Relation Between Olfactory Threshold Concentration and Pyruvic Acid Content of Onion Juice
- 1 January 1962
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 27 (1) , 94-97
- https://doi.org/10.1111/j.1365-2621.1962.tb00065.x
Abstract
SUMMARY: A highly significant correlation (r =−0.97) exists between the amount of enzymatically developed pyruvic acid present in the juice of comminuted onion and the olfactory threshold concentration of the juice. The correlation indicates that determination of pyruvic acid in freshly prepared onion juice constitutes a fairly reliable, simple, and convenient method of estimating at least one aspect of onion flavor.This publication has 9 references indexed in Scilit:
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