Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

摘要

Literature data on odour thresholds of volatile food constituents, and, in particular on their odour quality, may differ significantly. In order to obtain more reliable sensory data, the odour thresholds of eighty-four compounds previously characterised as key food odorants were re-evaluated and compared to literature results. In addition, the odour thresholds of ten odorants are reported here for the first time. On the basis of a distinct protocol, also the aroma attributes of the odorants were evaluated in order to define an aroma language, which can be used for specific purposes, e.g., training of panellists for GC-Olfactometry.