Sensory flavour from volatile compounds (esters / aldehydes / sulfur / lactones) detected by olfactory receptors. GC-MS combined with sensory-panel evaluation; aroma-compound thresholds (ng/L for trichloroanisole cork-taint). Maillard /…
Sensory flavour from volatile compounds (esters / aldehydes / sulfur / lactones) detected by olfactory receptors. GC-MS combined with sensory-panel evaluation; aroma-compound thresholds (ng/L for trichloroanisole cork-taint). Maillard /…