A Procedure for the Sensory Analysis of Gas Chromatographic Effluents
نویسندگان
چکیده
A method ispresentedfor determining those volatile components of Jbods that have flavour significance. The method leads to quantitative flavour specifications called charm that can be displayed graphically. The procedure is baaed upon the relative odour detection thresholds of volatile compounds of known gas chromatographic retention indices.
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