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Filtering by: Creator McDaniel, Mina R. Remove constraint Creator: McDaniel, Mina R. Advisor Qian, Michael Remove constraint Advisor: Qian, Michael

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  • Effect of high hydrostatic pressure and temperature on volatile off-flavors formation in milk

    Creator:
    Vazquez Landaverde, Pedro A.
    Abstract:
    The aroma of milk has been often defined as bland and pleasant, yet characteristic. Conventional thermal processing of milk can certainly extend shelf life, but inevitably changes its flavor. High pressure processing has been suggested as an alternative for milk pasteurization with improved fresh flavor retention. The objective of this...
    Resource Type:
    Dissertation
    Full Text:
    Chemistry. Thanks to my committee members Drs. Mina McDaniel, Sonia Anderson, and Cliff Pereira for their

  • Aroma comparison of 'Marion' (Rubus sp. L.) and 'Thornless Evergreen' (R. laciniatus L.) blackberries

    Creator:
    Klesk, Keith
    Abstract:
    'Marion' and 'Thornless Evergreen' blackberry volatiles were analyzed by capillary gas chromatography-flame ionization detection (GC-FED) and GC-mass spectrometry (GC-MS). Based on total percentage of FID area 'Thornless Evergreen' contains significantly more alcohols, hydrocarbons, and phenols than the 'Marion'; 'Marion' contains more acids and esters. Both cultivars contained comparable amounts of...
    Resource Type:
    Dissertation
    Full Text:
    COMPARISON OF 'MARION' (Rubus sp. L.) AND 'THORNLESS EVERGREEN' (R. laciniatus h.) BLACKBERRIES Abstract

  • Aroma compounds in sweet dry whey

    Creator:
    Mahajan, Shilpa S.
    Abstract:
    The objective of this study was to identify aroma volatiles in sweet whey powder. Volatiles were isolated by solvent extraction and solvent assisted flavor evaporation. Fractionation was followed to separate acidic volatiles from nonacidic volatiles. Gas chromatography/olfactometry and gas chromatography-mass spectrometry were used for the identification ofaroma compounds. Osme methodology...
    Resource Type:
    Masters Thesis
    Full Text:
    ■. n. r ■» -. r i I ^ =»^_ Co-MajorVroi^ssor.jepresenting Food SoteftQe and Technology

  • Aroma investigation of ‘Marion’ and thornless blackberries in Pacific Northwest of America

    Creator:
    Du, Xiaofen
    Abstract:
    The objectives of this study are to 1) qualitatively and quantitatively measure the odor-active compounds in ‘Marion’ blackberry; 2) compare the aroma profiles of advanced selections and new cultivars of thornless blackberry cultivars with ‘Marion’; 3) study the development of furaneol in ‘Marion’ during ripening and; 4) investigate the distribution...
    Resource Type:
    Dissertation
    Full Text:
    . CONTRIBUTION OF AUTHORS Chad Finn offered all blackberry samples. Astrid Kurnianta and Mina

  • Development of volatile compounds in Pinot noir grapes and their contributions to wine aroma

    Creator:
    Fang, Yu
    Abstract:
    It is often perceived that late maturity of grape gives a more complex aroma profile to Pinot noir wine, however, there is little understanding of the basic flavor chemistry of grape maturity on wine aroma. The aroma contributing compounds in Pinot noir were first identified by aroma extract dilution analysis...
    Resource Type:
    Dissertation
    Full Text:
    professor, Dr. Michael Qian for guidance and giving fully support on my research; thank Dr. Mina McDaniel

  • Development of new analytical methods for aroma analysis and investigation of impact of native yeasts on wine aroma

    Creator:
    Zhou, Qin
    Abstract:
    Three analytical methods for determination of aroma compounds in alcoholic beverages were developed and validated. These methods are sensitive and reliable that can be applied to analyze volatile phenols, stale aldehydes as well as some highly volatile aromas in alcoholic beverages. In the first study, an ethylene glycol (EG) polydimethylsiloxane...
    Resource Type:
    Dissertation
    Full Text:
    , Libbey, Watson, & McDaniel, 1992). Consequently, the quantitative and qualitative analysis of aroma

  • Impact of Pre-fermentation Cold Soak Conditions on Pinot Noir Wine Quality

    Creator:
    Fu, Mengying
    Abstract:
    Wine volatile composition is one of the most important components of wine quality, and it is greatly affected by multiple factors, including grape variety, viticultural practices, and winemaking procedures. Pre-fermentation cold soak is one of the winemaking techniques widely undertaken by winemakers to modify their red wine quality. Imposing a...
    Resource Type:
    Masters Thesis