ODOR THRESHOLD OF 2,3,6‐TRICHLOROANISOLE IN WATER
- 1 July 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (4), 1346-1347
- https://doi.org/10.1111/j.1365-2621.1978.tb15311.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- FLAVOR SENSITIVITY FOR CHLOROANISOLES IN COAGULATED EGG YOLKJournal of Food Science, 1977
- SENSORY PROPERTIES OF THE CHLORO-ANISOLESChemical Senses, 1974
- Effect of some citrus juice constituents on taste thresholds for limonin and naringin bitternessJournal of the Science of Food and Agriculture, 1973
- 2,3,4,6-Tetrachloroanisole Association with Musty Taint in Chickens and Microbiological FormationNature, 1972
- FLAVOR ENHANCEMENT OF POTATO PRODUCTSJournal of Food Science, 1971
- Synthesis of some 2-methoxy-3-alkylpyrazines with strong bell pepper-like odorsJournal of Agricultural and Food Chemistry, 1970
- Characterization of some volatile constituents of bell peppersJournal of Agricultural and Food Chemistry, 1969
- Food volatiles. Volatilities of aldehydes, ketones, and esters in dilute water solutionJournal of Agricultural and Food Chemistry, 1969
- A SIMPLIFIED METHOD OF EVALUATING DOSE-EFFECT EXPERIMENTS1949