Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions
By M. Czerny, A. Fischer, M. Granvogl, Michael M Hammer, C. Hartl, Noelia Moran Hernandez, P. Schieberle. 2008
660 citations recorded by the source corpus.
Subfields: Biomedical Engineering, Nutrition and Dietetics, Sensory Systems
View Paper: https://www.semanticscholar.org/paper/7bed41bd03c1f509ac24e08d9c40546f887adb0c
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In Nutrition and Dietetics
Citations in the corpus
- Evolution of sensory aroma attributes from coffee beans to brewed coffee. (2011, background): “The concentration of a given compound must exceed the recognition threshold level in order to trigger the receptor response in the brain to generate an image of the aroma (Czerny et al., 2008; Grosch, 1998).”