Sensory thresholds of selected phenolic constituents from thyme and their antioxidant potential in sunflower oil

JAOCS, Journal of the American Oil Chemists' Society

Volumn 85, Issue 7, 2008, Pages 641-646

  Bitar, Alain ^a   Ghaddar, Tarek ^a   Malek, Amal ^a   Haddad, Tharwat ^a   Toufeili, Imad ^a  

^a AMERICAN UNIVERSITY OF BEIRUT   (Lebanon)

Author keywords

Carvacrol; Mono and diphenolic antioxidants; Natural antioxidants; p Cymene 2,3 diol; Sensory thresholds; Sunflower oil; Thymol; Thymus vulgaris

Indexed keywords

BENZENE; ESSENTIAL OILS; FOOD PROCESSING; MICROFLUIDICS; VEGETABLE OILS;

(DIACETOXYIODO) BENZENE; ANTIOXIDANT POTENTIAL; FORCED-CHOICE PROCEDURE; ODOR DETECTION; P CYMENE; SENSORY THRESHOLDS; SUNFLOWER OIL (SFO);

PHENOLS;

HELIANTHUS; THYMUS VULGARIS;

EID: 45849108738     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-008-1244-8     Document Type: Article

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