Index Catalog // ScholarsArchive@OSU

Understanding aroma impacts of four important volatile sulfur compounds in Oregon Pinot noir wines

Creator:: Tsai, I-Min
Abstract:: Sensory properties of four important volatile sulfur compounds, dimethyl disulfide (DMDS), diethyl disulfide (DEDS), methanethiol (MeSH) and ethanethiol (EtSH), were determined in base Oregon Pinot noir wine in order to understand their impacts on wine aroma. Detection thresholds of these four compounds in base wine were determined first. All four...
Resource Type:: Dissertation
Full Text:: privacy Redacted for privacy ACKNOWLEDGEMENTS I would like to thank my major professor, Dr. Mina

Sensory evaluation and shelf-life modeling of ground coffee

Creator:: Briggs, Judith A.
Abstract:: Both consumer and descriptive analyses were used to study the shelf-life of packaged, roasted and ground coffee in order to evaluate the utility of using sensory data in a shelf life model, and to examine the ability of consumers to detect a difference between treated and control samples. Two types...
Resource Type:: Masters Thesis
Full Text:: caramelized in a thick aluminum pan to a medium golden brown color. the hot mixture is poured onto

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:: thank my incredible guru, Dr. Mina R. McDaniel for her never ending patient and support throughout my

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:: I would like to express my gratitude to my major professor. Dr. Mina R. McDaniel for all her

Interrelationships among changes in flavor and aroma, and composition of stored strawberry juice concentrate

Creator:: Lundahl, David S.
Abstract:: Sensory evaluation and instrumental methods were applied to the evaluation of strawberry juice concentrate (68°Brix) stored at 20°C which had been produced both commercially (C-SJC) and in a pilot plant (SJC). Sensory evaluation included taste and aroma ratings by intensity scaling and time-intensity of taste, and visual colorimetry by matching...
Resource Type:: Dissertation
Full Text:: Abstract approved: .. "-* -c^-^^ " -v — Dr. Mina McDaniel Sensory evaluation and instrumental

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:: would like to thank Dr. Mina R. McDaniel for giving me direction and encouragement which made this all

Effect of high-temperature short-time pressure blanching on physical, chemical and sensory properties of frozen corn

Creator:: Latham, Debra L.
Abstract:: The effect of HTST pressure blanching processing parameters, as compared to conventional steam blanching, on enzyme activity, moisture, drip loss, shear force, sensory attributes and consumer acceptability of frozen sweet corn were determined. Complete inactivation of catalase and peroxidase required HTST treatments of 60 psi and 75 psi, respectively. No...
Resource Type:: Masters Thesis
Full Text:: Corn Abstract approved: ^ „ . — , - _, Dr. Mina R. McDaniel The effect of HTST pressure

Development of methods for analysis and sensory threshold determination of malt derived flavor components in beer

Creator:: Lukes, Bryce K.
Abstract:: Malt, wort and beer samples representing a single pilot brew were extracted from Celite columns with Freon 114. Total extracts were analyzed by gas chromatography/mass spectrometry. Compounds were identified that were unique or common to beer, wort or malt and quantities present were determined for those common to the three...
Resource Type:: Masters Thesis
Full Text:: Department at Oregon State University and in particular. Dr. Max Deinzer and Gail Nickerson for the use

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:: Dunn, Bob Durst, Dr. Farkas, Lisbeth Goddik, Rosanna Leeson, Dr. McGorrin, Mike Penner, Debbie

Descriptive analysis of two consecutive vintages of Oregon Pinot noir wines as effected by irrigation, tillage and nitrogen supplementation in the vineyard

Creator:: Hjorth, Heather Byrne
Abstract:: Two vintages of Vitis vinifera cv. Pinot noir wine from a viticulture trial evaluating nitrogen fertilization, tilling and irrigation underwent descriptive analysis using a modified version of free-choice profiling. Wines were made from three field blocks of the twelve factorial combinations of Irrigation (Dry or Irrigated), Tillage (Tilled or not...
Resource Type:: Masters Thesis
Full Text:: wines. Dr. Michael Qian was involved in the flavor chemistry extraction, analysis and interpretation

ScholarsArchive@OSU

Understanding aroma impacts of four important volatile sulfur compounds in Oregon Pinot noir wines

Sensory evaluation and shelf-life modeling of ground coffee

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

Perceptual characteristics of selected acidulants by different sensory and multivariate methods

Interrelationships among changes in flavor and aroma, and composition of stored strawberry juice concentrate

Flavor characterization of selected acidulants in model and food systems

Effect of high-temperature short-time pressure blanching on physical, chemical and sensory properties of frozen corn

Development of methods for analysis and sensory threshold determination of malt derived flavor components in beer

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

Descriptive analysis of two consecutive vintages of Oregon Pinot noir wines as effected by irrigation, tillage and nitrogen supplementation in the vineyard

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