Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography–olfactometry (HS-SPME–GC–O): Altering sample amount, diluting the sample or adjusting split ratio?-Reference-Cited by-同舟云学术

Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography–olfactometry (HS-SPME–GC–O): Altering sample amount, diluting the sample or adjusting split ratio?

Published:2015-11 Issue: Volume:187 Page:44-52
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Feng Yunzi,Cai Yu,Sun-Waterhouse Dongxiao,Cui Chun,Su Guowan,Lin Lianzhu,Zhao Mouming

Funder

National Science Technology

National High Technology Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Determination of roasted pistachio (pistacia vera l.) Key odorants by headspace solid-phase microextraction and gas chromatography–olfactometry;Aceña;Journal of Agricultural and Food Chemistry,2011

2. A procedure for the sensory analysis of gas chromatographic effluents;Acree;Food Chemistry,1984

3. Solid phase microextraction–gas chromatography–olfactometry of soy sauce based on sample dilution analysis;Baek;Food Science and Biotechnology,2004

4. Solid-phase microextraction (SPME) techniques for quality characterization of food products: A review;Balasubramanian;Food and Bioprocess Technology,2010

5. Aroma-active compounds of Elsholtzia splendens using AEDA and HS-SPME–GC–O dilution analysis;Choi;Flavour and Fragrance Journal,2008

Cited by 73 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Roasted fish reaction flavor by plant-based ingredients;Food Chemistry;2024-12

2. Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources;Food Chemistry;2024-11

3. Sensomics-assisted analysis unravels the formation of the Fungus Aroma of Fu Brick Tea;Food Chemistry;2024-11

4. Encapsulation of roast beef flavor by soy protein isolate/chitosan complex Pickering emulsions to improve its releasing properties during the processing of plant-based meat analogues;Food Chemistry;2024-08

5. Elucidating salt-reduction mechanisms of aroma-active compounds from yeast extracts through sensomics approaches and electroencephalography;Food Chemistry: X;2024-06