Crocker-Henderson system

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A system for classifying odours based on four primary odours: fragrant, acid, burnt, and caprylic (goat-like or putrid), with each component being given a score from 0 to 8; thus acetic acid, for example, is characterized as 3803—moderately fragrant, very acid, not at all burnt, and moderately caprylic. Also called the odour square or smell square. Compare Henning's prism, Zwaardemaker smell system. [Named after the US chemists Ernest Charlton Crocker (1888–1964) and Lloyd F. Henderson, who put it forward in 1927]

Subjects: Psychology.

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