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Partitioning and Absolute Flavor Threshold Interactions of Aliphatic and Aromatic Food Packaging Solvents in High‐Fat Cookies
Author(s) -
HALEK G.W.,
LEVINSON J.J.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb08595.x
Subject(s) - flavor , chemistry , additive function , partition coefficient , organic chemistry , food science , mathematics , mathematical analysis
Partition coefficients and absolute flavor thresholds were determined in high‐fat containing cookies for 11 organic compounds. They consisted of three structural and functional groups: three homologous aliphatic esters, four aromatic hydrocarbons, and four heterogeneous aliphatics. The two groups of structurally and functionally related compounds exhibited similar individual thresholds but the heterogeneous group gave widely different values. Mixtures of these compounds at subthreshold and threshold concentrations gave interactions that could be sorted into additive or independent categories according to group similarities. Application of numerical categorization formulas did not show consistent correspondence with word definitions of additivity or independence.