| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 9408929 | Food Quality and Preference | 2005 | 7 Pages |
Abstract
For the three binary mixtures the results showed that subjects were able to differentiate between samples containing a woody odorant at all concentration levels from samples without a woody odorant. These findings confirmed the impact of sub- and peri-threshold components on the olfactory perception of odour mixtures, especially in the case of wine woody odorants.
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Authors
Boriana Atanasova, Thierry Thomas-Danguin, Dominique Langlois, Sophie Nicklaus, Claire Chabanet, Patrick Etiévant,