论文信息 - A Procedure for the Sensory Analysis of Gas Chromatographic Effluents

A Procedure for the Sensory Analysis of Gas Chromatographic Effluents

Abstract A method is presented for determining those volatile components of foods that have flavour significance. The method leads to quantitative flavour specifications called charm that can be displayed graphically. The procedure is based upon the relative odour detection thresholds of volatile compounds of known gas chromatographic retention indices.

Terry E. Acree | T. Acree | J. Barnard | John Barnard | D. G. Cunningham

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