fruity other than citrus < 6.5 ou 8.2 < herbal green. cut grass < 8.5 |
nRCO = 1.0 | 50.0 | 6 | 9 | 9 | |
| 200 | 7.5 < clove | nCsp2 = 8.0 et 1.0 < nArOR |
50.0 | 3 | 6 | 3 | |
| 201 | 4.49 < fruity other than citrus < 6.6 et 4.97 < floral < 7.5 |
1.0 < nR=Cp et 2.11 < MLOGP < 2.153 |
50.0 | 4 | 8 | 4 | |
| 202 | 4.57 < stale < 4.66 ou 4.7 < cooked vegetables |
1.0 < nS ou 1.0 < nPyridines |
50.0 | 9 | 9 | 18 | |
| 203 | 5.0 < fruity.citrus < 8.0 et 4.6 < crushed weeds < 6.4 |
-0.917 < Hy < -0.897 et 3.395 < MLOGP < 3.75 |
50.0 | 3 | 4 | 5 | |
| 204 | 4.5 < honey < 9.8 ou 4.0 < stale tobacco smoke < 4.32 |
124.15 < MW < 146.15 et 17.189 < Se < 18.636 |
50.0 | 6 | 12 | 6 | |
| 205 | 4.2 < cardboard < 4.63 ou 4.3 < garlic. onion < 13.6 |
1.0 < nPyridines ou 25.3 < TPSA(Tot) < 26.02 et 1.0 < nN |
50.0 | 8 | 13 | 11 | |
| 206 | 25.0 < aromatic < 26.1 ou 6.0 < hay |
60.6 < H% < 61.5 ou nCsp2 = 9.0 |
47.36 | 9 | 10 | 18 | |
| 207 | 5.89 < gasoline. solvent < 7.0 ou 4.3 < celery < 7.79 |
2.941 < MLOGP < 3.213 | 46.15 | 6 | 12 | 7 | |
| 208 | 7.8 < grape juice < 13.4 ou 7.4 < herbal green. cut grass < 8.1 |
0.273 < ARR < 0.375 | 46.15 | 6 | 12 | 7 | |
| 209 | 5.4 < oak wood. cognac ou 4.2 < new rubber < 7.5 |
9.822 < Sv < 11.929 et -0.158 < Hy < -0.088 |
46.15 | 6 | 12 | 7 | |
| 210 | 7.1 < incense < 7.26 | 1.0 < nOHp | 42.85 | 3 | 4 | 6 | |
| 211 | 5.9 < burnt paper | -0.035 < MLOGP < 0.062 | 42.85 | 3 | 5 | 5 | |
| 212 | 6.2 < mushroom < 15.0 | 16.182 < Sv < 17.644 | 42.85 | 3 | 3 | 7 | |
| 213 | 4.9 < leather < 7.6 | -0.107 < Hy < -0.088 | 42.85 | 3 | 5 | 5 | |
| 214 | 5.2 < fermented fruit < 7.0 | -0.039 < Hy < 0.046 | 42.85 | 3 | 4 | 6 | |
| 215 | 4.3 < celery < 7.79 | -0.905 < Hy < -0.897 | 42.85 | 3 | 4 | 6 | |
| 216 | 4.8 < fishy < 27.9 | 0.468 < MLOGP < 0.586 | 42.85 | 3 | 5 | 5 | |
| 217 | 4.2 < burnt paper < 4.7 | 46.53 < TPSA(Tot) < 51.94 | 42.85 | 3 | 4 | 6 | |
| 218 | 7.7 < minty. peppermint et 4.7 < anise (licorice) < 7.4 |
14.349 < Sv < 14.59 | 42.85 | 3 | 5 | 5 | |
| 219 | 7.3 < etherish. anaesthetic < 9.0 ou 9.2 < crushed weeds < 14.7 |
45.5 < H% < 47.6 ou 263.456 < SAtot < 277.868 |
42.85 | 9 | 14 | 16 | |
| 220 | 20.0 < spicy < 40.5 ou 11.8 < sweet < 13.3 |
1.0 < nR=Cp | 41.17 | 7 | 13 | 11 | |
| 221 | 4.1 < vanilla < 5.1 | 1.0 < nArCOOR | 37.5 | 3 | 5 | 6 | |
| 222 | 4.5 < lemon < 5.8 | 2.0 < nROR | 37.5 | 3 | 7 | 4 | |
| 223 | 4.0 < stale tobacco smoke < 4.74 | 131.19 < MW < 138.23 | 37.5 | 3 | 4 | 7 | |
| 224 | 8.9 < nail polish remo < 12.5 | 153.561 < SAtot < 162.518 | 37.5 | 3 | 6 | 5 | |
| 225 | 4.3 < honey < 4.8 | 47.8 < C% < 50.0 | 37.5 | 3 | 5 | 6 | |
| 226 | 30.8 < perfumery < 38.6 | 1.0 < nArCOOR | 37.5 | 3 | 5 | 6 | |
| 227 | 4.16 < cardboard < 4.3 | 1.127 < Mi < 1.128 | 37.5 | 3 | 3 | 8 | |
| 228 | 4.3 < honey < 4.8 | 1.104 < Mi < 1.108 | 37.5 | 3 | 5 | 6 | |
| 229 | 4.2 < anise (licorice) < 4.9 | 258.684 < SAtot < 264.093 | 37.5 | 3 | 6 | 5 | |
| 230 | 5.8 < strawberry < 8.4 | 1.0 < nArCOOR | 37.5 | 3 | 5 | 6 | |
| 231 | 4.8 < dill | 259.493 < SAtot < 273.687 | 33.33 | 3 | 4 | 8 | |
| 232 | 7.1 < fresh green veget | 3.4 < N% < 4.5 | 33.33 | 3 | 6 | 6 |
| Code | Description | Catégorie | Sous-catégorie | |
|---|---|---|---|---|
| nCsp2 | number of sp2 hybridized Carbon atoms | Constitutional indices | Basic descriptors | |
| nCrq | number of ring quaternary C(sp3) | Functional group counts | Basic descriptors | |
| nROR | number of ethers (aliphatic) | Functional group counts | Basic descriptors | |
| nRCOOR | number of esters (aliphatic) | Functional group counts | Basic descriptors | |
| SAtot | total surface area from P_VSA-like descriptors | Molecular properties | Basic descriptors | |
| H% | percentage of H atoms | Constitutional indices | Basic descriptors | |
| nROH | number of hydroxyl groups | Functional group counts | Basic descriptors | |
