Hydrogen sensory property

C., de Ferra, L., and Sannicolo,F. 2004. Process-scale preparation of enantiomerically pure y-lactones by asymmetric hydrogenation of y-keto esters and comparative tests of the sensory properties of some antipodes. Tetrahedron Asymm., 75(14), 2289-2297. 

Food flavor is a very important parameter influencing perceived quality. The volatile compounds contributing to the aroma of foods possess different chemical characteristics, such as boiling points and solubilities and the sensory properties of food cannot be understood only from the knowledge of aroma composition. This can be explained by interactions between flavor compounds and major constituents in food such as fat, proteins and carbohydrates (1). A number of different interactions has been proposed to explain the association of flavor compound with other food components. This includes reversible Van der Waals interactions and hydrogen bonds, hydrophobic interactions. The understanding of interactions of flavor with food is becoming important for the formulation of new foods or to... 

Hydrogen sulphide seriously affects the sensory properties of water. The threshold odour concentration depends on pH because this odour is caused by non-dissociated HjS. Drinking water should have concentrations not greater than 0.01 mg 1 HjS. Hydrogen sulphide is very poisonous for... 

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