Flavor perceptibility of straight chain, unsaturated aldehydes as a function of double‐bond position and geometry

Abstract

Abstract The mean threshold values for odor and taste of straight‐chain mono‐ and diunsaturated aldehydes are determined in solutions of paraffin oil. The threshold values lie at low concentrations and display interesting odor and taste aspects. Special attention is given to the influence of chain length, double‐bond position, number of double bonds and cis/trans geometry.