G. Takeoka, R. Buttery, Jean G. Turnbaugh
1995
Citations
1
Influential Citations
29
Citations
Journal
Lwt - Food Science and Technology
Abstract
A series of branched esters (methyl 2,2-dimethylpropanoate to ethyl 2-ethylhexanoate) were purified by preparative gas chromatography and their odor thresholds were determined using sensory panel methods. The odor thresholds reached a minimum with the butanoate and pentanoate esters. In general, the branched esters have much lower odor thresholds than their straight chain counterparts. Replacing methyl and ethyl branch substituents with mercapto- or hydroxy-groups resulted in higher odor thresholds.