Determining the Odor Thresholds for Some Compounds in Alcoholic Beverages

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Abstract
SUMMARY: Determinations have been made of the sensory odor threshold estimates of four alcohols, five esters, seven acids and diacetyl found in alcoholic beverages, by means of the triangular test. The threshold levels ranged among alcohols from 5 to 8 ppm except for isobutyl alcohol with the level of 75 ppm. Among esters there were three with the level of 0.2‐0.6 ppm and two with the level of 14‐17 ppm. Among acids three levels were found, one with the range of 4‐9 ppm, one with 15‐20 ppm and isovaleric acid with 0.7 ppm. Diacetyl had the lowest level–0.0025 ppm. The determination of thresholds was standardized by calculation of the percentage‐abovechance‐scores; by testing the usefulness of the amateur panel, and by specification of the threshold estimates in statistical terms. The results attained a fair goodness‐offit of the model and the smell perception was found to vary with the logarithm of the stimulus. The distribution of scores follows the normal probability function.

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