Concepedia

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, Michael Granvogl, Michaela Hammer, Cornelia Hartl, Noelia Moran Hernandez, Peter Schieberle

European Food Research and Technology · 2008 · 699 citations · 51 references

DOI

Concepts

References

51

Contribution of volatiles to rice aroma

Ron G. Buttery, Jean G. Turnbaugh, Louisa C. Ling · Journal of Agricultural and Food Chemistry · 1988 · 568 citations

, , +16

Cooked rice aroma and 2-acetyl-1-pyrroline

Ron G. Buttery, Louisa C. Ling, Bienvenido O. Juliano et al. · Journal of Agricultural and Food Chemistry · 1983 · 482 citations

, , +13

Gas Chromatography−Olfactometry and Chemical Quantitative Study of the Aroma of Six Premium Quality Spanish Aged Red Wines

Laura Culleré, Ana Escudero, Juan Cacho et al. · Journal of Agricultural and Food Chemistry · 2004 · 419 citations

, , +15

Volatile compounds in food.

S. van Straten, D. de Vrijer, J. C. de Beauveser · 1977 · 408 citations

, , +12

Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea:  Quantitative Differences between Tea Leaves and Infusion

Christian Schuh, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2006 · 393 citations

, , +17