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Flavor characteristics of rice-aroma baijiu under low, atmospheric, and high pressure distillation: a comparative study. [PDF]

Food Chem X
Min C, Gong Y, Mu H, Yao Z, Zhong H, Yang T.   +5 more
europepmc   +1 more source

Odor intensity and pleasantness for a diverse set of odorants [PDF]

Perception & Psychophysics, 1976
Data Analysis Office, U.S. Army Natick Laboratories, Natick, Massachusetts 01760 Observers compared the odor of butanol to the odors of various concentrations of 32 chemicals, and also rated the odor pleasantness and unpleasantness of these 32 odorants by a line matching procedure.
Andrew Dravnieks, Moskowitz Howard R
exaly   +2 more sources

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Quality and intensity of binary odor mixtures

Physiology and Behavior, 1984
The perceived intensity and quality of binary mixtures consisting of the common but dissimilar odorants, benzaldehyde (almond), eugenol (cloves), propionic acid (vinegar) and (-)-carvone (spearmint), were determined over a wide range of environmentally relevant concentrations. Consistent data were obtained from each of the odor pairs.
D G Laing
exaly   +3 more sources

An interaction model for odor quality and intensity [PDF]

Perception & Psychophysics, 1994
The perceived intensity and quality of binary odor mixtures are studied in relation to how their components are perceived when presented separately. Subjects judged the perceived intensity and quality of 6 concentrations of pyridine, 6 concentrations of n-butanol, and their 36 possible combinations.
Mats J Olsson
exaly   +3 more sources