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Chemistry of fruity flavors produced by Pseudomonas fragi

Creator:: Reddy, Mallangi Chandra Sekhara
Resource Type:: Dissertation
Full Text:: ) ' (Date) Title: CHEMISTRY OF FRUITY FLAVORS PRODUCED BY PSEUDOMONAS FRAGI Abstract approved

The quantification of malonaldehyde in marine lipids with para-aminobenzoic acid

Creator:: Follett, Mark Samuel
Abstract:: Malonaldehyde, a very reactive member of the homologous series of dialdehydes, is associated with the autoxidative deterioration of lipids. Its measurement, in autoxidized lipid systems is an expression of the extent of oxidation, in lipids. Malonaldehyde lends itself well to such determinations because of the sensitivity and specificity of its...
Resource Type:: Masters Thesis

Influence of extractives on the chemical analysis of switchgrass

Creator:: Tandjo, Djuhartini
Abstract:: This thesis summarizes an investigation into the need for removing extractives from herbaceous biomass feedstocks prior to their chemical characterization. Switchgrass (Panicum virgatum), was used in this study as a representative herbaceous biomass feedstock. The influence of extractives on the chemical analysis of switchgrass was done by comparing the composition...
Resource Type:: Masters Thesis
Full Text:: granules, proteins, and inorganic materials. Extractives can be classified as follows (Lewin and

Investigation of Optimal Extraction Conditions and Microencapsulation Technique for Stabilizing Anthocyanins and Polyphenols from Fruit Materials

Creator:: Wang, Wenjie
Abstract:: The objectives of this research were to investigate the optimal conditions for anthocyanins extraction from different anthocyanin rich fruit and to develop microencapsulation formulation for improving stability of anthocyanin extracts. In the extraction optimization study, two extraction methods, "conventional solvent extraction (CE)" and "ultrasound-assisted extraction (UE)" for three different anthocyanin-rich...
Resource Type:: Masters Thesis
Full Text:: inorganic agent, and 2) cellulose nanocrystals (CNC) as a newly found organic agent. A 3-step study was

Understanding aroma impacts of four important volatile sulfur compounds in Oregon Pinot noir wines

Creator:: Tsai, I-Min
Abstract:: Sensory properties of four important volatile sulfur compounds, dimethyl disulfide (DMDS), diethyl disulfide (DEDS), methanethiol (MeSH) and ethanethiol (EtSH), were determined in base Oregon Pinot noir wine in order to understand their impacts on wine aroma. Detection thresholds of these four compounds in base wine were determined first. All four...
Resource Type:: Dissertation
Full Text:: include elemental sulfur used as fungicides in vineyards, sulfur-containing pesticides, inorganic sulfur

Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine

Creator:: Chotyakul, Nattaporn
Abstract:: Analytical chemistry is an essential qualitative and quantitative tool to describe foods and biomaterials and their changes during production, processing and distribution. In this work, rapid analytical procedures for the extraction and quantification of components in fluid milk and diatom fermentation broth were developed. Analytical methods to measure the concentration...
Resource Type:: Dissertation
Full Text:: approved: _________________________________________________ J. Antonio Torres Analytical chemistry is an

Development of volatile compounds in Pinot noir grapes and their contributions to wine aroma

Creator:: Fang, Yu
Abstract:: It is often perceived that late maturity of grape gives a more complex aroma profile to Pinot noir wine, however, there is little understanding of the basic flavor chemistry of grape maturity on wine aroma. The aroma contributing compounds in Pinot noir were first identified by aroma extract dilution analysis...
Resource Type:: Dissertation
Full Text:: , however, there is little understanding of the basic flavor chemistry of grape maturity on wine aroma. The

The Influence of Vineyard and Winery Nitrogen Supplementation on Chardonnay and Pinot Noir Winemaking and Wine Quality

Creator:: Ruppel, Meghan L.
Abstract:: Nitrogen is a crucial nutrient required by yeast to successfully complete alcoholic fermentation. In particular, the concentration of yeast assimilable nitrogen (YAN) influences fermentation kinetics and the production of a range of volatile aroma compounds, both desirable and undesirable. YAN is naturally present in the grape, but producers can boost...
Resource Type:: Masters Thesis
Full Text:: of fertilizers. In the winery, additions of commercial products containing inorganic and organic

Perceptual characteristics of selected acidulants by different sensory and multivariate methods

Creator:: Rubico, Sonia Mendoza
Abstract:: The taste qualities of acidulants have not been studied in detail despite the fact that they are widely used by the food industry. Studies on characterizing the sensory properties of organic and inorganic acids are very limited. Reported studies are commonly on threshold, equi-sour and the time intensity values of...
Resource Type:: Dissertation
Full Text:: of organic and inorganic acids are very limited. Reported studies are commonly on threshold, equi

Characterization of Arthrobacter species isolated from marine and seafood sources

Creator:: McKenzie, Stephen M.
Abstract:: Forty Arthrobacter species isolated from Pacific and Atlantic fishery sources were examined to determine their significance in seafood. All strains were able to utilize inorganic nitrogen as the sole nitrogen source and grew in the absence of vitamins or growth factors. In addition, 78% grew on a medium containing only...
Resource Type:: Masters Thesis
Full Text:: examined to determine their significance in sea- food. All strains were able to utilize inorganic

ScholarsArchive@OSU

Chemistry of fruity flavors produced by Pseudomonas fragi

The quantification of malonaldehyde in marine lipids with para-aminobenzoic acid

Influence of extractives on the chemical analysis of switchgrass

Investigation of Optimal Extraction Conditions and Microencapsulation Technique for Stabilizing Anthocyanins and Polyphenols from Fruit Materials

Understanding aroma impacts of four important volatile sulfur compounds in Oregon Pinot noir wines

Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine

Development of volatile compounds in Pinot noir grapes and their contributions to wine aroma

The Influence of Vineyard and Winery Nitrogen Supplementation on Chardonnay and Pinot Noir Winemaking and Wine Quality

Perceptual characteristics of selected acidulants by different sensory and multivariate methods

Characterization of Arthrobacter species isolated from marine and seafood sources

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