+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Aroma compounds in Oregon Pinot Noir wine determined by aroma extract dilution analysis (AEDA)



Aroma compounds in Oregon Pinot Noir wine determined by aroma extract dilution analysis (AEDA)



Flavour and Fragrance Journal 20(1): 22-29



The aroma profiles of Oregon Pinot Noir wines were investigated with aroma extract dilution analysis (AEDA). The wines were extracted with pentane-diethyl ether, the aromas were distilled using solvent-assisted flavour evaporation (SAFE) and separated into acidic/water-soluble and neutral/basic fractions.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 004047305

Download citation: RISBibTeXText

DOI: 10.1002/ffj.1551


Related references

Aroma compounds in Japanese sweet rice wine (Mirin) screened by aroma extract dilution analysis (AEDA). Bioscience Biotechnology and Biochemistry 79(3): 484-487, 2015

Aroma Potential in Early- and Late-Maturity Pinot noir Grapes Evaluated by Aroma Extract Dilution Analysis. Journal of Agricultural and Food Chemistry 64(2): 443-450, 2016

Comparison of key aroma compounds in five different types of Japanese soy sauces by aroma extract dilution analysis (AEDA). Journal of Agricultural and Food Chemistry 60(15): 3831-3836, 2012

Characterization of the key aroma compounds in Turkish olive oils from different geographic origins by application of aroma extract dilution analysis (AEDA). Journal of Agricultural and Food Chemistry 62(2): 391-401, 2014

Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment. Food Chemistry 265: 274-280, 2018

Quantitative analysis of aroma compounds in Burgundy Pinot noir wines using a Stable Isotope Dilution Assay. American Journal of Enology & Viticulture 48(2): 261, 1997

Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experiments. Food Chemistry 258: 260-268, 2018

Analysis of aroma and aroma precursors in Pinot noir grapes using stir bar sorptive extraction-GC-MS. American Journal of Enology and Viticulture 59(3): 332A-332A, 2008

Diversity of odor-active compounds from local cultivars and wild accessions of Iwateyamanashi (Pyrus ussuriensis var. aromatica) revealed by Aroma Extract Dilution Analysis (AEDA). Breeding Science 63(1): 86-95, 2013

Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin ( Nigella sativa L.) by Aroma Extract Dilution Analysis. Foods 7(7):, 2018

Aroma extract dilution analysis (AEDA) and the representativeness of the odour of food extracts. Trends in flavour research: proceedings of the 7th Weurman Flavour Research Symposium, Noordwijkerhout, Netherlands, 15-18 June 1993: 179-190, 1994

Solid-phase microextraction and gas chromatography olfactometry analysis of successively diluted samples. A new approach of the aroma extract dilution analysis applied to the characterization of wine aroma. Journal of Agricultural and Food Chemistry 51(27): 7861-7865, 2003

Characterization of the key aroma compounds in pork soup stock by using an aroma extract dilution analysis. Bioscience Biotechnology and Biochemistry 78(1): 124-129, 2014

Characterization of the Key Aroma Compounds in Chicken Soup Stock Using Aroma Extract Dilution Analysis. Food Science and Technology Research 20(1): 109-113, 2014

Characterization of potent aroma compounds in Chrysanthemum coronarium L. (Garland) using aroma extract dilution analysis. Flavour and Fragrance Journal 19(5): 401-405, 2004