In fact, the carbonation is an assurance that the yeast is viable (or was recently, but d.o.a. vials are rare) and will do its job. If it were not fizzy - well, then there would be an issue. Some people have trouble with white labs vials and there are a few threads on the topic of their vials spewing most of the yeast in every which way except into the wort. Look it up, there are some hints and tips. $40 sounds like you're doing a 3 or a 5 gallon batch...things should still go according to plan, even if you didn't put the whole vial in the wort, and assuming that the wort temp was hospitable (~70F). Next time try to put the entire vial in!
As far as the aroma of the vial - well, personally I really enjoy smelling the fresh cultures when I open them. It's really a beautiful thing, they are all unique. I kind of figure that that is what the yeast will contribute to the aroma and flavor of your finished beer IF you treat it very well.