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Filtering by: Advisor Mcdaniel, Mina R. Remove constraint Advisor: Mcdaniel, Mina R. Decade 1990-1999 Remove constraint Decade: 1990-1999 Language English [eng] Remove constraint Language: English [eng] Rights Statement Copyright Not Evaluated Remove constraint Rights Statement: Copyright Not Evaluated

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Gas chromatography/olfactometry and descriptive analysis of Valencia orange juice

Creator:

Shah, Rohan

Abstract:

Heat treated orange juice, both pasteurized and concentrate, are being increasingly consumed in the U.S. Orange juice is primarily heat treated to increase its shelf life, by curbing the growth of microorganisms; and to inactivate pectin methylesterase, which demethylates pectin and leads to cloud loss in the juice. However, because...

Resource Type:

Masters Thesis
Instrumental and sensory texture profile analysis of Asian wheat noodles

Creator:

Pipatsattayanuwong, Siriporn

Abstract:

Texture, a critical property of Asian wheat noodles, is normally assessed by sensory evaluation. However, sensory evaluation may be impractical for wheat breeders and noodle researchers who need to evaluate a large number of samples and have limited sample. Instrumental Texture Profile Analysis (TPA) has been widely employed to evaluate...

Resource Type:

Dissertation
Quality assessment of Asian noodles made from U.S. wheat flours using sensory descriptive analysis

Creator:

Janto, Mimi

Abstract:

As a major wheat exporter to countries all over the world, the United States has to produce wheat that satisfy different quality requirements requested by their customers. Over the past decade the United States has encountered a major problem, that of losing market share in Asia to Canada and Australia....

Resource Type:

Masters Thesis
Gas chromatography/olfactometry and descriptive analysis of cold-pressed lemon oil aroma

Creator:

Young, Sheri L.

Abstract:

Lemon oil quality is affected by numerous factors including lemon variety, climate, soil type, extraction method, etc.. Therefore, quality largely depends upon the lemons' origin, and aroma profiles of oils obtained throughout the world have potential to vary considerably. This research was conducted to identify differences in the aroma profiles...

Resource Type:

Masters Thesis
Aroma qualities of raw hops and hops in beer by trained panel free-choice profiling

Creator:

Stucky, Gregory J.

Abstract:

Hops contribute many desirable aromas to beer. Traditionally hop aromas have been described by the point of addition in the brewing process (dry-hop, finish-hop, or kettle-hop). The compounds present in the oil provide a wide range of aroma qualities. Since the composition of the oil is different for each hop...

Resource Type:

Masters Thesis
Solubility and sensory characteristics of quercetin aglycone

Creator:

Vaia, Renee L.

Abstract:

New research has identified flavonols as a class of phenolic compounds which can be manipulated by both vineyard and winery practices. These phenolic compounds are key quality components of wine, affecting sensory characteristics, wine color, and wine stability. Modification of the phenolic precursors in grapes occur during fermentation and aging...

Resource Type:

Masters Thesis
Flavor characterization of selected acidulants in model and food systems

Creator:

Hartwig, Pam A.

Abstract:

Acidulants can contribute considerably to the flavor of food. However, limited research on differences in acid flavor exists. While numerous researchers have studied acids, most have focused on sourness exclusively. Acids have been shown previously to differ in non-sour components, such as bitterness and astringency. A series of experiments were...

Resource Type:

Masters Thesis
Carbonation perception : lexicon development and time-intensity studies

Creator:

Harper, Steven James

Abstract:

A lexicon describing the sensory perception of carbonated water was developed. Temporal aspects and differing ingestion conditions were investigated for Bite and Burn sensation using time-intensity (T-I). Four CO₂ levels (0, 1.7, 2.8, and 4.6 volumes) at 3°C and 10°C were tested. Trained panelists used a 16-pt category scale for...

Resource Type:

Dissertation
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
Flavor properties and stability of a corn-based snack : aroma profiles by gas chromatography (GC), GC-olfactometry, mass spectrometry, and descriptive sensory analysis

Creator:

Silva, Maria Aparecida Azevedo Pereira da

Resource Type:

Dissertation
Carbonation and its interaction with other sensory modalities

Creator:

Yau, Niann-jou N. (Niann-jou Newton)

Abstract:

The study of carbonation perception is limited, even though carbonated beverages are very popular. A series of experiments were conducted to determine the sensory properties of carbonation itself and its interaction with other sensory modalities. First, the power functions of carbonation in carbonated spring water were developed by a trained...

Resource Type:

Dissertation
The effect of sucrose, aspartame, acesulfame-K and blended aspartame/acesulfame-K on orange and strawberry flavor in model solutions

Creator:

Wiseman, Jennifer Jo

Abstract:

The effect of sweeteners on fruit flavor perception was studied through the use of fruitiness power functions for unsweetened and sweetened model systems. In the first part of the study, two isosweet concentrations of aspartame and sucrose were determined and combined with five concentrations of orange and strawberry flavorants. Fruitiness...

Resource Type:

Masters Thesis
A maturity trial study of Pinot noir wines : aroma profile by sniffing gas chromatographic effluent

Creator:

Miranda-Lopez, Rita

Abstract:

The quality of wine is highly influenced by the weather. Temperature, solar radiation and humidity influence the formation and concentration of aroma-active compounds and aroma-active precursors in the grapes. Pinot noir grapes require a slow ripening, under cool temperatures, in order to achieve their fullest flavor. The main objective of...

Resource Type:

Masters Thesis
Consumer and descriptive panel analysis of commercial yogurts

Creator:

Barnes, Debbie L.

Abstract:

A consumer and a trained descriptive panel was utilized to determine liking ratings and flavor profiles, respectively, for commercial brands of pre-stirred yogurt. Once the consumer and descriptive panel data was collected, the data was combined to determine the interrelationship of these two sets of data and to determine the...

Resource Type:

Masters Thesis
Analytical and sensory evaluation of hop varieties

Creator:

Sanchez, Nora B.

Abstract:

The German hop Hallertauer, hallertauer is highly valued because of its "noble aroma", but it has a very low yield when cultivated in the U.S. Two new crosses of Hallertauer, U.S.D.A. 21455 and 21459, have high yields and promising aroma characteristics. In order to predict sensory properties of beers as...

Resource Type:

Masters Thesis

Limit your search

Academic Affiliation

Food Science and Technology15

Advisor

Mcdaniel, Mina R.[remove]15

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1990 to 1999

View distribution

Committee Member

Penner, Mike2
Pereira, Cliff2
Wrolstad, Ronald E.2
Bodyfelt, F. W. (Floyd W.), 1937-1
Bodyfelt, Floyd1
more Committee Members »

Creator

Barnes, Debbie L.1
Harper, Steven James1
Hartwig, Pam A.1
Janto, Mimi1
Miranda Lopez, Rita1
more Creators »

Date

Date range begin – Date range end

Current results range from 1990 to 1998

View distribution

Decade

1990-1999[remove]15

Degree Field

Food Science and Technology15

Degree Level

Master's10
Doctoral5

Degree Name

Master of Science (M.S.)10
Doctor of Philosophy (Ph.D.)5

Language

English [eng][remove]15

Non-Academic Affiliation

Oregon State University. Graduate School15

Peer Reviewed

No14

Resource Type

Masters Thesis10
Dissertation5

Rights Statement

Copyright Not Evaluated[remove]15

Subject

Food -- Sensory evaluation3
Acids2
Carbonated beverages2
Flavor -- Analysis2
Hops -- Sensory evaluation2
more Subjects »

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