Index Catalog // ScholarsArchive@OSU

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:: approved: ,. Mina R. McDaniel This study was undertaken to determine the sensory differences in high

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:: Similarity to 'Marion' Blackberry Flavor. Abstract approved: ____ ~--~~------'~-----~~------ Dr. Mina R

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

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:: Chemical Analysis of 1997 Oregon Pinot noir Enzyme Treated Wines Abstract approved: r

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:: approved: .. _ Prof. Mina R. McDaniel The interest in identifying volatiles responsible for specific

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:: Methodology. Abstract approved: f . Mina R. McDaniel Response Surface Methodology (RSM) was used to

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:: Consumer Preference and Difference Abstract approved: r ' ' Mina R. McDaniel

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:: : / - ^ Professor Mina R. McDaniel The taste qualities of acidulants have not been studied in detail despite the

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:: :. Mina R. McDaniel The processing parameters of and processing procedures for sweetened blueberry

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:: : Mina R. McDaniel Sensory properties of four important volatile sulfur compounds, dimethyl disulfide

ScholarsArchive@OSU

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

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

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

Sensory and chemical analysis of 1997 Oregon Pinot noir enzyme treated wines

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

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

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

Perceptual characteristics of selected acidulants by different sensory and multivariate methods

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

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

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