Detection of potent odorants in foods by aroma extract dilution analysis

Abstract Aroma extract dilution analysis (AEDA) is a quantitative gas chromatography olfactometry (GCO) procedure for determining the potency of odorants in food extracts. After the odorants with the highest flavour dilution factors have been identified, their concentrations in foods are quantified and their odour activity values (OAVs) are calculated. Applications of this new method to the study of several flavours and off-flavours are reviewed.

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