Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions
| Autor: | Monika Christlbauer, Michael Granvogl, Peter Schieberle, Noelia Moran Hernandez, Michael Czerny, Michaela Hammer, Anja Fischer, Cornelia Hartl, Martin Christlbauer |
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| Rok vydání: | 2008 |
| Předmět: |
biology
Odour activity value Chemistry fungi food and beverages General Chemistry biology.organism_classification Biochemistry Industrial and Manufacturing Engineering parasitic diseases behavior and behavior mechanisms Food science psychological phenomena and processes Aroma Food Science Biotechnology |
| Zdroj: | European Food Research and Technology. 228:265-273 |
| ISSN: | 1438-2385 1438-2377 |
| Popis: | Literature data on odour thresholds of volatile food constituents, and, in particular on their odour quality, may differ significantly. In order to obtain more reliable sensory data, the odour thresholds of eighty-four compounds previously characterised as key food odorants were re-evaluated and compared to literature results. In addition, the odour thresholds of ten odorants are reported here for the first time. On the basis of a distinct protocol, also the aroma attributes of the odorants were evaluated in order to define an aroma language, which can be used for specific purposes, e.g., training of panellists for GC-Olfactometry. |
| Databáze: | OpenAIRE |
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