2.7. Aroma extraction dilution analysis (AEDA)

AEDA was used to characterize the contribution of perceived odorants to the overall aroma of watermelon juice samples. A 3ⁿ:1 serial dilution was performed by varying the split ratio of GC inlet [19]. Sensory evaluation was performed by GC-O based on the evaluation of three experienced panelists (two females and one male) for each diluted until no aroma was perceived.