Index Catalog // ScholarsArchive@OSU

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:: my first visit to the United States. I would like to thank Bertie Stringer, Marshall Dunham and Tom

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:: is one of the most consumed drinks in the United States. It is usually consumed fresh-squeezed, or

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:: State University in partial fulfillment of the requirements for the degree of Doctor of

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:: interest in exploring and spreading this technology. Research started in Japan and the United States, and

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:: Difference by Christina Veronique Edwards van Muijen A THESIS submitted to Oregon State University

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:: submitted to Oregon State University in partial fulfillment of the requirements for the degree of

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:: foods consumed in the United States. Therefore, strawberry flavor is of great commercial importance to

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:: , cleansers, cosmetics, and pharmaceuticals. The United States (mainly Arizona and California) accounts for

Descriptive sensory analysis of thornless blackberry selections to determine sensory similarity to 'Marion' blackberry flavor

Creator:: Kurnianta, Astrid Joana
Abstract:: 'Marion' blackberry is known for having excellent aroma and flavor, yet they are susceptible to damage by freezing and they are very thorny. Thornless blackberry cultivars have been developed and show great potential. Thus, the interest of the study was in determining which of eight thornless blackberry cultivars, have similar...
Resource Type:: Masters Thesis
Full Text:: in the United States (Table 1.1) (Galletta & Himelrick, 1990). In general, trailing blackberries

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:: manufactured and sold in the United States generally fall into the categories of granulated sugar, liquid

ScholarsArchive@OSU

Perceptual characteristics of selected acidulants by different sensory and multivariate methods

Gas chromatography/olfactometry and descriptive analysis of Valencia orange juice

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

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

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

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

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

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

Descriptive sensory analysis of thornless blackberry selections to determine sensory similarity to 'Marion' blackberry flavor

Suppression of sourness in binary and tertiary model mixture solutions

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