title: The two odors of iron when touched or pickled: (skin) carbonyl compounds and organophosphines.
authors.affiliation: Department of Civil and Environmental Engineering, Virginia Polytechnic Institute and State University, 418 Durham Hall, Blacksburg, VA 24061, USA. dglindem@vt.edu
authors.forename: Dietmar
authors.initials: D
authors.lastname: Glindemann
authors.forename: Andrea
authors.initials: A
authors.lastname: Dietrich
authors.forename: Hans-Joachim
authors.initials: HJ
authors.lastname: Staerk
authors.forename: Peter
authors.initials: P
authors.lastname: Kuschk
mesh_terms: D000497:Alloys / Q000737:chemistry; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D006851:Hydrochloric Acid / Q000737:chemistry; D006859:Hydrogen / Q000737:chemistry; D007501:Iron / Q000097:blood; D058085:Iron Compounds / Q000032:analysis*; D009812:Odorants / Q000032:analysis*; D010545:Peroxides / Q000737:chemistry; D010720:Phosphines / Q000737:chemistry*; D012867:Skin / Q000737:chemistry*; D013056:Spectrophotometry, Ultraviolet
chemical_list: D000497:Alloys; D058085:Iron Compounds; D010545:Peroxides; D010720:Phosphines; D006859:Hydrogen; D007501:Iron; D006851:Hydrochloric Acid