Schwellenkonzentrationen von Aromastoffen und ihre Nutzung zur Auswertung von Aromaanalysen

Production of fat-derived (flavour) compounds during the ripening of Gouda cheese

“…As well as proteins and carbohydrates, fat has also been shown to be important for flavour formation (Foda, Hammond, Reinbold, & Hotchkiss, 1969;Badings, Walstra, & Jenness, 1984;Collins, McSweeney, & Wilkinson, 2003a). Fat-derived compounds, such as free fatty acids (FFAs), esters, lactones and ketones, generally have distinct flavour characteristics and low aroma thresholds (Siek, Albin, Sather, & Lindsay, 1971;Rothe, Woelm, Tunger, & Siebert, 1972;Kinsella, 1975). Therefore, it is expected that these compounds play a role in the overall flavour of cheese.…”

Sensory characteristics of 2‐heptanone. Part I. Threshold values, concentration/odour intensity relations, methodological aspects

“…perature (20 Testing was performed in air-conditioned testing room provided with individual testing booths at the tem-2) "C. The time of testing was usually between 10 a.m. and 1 p.m. before lunch.…”

“…Odour thresholds for hundreds of compounds have been determined for a long time and published by many authors as original or compiled data [3,5,9,12,[19][20][21]. One can find also suprathreshold intensities for numerous odorants in many publications [4, 10, 181.…”

Untersuchungen über das Vorkommen flüchtiger Schwefelverbindungen während der Reifung von Camembert, Romadur, Tollenser und Edamer. 2. Mitt. Chemische und sensorische Untersuchungen

“…I. Mitt. Nahrung 17,469 (1973) 31) Reagcazien. O,OI M BariumchloridlBsung; O,OI M Dinatrium-Athylendiamintetraessigalure (Chelaplex 111) ; Metallphthalein-Indikator (o, 18 g Kresolphthalein-bis-methylimino-diessigd u r e und 0.02 g Naphtholgrfin werden mit einigen Tropfen konz.…”