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Odour thresholds of some important aroma compounds in raspberries

  • Mette Larsen
  • Leif Poll
Original Paper

Summary

The odour thresholds of ten aroma compounds in raspberries, including the character impact compound 4-(4-hydroxyphenyl)-butan-2-one (raspberry ketone), were determined using a modified duo-trio test. These thresholds were compared with the concentrations of the aroma compounds in ten raspberry varieties to show which aroma compounds were the most important in contributing to the flavour.

Keywords

Analytical Chemistry Ketone Aroma Compound Odour Odour Threshold 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Geruchschwellen einiger wichtiger Aromastoffe der Himbeeren

Zusammenfassung

Die Geruchschwellen von 10 Aromastoffen der Himbeeren, einschließlich der charakteristischen Verbindung 4-(4-Hydroxyphenyl)-butan-2-on (Himbeerketon), wurden mit einem modifizierten Duo-trio-test bestimmt. Diese Schwellen wurden mit den Konzentrationen der Aromastoffe in 10 Himbeersorten verglichen, um zu zeigen, welche Aromastoffe am wichtigsten sind.

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Copyright information

© Springer-Verlag 1990

Authors and Affiliations

  • Mette Larsen
    • 1
  • Leif Poll
    • 1
  1. 1.Department of the Technology of Plant Food ProductsRoyal Veterinary and Agricultural UniversityFrederiksberg CDenmark

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