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The influence of trimethylamine on the concentration/odour intensity relations in hexanal

โœ Scribed by Mller, K. B. M. ;Kolakowska, A. ;Czerniejewska-Surma, B. ;Sznajdrowska, W. B.

Publisher
John Wiley and Sons
Year
1983
Tongue
English
Weight
184 KB
Volume
27
Category
Article
ISSN
0027-769X

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โœฆ Synopsis

Hexanal and trimethylamine are products formed in the process of fish deterioration and it is believed that both these substances contribute somehow to the typical off-flavour developing in the course of this process. In aqueous hexanal solutions and in hexanal solutions with added trimethylamine the intensity differences in the odour of hexanal and the difference thresholds for hexanal solutions were determined.

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