Index Catalog // ScholarsArchive@OSU

Effect of high-temperature short-time pressure blanching on physical, chemical and sensory properties of frozen corn

Creator:: Latham, Debra L.
Abstract:: The effect of HTST pressure blanching processing parameters, as compared to conventional steam blanching, on enzyme activity, moisture, drip loss, shear force, sensory attributes and consumer acceptability of frozen sweet corn were determined. Complete inactivation of catalase and peroxidase required HTST treatments of 60 psi and 75 psi, respectively. No...
Resource Type:: Masters Thesis
Full Text:: effects were observed. The main components of cooked sweet corn aroma are sulfur compounds. These

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:: properties in a corn-based snack food and; (4) To determine Osme's capability in identifying volatiles

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:: Strawberry Flavor in Model Solutions. Abstract approved: Mina R. McDaniel The effect of

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:: Muijen for the degree of Master of Science in Food Science and Technology, presented on December 19

Understanding aroma impacts of four important volatile sulfur compounds in Oregon Pinot noir wines

Creator:: Tsai, I-Min
Abstract:: Sensory properties of four important volatile sulfur compounds, dimethyl disulfide (DMDS), diethyl disulfide (DEDS), methanethiol (MeSH) and ethanethiol (EtSH), were determined in base Oregon Pinot noir wine in order to understand their impacts on wine aroma. Detection thresholds of these four compounds in base wine were determined first. All four...
Resource Type:: Dissertation
Full Text:: ................................................................................... 120 4.4.2.2. Aroma characteristics and effects of volatile sulfur compounds' interactions in base

Aroma and flavor of cachaca, Brazilian rum

Creator:: Brown, Laurie L. (Laurie Lee)
Resource Type:: Masters Thesis
Full Text:: effect on the finished product. The length of time the rum spends in contact with the wood and the

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:: metallic. Descriptors such as orange, orange peel, sweet, grapefruit, and grassy are more pronounced in

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:: sweet aromas. While descriptive analysis is useful in identifying perceived product differences, it

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:: acid is so extensively used in foods as a food preservative is due to its toxic effect on

Consumer and descriptive panel analysis of commercial yogurts

Creator:: Barnes, Debbie L.
Abstract:: A consumer and a trained descriptive panel was utilized to determine liking ratings and flavor profiles, respectively, for commercial brands of pre-stirred yogurt. Once the consumer and descriptive panel data was collected, the data was combined to determine the interrelationship of these two sets of data and to determine the...
Resource Type:: Masters Thesis
Full Text:: investigators have studied mixtures of the four basic taste qualities (sweet, sour, salt, bitter). In

ScholarsArchive@OSU

Effect of high-temperature short-time pressure blanching on physical, chemical and sensory properties of frozen corn

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

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

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

Understanding aroma impacts of four important volatile sulfur compounds in Oregon Pinot noir wines

Aroma and flavor of cachaca, Brazilian rum

Gas chromatography/olfactometry and descriptive analysis of Valencia orange juice

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

Flavor characterization of selected acidulants in model and food systems

Consumer and descriptive panel analysis of commercial yogurts

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