Results 201 to 210 of about 4,492 (244)
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Journal of Agricultural and Food Chemistry, 2012
An investigation by the aroma extract dilution analysis (AEDA) technique of the aroma concentrate from five different types of Japanese soy sauces, categorized according to Japan Agricultural Standards as Koikuchi Shoyu (KS), Usukuchi Shoyu (US), Tamari Shoyu (TS), Sai-Shikomi Shoyu (SSS), and Shiro Shoyu (SS), revealed 25 key aroma compounds.
Shu Kaneko, Kenji Kumazawa
exaly +3 more sources
An investigation by the aroma extract dilution analysis (AEDA) technique of the aroma concentrate from five different types of Japanese soy sauces, categorized according to Japan Agricultural Standards as Koikuchi Shoyu (KS), Usukuchi Shoyu (US), Tamari Shoyu (TS), Sai-Shikomi Shoyu (SSS), and Shiro Shoyu (SS), revealed 25 key aroma compounds.
Shu Kaneko, Kenji Kumazawa
exaly +3 more sources
Aroma Extract Dilution Analysis. Precision and Optimal Experimental Design
Journal of Agricultural and Food Chemistry, 2002The odor thresholds of 12 different compounds have been determined in an AEDA experiment using a panel composed of 8 individuals. Only in one case is the distribution of thresholds among judges significantly different from the log-normal. The cause of that departure from normality seems to be a cross adaptation rather than anosmia.
Vicente, Ferreira +2 more
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Journal of Agricultural and Food Chemistry, 2003
The flavor of the Miyabi variety of Japanese muskmelon was extracted according to the Porapak Q column method (PQM) and evaluated by using aroma extract dilution analysis (AEDA) method. The overall odor of the PQM extracts was perceived as having a natural muskmelon-like odor, suggesting that the PQM was able to extract volatile compounds in muskmelon ...
Yasuyoshi, Hayata +5 more
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The flavor of the Miyabi variety of Japanese muskmelon was extracted according to the Porapak Q column method (PQM) and evaluated by using aroma extract dilution analysis (AEDA) method. The overall odor of the PQM extracts was perceived as having a natural muskmelon-like odor, suggesting that the PQM was able to extract volatile compounds in muskmelon ...
Yasuyoshi, Hayata +5 more
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Journal of Agricultural and Food Chemistry, 2006
Aroma compounds in Chinese "Wuliangye" liquor were identified by gas chromatography-olfactometry (GC-O) after fractionation. A total of 132 odorants were detected by GC-O in Wuliangye liquor on DB-wax and DB-5 columns. Of these, 126 aromas were identified by GC-mass spectrometry (MS).
Wenlai, Fan, Michael C, Qian
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Aroma compounds in Chinese "Wuliangye" liquor were identified by gas chromatography-olfactometry (GC-O) after fractionation. A total of 132 odorants were detected by GC-O in Wuliangye liquor on DB-wax and DB-5 columns. Of these, 126 aromas were identified by GC-mass spectrometry (MS).
Wenlai, Fan, Michael C, Qian
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Food Chemistry, 2014
Aroma and aroma-active compounds of cherry tomato (Lycopersicum esculentum) was analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). According to sensory analysis, the aromatic extract obtained by liquid-liquid extraction was representative of tomato odour. A total of 49 aroma compounds were identified and quantified in fresh cherry
Selli S. +3 more
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Aroma and aroma-active compounds of cherry tomato (Lycopersicum esculentum) was analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). According to sensory analysis, the aromatic extract obtained by liquid-liquid extraction was representative of tomato odour. A total of 49 aroma compounds were identified and quantified in fresh cherry
Selli S. +3 more
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Olfactometry and Aroma Extract Dilution Analysis of Wines
2002Wine aroma is very complex, and its olfactometric evaluation has to face several difficulties added to those linked to olfactometry. In the past, scientists have found many problems in the identification of the truly important odorants and huge efforts have been made in the isolation and identification of non-relevant volatile compounds.
V. Ferreira, R. López, M. Aznar
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Evaluation of the Aroma of Cooked Spiny Lobster Tail Meat by Aroma Extract Dilution Analysis
Journal of Agricultural and Food Chemistry, 1995Volatile compounds were isolated from cooked spiny lobster (Panulirus argus) tail meat by vacuum simultaneous distillation-solvent extraction (V-SDE) and dynamic headspace sampling (DHS). Flavor dilution chromatograms of V-SDE and DHS extracts were similar with respect to predominant odorants.
Keith R. Cadwallader +3 more
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Phytochemical Analysis, 2011
IntroductionViburnum dilatatum (gamazumi) is widely distributed in Japan and China. Recently, juice from V. dilatatum fruits has been manufactured in Japan. Concerning the aroma of V. dilatatum, phenethyl alcohol, 3Z‐hexenol and l‐linalool have been identified in the essential oil from the flowers of V. dilatatum, however, there are no detailed reports
Mitsuo, Miyazawa +3 more
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IntroductionViburnum dilatatum (gamazumi) is widely distributed in Japan and China. Recently, juice from V. dilatatum fruits has been manufactured in Japan. Concerning the aroma of V. dilatatum, phenethyl alcohol, 3Z‐hexenol and l‐linalool have been identified in the essential oil from the flowers of V. dilatatum, however, there are no detailed reports
Mitsuo, Miyazawa +3 more
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Journal of Agricultural and Food Chemistry, 2016
The aroma of fresh and aged lemon-flavored hard tea was investigated by aroma extract dilution analysis (AEDA), quantitative comparison, and two-dimensional chirality analysis. Aroma extract dilution analysis of fresh hard tea samples showed 3-methylbutanal, isoamyl alcohol, β-damascenone, β-ionone, 2-phenylethanol, 4-hydroxy-2,5-dimethyl-3(2H ...
Fang, Yuan +4 more
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The aroma of fresh and aged lemon-flavored hard tea was investigated by aroma extract dilution analysis (AEDA), quantitative comparison, and two-dimensional chirality analysis. Aroma extract dilution analysis of fresh hard tea samples showed 3-methylbutanal, isoamyl alcohol, β-damascenone, β-ionone, 2-phenylethanol, 4-hydroxy-2,5-dimethyl-3(2H ...
Fang, Yuan +4 more
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Journal of Agricultural and Food Chemistry, 2016
Aroma potentials in early and late maturity Pinot noir grapes were investigated in two consecutive vintages. The grape samples were hydrolyzed under acidic conditions, and the released odorants were studied by aroma extract dilution analysis (AEDA). Forty-nine main odor-active compounds were detected in the AEDA.
Fang, Yuan, Michael C, Qian
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Aroma potentials in early and late maturity Pinot noir grapes were investigated in two consecutive vintages. The grape samples were hydrolyzed under acidic conditions, and the released odorants were studied by aroma extract dilution analysis (AEDA). Forty-nine main odor-active compounds were detected in the AEDA.
Fang, Yuan, Michael C, Qian
openaire +2 more sources