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Odour intensities of hop oil components
Abstract
Olfactory thresholds of a series of compounds previously identified in Brewers Gold Hop Oil are given. Thresholds of the oxygenated components ranged from 0.3 to 28 parts per 10° while those of the hydro‐carbon fraction ranged from 6 to 140 parts per 10°. For solutions of hop oil in water, myrcene accounted for about 58% of the total odour intensity of the whole oil and 85% of the odour of the hydrocarbon fraction. The oxygenated fraction amounted to about 1/7 of the whole oil but contributed about 1/3 of total odour intensity.
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Cited by
Czerny, M., Christlbauer, M., Christlbauer, M., Fischer, A., Granvogl, M., Hammer, M., Hartl, C., Hernandez, N. M., & Schieberle, P. (2008) · European Food Research and Technology · doi:10.1007/s00217-008-0931-x · Cited by 720
Evaluation of the Key Odorants of Foods by Dilution Experiments, Aroma Models and Omission
Grosch, W. (2001) · Chemical Senses · doi:10.1093/chemse/26.5.533 · Cited by 640
Which Impact for β-Damascenone on Red Wines Aroma?
Pineau, B., Barbe, J.-C., Van Leeuwen, C., & Dubourdieu, D. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf070120r · Cited by 330
Gas chromatography‐olfactometry
Delahunty, C. M., Eyres, G., & Dufour, J. (2006) · Journal of Separation Science · doi:10.1002/jssc.200500509 · Cited by 313
Potent odorants of the roasted powder and brew of Arabica coffee
Blank, I., Sen, A., & Grosch, W. (1992) · Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung · doi:10.1007/bf01202802 · Cited by 280
Metadata
- Authors
- Guadagni, D. G., Buttery, R. G., & Harris, J.
- Venue
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Published
- 1966-03
- Volume
- 17
- Issue
- 3
- Pages
- 142-144
- ISSN
- 0022-5142 (ISSN-L)
- 1097-0010
- OpenAlex
- W1967341222
- Cited by
- 183
- References
- 0
- FWCI
- 1.98
- Type
- journal article
- Language
- en
- Open access
- closed
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