The importance of odourant synergy effects in understanding malodour problems in DHA and EPA products

Lipid Technology

Volumn 26, Issue 2, 2014, Pages 31-34

  Marsili, Ray ^a   Laskonis, Charles ^a  

^a Starr Science Building   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD TECHNOLOGY; GENETIC ENGINEERING; LIPIDS;

ACTIVE CHEMICALS; HEPTANAL; LIPID OXIDATION; OFF-FLAVOURS; OXIDATION PRODUCTS; SYNERGY EFFECT;

CHEMICAL CONTAMINATION;

EID: 84893898330     PISSN: 0956666X     EISSN: 18635377     Source Type: Journal    
DOI: 10.1002/lite.201400009     Document Type: Article

References (2)

1. Venkateshwarlu, G.; Let, M.B.; Meyer, A.S.; Jocobsen, C., J. Agric. Food Chem. 2004, 52, 1635 - 1641.
2. Naude, Y.; Rohwer, E.R. 2012. The olfactometric analysis of milk volatiles using a novel gas-chromatography-based method: A case study in synergistic perception of aroma compounds, in Flavor, Fragrance and Odor Analysis, 2nd ed., R. Marsili, Ed.; CRC Press: Boca Raton, FL, 2012; pp. 93 - 110.