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Evaluation of potent odorants in heated egg yolk by aroma extract dilution analysis
European Food Research and Technology, 2004Egg 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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Journal of Agricultural and Food Chemistry, 2015
The aroma-active compounds in typical cola-flavored carbonated beverages were characterized using gas chromatography-olfactometry and gas chromatography-mass spectrometry. The potent odorants in the top three U.S. brands of regular colas were identified by aroma extract dilution analysis (AEDA).
Yaowapa, Lorjaroenphon +1 more
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The aroma-active compounds in typical cola-flavored carbonated beverages were characterized using gas chromatography-olfactometry and gas chromatography-mass spectrometry. The potent odorants in the top three U.S. brands of regular colas were identified by aroma extract dilution analysis (AEDA).
Yaowapa, Lorjaroenphon +1 more
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Characterization of Aroma Compounds of Four Brandies by Aroma Extract Dilution Analysis
American Journal of Enology and Viticulture, 2009Yuping Zhao +4 more
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Aroma extract dilution analysis (AEDA) and the representativeness of the odour of food extracts
1994International ...
Etiévant, P.X. +6 more
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Aroma Extract Dilution Analysis versus Aroma Extract Concentration Analysis
2001W. Grosch +3 more
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Characterization of Off-Flavors by Aroma Extract Dilution Analysis
1992Werner Grosch +2 more
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Characterization of Saffron Flavor by Aroma Extract Dilution Analysis
1997Keith R. Cadwallader +2 more
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