The importance of hydrophobic properties of organic compounds on their taste intensities: a quantitative structure-taste-intensity study
- 1 May 1980
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 28 (3), 562-566
- https://doi.org/10.1021/jf60229a049
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Dependence of odor intensity on the hydrophobic properties of molecules. A quantitative structure odor intensity relationshipJournal of Agricultural and Food Chemistry, 1979
- Hydrogen-bonding parameter and its significance in quantitative structure-activity studiesJournal of Medicinal Chemistry, 1977
- Structure-activity studies on sulfamate sweetenersJournal of Medicinal Chemistry, 1976
- Relationship between molecular structure and flavor perceptibility of aliphatic aldehydesJournal of Oil & Fat Industries, 1964
- A THEORY OF TASTE STIMULATIONThe Journal of general physiology, 1954