Article ID Journal Published Year Pages File Type
2099925 Trends in Food Science & Technology 2008 7 Pages PDF
Abstract

Low impact odorants are generally considered unimportant in aroma perception; however, recent evidence establishes the significance of these compounds in global odour perception. We hypothesise that the perception of high impact odorants is modified by sub- and peri-threshold odorants, even those with low odour activity. In order to fully evaluate the importance of low impact odorants, and better understand the complexities of global odour perception, a new multidisciplinary approach is needed incorporating chemical, sensory and neurological model studies.

Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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