350 IMPORTANT AROMAS. “The results of dilution analyses and of aroma simulation experiments show that only 5% of the more than 7,000 volatile compounds identified in foods contribute to aromas. The main reason for the low number of odorants in the volatile fraction is the marked specificity of the sense of smell.”
https://lnkd.in/emSBr8y
linkedin post 2022-06-29 05:12:48
Nigel Fleming
September 21, 2022