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Odour thresholds of some organic compounds associated with food flavours
Abstract
A simple technique for measurement of olfactory thresholds of odorous materials is described. Sensitivity and reproducibility of the method was good, but many precautions must be taken to insure reliability of results. Olfactory thresholds for a number of pure compounds, several of which were identified in potatoes, are presented. In general, sulphur compounds and short‐chain unsaturated aldehydes gave the lowest and highest thresholds, respectively. The thresholds of a homologous series of saturated aliphatic aldehydes decreased progressively with increase in chain length from C 5 to C 10. Similar results were obtained with a series of unsaturated aldehydes. Thresholds of some of the more potent compounds were less than 0.1 of a part per 10 9 parts of water.
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Citations
Cited by
Rapp, A., & Mandery, H. (1986) · Experientia · doi:10.1007/bf01941764 · Cited by 465
Chemistry of Nonenzymic Browning II
Reynolds, T. M. (1965) · Advances in Food Research · doi:10.1016/s0065-2628(08)60149-4 · Cited by 269
Odour thresholds of some important aroma compounds in raspberries
Larsen, M., & Poll, L. (1990) · Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung · doi:10.1007/bf01202638 · Cited by 106
Volatile sulfur compounds in food flavors
Shankaranarayana, M. L., Raghavan, B., Abraham, K. O., Natarajan, C. P., & Brodnitz, H. H. (1974) · C R C Critical Reviews in Food Technology · doi:10.1080/10408397409527163 · Cited by 87
Urbach, G., Stark, W., & Forss, D. A. (1972) · Journal of Dairy Research · doi:10.1017/s0022029900013820 · Cited by 72
Metadata
- Authors
- Guadagni, D. G., Buttery, R. G., & Okano, S.
- Venue
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Published
- 1963-10
- Volume
- 14
- Issue
- 10
- Pages
- 761-765
- ISSN
- 0022-5142 (ISSN-L)
- 1097-0010
- OpenAlex
- W2081244700
- Cited by
- 224
- References
- 0
- FWCI
- 13.13
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Odour thresholds of some organic compounds associated with food flavours. https://app.cochat.ai/papers/10.1002/jsfa.2740141014
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- Guadagni, D. G., Buttery, R. G., & Okano, S. (1963). Odour thresholds of some organic compounds associated with food flavours. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.2740141014
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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