Development and validation of a novel method for aroma dilution analysis by means of stir bar sorptive extraction

Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices

Wolfgang Engel, Wolfgang Bahr, Peter Schieberle · European Food Research and Technology · 1999 · 983 citations

Agriculture, Food Science, Food Analysis +16

Headspace Sorptive Extraction (HSSE), Stir Bar Sorptive Extraction (SBSE), and Solid Phase Microextraction (SPME) Applied to the Analysis of Roasted Arabica Coffee and Coffee Brew

Carlo Bicchi, Cristina Iori, Patrizia Rubiolo et al. · Journal of Agricultural and Food Chemistry · 2002 · 237 citations

Natural Sciences, Chemistry, Food Science +14

Identification Based on Quantitative Measurements and Aroma Recombination of the Character Impact Odorants in a Bavarian Pilsner-type Beer

Helge T. Fritsch, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2005 · 183 citations

Agriculture, Chemistry, Food Science +17

Identification of the most odour-active volatiles in fresh, hand-extracted juice of Valencia late oranges by odour dilution techniques

Andrea Hinterholzer, Peter Schieberle · Flavour and Fragrance Journal · 1998 · 156 citations

Agriculture, Food Science, Food Analysis +15

Identification of potent odourants in static headspace samples of green and black tea powders on the basis of aroma extract dilution analysis (AEDA)

H. Guth, Werner Grosch · Flavour and Fragrance Journal · 1993 · 140 citations

Agriculture, Food Science, Analytical Chemistry +16