Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 15 of 15 for “"aroma extract dilution analysis (AEDA)"”.
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Identification and quantitation of predominant odorants in roasted chicory
… chicory brews were isolated by direct solvent extraction followed by solvent-assisted flavor evaporation (SAFE). Identification of potent odorants was achieved by gas chromatography-olfactometry (GC-O) combined with aroma extract dilution analysis (AEDA) and gas chromatography-mass spectrometry …
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Aroma characterization of American rye whiskey by chemical and sensory assays
… been studied extensively in recent years, the aroma profile and potent odorants of American rye whiskey have not been reported. Two dilution analysis methods for Gas Chromatography-Olfactometry (GCO) were used to identify the potent odorants in rye whiskey: Sample Dilution Analysis (SDA) – a …
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Characterization of volatiles in commercial and self-prepared rum ethers and comparison with key aroma compounds of rum
Rum ether is a distillate of wood extractives, so named as a result of its purported similarity in flavor to rum; however, despite it being used widely throughout the flavor industry, no work is publicly available that delves into the aroma characteristics of rum ether or explores how they compare …
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Flavor chemistry of lemon-lime carbonated beverages
The most potent aroma-active components of Sprite® (SP), Sierra Mist® (SM), and 7UP® (7UP) were identified. Aroma extracts were prepared by liquid-liquid continuous extraction/solvent-assisted flavor evaporation (LLCE/SAFE). Twenty eight compounds were detected by gas chromatography-olfactometry …
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Identification of compounds responsible for the characteristic “soy sauce” flavor of traditional Chinese liquor
Soy sauce aroma liquor is one of the most popular types of traditional liquors in China, with the annual commercial value as high as 8.2 billion USD. The most famous soy sauce aroma liquor is the Chinese national liquor Moutai (MT), which was first developed around 206 BC. The flavor of MT is …
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Physicochemical and aroma characterization of Arbutus pavarii honey
… Furthermore, there is a lack of research on the aroma composition of this honey. This research represents first to investigate the aroma characteristics of Arbutus pavarii honey. Three Arbutus pavarii samples obtained from local beekeepers in Derna city, harvested in 2015, 2016 and 2017, were …
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Physicochemical and flavor characterization of Tupelo honey
… To complete a full flavor characterization, aroma-active compounds in Tupelo honey were identified by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Initial analyses were performed on the same ten samples as described above by static …
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Identification of key odorants in fresh-cut watermelon aroma and structure-odor relationships of cis,cis-3,6-nonadienal and ester analogs with cis,cis-3,6-nonadiene, cis-3-nonene and cis-6-nonene backbone structures
… of esters with potential watermelon-like aroma attributes. Aroma formation in fresh-cut watermelon is a dynamic enzymatic process, with the characteristic aroma components being formed immediately after cutting. The characteristic fresh-cut aroma is not long lasting due to further enzyme …
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Identification and characterization of potent odorants responsible for typical and storage-induced flavors of cola-flavored carbonated beverages
… ingredients, such as essential oils and vanilla extract. Many of the volatile components of these flavorings, however, are not stable under acidic conditions due to acid-catalyzed reactions. Degradation of typical potent odorants and formation of storage-induced odorants by these reactions …
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Identification and characterization of potent odorants in selected beet root (Beta vulgaris) products
… research on beets concentrates on contaminating aromas in beet sugar. A small number of studies have been performed on beet roots themselves; however, the focus is solely placed on the volatile compounds, which may or may not be aroma-active or impactful to the overall product. In order to fill …
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Sensory directed determination of odor important components of natural (raw) and roasted pecan oil
… micro and macronutrient profiles and unique aromas as a result of the gentle production processes used. Roasted pecan oil is a specialty oil that has made its way onto the market in recent years, standing out against commodity oils from a health and flavor perspective. With its rising …
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Understanding the complex aroma chemistry of premium aged rums
… complex flavor chemistry of rum, including its aroma composition and the effect of ethanol on flavor perception, with a main focus on premium aged rums. Nine rums were evaluated consisting of two mixing rums (Bacardi Superior [BW], Bacardi Gold [BG]) and seven premium rums (Appleton Estate V/X …
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Characterization of aroma components of raw and roasted almonds and the effect of the oxidative state of the nut on roasted flavor formation
… leads to flavor and quality changes. Predominant aroma-active compounds in almonds were identified and the effect of oxidative state of raw almonds on roasted aroma was observed in this study. Volatile components of raw, dry roasted and oil roasted almonds were isolated by solvent …
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Impact of nixtamalization on flavor development in traditional Mexican tortillas: a comparative analysis of aroma impact compounds
Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2027-08-01
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Peanut butter and sunflower seed butter cookies: characterization and comparison of key odorants
Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2026-08-01