@article {Selfridge1, author = {T. B. Selfridge and M. A. Amerine}, title = {Odor Thresholds and Interactions of Ethyl Acetate and Diacetyl in an Artificial Wine Medium}, volume = {29}, number = {1}, pages = {1--6}, year = {1978}, doi = {10.5344/ajev.1978.29.1.1}, publisher = {American Journal of Enology and Viticulture}, abstract = {The odor thresholds of ethyl acetate and diacetyl were studied in an artificial wine medium. A sensory evaluation panel and triangle tests showed the odor threshold to be 18 ppm for ethyl acetate and 50 ppb for diacetyl. There was a definite synergistic effect when ethyl acetate and diacetyl were mixed at a 360:1 ratio, roughly the ratio of their threshold values. As the proportion of ethyl acetate in the mix increased, the effect lessened, and at a 1400:1 ratio, the compounds had an additive effect with possible masking. This work suggests that even when the compounds are at concentrations significantly below their thresholds in wine, an odor can be perceived as a result of synergism, depending on the concentration ratios.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/29/1/1}, eprint = {https://www.ajevonline.org/content/29/1/1.full.pdf}, journal = {American Journal of Enology and Viticulture} }