| Aroma values--a useful concept? | |
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MedLine Citation:
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PMID: 989154 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Rapidly increasing knowledge about the high complexity of food aromas requires selection or ranking procedures as to the importance of the particular components for flavour impression. For this purpose the concept of aroma values has been discussed which calculates quantitative data in connection with aroma effectiveness of the compounds. The simplification of the concept with respect to the practical application, however, can change the natural system and lead to erroneous conclusions. There are not only interactions between aroma substances of sensoricphysiological character which may not be ignored. Physical conditions like lipid content, distribution of aroma compounds between aqueous and lipid phase or the sorption of volatile substances to the polymer nutrients in foodstuffs are of influence, too. |
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Authors:
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M Rothe |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Die Nahrung Volume: 20 ISSN: 0027-769X ISO Abbreviation: Nahrung Publication Date: 1976 |
Date Detail:
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Created Date: 1976-11-01 Completed Date: 1976-11-01 Revised Date: 2009-11-11 |
Medline Journal Info:
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Nlm Unique ID: 0142530 Medline TA: Nahrung Country: GERMANY, EAST |
Other Details:
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Languages: eng Pagination: 259-66 Citation Subset: IM |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Alcohols Animals Bread / analysis Diacetyl Flavoring Agents / analysis* Food Analysis* Humans Milk / analysis Odors / analysis* Oils Smell / physiology Taste Threshold Water |
| Chemical | |
Reg. No./Substance:
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0/Alcohols; 0/Flavoring Agents; 0/Oils; 431-03-8/Diacetyl; 7732-18-5/Water |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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