摘要:

AbstractThe evaluation of threshold values and concentration/odour intensity relations for 2‐heptanone has been carried out in two laboratories applying strictly uniform materials, methods and laboratory procedures. The results obtained in aqueous and oil medium are discussed taking into consideration the influence of methods and judges as variability factors. It has been concluded that standardization of the methods and detailed laboratory procedure seem to be critical factors for inter‐reproducibility of the results in various sensory laborator

ISSN:0027-769X    

DOI:10.1002/food.19830270502

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19830270504

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

摘要:

AbstractHexanal and trimethylamine are products formed in the process of fish deterioration and it is believed that both these substances contribute somehow, to the typical off‐flavour developing in the course of this process. In aqueous hexanal solutions and in hexanal solutions with added trimethylamine the intensity differences in the odour of hexanal and the difference thresholds for hexanal solutions were determine

ISSN:0027-769X    

DOI:10.1002/food.19830270505

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

摘要:

AbstractMinced fish products, like pastes, sausages and hamburgers, usually are produced with the addition of spices, and the amount of the individual flavouring ingredients is chosen hitherto on basis of the trial and error method. A more efficient approach, based on predictor equations, is described in this paper.

ISSN:0027-769X    

DOI:10.1002/food.19830270506

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19830270508

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

摘要:

AbstractIn this paper the role of sensory important trace components will be discussed. A chemical classification of the components is given as well as a review of methods of synthesis of the following substances applied in industry: cis‐3‐hexen‐l‐ol, rose oxide, alpha and beta‐damascenone and damascone, theaspirone, raspberry ketone, pyranones, furanones and related products, alkylmethoxypyrazines, sulphur containing flavour s

ISSN:0027-769X    

DOI:10.1002/food.19830270509

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

摘要:

AbstractThis paper performs possible ways of tobacco‐flavour investigations which allow to identify flavour components and to settle aroma factors and correlations with organoleptic evaluation. At first, the basic methods of tobacco flavour research based on the analysis of tobacco raw material, tobacco smoke, and headspace vapours were discussed. The methods of tobacco flavour investigation being useful in evaluation of tobacco quality were also reported. Hence, the instrumental methods and sensory methods of tobacco flavour research were shown. The usability of these methods in detecting the flavour components of tobacco and tobacco smoke as well as in evaluating the tobacco quality in practice was considered. Furthermore, the methods of tobacco flavour research and flavour evaluation used in our department were given. The quality of tobacco flavour was evaluated by means of a definite interpretation of the chemical analysis of tobacco or tobacco smoke. The investigations of tobacco flavour were also carried out by a method basing on a special treatment of tobacco, which modifies the chemical composition of the raw material and at the same time the sensory properties. In this case the components being responsible for the tobacco flavour could be investigated by detailed tobacco‐ and tobacco‐smoke analysis connected with sensory evalu

ISSN:0027-769X    

DOI:10.1002/food.19830270510

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

摘要:

AbstractA method for preparation of natural flavour isolates from fruits, vegetables and herb spices, developed at the Institute of Fermentation Industry in Warsaw, was presented. It involves extraction of raw materials with CC12F2at 5 · 105Pa. For the different groups of raw materials, three types of extracting apparatuses were developed. The quality of the preparations, technological parameters of their production, storage conditions and applications are the subject of several publications and non‐published materials; therefore, the present paper is of an only general natu

ISSN:0027-769X    

DOI:10.1002/food.19830270511

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19830270512

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY

摘要:

AbstractThe aim of the study was to determine the composition of flavour isolates from garlic and horse‐radish, prepared by dichlorodifluoromethane extraction. Gas chromatography, with olfactory determination of the flavour of the resolved components, and gas chromatography combined with mass spectrometry were used. In the garlic extract 19 components comprising mono‐, di‐, and trisulphides and thiophene derivatives were detected. In the horse‐radish extract 14 components including isothiocyanates, thiocyanates and cyanides were ide

ISSN:0027-769X    

DOI:10.1002/food.19830270514

出版商:WILEY‐VCH Verlag GmbH    

年代:1983

数据来源: WILEY