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Volumn 49, Issue 9, 2004, Pages 241-248
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Sensory evaluation of the odors produced during bromophenol formation using a multi-level statistical model
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Author keywords
Bromophenols; Chlorination; Flavor profile analysis; Medicinal odor; Phenols
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Indexed keywords
DISSOLVED OXYGEN SENSORS;
MATHEMATICAL MODELS;
ODOR CONTROL;
PARAMETER ESTIMATION;
PH EFFECTS;
PHENOLS;
PROBLEM SOLVING;
REACTION KINETICS;
SENSORS;
STATISTICAL METHODS;
WATER QUALITY;
BROMOPHENOL;
CHEMICAL IDENTIFICATION;
FLAVOR PROFILE ANALYSIS (FPA);
STATISTICAL MODELS;
BROMINE COMPOUNDS;
BROMIDE;
CHLORINE;
DISSOLVED OXYGEN;
PHENOL;
ODOR;
ANALYTIC METHOD;
ANALYTICAL PARAMETERS;
ARTICLE;
CHEMICAL ANALYSIS;
CHEMICAL REACTION KINETICS;
CONCENTRATION (PARAMETERS);
CONTROLLED STUDY;
EXPERIMENTAL DESIGN;
FLAVOR;
FRANCE;
HUMAN;
HUMAN EXPERIMENT;
LABORATORY TEST;
NORMAL HUMAN;
OLFACTORY DISCRIMINATION;
PH;
REACTION ANALYSIS;
SENSORY EVALUATION;
STATISTICAL MODEL;
TASTE ACUITY;
WATER ANALYSIS;
WATER QUALITY;
WATER SUPPLY;
WATER TEMPERATURE;
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EID: 3042776503
PISSN: 02731223
EISSN: None
Source Type: Journal
DOI: 10.2166/wst.2004.0581 Document Type: Article |
Times cited : (2)
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References (9)
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