Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2099925 | Trends in Food Science & Technology | 2008 | 7 Pages |
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.
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Authors
Danielle Ryan, Paul D. Prenzler, Anthony J. Saliba, Geoffrey R. Scollary,