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Alkylpyrazines, volatiles formed in the Maillard reaction.: II. Sensory properties of five alkylpyrazines
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
1986 (English)In: Chemical Senses, ISSN 0379-864X, E-ISSN 1464-3553, Vol. 11, no 1, p. 65-77Article in journal (Refereed)
Abstract [en]

Odour profiles were determined for five selected alkylpyrazines. A list of 22 descriptors was elaborated and used by a panel of ten assessors to describe the odorants, each in four concentrations. Some of the descriptive terms such as pungent, solvent-like and sweet were used by the panel for most of the samples. Other descriptors were found to be applicable only for one or two odorants, for instance mousy, mouse-cage, rye crispbread, green, grassy, earthy, vegetable-like, musty, flowery and butterscotch. In general, the intensity of the descriptors increased with increased sample concentration. Chocolate, nutty and roasted are odour characters which have frequently been associated with alkylpyrazines in the literature. Surprisingly, these terms were rarely used by the panel in this investigation.

Place, publisher, year, edition, pages
1986. Vol. 11, no 1, p. 65-77
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8459OAI: oai:DiVA.org:ri-8459DiVA, id: diva2:966331
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2020-12-01Bibliographically approved

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