Technological applications of the results of odour stimulus threshold determination in the example of caraway

✍ Scribed by Tyszkiewicz, I. ;Jackowska, A.

• Book ID: 102214569
• Publisher: John Wiley and Sons
• Year: 1982
• Tongue: English
• Weight: 192 KB
• Volume: 26
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19820260710

✦ Synopsis

Abstract

Odour stimulus thresholds of caraway extract in water, soya oil, fatty pork, lean beef and sodium caseinate were established. The exponential relationship between stimulus concentration and odour intensity was confirmed. An effect of damping the caraway odour by the medium was observed. Indices of seasoning effectiveness and of medium similarity to caraway are proposed.