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The influence of trimethylamine on the concentration/odour intensity relations in hexanal
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AbstractHexanal and trimethylamine are products formed in the process of fish deterioration and it is believed that both these substances contribute somehow, to the typical off‐flavour developing in the course of this process. In aqueous hexanal solutions and in hexanal solutions with added trimethylamine the intensity differences in the odour of hexanal and the difference thresholds for hexanal solutions were determined.
Title: The influence of trimethylamine on the concentration/odour intensity relations in hexanal
Description:
AbstractHexanal and trimethylamine are products formed in the process of fish deterioration and it is believed that both these substances contribute somehow, to the typical off‐flavour developing in the course of this process.
In aqueous hexanal solutions and in hexanal solutions with added trimethylamine the intensity differences in the odour of hexanal and the difference thresholds for hexanal solutions were determined.
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