Odour_activity_value

Odour activity value

Odour activity value

Scientific measure related to flavors

Odour activity value (OAV) is a measure of importance of a specific compound to the odour of a sample (e.g. food). It is calculated as the ratio between the concentration of individual substance in a sample and the threshold concentration of this substance (odour threshold value, the minimal concentration that can be detected by human nose).[1]

References

  1. [1]
    Guth, H. (1997-08-01). "Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties". Journal of Agricultural and Food Chemistry. 45 (8): 3027–3032. doi:10.1021/jf970280a. ISSN 0021-8561.
Share this article:

This article uses material from the Wikipedia article Odour_activity_value, and is written by contributors. Text is available under a CC BY-SA 4.0 International License; additional terms may apply. Images, videos and audio are available under their respective licenses.