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Filtering by: Creator McDaniel, Mina Committee Member Penner, Mike Rights Statement Copyright Not Evaluated

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
Interrelationships among changes in flavor and aroma, and composition of stored strawberry juice concentrate

Creator:

Lundahl, David S.

Abstract:

Sensory evaluation and instrumental methods were applied to the evaluation of strawberry juice concentrate (68°Brix) stored at 20°C which had been produced both commercially (C-SJC) and in a pilot plant (SJC). Sensory evaluation included taste and aroma ratings by intensity scaling and time-intensity of taste, and visual colorimetry by matching...

Resource Type:

Dissertation

Full Text:

Abstract approved: .. "-* -c^-^^ " -v — Dr. Mina McDaniel Sensory evaluation and instrumental
Carbonation and its interaction with other sensory modalities

Creator:

Yau, Niann-jou N. (Niann-jou Newton)

Abstract:

The study of carbonation perception is limited, even though carbonated beverages are very popular. A series of experiments were conducted to determine the sensory properties of carbonation itself and its interaction with other sensory modalities. First, the power functions of carbonation in carbonated spring water were developed by a trained...

Resource Type:

Dissertation