GC-Recomposition-Olfactometry (GC-R) and multivariate study of three terpenoid compounds in the aroma profile of Angostura bitters

Foods and beverage aroma results from multicomponent mixtures of volatile compounds present in the food that interact with olfactory receptors and produce a perceptual response in the brain. However, the perceptual interactions that occur when complex odor mixtures are combined are not well understo...

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Detalles Bibliográficos
Autores principales: Johnson, Arielle J., Hjelmeland, Anna K., Heymann, Hildegarde, Ebeler, Susan E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6529406/
https://www.ncbi.nlm.nih.gov/pubmed/31113980
http://dx.doi.org/10.1038/s41598-019-44064-y

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6529406/
https://www.ncbi.nlm.nih.gov/pubmed/31113980
http://dx.doi.org/10.1038/s41598-019-44064-y

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