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Evaluation of Key Odorants of the Neutral Volatiles of Emmentaler Cheese by the Calculation of Odour Activity Values

โœ Scribed by Martin Preininger; Werner Grosch

Book ID
115609905
Publisher
Elsevier Science
Year
1994
Tongue
English
Weight
368 KB
Volume
27
Category
Article
ISSN
1096-1127

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On the basis of dilution experiments, 17 odorants of two parsley cultivars were selected for quantiยฎcation and their odour activity values (OAVs, ratio of concentration to odour threshold) were calculated. The odorants showing higher OAVs with regard to the dierent odour notes in the odour proยฎle of