Technical Abstract: An experiment was conducted to detect differences in odor characteristics of broiler excreta due to utilization of different supplementary methionine sources by a trained human descriptive aroma attribute sensory panel. The five treatment groups were no supplemental methionine (control group), sodium methioninate aqueous solution, dry methionine hydroxy analogue, liquid methionine hydroxy analogue, and DL-methionine. Two trials were conducted consisting of 5 treatment groups with 3 replications of 13 randomly distributed straight run broiler chicks per pen reared in battery cages. Starter and grower diets were formulated to contain 0.5%, and 0.38% methionine activity, respectively (except control group, 0.35% methionine activity). Excreta were collected for 24 h in litter pans lined with aluminum foil at wk 4, 5, and 6 and analyzed by a trained sensory panel (7 people). Each panelist was given 25 g of manure heated at 27 deg C for 5 min for sensory analysis. The thirteen odor attributes utilized to determine differences in broiler excreta by the trained sensory panel were ammonia, dirty socks, wet poultry, fermented rotten fruit, hay, musty wet, sharp, sour, urinous, rotten eggs, irritating, pungent, and nauseating. Panelist marked intensities for each attribute ranging from 0=none and 15=extremely intense. Each panelist was given 2 replications of each treatment group in a random order each week (total of 10 samples per week). All data were evaluated by analysis of variance using the GLM procedure of SAS software. No significant differences were observed in body weights, feed consumption or feed conversion among the treatments. The attributes of ammonia, wet poultry, rotten fruit, musty wet, sharp, and pungent differed significantly (P<0.05) across treatment groups. These findings demonstrate that supplemental methionine sources significantly influence odor production in broiler excreta.