Results 211 to 220 of about 4,492 (244)

Aroma Extraction Dilution Analysis of Sauternes Wines. Key Role of Polyfunctional Thiols

Journal of Agricultural and Food Chemistry, 2006
The aim of the present work was to investigate Sauternes wine aromas. In all wine extracts, polyfunctional thiols were revealed to have a huge impact. A very strong bacon-petroleum odor emerged at RI = 845 from a CP-Sil5-CB column. Two thiols proved to participate in this perception: 3-methyl-3-sulfanylbutanal and 2-methylfuran-3-thiol.
Sabine, Bailly, Vesna, Jerkovic, Jacqueline, Marchand-Brynaert, Sonia, Collin   +3 more
openaire   +2 more sources

Profiling of Aroma-Active Compounds in Ylang-Ylang Essential Oils by Aroma Extract Dilution Analysis (AEDA) and Chemometric Methods

Journal of Agricultural and Food Chemistry, 2021
The aroma-active compounds in the extra, first, and third grades of ylang-ylang essential oils (YYEO) from Comoros and Madagascar were identified by gas chromatography-mass spectrometry with olfactometry (GC-MS/O) using an aroma extract dilution analysis (AEDA) technique.
Felicia Ng, Aaron Thong, Nurhidayah Basri, Wenqin Wu, Wee Chew, Jorry Dharmawan   +5 more
openaire   +2 more sources

Characterization of the Key Aroma Compounds in Cooked Grey Mullet (Mugil cephalus) by Application of Aroma Extract Dilution Analysis

Journal of Agricultural and Food Chemistry, 2010
Aroma and aroma-active compounds of wild grey mullet ( Mugil cephalus ) were analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). According to sensory analysis, the aromatic extract obtained by simultaneous distillation and extraction (SDE) was representative of grey mullet odor.
Cayhan G.G., Selli S.
openaire   +2 more sources

Aroma compounds in Oregon Pinot Noir wine determined by aroma extract dilution analysis (AEDA)

Flavour and Fragrance Journal, 2004
AbstractThe aroma profiles of Oregon Pinot Noir wines were investigated with aroma extract dilution analysis (AEDA). The wines were extracted with pentane‐diethyl ether, the aromas were distilled using solvent‐assisted flavour evaporation (SAFE) and separated into acidic/water‐soluble and neutral/basic fractions.
Yu Fang, Michael Qian
openaire   +1 more source

A NOVEL METHOD USED FOR THE AROMA EVALUATION OF STRAWBERRY FRUITS: AROMA EXTRACT DILUTION-STRIP ANALYSIS

Acta Horticulturae, 2009
We present a fast and simple method for aroma extract dilution-strip analysis (AED-SA) to evaluate the contributing odors in strawberry aroma based on aroma extract dilution analysis (AEDA). The aroma extracts from two types of strawberry cultivars (03001-3 and P6) were diluted with ethanol at a ratio 1:3 n , and the aroma characteristic of those ...
X.X. Li, N. Tsukamoto, K. Fukuhara, S. Yamashita, T. Sakamoto, M. Okimura, Y. Hayata   +6 more
openaire   +1 more source

Evaluation of potent odorants in roasted beef by aroma extract dilution analysis

Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1992
Aroma extract dilution analysis of the volatile fraction isolated from roasted beef resulted in 25 odour compounds of which 22 were identified. 2-Acetyl-2-thiazoline, furaneol, guaiacol, 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine were detected as the character impact compounds for the roasty, caramel-like, burnt and earthy odour ...
Christoph Cerny, Werner Grosch
openaire   +1 more source

Aroma Extract Dilution Analysis of Blue Crab Claw Meat Volatiles

Journal of Agricultural and Food Chemistry, 1994
Volatile extracts were prepared from cooked blue crab (Callinectes sapidus) claw meat by both atmospheric (A-SDE) and vacuum simultaneous steam distillation-solvent extraction (V-SDE) techniques using dichloromethane as extractant. Serially diluted extracts were analyzed by gas chromatography/olfactometry (GC/O).
H. Y. Chung, K. R. Cadwallader
openaire   +1 more source

Detection of potent odorants in foods by aroma extract dilution analysis

Trends in Food Science & Technology, 1993
Abstract Aroma extract dilution analysis (AEDA) is a quantitative gas chromatography olfactometry (GCO) procedure for determining the potency of odorants in food extracts. After the odorants with the highest flavour dilution factors have been identified, their concentrations in foods are quantified and their odour activity values (OAVs) are ...
openaire   +1 more source

Static Headspace and Aroma Extract Dilution Analysis of Parmigiano Reggiano Cheese

Journal of Food Science, 2003
ABSTRACT The aroma compounds in Parmigiano Reggiano cheese were studied with Aroma Extract Dilution Analysis (AEDA). Both static headspace and solvent extraction, high‐vacuum distillation techniques were used to isolate aroma compounds. Thirty‐six odor‐active compounds had high flavor dilution values.
M. Qian, G. Reineccius
openaire   +1 more source

Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Chinese Green Tea Infusions by Aroma Extract Dilution Analysis

Journal of Agricultural and Food Chemistry, 2014
The volatile fractions of three famous Chinese green tea cultivar infusions (Longjing, Maofeng, and Biluochun) were prepared by a combination of the adsorptive column method and the SAFE techniques. The aroma extract dilution analysis (AEDA) applied to the volatile fractions revealed 58 odor-active peaks with flavor dilution (FD) factors between 4(1 ...
Ryoko, Baba, Kenji, Kumazawa
openaire   +2 more sources