Characterization of Key Aroma Compounds in Raw and Thermally Processed Prawns and Thermally Processed Lobsters by Application of Aroma Extract Dilution Analysis

2016 ◽  
Vol 64 (33) ◽  
pp. 6433-6442 ◽  
Author(s):  
Veronika Mall ◽  
Peter Schieberle
Keyword(s):  
Aroma Compounds ◽  
Aroma Extract Dilution Analysis ◽  
Thermally Processed

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.

scholarly journals Characterization of the Key Aroma Compounds in Chicken Soup Stock Using Aroma Extract Dilution Analysis

2014 ◽  
Vol 20 (1) ◽  
pp. 109-113 ◽  
Author(s):  
Yukiko Takakura ◽  
Mayuko Mizushima ◽  
Kazuhiro Hayashi ◽  
Takuya Masuzawa ◽  
Toshihide Nishimura
Keyword(s):  
Aroma Compounds ◽  
Aroma Extract Dilution Analysis

scholarly journals Characterization of the key aroma compounds in pork soup stock by using an aroma extract dilution analysis

2014 ◽  
Vol 78 (1) ◽  
pp. 124-129 ◽  
Author(s):  
Yukiko Takakura ◽  
Hiroki Osanai ◽  
Takuya Masuzawa ◽  
Hidehiko Wakabayashi ◽  
Toshihide Nishimura
Keyword(s):  
Aroma Compounds ◽  
Aroma Extract Dilution Analysis

GC–MS–olfactometric characterization of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis

2013 ◽  
Vol 54 (2) ◽  
pp. 1987-1994 ◽  
Author(s):  
Songul Kesen ◽  
Hasim Kelebek ◽  
Kemal Sen ◽  
Mehmet Ulas ◽  
Serkan Selli
Keyword(s):  
Aroma Compounds ◽  
Aroma Extract Dilution Analysis ◽  
Olive Oils
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