Odour and flavour thresholds for key arom
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Anne Plotto; Carlos A. Margaría; Kevin L. Goodner; Renée Goodrich; Elizabeth A.
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Article
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2004
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John Wiley and Sons
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English
⚖ 94 KB
## Abstract Thresholds for flavour volatiles have been traditionally calculated in water or air, but they may vary widely in more complex matrices. Thresholds of key aroma compounds of orange juice (OJ) were determined in a deodorized OJ matrix. The three‐alternative‐forced‐choice (3‐AFC) method was