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A property‐activity approach to relating ‚flavour’︁ thresholds in one substrate to their value in a second substrate
Author(s) -
Gardner Ronald J.
Publication year - 1981
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.2740320209
Subject(s) - flavour , lipophilicity , logarithm , partition coefficient , substrate (aquarium) , partition (number theory) , mathematics , biological system , taste , sweetness , property (philosophy) , chemistry , value (mathematics) , food science , chromatography , mathematical analysis , stereochemistry , statistics , combinatorics , biology , philosophy , ecology , epistemology
The ratios of the logarithms of reciprocals of flavour (combined odour/taste) or odour, thresholds in aqueous and oil media can be significantly linearly related to the octanol/water partition coefficients (as log P ) of the compounds considered. The use of this lipophilicity parameter to relate thresholds determined in different media may allow the estimation of thresholds in oil media, or oil‐based food products, from the thresholds in water.