Aroma value
The aroma value of a substance is the quotient of the concentration of this substance and the odor threshold , i.e. the concentration that can just be perceived. An aroma value greater than 1 means that the connection can be perceived.
The aroma value characterizes compounds that contribute to the aroma . Neither synergistic effects nor antagonisms are taken into account. Determining the aroma value is very time-consuming, as all odor thresholds in the relevant solvent must be known.
literature
- Hans-Dieter Belitz , Werner Grosch: Textbook of Food Chemistry , Springer, Berlin, 3rd edition 1987, ISBN 3-540-16962-8 , p. 274.
Individual evidence
- ↑ Wolfgang Legrum: Fragrances, between stink and fragrance , Vieweg + Teubner Verlag (2011) p. 45, ISBN 978-3-8348-1245-2 .