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  • Carbonation perception : lexicon development and time-intensity studies

    Creator:
    Harper, Steven James
    Abstract:
    A lexicon describing the sensory perception of carbonated water was developed. Temporal aspects and differing ingestion conditions were investigated for Bite and Burn sensation using time-intensity (T-I). Four CO₂ levels (0, 1.7, 2.8, and 4.6 volumes) at 3°C and 10°C were tested. Trained panelists used a 16-pt category scale for...
    Resource Type:
    Dissertation
    Full Text:
    : Carbonation Perception: Lexicon Development and Time-Intensity Studie? Abstract approved: . . , / Mina R

  • A simulation tool for evaluating sensory data analysis methods

    Creator:
    Naini, Shuo
    Abstract:
    In cross-cultural studies, respondents from specific cultures may have different product preferences and scale usage. Combining data from different cultures will result in departures from the basic assumptions of analysis of variance (ANOVA) and loss of power in testing capability of finding product and culture differences. However, the result of...
    Resource Type:
    Masters Thesis
    Full Text:
    represent different cultures), while sharing a common perception of the differences between products

  • Carbonation and its interaction with other sensory modalities

    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

  • Changes in fruit flavor intensity in sucrose based model systems : effects of pH level, acid type, and sourness

    Creator:
    Cowden, John D.
    Abstract:
    Acidulants are an important functional ingredient group in the food industry, providing sourness, lowering pH, ensuring safe processing, and extending shelf life. Hence, understanding the effect of acids on sensory characteristics of foods is critical. Of the many topics dealing with acidulants, sourness is a topic where considerable research has...
    Resource Type:
    Masters Thesis
    Full Text:
    the perception of fruit flavor. A series of experiments was conducted to determine how selected acid

  • The effect of sucrose, aspartame, acesulfame-K and blended aspartame/acesulfame-K on orange and strawberry flavor in model solutions

    Creator:
    Wiseman, Jennifer Jo
    Abstract:
    The effect of sweeteners on fruit flavor perception was studied through the use of fruitiness power functions for unsweetened and sweetened model systems. In the first part of the study, two isosweet concentrations of aspartame and sucrose were determined and combined with five concentrations of orange and strawberry flavorants. Fruitiness...
    Resource Type:
    Masters Thesis
    Full Text:
    sweeteners on fruit flavor perception was studied through the use of fruitiness power functions for

  • Descriptive analysis of Pinot noir juice and wine qualities

    Creator:
    Ludwig-Williams, Nancy
    Abstract:
    The overall purpose of this study was to develop sensory evaluation methodology whereby wine quality can be predicted from juice quality. Descriptive analysis was used by a trained panel to describe Pinot noir juice and wine from three sources. From each source, one wine and four juice samples (a control...
    Resource Type:
    Masters Thesis
    Full Text:
    differences were evident in color, as measured by human perception and by instrumental measurement. Few

  • 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:
    perception 31 11.3 Sensory evaluation 31 11.4 The odorants 77 III. FUNCTIONAL-GROUP DEPENDENT SUB

  • Process development and sensory evaluation of a sweetened flavored carbonated milk beverage

    Creator:
    Yau, Niann-jou N. (Niann-jou Newton)
    Abstract:
    The processing parameters of and processing procedures for sweetened blueberry flavored carbonated milk beverages were developed in this study. Foam formation of the milk after carbonation was controlled by a precharging of the vessel headspace. A combination of heat treatment (85°C, 30 minutes) and CMC addition was conducted to minimize...
    Resource Type:
    Masters Thesis
    Full Text:
    Products 4 Foam from Protein 6 Protein Coagulation 8 Sweeteners and Sweetness Perception 9 Magnitude

  • Suppression of sourness in binary and tertiary model mixture solutions

    Creator:
    Savant, Lotika
    Abstract:
    Addition of acids to foods allows for enhanced food safety. Acids are the primary form of defense against microbial contamination in refrigerated foods, while use of acids in conjunction with heat or high hydrostatic pressure processing lowers energy usage resulting in cost reduction. However, addition of acids to food or...
    Resource Type:
    Dissertation
    Full Text:
    of Saliva 28 Mixture Suppression 29 Conditions Affecting Mixture Suppression and its Perception

  • 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:
    Odor Perception 15 Gas Chromatography/Olfactometry (GCO) 18 DESCRIPTIVE ANALYSIS OF COLD