Skip to main content
SpringerLink
Log in

Flavor perceptibility of straight chain, unsaturated aldehydes as a function of double-bond position and geometry

  • Technical
  • Published:
Journal of the American Oil Chemists’ Society

Abstract

The mean threshold values for odor and taste of straight-chain mono- and diunsaturated aldehydes are determined in solutions of paraffin oil. The threshold values lie at low concentrations and display interesting odor and taste aspects. Special attention is given to the influence of chain length, double-bond position, number of double bonds andcis/trans geometry.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Meijboom, P.W., JAOCS 41:326 (1964).

    Article  CAS  Google Scholar 

  2. Meijboom, P.W., Ph.D. Thesis, University of Leiden, 1970.

  3. Jutz, C., Chem. Ber. 92:1983 (1959).

    Article  CAS  Google Scholar 

  4. Patton, S., and D.V. Josephson, Food Res. 22:316 (1957).

    Google Scholar 

  5. Meijboom, P.W., and G.A. Jongenotter, JAOCS 48:143 (1971).

    Article  Google Scholar 

  6. Meijboom, P.W., and G.A. Jongenotter, Fette Seifen Anstrichm. 77:135 (1975).

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Unilever Research Vlaardingen, The Netherlands

    P. W. Meijboom & G. A. Jongenotter

Authors
  1. P. W. Meijboom
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. G. A. Jongenotter
    View author publications

    You can also search for this author in PubMed Google Scholar

About this article

Cite this article

Meijboom, P.W., Jongenotter, G.A. Flavor perceptibility of straight chain, unsaturated aldehydes as a function of double-bond position and geometry. J Am Oil Chem Soc 58, 680–682 (1981). https://doi.org/10.1007/BF02899447

Download citation

  • Received:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02899447

Keywords

Search

Navigation