ODOR THRESHOLDS OF SOME IMPORTANT AROMA COMPOUNDS IN RASPBERRIES

被引：72

作者：

LARSEN, M

POLL, L

机构：

[1] Department of the Technology of Plant Food Products, Royal Veterinary and Agricultural University, Frederiksberg C, DK-1871

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1990年 / 191卷 / 02期

关键词：

D O I：

10.1007/BF01202638

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The odour thresholds of ten aroma compounds in raspberries, including the character impact compound 4-(4-hydroxyphenyl)-butan-2-one (raspberry ketone), were determined using a modified duo-trio test. These thresholds were compared with the concentrations of the aroma compounds in ten raspberry varieties to show which aroma compounds were the most important in contributing to the flavour. © 1990 Springer-Verlag.

引用

页码：129 / 131

页数：3

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