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Filtering by: Contributor advisor sim McDaniel, Mina R. Remove constraint Contributor advisor sim: McDaniel, Mina R.

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Sensory evaluation and shelf-life modeling of ground coffee

Creator:

Briggs, Judith A.

Abstract:

Both consumer and descriptive analyses were used to study the shelf-life of packaged, roasted and ground coffee in order to evaluate the utility of using sensory data in a shelf life model, and to examine the ability of consumers to detect a difference between treated and control samples. Two types...

Resource Type:

Masters Thesis
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
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
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
A maturity trial study of Pinot noir wines : aroma profile by sniffing gas chromatographic effluent

Creator:

Miranda-Lopez, Rita

Abstract:

The quality of wine is highly influenced by the weather. Temperature, solar radiation and humidity influence the formation and concentration of aroma-active compounds and aroma-active precursors in the grapes. Pinot noir grapes require a slow ripening, under cool temperatures, in order to achieve their fullest flavor. The main objective of...

Resource Type:

Masters Thesis
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
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
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
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
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

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Academic Affiliation

Food Science and Technology37

Advisor

Mcdaniel, Mina R.37

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1987 to 2006

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Committee Member

Penner, Mike4
Pereira, Cliff4
Wrolstad, Ronald E.4
Lesser, Virginia3
Boyer, Charles2
more Committee Members »

Creator

Tsai, I Min2
Yau, Niann Jou N. (Niann Jou Newton)2
Barnes, Debbie L.1
Briggs, Judith A.1
Brown, Laurie L. (Laurie Lee)1
more Creators »

Date

Date range begin – Date range end

Current results range from 1987 to 2006

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Decade

2000-200910
1990-199920
1980-19897

Degree Field

Food Science and Technology37

Degree Level

Master's27
Doctoral10

Degree Name

Master of Science (M.S.)27
Doctor of Philosophy (Ph.D.)10

Language

English [eng]37

License

All rights reserved9

Non-Academic Affiliation

Oregon State University. Graduate School37

Peer Reviewed

No32

Resource Type

Masters Thesis27
Dissertation10

Rights Statement

Copyright Not Evaluated28
In Copyright9

Subject

Food -- Sensory evaluation5
Carbonated beverages3
Flavor -- Analysis3
Acids2
Fruit juices -- Flavor and odor2
more Subjects »

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