1. Furaneol: Odor Threshold and Importance to Tomato Aroma
- Author
-
Gary R. Takeoka, Louisa C. Ling, and Ron G. Buttery
- Subjects
chemistry.chemical_compound ,Norfuraneol ,Chromatography ,biology ,Odor ,Chemistry ,food and beverages ,General Chemistry ,General Agricultural and Biological Sciences ,biology.organism_classification ,Furaneol ,Flavor ,Aroma - Abstract
The determination of the odor thresholds of Furaneol and norfuraneol in water and in buffered solutions showed that their thresholds varied depending on the pH of the solution, being lower the more acid the solution. Calculations of concentration/threshold ratios showed that Furaneol occurs at a concentration well above its threshold and is among the 10 compounds with the highest probability of contributing to both fresh and processed tomato aroma and flavor. Norfuraneol, however, occurs below its threshold concentration in fresh tomato and only slightly above in the paste and has only a low probability of contributing.
- Published
- 1995
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