Results 221 to 230 of about 4,547 (245)

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
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Solid-Phase Microextraction and Gas Chromatography Olfactometry Analysis of Successively Diluted Samples. A New Approach of the Aroma Extract Dilution Analysis Applied to the Characterization of Wine Aroma

Journal of Agricultural and Food Chemistry, 2003
The relationship between the composition and the aroma of the wine can be established by using gas chromatography with olfactometric detection (sniffing or GCO), which combines the chromatographic response with the human nose response. To evaluate the contribution of the odor compounds in wine aroma, we designed a new approach of the aroma extract ...
Maria Pilar, Martí, Montserrat, Mestres, Cristina, Sala, Olga, Busto, Josep, Guasch   +4 more
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Chemical Characterization of the Aroma of Grenache Rosé Wines:  Aroma Extract Dilution Analysis, Quantitative Determination, and Sensory Reconstitution Studies

Journal of Agricultural and Food Chemistry, 2002
The aroma of a Grenache rosé wine from Calatayud (Zaragoza, Spain) has been elucidated following a strategy consisting of an aroma extract dilution analysis (AEDA), followed by the quantitative analysis of the main odorants and the determination of odor activities values (OAVs) and, finally, by a series of reconstitution and omission tests with ...
Vicente, Ferreira, Natalia, Ortín, Ana, Escudero, Ricardo, López, Juan, Cacho   +4 more
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Characterization of the Aroma-Active Compounds in Pink Guava (Psidium guajava, L.) by Application of the Aroma Extract Dilution Analysis

Journal of Agricultural and Food Chemistry, 2008
The volatiles present in fresh, pink-fleshed Colombian guavas ( Psidium guajava, L.), variety regional rojo, were carefully isolated by solvent extraction followed by solvent-assisted flavor evaporation, and the aroma-active areas in the gas chromatogram were screened by application of the aroma extract dilution analysis.
Martin, Steinhaus, Diana, Sinuco, Johannes, Polster, Coralia, Osorio, Peter, Schieberle   +4 more
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Characterization of Key Odorants in Moroccan Argan Oil by Aroma Extract Dilution Analysis

European Journal of Lipid Science and Technology, 2019
The aroma‐active compounds of Moroccan argan oil are sensorily and instrumentally analyzed via gas chromatography‐mass spectrometry‐olfactometry (GC‐MS‐O). The purge and trap extraction (PTE) method is used for the extraction of volatile components.
Onur Sevindik, Armin Amanpour, Salwa Tsouli Sarhir, Hasim Kelebek, Serkan Selli   +4 more
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Aroma extract dilution analysis (AEDA) and the representativeness of the odour of food extracts

1994
International ...
Etiévant, P.X., Moio, L., Guichard, E., Langlois, D., Lesschaeve, Isabelle, Schlich, Pascal, Chambellant, E.   +6 more
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Aroma Extract Dilution Analysis of Beers Dry-Hopped with Cascade, Chinook, and Centennial

Journal of the American Society of Brewing Chemists, 2018
Cascade, Chinook, and Centennial hops are used extensively throughout the brewing industry either individually or in various combinations to add hoppy aroma to beer.
Daniel M. Vollmer, Scott R. Lafontaine, Thomas H. Shellhammer   +2 more
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Evaluation of potent odorants in heated egg yolk by aroma extract dilution analysis

European Food Research and Technology, 2004
Egg yolk was extracted using the method of Likens-Nickerson (simultaneous distillation/extraction). The resulting aroma extract, which smelled characteristic of heated egg yolk was analysed by aroma extract dilution analysis and gas chromatography–mass spectrometry. Of 41 odorants that were detected, 19 could be identified.
Christoph Cerny, Ren�e Guntz
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Characterization of Aroma Compounds of Four Brandies by Aroma Extract Dilution Analysis

American Journal of Enology and Viticulture, 2009
Yuping Zhao, Jiming Li, Yan Xu, Wenlai Fan, Wenguang Jiang   +4 more
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Aroma Extract Dilution Analysis versus Aroma Extract Concentration Analysis

2001
W. Grosch, R. Kerscher, J. Kubickova, T. Jagella   +3 more
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