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Filtering by: Alternative title ssim EC 1468-S Remove constraint Alternative title ssim: EC 1468-S Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Committee Member Qian, Michael Remove constraint Committee Member: Qian, Michael

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  • Free Monoterpene Isomer Profiles in White Wine : Effect of Grape Variety, Region and Style and Impact on Odor Perception

    Creator:
    Song, Mei
    Abstract:
    Monoterpenes are important volatile compounds to the aroma of many white wines. Many monoterpenes are chiral and found in wine as different isomers. These isomers (also known as enantiomers) are non-superimposable mirror images of each other, maintain the same molecular structure and in many instances possess different sensory characteristics. Much...
    Resource Type:
    Dissertation
    Full Text:
    wine. The study presented the comprehensive exploration of monoterpene enantiomers (S-(-)-limonene

  • Approaches to The Optimization of Honey-Based Fermentations

    Creator:
    Kartik, Kritika
    Abstract:
    The fermentation of honey-based musts has been a feature of civilization for millennia. Typically comprised of 75-90% (w/w) simple (i.e. fermentable) sugars, the glucose and fructose present are readily fermented by either pitched or adventitious micro-organisms. Nevertheless, despite its venerable heritage, honey-based fermentations are prone to inconsistency, and it is...
    Resource Type:
    Masters Thesis
    Full Text:
    rating whereas “1” which was fermented with 264 mg/l DAP, 0.1 mg/l ZnSO4.7H2O, inoculated with S

  • Factors that Influence the Aroma and Monoterpene Alcohol Profile of Hopped Beer

    Creator:
    Sharp, Daniel C.
    Abstract:
    Hop aroma in beer is related to the unique compositional chemistry of the hops used in the brewing process. While the range of these compositions is quite diverse and primarily dependent on hop cultivar¹, other studies have also shown that cultivation, seasonality, harvesting², processing³⁴, and storage practices⁵⁶ contribute to differences...
    Resource Type:
    Dissertation
    Full Text:
    = pellet, X = extract, S = spent

  • Electrolyzed oxidizing water treatment as a post-harvest process for controlling histamine formation in fish

    Creator:
    Phuvasate, Sureerat
    Abstract:
    Scombroid poisoning, caused by histamine intoxication, is one of the most prevalent illnesses associated with seafood consumption in the United States. The illness is usually accompanied with a variety of symptoms, such as rash, nausea, diarrhea, flushing, sweating, and headache. Incidence of scombroid poisoning has been consistently reported in the...
    Resource Type:
    Masters Thesis
    Full Text:
    out of the nine samples to contain a level of between 100 and 200 ppm (EC 2005). Australia New

  • The effects of odor on vegetable flavor perception and the hedonic response

    Creator:
    Padmanabhan, Arthi
    Abstract:
    While previous research has suggested that bitterness is the key determinant of vegetable disliking, it is unknown what role odor plays in vegetable hedonics. We therefore investigated the impact of odor as well as taste on liking and disliking of four vegetables (steamed asparagus and Brussels sprouts; fresh celery and...
    Resource Type:
    Masters Thesis
    Full Text:
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  • Aroma investigation of ‘Marion’ and thornless blackberries in Pacific Northwest of America

    Creator:
    Du, Xiaofen
    Abstract:
    The objectives of this study are to 1) qualitatively and quantitatively measure the odor-active compounds in ‘Marion’ blackberry; 2) compare the aroma profiles of advanced selections and new cultivars of thornless blackberry cultivars with ‘Marion’; 3) study the development of furaneol in ‘Marion’ during ripening and; 4) investigate the distribution...
    Resource Type:
    Dissertation