Scientists often use odor thresholds to estimate the strength of a substance's flavor at a certain...

Scientists often use odor thresholds to estimate the strength of a substance's flavor at a certain concentration. This helps to determine how much of a flavorant to use when flavoring a food.
For example, a flavorant with a lower odor threshold in water will often have a stronger flavor at a given concentration in food. So, a smaller concentration of that flavorant can be used to flavor food.
Compare the odor thresholds of guaiacol, eugenol, and vanillin again.
C H O
guaiacol
odor threshold:
3 ppb in water
vanillin
odor threshold:
200 ppb in water
eugenol
odor threshold:
30 ppb in water
Imagine three jelly beans: one smoky-flavored jelly bean containing guaiacol, one vanilla-flavored jelly bean containing vanillin, and one clove-flavored jelly bean containing eugenol. Each jelly bean contains the same concentration of flavorant.
Based on the odor thresholds of guaiacol, eugenol, and vanillin, put the jelly beans in their most likely order from strongest to weakest flavor.
strongest flavor
the vanilla-flavored jelly bean
the clove-flavored jelly bean
the smoky-flavored jelly bean
weakest flavor