Odour and flavour thresholds for key aroma components in an orange juice matrix: terpenes and aldehydes
Author:
Publisher
Wiley
Subject
General Chemistry,Food Science
Reference55 articles.
1. A METHOD FOR DETERMINING SIGNIFICANCE OF VOLATILE FLAVOR COMPOUNDS IN FOODS
2. Determination of Potent Odourants in Foods by Aroma Extract Dilution Analysis (AEDA) and Calculation of Odour Activity Values (OAVs)
3. Quantitative Determination of 46 Volatile Constituents in Fresh, Unpasteurized Orange Juices Using Dynamic Headspace Gas Chromatography
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