Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 228, Issue 2, Pages 265-273Publisher
SPRINGER
DOI: 10.1007/s00217-008-0931-x
Keywords
Detection odour threshold; Recognition odour threshold; Sensory evaluation; Aroma language
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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 compared to literature results. In addition, the odour thresholds of ten odorants are reported here for the first time. On the basis of a distinct protocol, also the aroma attributes of the odorants were evaluated in order to define an aroma language, which can be used for specific purposes, e.g., training of panellists for GC-Olfactometry.
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