芳香
化学
食品科学
稀释
风味
分数(化学)
草本植物
大豆油
色谱法
传统医学
草药
医学
热力学
物理
标识
DOI:10.1002/ffj.2730090403
摘要
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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