Grosch W, Widder S, Sen A (1992) Changes in the flavour compounds of butterfat during storage. In: Aroma Production and Application. 3rd Wartburg Aroma Symposium, Deutsches Institut für Ernährungsforschung, Potsdam-Rehbrücke, S 147-154 View paper

Matrix: oil, retronasal threshold
About OAV: The odor detection threshold and odor-activity value (OAV) are important when considering the potential contribution of a volatile compound to the aroma of a food product. Most potent odorants have low odor detection thresholds, which means the odor of these compounds can be detected when they are present at low concentrations. An OAV, sometimes called odor unit or odor value, is used to estimate odor potency in terms of the ratio of the concentration of a volatile compound to its odor detection threshold.

Grosch W, Milo C, Widder S (1994) Identification and quantification of odorants causing off-flavours View paper

About OAV: The odor detection threshold and odor-activity value (OAV) are important when considering the potential contribution of a volatile compound to the aroma of a food product. Most potent odorants have low odor detection thresholds, which means the odor of these compounds can be detected when they are present at low concentrations. An OAV, sometimes called odor unit or odor value, is used to estimate odor potency in terms of the ratio of the concentration of a volatile compound to its odor detection threshold.
Matrix: oil, retronasal threshold

Author: Lee, Jung Hoon
Title: Changes in flavor compounds and quality parameters of goat cream butter during extended refrigerated storage
Journal: International Journal of Food Propertiesnull
Date: 2020/01/01
DOI: 10.1080/10942912.2020.1720716 View paper

Matrix: oil, retronasal threshold
About OAV: The odor detection threshold and odor-activity value (OAV) are important when considering the potential contribution of a volatile compound to the aroma of a food product. Most potent odorants have low odor detection thresholds, which means the odor of these compounds can be detected when they are present at low concentrations. An OAV, sometimes called odor unit or odor value, is used to estimate odor potency in terms of the ratio of the concentration of a volatile compound to its odor detection threshold.

Grosch W, Widder S, Sen A (1992) Changes in the flavour compounds of butterfat during storage. In: Aroma Production and Application. 3rd Wartburg Aroma Symposium, Deutsches Institut für Ernährungsforschung, Potsdam-Rehbrücke, S 147-154 View paper

Matrix: oil, retronasal threshold
About OAV: The odor detection threshold and odor-activity value (OAV) are important when considering the potential contribution of a volatile compound to the aroma of a food product. Most potent odorants have low odor detection thresholds, which means the odor of these compounds can be detected when they are present at low concentrations. An OAV, sometimes called odor unit or odor value, is used to estimate odor potency in terms of the ratio of the concentration of a volatile compound to its odor detection threshold.

Grosch W, Milo C, Widder S (1994) Identification and quantification of odorants causing off-flavours View paper

About OAV: The odor detection threshold and odor-activity value (OAV) are important when considering the potential contribution of a volatile compound to the aroma of a food product. Most potent odorants have low odor detection thresholds, which means the odor of these compounds can be detected when they are present at low concentrations. An OAV, sometimes called odor unit or odor value, is used to estimate odor potency in terms of the ratio of the concentration of a volatile compound to its odor detection threshold.
Matrix: oil, retronasal threshold

Author: Lee, Jung Hoon
Title: Changes in flavor compounds and quality parameters of goat cream butter during extended refrigerated storage
Journal: International Journal of Food Propertiesnull
Date: 2020/01/01
DOI: 10.1080/10942912.2020.1720716 View paper

Matrix: oil, retronasal threshold
About OAV: The odor detection threshold and odor-activity value (OAV) are important when considering the potential contribution of a volatile compound to the aroma of a food product. Most potent odorants have low odor detection thresholds, which means the odor of these compounds can be detected when they are present at low concentrations. An OAV, sometimes called odor unit or odor value, is used to estimate odor potency in terms of the ratio of the concentration of a volatile compound to its odor detection threshold.

Grosch W, Widder S, Sen A (1992) Changes in the flavour compounds of butterfat during storage. In: Aroma Production and Application. 3rd Wartburg Aroma Symposium, Deutsches Institut für Ernährungsforschung, Potsdam-Rehbrücke, S 147-154 View paper

Matrix: oil, retronasal threshold
About OAV: The odor detection threshold and odor-activity value (OAV) are important when considering the potential contribution of a volatile compound to the aroma of a food product. Most potent odorants have low odor detection thresholds, which means the odor of these compounds can be detected when they are present at low concentrations. An OAV, sometimes called odor unit or odor value, is used to estimate odor potency in terms of the ratio of the concentration of a volatile compound to its odor detection threshold.

Grosch W, Milo C, Widder S (1994) Identification and quantification of odorants causing off-flavours View paper

About OAV: The odor detection threshold and odor-activity value (OAV) are important when considering the potential contribution of a volatile compound to the aroma of a food product. Most potent odorants have low odor detection thresholds, which means the odor of these compounds can be detected when they are present at low concentrations. An OAV, sometimes called odor unit or odor value, is used to estimate odor potency in terms of the ratio of the concentration of a volatile compound to its odor detection threshold.
Matrix: oil, retronasal threshold

Author: Lee, Jung Hoon
Title: Changes in flavor compounds and quality parameters of goat cream butter during extended refrigerated storage
Journal: International Journal of Food Propertiesnull
Date: 2020/01/01
DOI: 10.1080/10942912.2020.1720716 View paper

Matrix: oil, retronasal threshold
About OAV: The odor detection threshold and odor-activity value (OAV) are important when considering the potential contribution of a volatile compound to the aroma of a food product. Most potent odorants have low odor detection thresholds, which means the odor of these compounds can be detected when they are present at low concentrations. An OAV, sometimes called odor unit or odor value, is used to estimate odor potency in terms of the ratio of the concentration of a volatile compound to its odor detection threshold.