The DOI matches its Crossref record.
Determination of Potent Odourants in Foods by Aroma Extract Dilution Analysis (AEDA) and Calculation of Odour Activity Values (OAVs)
Abstract
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.
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Citations
Cited by
Key odorants in various cheese types as determined by gas chromatography-olfactometry
Curioni, P. M. G., & Bosset, J. O. (2002) · International Dairy Journal · doi:10.1016/s0958-6946(02)00124-3 · Cited by 732
Bacterial populations and the volatilome associated to meat spoilage
Casaburi, A., Piombino, P., Nychas, G.-J., Villani, F., & Ercolini, D. (2015) · Food Microbiology · doi:10.1016/j.fm.2014.02.002 · Cited by 719
Evaluation of the Key Odorants of Foods by Dilution Experiments, Aroma Models and Omission
Grosch, W. (2001) · Chemical Senses · doi:10.1093/chemse/26.5.533 · Cited by 640
Self-citationNature’s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology
Dunkel, A., Steinhaus, M., Kotthoff, M., Nowak, B., Krautwurst, D., Schieberle, P., & Hofmann, T. (2014) · Angewandte Chemie International Edition · doi:10.1002/anie.201309508 · Cited by 549
Buffo, R. A., & Cardelli‐Freire, C. (2004) · Flavour and Fragrance Journal · doi:10.1002/ffj.1325 · Cited by 348
Metadata
- Authors
- Grosch, W.
- Venue
- Flavour and Fragrance Journal
- Publisher
- Wiley
- Published
- 1994-07
- Volume
- 9
- Issue
- 4
- Pages
- 147-158
- ISSN
- 0882-5734 (ISSN-L)
- 1099-1026
- OpenAlex
- W2016771153
- Cited by
- 359
- References
- 0
- FWCI
- 4.31
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Determination of Potent Odourants in Foods by Aroma Extract Dilution Analysis (AEDA) and Calculation of Odour Activity Values (OAVs). https://app.cochat.ai/papers/10.1002/ffj.2730090403
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- Grosch, W. (1994). Determination of Potent Odourants in Foods by Aroma Extract Dilution Analysis (AEDA) and Calculation of Odour Activity Values (OAVs). Flavour and Fragrance Journal. https://doi.org/10.1002/ffj.2730090403
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
