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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
Full Text:: AN ABSTRACT OF THE THESIS OF Nora B. Sanchez for the degree of

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
Full Text:: 1967, Moir 1987, Sanchez 1992b, Sharpe & Laws 1981, Siebert 1994) and many of the compounds

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
Full Text:: (McDaniel et al., 1990; Miranda-Lopez et al, 1992 and Sanchez et al., 1992). With Osme, trained subjects

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
Full Text:: , 1998 APPROVED. —& —^J ir lyifrt'-w-y—2 ( i j^c z ——— , — ^ ■ MajorvProfessor, representing

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
Full Text:: extracts of beers brewed with and without hops (Sanchez et al., 1992) and to characterize the aroma and

Descriptive sensory analysis of thornless blackberry selections to determine sensory similarity to 'Marion' blackberry flavor

Creator:: Kurnianta, Astrid Joana
Abstract:: 'Marion' blackberry is known for having excellent aroma and flavor, yet they are susceptible to damage by freezing and they are very thorny. Thornless blackberry cultivars have been developed and show great potential. Thus, the interest of the study was in determining which of eight thornless blackberry cultivars, have similar...
Resource Type:: Masters Thesis
Full Text:: result of differences in human sensitivity to chemical compounds (DaSilva et al., 1992; Sanchez et al

Development of a lexicon for staling aromas in North American lager and analysis of consumer preference and difference

Creator:: Edwards van Muijen, Christina Veronique
Abstract:: Staling in beer is inevitable. Oxidation and increased temperatures are the main causes of stale flavors in bottled beers. Since 1934, research has been done to identify compounds and pathways involved in creating stale flavors. Although many research papers report stale flavors, there is not a lexicon per se of...
Resource Type:: Masters Thesis
Full Text:: others 1980; Sanchez and others 1992; Stucky 1996, Stucky and McDaniel 1997). The varieties differ in

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
Full Text:: in cucumbers and muskmelons (Schieberle et al., 1990). McDaniel et al. (1989) and Sanchez (1990

Aroma and flavor of cachaca, Brazilian rum

Creator:: Brown, Laurie L. (Laurie Lee)
Resource Type:: Masters Thesis
Full Text:: University of Puerto Rico, by Huertas-Diaz et al (1991), reported that when compared to S. cerevisiae, Z

ScholarsArchive@OSU

Analytical and sensory evaluation of hop varieties

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

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

Gas chromatography/olfactometry and descriptive analysis of Valencia orange juice

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

Descriptive sensory analysis of thornless blackberry selections to determine sensory similarity to 'Marion' blackberry flavor

Development of a lexicon for staling aromas in North American lager and analysis of consumer preference and difference

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

Aroma and flavor of cachaca, Brazilian rum

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