Aroma extract dilution analysis comparative

Matsui, T, Guth, H., Grosch, W. (1998) A comparative study of potent odorants in peanut, hazelnut, and pumpkin seed oils on the basis of aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry of headspace samples (GCOH). Fett/I.ipid 100. 51-56... 

Buettner, A., Schieberle, P. (2001) Application of a comparative aroma extract dilution analysis to monitor changes in orange juice aroma compounds during processing. In Leland, J.V., Schieberle, P, Buettner, A. Acree, T.E. (eds.) Gas Chromatography-Olfactometry, ACS Symposium Series 782, pp. 33-45... 

To correlate differences in the aromas of different samples, first, the most-odor active compounds in the samples treated without HHP have to be identified. The subsequent application of a comparative Aroma Extract Dilution Analysis (AEDA) is a very useful tool to screen and compare odor activities of the same odorants in two different samples. To gain first insights into the influence of HHP on aroma formation in Maillard type reactions, the key odorants formed at 100°C in proline/glucose mixtures treated under HHP or at normal pressure were compared. Labeling experiments were then performed to elucidate the influence of HHP on formation of transient intermediates and an pathways leading to selected key odorants. 

The predominant aroma-active components of the essential oil sample described and of fresh leaves of O. sanctum (purple type) obtained from a local market (Bangkok, Thailand) were compared by gas chromatography olfactometry and aroma extract dilution analysis. During the isolation of volatile constituents from the fresh herb, the influence of extraction... 

Kerscher, R., Grosch, W. (1997) Comparative evaluation of boiled beef aroma by aroma extract dilution and concentration analysis. Z. Lebensm. Unters. Forsch. 204. 3-6... 

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