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-Reference-Cited by-同舟云学术

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

Published:2008-08-05 Issue:2 Volume:228 Page:265-273
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

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

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-008-0931-x.pdf

Reference72 articles.

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2. Rychlik M, Schieberle P, Grosch W (1998) Compilation of odor thresholds, odor qualities and retention indices of key food odorants. Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, Germany, ISBN 3-9803426-5-4

3. Fazzalari FA (1978) Compilation of Odor and Taste Threshold Values. American Society of Testing and Materials, Philadelphia

4. Demole E, Enggist P, Ohloff G (1982) Helv Chim Acta 65:1785–1794

5. Pittet AO, Rittersbacher P, Muralidhara R (1970) J Agric Food Chem 18:929–933

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