Chemical Senses · 1981 · 53 citations · 0 references
AgricultureFood ScienceFood ChemistrySensory EvaluationAroma CompoundsAroma EvaluationFlavor EvaluationFruit Flavor ChemistryVolatile Aroma AnalysisVolatile Compound ProfilingFlavor VolatilesFruit Aroma ChemistryPhysicochemical PropertiesSecondary AromasVolatile Aroma Compound FormationVolatile Aroma Formation
Sensory examination of a cider extract indicated that between 0.5 – 0.75% ethanol enhanced the fruity character of the aroma. Gas chromatographic examination of the headspace of a synthetic mixture resembling the extract showed that part of the explanation for this enhancement was a physicochemical effect of ethanol on the vapour pressure of the other volatiles.