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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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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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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
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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, 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 +5 more
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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 +5 more
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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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Static Headspace and Aroma Extract Dilution Analysis of Parmigiano Reggiano Cheese
Journal of Food Science, 2003ABSTRACT 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
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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 +6 more
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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 +6 more
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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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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.
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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.
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