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Generals
Classification
KFO Information
Reference

Food Summary

General Food Information

Name	bread
Details	rye bread crust
FlavorDB Food ID	87
Food Category	bakery product

Food Classification

FSBI-DB´s food are indexed by the LanguaL™ - the International Framework for Food Description.
The LanguaL Foodcode of rye bread crust is A0178 A0818 B1313 C0134 E0147 F0014 G0005 H0107 H0148 H0319 H0367 H0752 H0753 J0001 K0003 M0001 N0001 P0024. Click to see further LanguaL Classification Information.

Classification (A. PRODUCT TYPE)

LanguaL Ontology

Classification (A. PRODUCT TYPE)

LanguaL Ontology

Classification (B. FOOD SOURCE)

LanguaL Ontology

Classification (C. PART OF PLANT OR ANIMAL)

LanguaL Ontology

Classification (E. PHYSICAL STATE, SHAPE OR FORM)

LanguaL Ontology

Classification (F. EXTENT OF HEAT TREATMENT)

LanguaL Ontology

Classification (G. COOKING METHOD)

LanguaL Ontology

Classification (H. TREATMENT APPLIED)

LanguaL Ontology

Classification (H. TREATMENT APPLIED)

LanguaL Ontology

Classification (H. TREATMENT APPLIED)

LanguaL Ontology

Classification (H. TREATMENT APPLIED)

LanguaL Ontology

Classification (H. TREATMENT APPLIED)

LanguaL Ontology

Classification (H. TREATMENT APPLIED)

LanguaL Ontology

Classification (J. PRESERVATION METHOD)

LanguaL Ontology

Classification (K. PACKING MEDIUM)

LanguaL Ontology

Classification (M. CONTAINER OR WRAPPING)

LanguaL Ontology

Classification (N. FOOD CONTACT SURFACE)

LanguaL Ontology

Classification (P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM)

LanguaL Ontology

Key Food Odorant Information

COMPOUND	CONTENT AVERAGE	UNIT	CITATION
2-acetyl-1-pyrroline = 1-(3,4-dihydro-2H-pyrrol-5-yl)ethanone	109	Odor-Activity Value (OAV)	Reference Details Reference: Schieberle P (1996) Adv Food Sci (CMTL) 18, 237-244 View paper Comment: Matrix: starch, orthonasal 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. Reference Details Reference: View paper Comment: 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: starch, orthonasal threshold View \| View
butane-2,3-dione	45	Odor-Activity Value (OAV)	Reference Details Reference: Schieberle P (1996) Adv Food Sci (CMTL) 18, 237-244 View paper Comment: Matrix: starch, orthonasal 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. Reference Details Reference: View paper Comment: 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: starch, orthonasal threshold View \| View
furaneol = (2R/2S)-4-hydroxy-2,5-dimethyl-3(2H)-furanone, sum of isomers	331	Odor-Activity Value (OAV)	Reference Details Reference: Schieberle P (1996) Adv Food Sci (CMTL) 18, 237-244 View paper Comment: Matrix: starch, orthonasal 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. Reference Details Reference: View paper Comment: 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: starch, orthonasal threshold View \| View
methional = 3-(methylsulfanyl)propanal	1778	Odor-Activity Value (OAV)	Reference Details Reference: Schieberle P (1996) Adv Food Sci (CMTL) 18, 237-244 View paper Comment: Matrix: starch, orthonasal 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. Reference Details Reference: View paper Comment: 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: starch, orthonasal threshold View \| View
3-methylbutan-1-ol	103	Odor-Activity Value (OAV)	Reference Details Reference: Schieberle P (1996) Adv Food Sci (CMTL) 18, 237-244 View paper Comment: Matrix: starch, orthonasal 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. Reference Details Reference: View paper Comment: 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: starch, orthonasal threshold View \| View
(2E)-non-2-enal	180	Odor-Activity Value (OAV)	Reference Details Reference: Schieberle P (1996) Adv Food Sci (CMTL) 18, 237-244 View paper Comment: Matrix: starch, orthonasal 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. Reference Details Reference: View paper Comment: 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: starch, orthonasal threshold View \| View