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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
edit- ^ 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.