Concepedia

Aroma Threshold Determination

Aroma Threshold Determination is a methodological construct in volatile aroma analysis that identifies the minimum concentration at which a specific aroma compound becomes perceptible to the human olfactory system.

59

Publications

4.4K

Citations

215

Authors

61

Institutions

Publications per year

2017–2026

8

Variants

Odor Threshold DeterminationOlfactory Threshold Determination

Parents

Publications

59

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

Martin Christlbauer, Monika Christlbauer, Anja Fischer et al. · European Food Research and Technology · 2008 · 699 citations

, , +17

Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants.

Michael Rychlik, Peter Schieberle, Werner Grosch · 1998 · 308 citations

, , +16

From Wine to Pepper: Rotundone, an Obscure Sesquiterpene, Is a Potent Spicy Aroma Compound

Claudia Wood, Tracey Siebert, Mango Parker et al. · Journal of Agricultural and Food Chemistry · 2008 · 228 citations

, , +17

Odour thresholds of some organic compounds associated with food flavours

D. G. Guadagni, Ron G. Buttery, Sumiko Okano · Journal of the Science of Food and Agriculture · 1963 · 223 citations

, , +16

Identification Based on Quantitative Measurements and Aroma Recombination of the Character Impact Odorants in a Bavarian Pilsner-type Beer

Helge T. Fritsch, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2005 · 183 citations

, , +17

1–5 of 59

Authors

215

  1. RG
    Ron G. Buttery

    Western Regional Research Center, United States

    6 publications · 547 citations

    6

    h-index

  2. PS
    Peter Schieberle

    Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Germany

    5 publications · 1.3K citations

    5

    h-index

  3. DG
    D. G. Guadagni

    Western Regional Research Center, United States

    3 publications · 444 citations

    3

    h-index

  4. MA
    Mark A. Sefton

    Australian Wine Research Institute, Australia

    3 publications · 369 citations

    3

    h-index

  5. DL
    Dimitra L. Capone

    Australian Wine Research Institute, Australia

    3 publications · 369 citations

    3

    h-index

1–5 of 215

Institutions

61

  1. Western Regional Research Center

    Albany, United States

    6 h-index

    22 publications

    1.7K citations

  2. Leibniz-Institute for Food Systems Biology at the Technical University of Munich

    Freising, Germany

    4 h-index

    9 publications

    729 citations

  3. Agricultural Research Service

    Washington, United States

    4 h-index

    13 publications

    1.5K citations

  4. Australian Wine Research Institute

    Adelaide, Australia

    3 h-index

    22 publications

    3.6K citations

  5. Jiangnan University

    Wuxi, China

    2 h-index

    5 publications

    175 citations

  6. University of Bonn

    Bonn, Germany

    2 h-index

    5 publications

    88 citations

  7. Finnish Foundation for Alcohol Studies

    Helsinki, Finland

    2 h-index

    4 publications

    320 citations

  8. Technical University of Munich

    Munich, Germany

    2 h-index

    11 publications

    6.5K citations

1–8 of 61

Venues

  1. Journal of Agricultural and Food Chemistry

    13 publications · 1.1K citations

    13

    h-index

  2. LWT

    4 publications · 177 citations

    4

    h-index

  3. Journal of Sensory Studies

    3 publications · 197 citations

    3

    h-index

  4. Journal of the Science of Food and Agriculture

    3 publications · 425 citations

    3

    h-index

  5. Chemical Senses

    2 publications · 86 citations

    2

    h-index

1–5