Citrus aroma quality characterization

Tamura et al. (this volume) discuss the suitability of the detection threshold and the recognition threshold in determining the limited odor unit for characterizing citrus aroma quality. [Pg.217]

Characterization of Citrus Aroma Quality by Odor Threshold Values... [Pg.282]

Currently, there is much interest in flavor research in determining what compounds are actually responsible for the characteristic flavor of a food. Researchers have utilized odor unit values (compound concentration/odor threshold) to determine the contribution of individual constituents to the overall flavor of a food. For example, citrus peel oil aroma quality has been characterized using logarithmic odor unit values... [Pg.217]

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