A property-activity approach to relating ‚flavour’︁ thresholds in one substrate to their value in a second substrate

The ratios of the logarithms of reciprocals of flavour (combined odour/taste) or odour, thresholds in aqueous and oil media can be significantly linearly related to the octanol/water partition coefficients (as log P) of the compounds considered. The use of this lipophilicity parameter to relate thresholds determined in different media may allow the estimation of thresholds in oil media, or oil-based food products, from the thresholds in water.