| RBN | number of rotatable bonds | Constitutional indices | Basic descriptors | |
| nRCOOH | number of carboxylic acids (aliphatic) | Functional group counts | Basic descriptors | |
| N% | percentage of N atoms | Constitutional indices | Basic descriptors | |
| nAT | number of atoms | Constitutional indices | Basic descriptors | |
| TPSA(Tot) | topological polar surface area using N,O,S,P polar contributions | Molecular properties | Basic descriptors | |
| nHDon | number of donor atoms for H-bonds (N and O) | Functional group counts | Basic descriptors | |
| nCq | number of total quaternary C(sp3) | Functional group counts | Basic descriptors | |
| nCp | number of terminal primary C(sp3) | Functional group counts | Basic descriptors | |
| Hy | hydrophilic factor | Molecular properties | Basic descriptors | |
| nS | number of Sulfur atoms | Constitutional indices | Basic descriptors | |
| nO | number of Oxygen atoms | Constitutional indices | Basic descriptors | |
| nN | number of Nitrogen atoms | Constitutional indices | Basic descriptors | |
| nOHt | number of tertiary alcohols | Functional group counts | Basic descriptors | |
| nOHs | number of secondary alcohols | Functional group counts | Basic descriptors | |
| nArCOOR | number of esters (aromatic) | Functional group counts | Basic descriptors | |
| nOHp | number of primary alcohols | Functional group counts | Basic descriptors | |
| nDB | number of double bonds | Constitutional indices | Basic descriptors | |
| nSK | number of non-H atoms | Constitutional indices | Basic descriptors | |
| nC | number of Carbon atoms | Constitutional indices | Basic descriptors | |
| nR05 | number of 5-membered rings | Ring descriptors | Basic descriptors | |
| nR=Cp | number of terminal primary C(sp2) | Functional group counts | Basic descriptors | |
| nRCHO | number of aldehydes (aliphatic) | Functional group counts | Basic descriptors | |
| nHAcc | number of acceptor atoms for H-bonds (N,O,F) | Functional group counts | Basic descriptors | |
| nHet | number of heteroatoms | Constitutional indices | Basic descriptors | |
| Sv | sum of atomic van der Waals volumes (scaled on Carbon atom) | Constitutional indices | Basic descriptors | |
| nArCHO | number of aldehydes (aromatic) | Functional group counts | Basic descriptors | |
| nPyridines | number of Pyridines | Functional group counts | Basic descriptors | |
| nArOR | number of ethers (aromatic) | Functional group counts | Basic descriptors | |
| C% | percentage of C atoms | Constitutional indices | Basic descriptors | |
| Mi | mean first ionization potential (scaled on Carbon atom) | Constitutional indices | Basic descriptors | |
| O% | percentage of O atoms | Constitutional indices | Basic descriptors | |
| nArOH | number of aromatic hydroxyls | Functional group counts | Basic descriptors | |
| nBT | number of bonds | Constitutional indices | Basic descriptors | |
| ARR | aromatic ratio | Ring descriptors | Basic descriptors | |
| Se | sum of atomic Sanderson electronegativities (scaled on Carbon atom) | Constitutional indices | Basic descriptors | |
| nCIC | number of rings (cyclomatic number) | Ring descriptors | Basic descriptors | |
| nBM | number of multiple bonds | Constitutional indices | Basic descriptors | |
| nHM | number of heavy atoms | Constitutional indices | Basic descriptors | |
| MW | molecular weight | Constitutional indices | Basic descriptors | |
| nRCO | number of ketones (aliphatic) | Functional group counts | Basic descriptors | |
| MLOGP | Moriguchi octanol-water partition coeff. (logP) | Molecular properties | Basic descriptors | |
| nCrs | number of ring secondary C(sp3) | Functional group counts | Basic descriptors | |
| nCsp3 | number of sp3 hybridized Carbon atoms | Constitutional indices | Basic descriptors |