Abstract
Low impact odorants are generally considered unimportant in aroma perception; however, recent evidence establishes the significance of these compounds in global odour perception. We hypothesise that the perception of high impact odorants is modified by sub- and peri-threshold odorants, even those with low odour activity. In order to fully evaluate the importance of low impact odorants, and better understand the complexities of global odour perception, a new multidisciplinary approach is needed incorporating chemical, sensory and neurological model studies.
| Original language | English |
|---|---|
| Pages (from-to) | 383-389 |
| Number of pages | 7 |
| Journal | Trends in Food Science and Technology |
| Volume | 19 |
| Issue number | 7 |
| DOIs | |
| Publication status | Published - 2008 |