Characterization of the Major Aroma-Active Compounds in Mango (Mangifera indica L.) Cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi by Application of a Comparative Aroma Extract Dilution Analysis
Verification of key odorants in rose oil by gas chromatography−olfactometry/aroma extract dilution analysis, odour activity value and aroma recombination
Characterization of potent aroma compounds inChrysanthemum coronarium L.(Garland) using aroma extract dilution analysis
Characterization of Key Aroma Compounds in Raw and Thermally Processed Prawns and Thermally Processed Lobsters by Application of Aroma Extract Dilution Analysis
Determination of Potent Odourants in Foods by Aroma Extract Dilution Analysis (AEDA) and Calculation of Odour Activity Values (OAVs)
Characterization of Key Aroma Compounds of Zhuyeqing by Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies
Aroma Extract Dilution Analysis of Aged Cheddar Cheese
