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Filtering by: Alternative title ssim EC 513 Academic Affiliation Food Science and Technology Committee Member Qian, Michael

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
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
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