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Filtering by: Creator Lopez, P. Remove constraint Creator: Lopez, P. Academic Affiliation Horticulture Remove constraint Academic Affiliation: Horticulture Committee Member Tomasino, Elizabeth Remove constraint Committee Member: Tomasino, Elizabeth

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  • Sensory Analysis and Genetic Mapping of Green Bean Flavor

    Creator:
    Wallace, Lyle T.
    Abstract:
    Green bean flavor has been studied since the 1960’s to better understand Blue Lake flavor in processed green beans in Oregon. Research by Stevens and colleagues showed that Blue Lake flavor could be reconstituted in a bland bean by adding 0.4ppm of 1-octen-3-ol and 1.6ppm of 3-hexen-1-ol. These two volatile...
    Resource Type:
    Dissertation
    Full Text:
    coefficients (ρ) and P values for green beans………………………………..………47 2.2 Correlation coefficients (ρ) and P