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Filtering by: Subject Organic compounds -- Analysis Remove constraint Subject: Organic compounds -- Analysis Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology

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  • An analytical and sensory evaluation of the aroma volatiles of Tuber gibbosum

    Creator:
    Marin, Anna B.
    Abstract:
    The aroma of Tuber gibbosum, a native Oregon truffle, was characterized using two distinct techniques. Volatile aroma constituents were identified by chemical analysis, and sensory characteristics were determined by examining response of the general populace to the truffle aroma. Truffle samples from four maturity ranges, as determined by microscopic examination...
    Resource Type:
    Masters Thesis
    Full Text:
    Italian white truffle. Tuber magnatum and found to be the character-impact compound for that truffle

  • 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
    Full Text:
    considered the impact characteristic aroma compound in ‘Marion’. A method used for the determination of

  • Brown Marmorated Stink Bug (BMSB), Halyomorpha halys Taint in Wine : Impact on Wine Sensory, Effect of Wine-processing and Management Techniques

    Creator:
    Mohekar, Pallavi
    Abstract:
    Brown marmorated stink bug (BMSB), (Halyomorpha halys, Hemiptera: Pentatomidae) is an invasive species that damages numerous agricultural crops including grapes. Related damage include lower berry weight with increased exposure and cracked berries as a result of BMSB feeding activity. The insect is currently detected in 43 US states including Oregon,...
    Resource Type:
    Dissertation
    Full Text:
    thresholds specify the lowest concentration of a target compound, above which a subject’s sensory response

  • 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:
    ) Table Eg 8.6 The means of sulfur volatile compound concentrations in Pinot noir wine by three vintage

  • Hop bittering compounds and their impact on peak bitterness on lager beer

    Creator:
    Fritsch, Annette N.
    Abstract:
    Hop derived bitter compounds, including alpha-acids, reduced and non-reduced iso-alpha-acids, were evaluated for their contribution to peak bitter intensity in lager beer. Alpha-acids are the precursors to the major bittering components in beer (iso-alpha-acids). Typically, alpha-acids do not survive the brewing process, but if a product is dry-hopped, they may...
    Resource Type:
    Masters Thesis
    Full Text:
    compound formed from thermally induced isomerization of the alpha-acids. When exposed to ultra-violet

  • Human bitterness detection thresholds of hop acids in beer and honey

    Creator:
    Kolpin, Kathryn M.
    Abstract:
    Alpha acids are found in the lupulin glands of hops cones. These acids have no bitterness of their own, but can be isomerized and subsequently hydrogenated to form bitter iso-α-acids and tetrahydroiso-α-acids respectively. Current literature values for the detection thresholds of iso-α-acid and tetrahydroiso-α-acid in lager beer have been reported...
    Resource Type:
    Masters Thesis
    Full Text:
    compound inhibiting a or elevating neurological response to another compound (26). There are 3 main

  • Power function determination for sourness and time-intensity measurements of sourness and astringency for selected acids

    Creator:
    Straub, Angela Marie
    Abstract:
    Acids contribute important flavor characteristics to many foods and beverages. They occur naturally in these products, arise from fermentation processes, or can be added. Most acids taste sour. However, little is known about their time-intensity characteristics of sourness. This project was set forth to see if selected acids could be...
    Resource Type:
    Masters Thesis

  • Synthesis of the naturally occurring cyclopropenoids malvalic and sterculic acids

    Creator:
    Kray, William David
    Abstract:
    The two naturally occurring cyclopropene fatty acids, sterculic and malvalic, have been synthesized. The cyclopropene ring was made by inserting a methylene unit into an acetylenic linkage. The synthesis of methyl sterculate was repeated using diethyl aluminum chloride, diazomethane, and methyl stearolate. Methyl malvalate was totally synthesized. Diethyl malonate was...
    Resource Type:
    Masters Thesis
    Full Text:
    than adequate evidence that the physiological activity associated with this compound is due to the

  • The effect of wine matrix on the analysis of volatile sulfur compounds by solid-phase microextraction-GC-PFPD

    Creator:
    Davis, Peter M.
    Abstract:
    Constituents of the wine matrix, including ethanol, affect adsorption of sulfur volatiles on solid-phase microextraction (SPME) fibers, which can impact sensitivity and accuracy of volatile sulfur analysis in wine. Several common wine sulfur volatiles, including hydrogen sulfide (H2S), methanethiol (MeSH), dimethyl sulfide (DMS), dimethyl disulfide (DMDS), dimethyl trisulfide (DMTS), diethyl...
    Resource Type:
    Masters Thesis
    Full Text:
    CONTENTS Page INTRODUCTION: PROGRESS ON VOLATILE-SULFUR-COMPOUND ANALYSIS IN WINE

  • 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:
    ........................................................................... 7 2.1.1.3. Organic sulfur compounds ............................................................. 9