Document Detail


Aroma values--a useful concept?
MedLine Citation:
PMID:  989154     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
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.
Authors:
M Rothe
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Die Nahrung     Volume:  20     ISSN:  0027-769X     ISO Abbreviation:  Nahrung     Publication Date:  1976  
Date Detail:
Created Date:  1976-11-01     Completed Date:  1976-11-01     Revised Date:  2009-11-11    
Medline Journal Info:
Nlm Unique ID:  0142530     Medline TA:  Nahrung     Country:  GERMANY, EAST    
Other Details:
Languages:  eng     Pagination:  259-66     Citation Subset:  IM    
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MeSH Terms
Descriptor/Qualifier:
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:
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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