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Filtering by: Creator Stone, Catherine S. Remove constraint Creator: Stone, Catherine S. Advisor Mcdaniel, Mina R. Remove constraint Advisor: Mcdaniel, Mina R.

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  • Gas chromatography/olfactometry and descriptive analysis of Valencia orange juice

    Creator:
    Shah, Rohan
    Abstract:
    Heat treated orange juice, both pasteurized and concentrate, are being increasingly consumed in the U.S. Orange juice is primarily heat treated to increase its shelf life, by curbing the growth of microorganisms; and to inactivate pectin methylesterase, which demethylates pectin and leads to cloud loss in the juice. However, because...
    Resource Type:
    Masters Thesis
    Full Text:
    describing its odor active quality. The plot of the retention time v/s odor intensity is called an Osmegram

  • 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:
    ", which extends from approximately 35° N latitude to 35° S latitude (Burke, 1967) and encompasses a

  • 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
    Full Text:
    . Munsell, the first well known system, was developed in the early 1900's, and was based on identification

  • 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:
    ., Renee, Andrea, Rusty, Ann D., Anne P., Lee Ann C, and Greg S.). Special thanks to Andrea Rodakowski

  • Instrumental and sensory texture profile analysis of Asian wheat noodles

    Creator:
    Pipatsattayanuwong, Siriporn
    Abstract:
    Texture, a critical property of Asian wheat noodles, is normally assessed by sensory evaluation. However, sensory evaluation may be impractical for wheat breeders and noodle researchers who need to evaluate a large number of samples and have limited sample. Instrumental Texture Profile Analysis (TPA) has been widely employed to evaluate...
    Resource Type:
    Dissertation
    Full Text:
    (crosshead speed and % deformation) as follow: 1 mm/s and 85 % for alkaline, 1 mm/s and 70% for instant

  • Influence of sugar and acid on sensory qualities and desirability of blackberry juice drink using response surface methodology

    Creator:
    Perng, Chiou-mey
    Abstract:
    Response Surface Methodology (RSM) was used to study the effect of two variables, sugar level (12-16 °Brix) and acid level (0.3-0.7 % T.A.) on sensory qualities and desirability of blackberry juice drinks. Three blackberry juice levels (10%, 15%, and 20%) were used to study the influence of juice flavor on...
    Resource Type:
    Masters Thesis
    Full Text:
    testing procedure called, "Path of Steepest Ascent." Since its introduction in the early 1950's, RSM

  • 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:
    -threshold odorant(s). Sub-threshold condition was maintained by controlling the sub-threshold

  • 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:
    AN ABSTRACT OF THE THESIS OF David S. Lundahl for the degree

  • 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:
    aromas of GC-effluent from wine headspace analysis. 2.4 Descriptive Analysis Stone et al^. (1974

  • 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