Publication Date
In 2025 | 0 |
Since 2024 | 0 |
Since 2021 (last 5 years) | 0 |
Since 2016 (last 10 years) | 1 |
Since 2006 (last 20 years) | 1 |
Descriptor
Critical Thinking | 1 |
Data Analysis | 1 |
Experiential Learning | 1 |
Food | 1 |
Food Standards | 1 |
Human Body | 1 |
Laboratory Experiments | 1 |
Laboratory Procedures | 1 |
Olfactory Perception | 1 |
Regression (Statistics) | 1 |
Science Education | 1 |
More ▼ |
Source
Journal of Food Science… | 1 |
Publication Type
Journal Articles | 1 |
Reports - Research | 1 |
Education Level
Higher Education | 1 |
Postsecondary Education | 1 |
Audience
Location
Pennsylvania | 1 |
Laws, Policies, & Programs
Assessments and Surveys
What Works Clearinghouse Rating
Elias, Ryan J.; Hopfer, Helene; Hofstaedter, Amanda N.; Hayes, John E. – Journal of Food Science Education, 2017
The human nose is a very sensitive detector and is able to detect potent aroma compounds down to low ng/L levels. These levels are often below detection limits of analytical instrumentation. The following laboratory exercise is designed to compare instrumental and human methods for the detection of volatile odor active compounds. Reference…
Descriptors: Olfactory Perception, Human Body, Science Laboratories, Laboratory Procedures