Perfume or Noxious Fume?
By Tom McGowan
How we react to and treat smells depends on context and chemistry.
This Article From Issue
September-October 2024
Volume 112, Number 5
Page 270
Coffee. Whether early in the morning or during a late afternoon break, its smell can evoke a sense of relaxation, invigoration, or camaraderie. But too much of a good thing can change your perspective, as I found out while working with a firm that designed an oxidizer for a major urban roaster. Regenerative thermal oxidizers, which break down hazardous gases into carbon dioxide and water using heat, can make the roasting process more environmentally friendly, but first you must get the airflow and exhaust handling just right. Until you do, it is like the whole neighborhood is trapped inside a can of coarse-ground arabica beans.
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- Biology, history, and circumstances affect which smells we like or dislike, as can our ability to detect small amounts of odorous compounds.
- Producing, spreading, detecting, and removing smells involves a wide array of physical, chemical, and biological tools and processes that must be suited to the circumstances.
- Wind, temperature, and pressure all play important roles in how airborne substances spread, and in the wide array of devices we use to remove or mitigate them.
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