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Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis
Meat Science, 2014Aroma extract dilution analysis (AEDA) of an ether extract prepared from beef extract (BE) and subsequent identification experiments led to the determination of seven aroma-active compounds in the flavor dilution (FD) factor range of 32-128. Omission experiments to select the most aroma-active compounds from the seven aroma compounds suggested that 2,3,
Yukiko Takakura +5 more
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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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Aroma Extract Dilution Analysis of Aged Cheddar Cheese
Journal of Food Science, 1995ABSTRACT Volatile compounds were isolated from 3‐yr‐old Cheddar cheese by molecular distillation. They were analyzed by aroma extract dilution analysis, a combination of gas chromatography and olfactometry that reveals the aroma volatiles with the highest odor potency (the highest ratio of concentration to odor threshold).
K.R. CHRISTENSEN, G.A. REINECCIUS
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Food Chemistry, 2023
Aging aroma is an intriguing but an understudied phenomenon in baijiu. The aromatic characteristics of Qingxiangxing (QXX) baijiu stored for 45 years (aged) were investigated using the sensomics approach and were compared with those of young baijiu (0 year-old).
Lulu, Wang +8 more
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Aging aroma is an intriguing but an understudied phenomenon in baijiu. The aromatic characteristics of Qingxiangxing (QXX) baijiu stored for 45 years (aged) were investigated using the sensomics approach and were compared with those of young baijiu (0 year-old).
Lulu, Wang +8 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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Aroma Extract Dilution Analysis of Blue Crab Claw Meat Volatiles
Journal of Agricultural and Food Chemistry, 1994Volatile 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
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Food Chemistry, 2022
To systematically identify and quantify the γ- and δ-lactones in Cheddar cheeses, 20 samples from three sources (Ireland, the UK and the USA) were analysed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), aroma extract dilution analysis, aroma recombination analysis, and aroma addition/omission analysis.
Chen, Chen +4 more
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To systematically identify and quantify the γ- and δ-lactones in Cheddar cheeses, 20 samples from three sources (Ireland, the UK and the USA) were analysed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), aroma extract dilution analysis, aroma recombination analysis, and aroma addition/omission analysis.
Chen, Chen +4 more
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Aroma compounds in Oregon Pinot Noir wine determined by aroma extract dilution analysis (AEDA)
Flavour and Fragrance Journal, 2004AbstractThe 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
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Aroma Extraction Dilution Analysis of Sauternes Wines. Key Role of Polyfunctional Thiols
Journal of Agricultural and Food Chemistry, 2006The 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 +3 more
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