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

Literature data on odour thresholds of volatile food constituents, and, in particular on their odour quality, may differ significantly. In order to obtain more reliable sensory data, the odour thresholds of eighty-four compounds previously characterised as key food odorants were re-evaluated and com...

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