Index Catalog // ScholarsArchive@OSU

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
Full Text:: ., Nancy M., Leila S., Chuck S., Jolynne W., Newton Y., Carlos K., Paty G., Anne A., Alex L., Xiao-Lin

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:: appreciation goes to my committee members, Dr. Ronald E. Wrolstad, Dr. Cliff Pereira, and Dr. Paul G. Risser

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:: FST Faculty and Staff: Anne Adams, Alan Bakalinsky, Floyd Bodyfelt, Anita Brown, Jeff Clawson, Linda

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
Full Text:: , Vivek, Anne, Naomi, Andrea, Lue Lih, Jeff, Cindy, Sylvia, Shuo, Anna, Laurie, Mei-Fei, Sirinmas

Sensory changes in high pressure processed vs. heat processed food systems over time

Creator:: Rodakowski, Andrea M.
Abstract:: This study was undertaken to determine the sensory differences in high pressure vs. heat processed food systems after storage at ambient and refrigerated temperatures as determined by a trained sensory panel. Spanish rice and spaghetti with meat sauce were prepared and treated with heat and with high pressure processing (HHP)....
Resource Type:: Masters Thesis
Full Text:: the great support staff in Wiegand Hall, including Boyd, Roseanna, Anne, Anita, Jan, Alice, 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:: . All my Indonesian friends here in Corvallis, especially Boyke, Anne, Fitri, Meeling, Mia, Linda

Sensory and chemical analysis of 1997 Oregon Pinot noir enzyme treated wines

Creator:: Goldberg, Naomi
Abstract:: Pinot noir has a reputation for lower color stability than other red wine varieties. Because it has relatively low anthocyanin and phenolic content and lacks acylated anthocyanin pigments compared to other red vinifera varieties, color extraction and stability are particularly important. Varying the processing during fermentation of red wine can...
Resource Type:: Masters Thesis
Full Text:: the food science department: Lotika, Kung, Mimi, Sheri, Jeff, Anne, Rohan, Judy, Sylvia, Andrea

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:: sensory group (Pam H., Renee V., Rusty B., Anne P., Andrea R., Mimi J., Sheri Y., Siriporn P., Sonia R

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
Full Text:: Technology in charge of major -e ,, — ■■-■J ., -w

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
Full Text:: Food Science and Technology Chaiprif Department c(f Food Science and/Technology e^hool Dean of

ScholarsArchive@OSU

Perceptual characteristics of selected acidulants by different sensory and multivariate methods

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

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

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

Sensory changes in high pressure processed vs. heat processed food systems over time

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

Sensory and chemical analysis of 1997 Oregon Pinot noir enzyme treated wines

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

Flavor characterization of selected acidulants in model and food systems

Instrumental and sensory texture profile analysis of Asian wheat noodles

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