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Filtering by: Creator McDaniel, Mina Advisor Mcdaniel, Mina

Osme and sensory analysis of aqueous orange essence

Creator:

Bazemore, Russell A.

Abstract:

The effect of refluxing on the aromas of Valencia aqueous orange essences was determined through analysis by GC, MS, Osme, and by a descriptive panel. The strengths and descriptions of volatiles were investigated to determine if differences in essence aroma character and intensity existed. During production, 1 sample was subjected...

Resource Type:

Masters Thesis

Full Text:

Sensory Analysis of Aqueous Orange Essence. Abstract approved: . „ Dr. Mina McDaniel The effect
The effects of nitrogen, tillage and irrigation on the color of Willamette Valley Pinot noir wine

Creator:

Helms, Kelly L.

Abstract:

Various vineyard practices influence the quality of a wine. In 1999, three levels of nitrogen (N), two levels of tillage and two levels of irrigation were applied to Pinot noir grape cultivars at Benton Lane Vineyards in the Southern Willamette Valley. N treatments were zero, soil and foliar applications. Every...

Resource Type:

Honors College Thesis
Lexicon development of appearance and texture descriptors for melted cheddar cheese using microwave and oven heating

Creator:

Asato, Karisa

Abstract:

A lexicon to define the sensory properties of melted Cheddar cheese was created using a trained descriptive panel. The lexicon characterized appearance (surface rupture, meltedness, oiliness, and edge browning) and texture (stringiness, stretchiness, springiness, firmness, toothpull, smoothness, cohesiveness, denseness, and chewiness). Three brands of commercially available shredded Cheddar cheese were...

Resource Type:

Undergraduate Thesis