OOPS, the Ontology for Odor Perceptual Space: From Molecular Composition to Sensory Attributes of Odor Objects

When creating a flavor to elicit a specific odor object characterized by odor sensory attributes (OSA), expert perfumers or flavorists use mental combinations of odor qualities (OQ) such as Fruity, Green, and Smoky. However, OSA and OQ are not directly related to the molecular composition in terms o...

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Detalles Bibliográficos
Autores principales: Roche, Alice, Mejean Perrot, Nathalie, Thomas-Danguin, Thierry
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9698817/
https://www.ncbi.nlm.nih.gov/pubmed/36431988
http://dx.doi.org/10.3390/molecules27227888

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9698817/
https://www.ncbi.nlm.nih.gov/pubmed/36431988
http://dx.doi.org/10.3390/molecules27227888

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