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

European Food Research and Technology

Volumn 228, Issue 2, 2008, Pages 265-273

  Czerny, Michael ^a   Christlbauer, Martin ^a   Christlbauer, Monika ^a   Fischer, Anja ^a   Granvogl, Michael ^a   Hammer, Michaela ^a   Hartl, Cornelia ^a   Hernandez, Noelia Moran ^a   Schieberle, Peter ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Aroma language; Detection odour threshold; Recognition odour threshold; Sensory evaluation

Indexed keywords

RHENIUM;

AROMA COMPOUNDS; AROMA LANGUAGE; DETECTION ODOUR THRESHOLD; LITERATURE DATUMS; LITERATURE RESULTS; RECOGNITION ODOUR THRESHOLD; SENSORY DATUMS; SENSORY EVALUATION; VOLATILE FOODS;

LINGUISTICS;

EID: 56249135910     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0931-x     Document Type: Article

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