Search Constraints

Start Over
Filtering by: Subject Organic compounds -- Analysis Remove constraint Subject: Organic compounds -- Analysis Committee Member McDaniel, Mina Remove constraint Committee Member: McDaniel, Mina Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology

Search Results

  • An analytical and sensory evaluation of the aroma volatiles of Tuber gibbosum

    Creator:
    Marin, Anna B.
    Abstract:
    The aroma of Tuber gibbosum, a native Oregon truffle, was characterized using two distinct techniques. Volatile aroma constituents were identified by chemical analysis, and sensory characteristics were determined by examining response of the general populace to the truffle aroma. Truffle samples from four maturity ranges, as determined by microscopic examination...
    Resource Type:
    Masters Thesis
    Full Text:
    Italian white truffle. Tuber magnatum and found to be the character-impact compound for that truffle

  • Hop bittering compounds and their impact on peak bitterness on lager beer

    Creator:
    Fritsch, Annette N.
    Abstract:
    Hop derived bitter compounds, including alpha-acids, reduced and non-reduced iso-alpha-acids, were evaluated for their contribution to peak bitter intensity in lager beer. Alpha-acids are the precursors to the major bittering components in beer (iso-alpha-acids). Typically, alpha-acids do not survive the brewing process, but if a product is dry-hopped, they may...
    Resource Type:
    Masters Thesis
    Full Text:
    compound formed from thermally induced isomerization of the alpha-acids. When exposed to ultra-violet