原文由 有雨的夜(774234134) 发表:
请问这本书是谁编的，最新版本是哪年的？
Published by Oliemans Punter & Partners BV, The Netherlands
INTRODUCTION
GeneralMany volatile compounds have beenidentified in food products, as well as in water and air.
The importance of these compoundsfor the odour or aroma of foods and drinks as well as their
contribution to odour pollution ofair and water can be assessed if their concentrations and odour
threshold values are known.
In order to facilitate thisassessment already in 1977 compilations were published on odour thresholdvalues in air and water as accurate and exhaustive as possible
（１）. In the following years a number ofcumulative supplements have been prepared, the last one in 1984
（２）. Based on the original compilation, itssupplement and some additional data the threshold values in air werestandardized andthe results of this were published
（３）．
The present compilations containalmost 8,000 individual threshold values. In total about 1350
references are listed and thenumber of compounds ranges from approximately 570 for the compilation withodour threshold values in other media, to approximately 1580 for thecompilation with odour threshold values in water. The one for air containsthreshold values for about 1150 compounds.
Types of odour thresholdsTwo types of odour thresholds,i.e. the absolute and the difference threshold, can be distinguished.
The detection and the recognitionthresholds are absolute thresholds. The first being the minimum
concentration which can bedetected without any requirements to identify or recognize the stimulus, whilethe second one is the minimum concentration at which a stimulus can beidentified or recognized.
Detection and recognitionthreshold values are listed and if known, indicated as such. Difference
thresholds, the smallest change inconcentration of a substance required to give a perceptible change, are notlisted.
It is assumed that all thresholdvalues obtained by direct sniffing are based on perception by the sense ofsmell. But, of course, other modalities, like the common chemical sense, can beinvolved too.
Definition of threshold valueThere are different definitions orcalculation methods for the threshold value. These vary from
defining the threshold value asthe lowest (most sensitive subject) detection threshold to the highest (mostinsensitive subject) recognition threshold. Standardization based on comparisonof these different interpretations has not been applied.
Concentration unitsA great diversity of concentrationunits is used in the literature. For comparison reasons all data have beenconverted, if necessary, to mg/m3 for odour threshold values in air and tomg/kg for those in water and in other media. Most conversions are straightforward. Due to the differences between the relevant tables, this is not thecase with the conversion of threshold values in air reported as dilution factorsfor the saturated vapour or as vapour pressure values. Thresholds valuesconverted in this way may vary up to 20 % depending on the formula used.
For the conversion of thethreshold values in water or other media volume units to weight units the
specific weight of the volatilecompound or media was not taken into account, i.e. it was supposed
be unity.
Gaschromatography-Olfactometryand odour threshold values in airIn a number of references just the amount injected into thegaschromatograph is reported as threshold value. For conversion into weight pervolume units it was assumed that the amount injected was diluted in 100 ml airwhen smelling.
MediaThere are three different compilations in this publication. Thosefor odour threshold values in air or water have been published before
(1,4).This time also odour threshold values determined in media other than air orwater are listed. In this compilation after every threshold value the medium isshortly described.
Original sourcesOnly data from original references have been compiled, i.e. frompublications in which the actual
determination of the threshold values is described, or in which thevalues are given for the first time. Same groups or laboratories report thresholdvalues without reference to the earlier published articles in which thethreshold value was reported for the first time. In such cases publications -from the same group - are referred to in which the threshold value is reported.
NomenclatureIn general the rules for the nomenclature from the InternationalUnion of Pure and Applied Chemistry (IUP AC) have been followed. A number oftrivial names is included with reference to the systematic names. Data forapparent mixtures or for compounds with incomplete names (for instance, chloronitrobenzenewithout an indication of the position of the substituents) have not been included.An exception was made for mixtures of (Z)-and (E)-geoisomers, (R)-and(S)-enantiomers (and diastereoisomers) and cis/trans configuration epimers.
Organization of thecompilationsIn all three compilations the compounds are listed alphabetically,ignoring structural prefixes. For each compound the data are givenchronologically. The references are quoted by author(s) and the year in whichthe relevant article bas been published. Full titles are given in the list ofreferences.
Other compilationsCompilations on taste or flavour thresholds values in water andother media are being prepared at the moment. These compilations will also beavailable in the future.
AcknowledgementsMany persons have contributed in some way or another to thecompilations during the past 30 years. Some were helpful in finding articleswith threshold data, others suggested improvements in the nomenclature,including the trivial names, of the chemical compounds and a few had commentson the conversion of the concentration units. All contributions are appreciatedvery much. And I am grateful to Pieter Punter of Oliemans Punter & PartnersBV, who enabled the pub:
this compilation. The Edition 2003 contains the same threshold dataas the first printing
(5).
Your comments are welcomedA lot of effort and hard work bas been put into the compilations inorder to make these as accurate and complete as possible. But, it is impossibleto exclude errors or to find all available information. Therefore, I would bevery grateful if users of these compilations could inform me of any errors or
omissions.
Leo van Gemert, Zeist,The Netherlands
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