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Relationship between molecular structure and flavor perceptibility of aliphatic aldehydes

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Journal of the American Oil Chemists’ Society

Abstract

The mean threshold values for odor and taste of some aliphatic aldehydes are determined in solutions of paraffin oil. These threshold values lie at low concn and display a distinct alternating effect in the same homologous series. Moreover it appears from experiments with mixtures of various aldehydes that in the case of certain ratios a masking effect in odor and taste occurs.

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Authors and Affiliations

  1. Unilever Research Laboratory, Vlaardingen, The Netherlands

    P. W. Meijboom

Authors
  1. P. W. Meijboom
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Cite this article

Meijboom, P.W. Relationship between molecular structure and flavor perceptibility of aliphatic aldehydes. J Am Oil Chem Soc 41, 326–328 (1964). https://doi.org/10.1007/BF02667030

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  • DOI: https://doi.org/10.1007/BF02667030

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