Odour thresholds and similarity ratings of some potato chip components

Odour thresholds of the major components found in steam‐volatile potato‐chip oil were determined in water and in vegetable oil. From these values and the relative percentages of the components in the extracted oil, a figure for relative odour intensity of each compound in vegetable oil was calculate...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Journal of the science of food and agriculture 1972-12, Vol.23 (12), p.1435-1444
Hauptverfasser:	Guadagni, D. G., Buttery, R. G., Turnbaugh, Jean G.
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!