• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文会议>Food flavor : Chemistry, sensory evaluation, and biological activity >Mixture Suppression of Perceived Intensities in an Odor Mixture
【24h】

Mixture Suppression of Perceived Intensities in an Odor Mixture

机译：气味混合物中感知强度的混合物抑制

获取原文
获取原文并翻译 | 示例
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Four components (geranylacetone, 2-pentylfuran, 2-ethyl-1-hexanol and n-valeraldehyde) were selected as representative model chemicals for evaluation of perceived odor intensities. Initially, odor intensity adjustment of these four components was performed at the 'moderate' level on a labeled magnitude scale. The contribution of individual components around the moderate concentration was evaluated as follows: (Ⅰ) measurement of the odor intensity change of single components, (Ⅱ) measurement of the odor intensity change in a mixture when one component in the 4 chemical mixture was increased in concentration, (Ⅲ) comparison between the intensity change of single component (Ⅰ) and the intensity change in the mixed solution (Ⅱ). In the case of 2-ethyl-1 -hexanol and 2-pentylfuran, both intensities were strongly suppressed in the mixture. Conversely, the intensity change of n-valeraldehyde in the mixture was almost the same as that of the single component. Four compounds had different contributions to the odor intensities in the mixture. Therefore, mixture suppression has to be re-evaluated on the basis of individual chemical characters.
机译：选择四种成分（香叶基丙酮，2-戊基呋喃，2-乙基-1-己醇和正戊醛）作为代表模型化学品，用于评估感知到的气味强度。最初，这四种成分的气味强度调节是在“中等”水平上以标记的量表进行的。在中度浓度下，各个成分的贡献评估如下：（Ⅰ）测量单一成分的气味强度变化，（Ⅱ）当四种化学混合物中的一种成分增加时，混合物中气味强度变化的测量。浓度，（Ⅲ）单组分强度变化（Ⅰ）和混合溶液强度变化（Ⅱ）的比较。在2-乙基-1-己醇和2-戊基呋喃的情况下，混合物中的两种强度均被强烈抑制。相反，混合物中正戊醛的强度变化与单一组分的强度变化几乎相同。四种化合物对混合物中气味强度的贡献不同。因此，必须根据个别化学特性重新评估混合物的抑制作用。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号