Index Catalog // ScholarsArchive@OSU

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:: AN ABSTRACT OF THE THESIS OF Pam A. Hartwig for the degree of

Cross-cultural sweetness preferences for a sports drink

Creator:: Chung, Seo-Jin
Abstract:: Asian countries have become one of the largest export markets for US food developers during the past decade. Understanding consumer expectations and needs in a cross-cultural framework has gained importance for new products to succeed in the international markets. A sports-drink, which is a functional drink for athletes, has been...
Resource Type:: Masters Thesis
Full Text:: Sweetness Preferences for a Sports- Drink. Abstract approved: f t Mina R. McDaniel Asian

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:: , 2001. Title: Development of a Lexicon for Staling Aromas in North American Lager and Analysis of

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:: December 11, 1992. Title: Flavor Properties and Stability of a Corn-Based Snack: Aroma Profiles by Gas

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:: determined by a trained sensory panel. Spanish rice and spaghetti with meat sauce were prepared and treated

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:: Hallertauer, hallertauer is highly valued because of its "noble aroma", but it has a very low yield when

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:: approved: , Mina R. McDaniel As a major wheat exporter to countries all over the world, the United

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:: research was conducted to identify differences in the aroma profiles of lemon oil samples from a variety

Sub-threshold effects on the perceived intensity of recognizable odorants : the roles of functional groups and carbon chain lengths

Creator:: Lopetcharat, Kannapon
Abstract:: Sub-threshold effects were studied in binary and tertiary mixtures comprising a panel-recognition-concentration odorant and sub-threshold odorant(s). Sub-threshold condition was maintained by controlling the sub-threshold concentration as percentages of subjects' individual detection threshold. The perceived intensities (overall intensity and several descriptors) of recognizable odorants were rated using magnitude estimation. Sub-threshold suppression...
Resource Type:: Dissertation
Full Text:: studied in binary and tertiary mixtures comprising a panel-recognition-concentration odorant and sub

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:: to develop a lexicon of sensory descriptors for blackberry through descriptive panel profiling and

ScholarsArchive@OSU

Flavor characterization of selected acidulants in model and food systems

Cross-cultural sweetness preferences for a sports drink

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

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

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

Analytical and sensory evaluation of hop varieties

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

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

Sub-threshold effects on the perceived intensity of recognizable odorants : the roles of functional groups and carbon chain lengths

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

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