a system for classifying odor qualities based on a scheme originally developed by Swedish botanist Carolus Linnaeus (1707–1778). According to this system, there are nine primary odor qualities: ethereal, aromatic, fragrant, ambrosiac, alliaceous, empyreumatic, hircine, foul, and nauseous. These qualities combine to produce the perceptions of smells. [Hendrik Zwaardemaker]
n. a colorless volatile liquid with a sweet, fruity odor that forms in excessive amounts in the blood of people with diabetes or other metabolic disorders in which the body uses fat instead of glucose (sugar) for energy. Also called dimethyl ketone.