Index Catalog // ScholarsArchive@OSU

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:: thank my committee members, Dr. Ron Wrolstad, Dr. Mike Penner and Dr. Larry Curtis for their advice

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:: expertise as well as his interest in this add research. Dr. Mike Penner and Dr. Rosemary Wander for their

Creator:: Tsai, I-Min
Abstract:: A focus group interview consisting of 25 international Taiwanese students and a consumer survey in which 793 native Taiwanese urbanites participated were conducted. Both studies investigated the purchasing and consumption behaviors, attitudes, opinions and expectations of Taiwanese people toward cheese. The focus group results provided good predictions and explanations of...
Resource Type:: Masters Thesis

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

ScholarsArchive@OSU