期刊
TRENDS IN FOOD SCIENCE & TECHNOLOGY
卷 19, 期 7, 页码 383-389出版社
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2008.01.007
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Low impact odorants are generally considered unimportant in aroma perception; however, recent evidence establishes the significance of these compounds in global odour perception. We hypothesise that the perception of high impact odorants is modified by sub- and peri-threshold odorants, even those with low odour activity. In order to fully evaluate the importance of low impact odorants, and better understand the complexities of global odour perception, a new multidisciplinary approach is needed incorporating chemical, sensory and neurological model studies.
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