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Odour thresholds of some organic compounds associated with food flavours
Author(s) -
Guadagni D. G.,
Buttery Ron G.,
Okano S.
Publication year - 1963
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740141014
Subject(s) - reproducibility , homologous series , chemistry , odor , food science , chromatography , organic chemistry
A simple technique for measurement of olfactory thresholds of odorous materials is described. Sensitivity and reproducibility of the method was good, but many precautions must be taken to insure reliability of results. Olfactory thresholds for a number of pure compounds, several of which were identified in potatoes, are presented. In general, sulphur compounds and short‐chain unsaturated aldehydes gave the lowest and highest thresholds, respectively. The thresholds of a homologous series of saturated aliphatic aldehydes decreased progressively with increase in chain length from C 5 to C 10 . Similar results were obtained with a series of unsaturated aldehydes. Thresholds of some of the more potent compounds were less than 0.1 of a part per 10 9 parts of water.