The odors of 15 organic compounds were evaluated by the flavor profile analysis (FPA) method. The FPA data were well described by the Weber-Fechner law, as indicated by the R2 values (0.6-0.99). Odor threshold concentrations were obtained and ranged from <0.01 ug/L (geosmin, 2-methylisoborneol, and 2t,6c-nonadienal) to 60 ug/L (phenethyl alcohol). Changes in qualitative descriptors were observed among structurally related compounds and with changes in compound concentration; thus, exposing FPA panelists to a variety of compounds, each at several concentrations, will aid in familiarizing the panelists with the diverse odor descriptors that can be encountered. Includes 44 references, tables, figures.