Odour description

HARPER, R., BATESMITH, E C. LAND, D.C. 1968 Odour description and odour classification. J A Churchill Ltd., London. 

Compound Odour description White wine (pg/L) Red wine (pg/L) Odour threshold (pg/L)... 

Most cooked foods contain thiazoles. Simple alkyl-substituted thiazoles generally have odour threshold values in the range 1-1,000 pg/kg. Odour descriptions include green, vegetable-like, cocoa, nutty, and some are claimed to have meaty characteristics [22]. Although most alkylthiazoles result from thermal... 

Compound Odour description Odorant seriesf ) Threshold (mgu )... 

Table 1. Odour descriptions, odorant series and threshold of the aroma compounds in sherry-type wines.

Table 1 below presents some information about the perception thresholds, odour descriptions and the concentrations of the reductive sulfur compounds commonly reported in the wine literature (Spedding Raut, 1982 Mestres et al., 2002 Fang Qian, 2005 Ribereau-Gayon et al., 2006b Landaud et al, 2008). Fourteen reductive sulfur compounds, out of sixteen compoimds presented in this table, are the analytes of interest in the current study. 

Sulfur compounds Perception threshold in wines Odour description Concentration range in wines... 

Harper, R., E. C. Bate Smith, and D. G. Land Odour Description and Odour Classification — A Multidisciplinary Examination. London J. and A. Churchill Ltd. 1968. 

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