Index Catalog // ScholarsArchive@OSU

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:: AN ABSTRACT OF THE THESIS OF Andrea M. Rodakowski for the

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:: . Lawless and Skinner (1979) found bitterness suppression to be lessened by adapting to sucrose

The physicochemical, microbiological, aroma and flavor profile of selected commercial sweet whey powder

Creator:: Sithole, Rhoda
Abstract:: Sweet whey powder is mainly used as an ingredient in foods and has a potential for increased use with the development of new foods. In view of the many whey powder producers, there is need to establish the quality of the whey powders currently on the market in terms of...
Resource Type:: Dissertation
Full Text:: . McDaniel and Dr. Lisbeth M. Goddik for their guidance, encouragement and continued support. I am

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:: AN ABSTRACT OF THE THESIS OF Sonia M. Rubico for the degree of

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:: patience and amazing ways to keep me going. CONTRIBUTION OF AUTHORS Sonia M. Rubico-Jamir and Siripom

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

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

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:: - min, Mimi, Rohan, Giovanna, Cindy, Sarah, Rhoda, Seo-Jin, Gonzalo, Antonio, P'Kong, Ari & Sigrun

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

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:: Value3 Gas Chromatograph^ m-Xylene 1,300 Toluene 45,000 Benzene 38,000 1,2-Dichloroethane 190,000

ScholarsArchive@OSU

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

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

The physicochemical, microbiological, aroma and flavor profile of selected commercial sweet whey powder

Perceptual characteristics of selected acidulants by different sensory and multivariate methods

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

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

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

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

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

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

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