Aroma extract dilution analysis

An aroma extract dilution analysis (AEDA) was conducted as described by Grosch (1993). Aliquots of the concentrated horseradish extracts (total volume 100 μl) were diluted stepwise 1+1 (v/v) with DCM. The original extracts (FD = 1) and the diluted samples (FD = 2, 4, 8, etc.) were then successively analyzed by HRGC-O (see section High resolution gas chromatography-olfactometry) until no more odor could be sensorially perceived. The resulting flavor dilution (FD) factors of the odorants were determined on capillary column DB-5. The sniffing analyses were performed by one main, trained investigator and cross-checked by two other trained panelists on selected samples. To ascertain, if the original extracts (FD = 1) represent the original aroma of the samples, they were additionally directly smelled at.