• Publications
  • Influence
Evaluation of the key odorants of foods by dilution experiments, aroma models and omission.
  • W. Grosch
  • Medicine, Chemistry
  • Chemical senses
  • 1 June 2001
The state of the art in aroma analysis is reviewed with emphasis on aroma-recombination studies using synthetic blends of odorants (aroma models) which have been prepared on the basis of analyticalExpand
  • 419
  • 32
Determination of potent odourants in foods by aroma extract dilution analysis (AEDA) and calculation of odour activity values (OAVs)
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,Expand
  • 250
  • 21
Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid
ZusammenfassungDie flüchtigen Verbindungen, die bei der Autoxidation von Linolsäure und Methyllinoleat bei 22–24 °C entstehen, wurden durch Capillar-Gaschromatographie und sensorische Beurteilung desExpand
  • 427
  • 17
Odorants of Virgin Olive Oils with Different Flavor Profiles
The potent odorants of virgin olive oils from Italy (I), Spain (S), and Morocco (M) were screened by aroma extract dilution analyses and gas chromatography olfactometry of headspace samples. AfterExpand
  • 204
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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 theExpand
  • 382
  • 10
Evaluation of the flavour of wheat and rye bread crusts by aroma extract dilution analysis
ZusammenfassungDie neutral/basischen flüchtigen Verbindungen aus Weißbrot- and Roggenbrotkrusten wurden durch Capillar-Gaschromatographie, sensorische Beurteilung des Trägergasstromes and mit einerExpand
  • 163
  • 10
Potent odorants of the wheat bread crumb Differences to the crust and effect of a longer dough fermentation
ZusammenfassungDurch eine Aromaextraktverdünnungsanalyse wurden Diacetyl, Methional, 1-Octen-3-on, (Z)- und (E)-2-Nonenal, (E,E)-2,4-Decadienal undtrans-4,5-Epoxy-(E)-2-decenal als intensivsteExpand
  • 145
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Crust Aroma of Baguettes I. Key Odorants of Baguettes Prepared in Two Different Ways
Abstract The crusts of two white breads (French-type), differing in the flavour profiles owing to differences in both the amount of yeast and the dough-making process, were analysed by usingExpand
  • 88
  • 9
Redox Reactions in Wheat Dough as Affected by Ascorbic Acid
Abstract Ascorbic acid (AA) is used as bread improver, as its addition to dough causes an increase in loaf volume and an improvement in crumb structure. To explain these effects we review theExpand
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