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Evaluation of potent odorants in roasted beef by aroma extract dilution analysis
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1992Aroma 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
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Odour‐active compounds of banana passa identified by aroma extract dilution analysis
Flavour and Fragrance Journal, 2001AbstractBanana (Musa cavendishii cv. nanica) (Musaceae) was dehydrated at 50 °C with forced ventilation to give banana passa. Banana passa volatiles were captured by static cryogenic headspace. The extract was investigated on a GC‐O‐multidimensional–MS system and application of aroma extract dilution analysis indicated 4‐hydroxy‐2,5‐dimethyl‐3(2H ...
Eduardo J. F. Miranda +3 more
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Detection of potent odorants in foods by aroma extract dilution analysis
Trends in Food Science & Technology, 1993Abstract 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 ...
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Flavour and Fragrance Journal, 2004
AbstractVolatile compounds of Chrysanthemum coronarium L. (Garland) from Korea were isolated and analysed by simultaneous distillation–extraction and gas chromatography–mass spectrometry, respectively. Myrcene (31.9%) was the most abundant compound, followed by α‐bisabolol (16.5%), (E,E)‐α‐farnesene (11.0%) and (E)‐β‐farnesene (8.4%).
Cheng Hao Zheng +4 more
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AbstractVolatile compounds of Chrysanthemum coronarium L. (Garland) from Korea were isolated and analysed by simultaneous distillation–extraction and gas chromatography–mass spectrometry, respectively. Myrcene (31.9%) was the most abundant compound, followed by α‐bisabolol (16.5%), (E,E)‐α‐farnesene (11.0%) and (E)‐β‐farnesene (8.4%).
Cheng Hao Zheng +4 more
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Journal of Agricultural and Food Chemistry, 2012
An investigation by the aroma extract dilution analysis (AEDA) technique of the aroma concentrate from five different types of Japanese soy sauces, categorized according to Japan Agricultural Standards as Koikuchi Shoyu (KS), Usukuchi Shoyu (US), Tamari Shoyu (TS), Sai-Shikomi Shoyu (SSS), and Shiro Shoyu (SS), revealed 25 key aroma compounds.
Shu, Kaneko +2 more
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An investigation by the aroma extract dilution analysis (AEDA) technique of the aroma concentrate from five different types of Japanese soy sauces, categorized according to Japan Agricultural Standards as Koikuchi Shoyu (KS), Usukuchi Shoyu (US), Tamari Shoyu (TS), Sai-Shikomi Shoyu (SSS), and Shiro Shoyu (SS), revealed 25 key aroma compounds.
Shu, Kaneko +2 more
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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 +4 more
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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 +4 more
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Journal of Agricultural and Food Chemistry, 2017
Raw red mullet (Mullus barbatus) and its cooked samples, obtained from steam and oven cooking, were subjected to aroma and key odorant analysis for the first time using GC-MS-O. The extraction of the aroma compounds was carried out by the direct solvent extraction-solvent assisted flavor evaporation (DSE-SAFE) method. Principal component analysis (PCA)
Pelin Salum, Gamze Guclu, Serkan Selli
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Raw red mullet (Mullus barbatus) and its cooked samples, obtained from steam and oven cooking, were subjected to aroma and key odorant analysis for the first time using GC-MS-O. The extraction of the aroma compounds was carried out by the direct solvent extraction-solvent assisted flavor evaporation (DSE-SAFE) method. Principal component analysis (PCA)
Pelin Salum, Gamze Guclu, Serkan Selli
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Characterization of Key Odorants in Moroccan Argan Oil by Aroma Extract Dilution Analysis
European Journal of Lipid Science and Technology, 2019The 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 +4 more
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Journal of the American Oil Chemists' Society, 2016
AbstractAroma, aroma‐active compounds and fatty acid profiles of Iranian olive oil obtained from the cv. Mari were investigated for the first time in the current study. Aroma extracts were isolated from the oil by using a purge and trap extraction system and their compositions were analyzed by gas chromatography‐mass spectrometry‐olfactometry (GC–MS‐O).
Amanpour, Asghar +3 more
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AbstractAroma, aroma‐active compounds and fatty acid profiles of Iranian olive oil obtained from the cv. Mari were investigated for the first time in the current study. Aroma extracts were isolated from the oil by using a purge and trap extraction system and their compositions were analyzed by gas chromatography‐mass spectrometry‐olfactometry (GC–MS‐O).
Amanpour, Asghar +3 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, 2018Cascade, 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 +2 more
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