Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment

2018 ◽  
Vol 265 ◽  
pp. 274-280 ◽  
Author(s):  
Yunzi Feng ◽  
Yu Cai ◽  
Xiong Fu ◽  
Lin Zheng ◽  
Zuobing Xiao ◽  
...  
Keyword(s):  
Aroma Extract Dilution Analysis ◽  
Active Compounds ◽  
Chicken Broth ◽  
Native Chicken ◽  
Odor Activity Value

GC-MS-Olfactometric Differentiation of Aroma-Active Compounds in Turkish Heat-Treated Sausages by Application of Aroma Extract Dilution Analysis

2018 ◽  
Vol 12 (3) ◽  
pp. 729-741 ◽  
Author(s):  
Kevser Tuba Ozkara ◽  
Asghar Amanpour ◽  
Gamze Guclu ◽  
Hasim Kelebek ◽  
Serkan Selli
Keyword(s):  
Aroma Extract Dilution Analysis ◽  
Active Compounds ◽  
Heat Treated

scholarly journals Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 413
Author(s):  
Dandan Pu ◽  
Yuyu Zhang ◽  
Huiying Zhang ◽  
Baoguo Sun ◽  
Fazheng Ren ◽  
...  
Keyword(s):  
Active Regions ◽  
Aroma Compounds ◽  
Aroma Extract Dilution Analysis ◽  
Sensory Qualities ◽  
Key Odorants ◽  
Potent Odorants ◽  
Odor Activity Value ◽  
First Time ◽  
Ranking Analysis

The key aroma compounds in smoke-cured pork leg were characterized by gas chromatography–olfactometry coupled with aroma extract dilution analysis (GC–O/AEDA), odor activity value (OAV), recombination modeling, and omission tests. Ranking analysis showed that pork leg smoke-cured for 18 days had the best sensory qualities, with strong meaty, smoky, roasty, woody, and greasy attributes. Thirty-nine aroma-active regions with flavor dilution (FD) factors ranging from 9 to 6561 were detected. Overall, 3-ethylphenol had the highest FD factor of 6561, followed by 2,6-dimethoxyphenol, 3,4-dimethylphenol, 4-ethylguaiacol, 4-methylguaiacol, 3-methylphenol, and 2-acetyl-1-pyrroline, with FD ≥243. Among 39 aroma compounds, 27 compounds with OAVs ≥1 and were potent odorants. A similarity of 90.73% between the recombination model and traditional Hunan Smoke-cured Pork Leg (THSL) sample was obtained. Omission tests further confirmed that (E)-2-nonenal, 2-methoxy-4-vinylphenol, guaiacol, 3-ethylphenol, 2,6-dimethylphenol, 2-acetyl-1-pyrroline, and methional were key odorants in smoke-cured pork leg. Additionally, 2-acetyl-1-pyrroline (38.88 μg/kg), which contributes to a roasty aroma, was characterized here as a key odorant of smoke-cured pork leg for the first time.

Odour-active compounds of banana passa identified by aroma extract dilution analysis

2001 ◽  
Vol 16 (4) ◽  
pp. 281-285 ◽  
Author(s):  
Eduardo J. F. Miranda ◽  
Regina I. Nogueira ◽  
S�rgio M. Pontes ◽  
Claudia M. Rezende
Keyword(s):  
Aroma Extract Dilution Analysis ◽  
Active Compounds
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