Determination of potent odourants in foods by aroma extract dilution analysis (AEDA) and calculation of odour activity values (OAVs)
Determination of potent odourants in foods by aroma extract dilution analysis (AEDA) and calculation of odour activity values (OAVs)
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DOI：
10.1002/ffj.2730090403
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发表时间：
1994-01-01
影响因子：
2.6
通讯作者：
Grosch, Werner
中科院分区：
文献类型：
--
作者：
Grosch, Werner
The potency of odourants in foods is determined by aroma extract dilution analysis (AEDA) and by the calculation of odour activity values (OAVs). The application of these methods to olive oil, butter, Swiss cheese, heated beef, bread, beer, green tea, dill herb and to the off‐flavours formed in lemon oil, soybean oil and boiled trout is reviewed. The results allow the conclusion that only a small fraction of the complex mixture of volatiles causes the characteristic odour of a distinct food.
