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Filtering by: Creator Kerle, Elizabeth A. Remove constraint Creator: Kerle, Elizabeth A. Committee Member Tomasino, Elizabeth Remove constraint Committee Member: Tomasino, Elizabeth Non-Academic Affiliation Oregon State University. Graduate School Remove constraint Non-Academic Affiliation: Oregon State University. Graduate School

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A Comprehensive Evaluation of the Nonvolatile Chemistry Affecting the Sensory Bitterness Intensity of Highly Hopped Beers

Creator:

Hahn, Christina

Abstract:

The range of different nonvolatile constituents extracted from hops in highly hopped beers suggests that iso-alpha acids may not be the sole contributor to beers’ bitterness. Among brewers producing hop-forward beer styles there is a growing concern that the Bitterness Unit (BU) is no longer an accurate predictor of beer...

Resource Type:

Masters Thesis

Full Text:

fullest. A special thank you to the members of my committee: Dr. Christopher Curtin, Dr. Elizabeth
Two Studies Addressing Practical Needs of Wheat Farmers, Processors, and Breeders : Changes in Falling Number and Alpha-amylase During Grain Storage, and Improved Predictions of Wheat-flour Dough Properties

Creator:

Adams, Mike R.

Abstract:

Wheat (Triticum aestivum) is a globally traded staple food crop. The diverse and pleasing nature of wheat-derived products is a result of the complex interactions of the polymeric components from the wheat endosperm. Changes in the functionality of these polymeric components, as a result of changes in growing conditions or...

Resource Type:

Masters Thesis

Full Text:

(Triticum aestivum) is a globally traded staple food crop. The diverse and pleasing nature of wheat
Selective oxidation of biological matrices for subsequent peroxidase and peroxidase-based quantitative analyses

Creator:

Jiang, Shu

Abstract:

Hydrogen peroxide quantification is of broad interest due to the common use of hydrogen peroxide as an oxidizing agent in industrial processing and laboratory research. Hydrogen peroxide assays are also of general importance for biological studies aimed at understanding the role of in situ generated reactive oxygen species. In the...

Resource Type:

Masters Thesis

Full Text:

enzyme catalyzed reactions. A problem commonly encountered when using peroxidase-based methods to
The potential role of aliphatic gamma- and delta-lactones in beer fruit aroma

Creator:

Hotchko, Rachel Ann

Abstract:

This work set out to examine the potential contribution of five aliphatic lactones, γ-nonalactone, γ-decalactone, γ-dodecalactone, δ-decalactone and δ-dodecalactone to stone fruit aroma in beer. This work consists of three related studies; lactone olfaction thresholds, additive/synergistic aroma effects and a gas-chromatography-mass-spectrophometry method of analysis. First was the determination of these...

Resource Type:

Masters Thesis

Full Text:

consists of three related studies; lactone olfaction thresholds, additive/synergistic aroma effects and a
Individual Differences in Retronasal Odor Responsiveness : Effects of Aging and Concurrent Taste

Creator:

Flaherty, Tyler J.

Abstract:

Taste sensitivity has been considered the primary chemosensory factor in studies of chemical senses and ingestive behavior. However, recent research has shown that retronasal olfaction is at least equally important in food preference and selection. Additionally, taste has been shown to modulate perceived intensity of retronasally perceived odors. The objectives...

Resource Type:

Masters Thesis

Full Text:

retronasal olfactory responsiveness to food odors in the presence and absence of a congruent taste; and (2
Impact of terroir on cheddar cheese flavor and the influence of farm-to-farm variability, commingling, and pasteurization.

Creator:

Turbes, Gregory S.

Abstract:

The concept of terroir is commonly used as marketing tool to highlight unique characteristics of regional food products, however there is little scientific evidence of terroir pertaining to cheese. The purpose of this research was to investigate the potential impact of milk origin, pasteurization, and commingling on the sensorial, chemical,...

Resource Type:

Masters Thesis

Full Text:

pasteurization had the greatest impact on cheese flavor, resulting in raw cheeses with a more “intense
The Production and Human Taste Detection of Glucose Polymers with Distinct Chain Length Ranges

Creator:

Balto, Amy

Abstract:

A majority of human caloric intake is in the form of complex carbohydrates, which have been assumed to be tasteless. However, there is considerable evidence from rat and human studies to support the existence of a secondary carbohydrate taste receptor that detects glucose polymers. Psychophysical studies in our lab suggest...

Resource Type:

Masters Thesis

Full Text:

: ___________________________________________________ Juyun Lim A majority of human caloric intake is in the form of complex carbohydrates
Effect of lactic acid bacteria growth on Brettanomyces bruxellensis growth and production of ethylphenols

Creator:

Chescheir, Stuart C.

Abstract:

The yeast Brettanomyces bruxellensis is the most important wines spoilage yeast encountered during winemaking as it can survive in wine for long periods, requires minimal nutrients for growth, and can be difficult to control. Brettanomyces produces two major spoilage products, the volatile phenols 4-ethylphenol (Band-Aid, medicinal smell) and 4-ethylguaiacol (smoke,...

Resource Type:

Masters Thesis

Full Text:

4-EP and 4-EG concentrations to the control. A subsequent study investigated interactions between
Effect of Regulated Deficit Irrigation on Malbec and Syrah Grape and Wine Quality

Creator:

Yuan, Xiaoxi

Abstract:

The water status of grape vine throughout the growing season is a primary determinant of vine vigor and berry composition. The concentrations of volatile compounds and precursors in grape berries are highly influenced by viticultural practices. Imposing a water deficit on the vine during berry development is an important vineyard...

Resource Type:

Masters Thesis

Full Text:

The water status of grape vine throughout the growing season is a primary determinant of vine vigor
The bitterness intensity of oxidized hop acids : humulinones and hulupones

Creator:

Algazzali, Victor Alexander

Abstract:

The goal of this research was to investigate the bitterness intensity of known hop acid oxidation products, humulinones and hulupones. This was carried out by first creating suitable extracts of humulinones and hulupones of high purity for sensory testing. Using previously established oxidation methods and the addition of preparative liquid...

Resource Type:

Masters Thesis

Full Text:

intervals, ranging from 8 mg/L to 40 mg/L for the humulinones and hulupones. Additionally, a set of beers

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Academic Affiliation

Food Science and Technology14

Advisor

Lim, Juyun3
Osborne, James P.2
Shellhammer, Thomas2
Goddik, Lisbeth1
Osborne, James1
more Advisors »

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 2015 to 2018

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Committee Member

Tomasino, Elizabeth[remove]14
Hermes, James2
McGorrin, Robert2
Penner, Michael2
Shellhammer, Thomas2
more Committee Members »

Creator

Adams, Mike R.1
Algazzali, Victor Alexander1
Balto, Amy1
Chescheir, Stuart C.1
Dubois, Aubrey E.1
more Creators »

Date

Date range begin – Date range end

Current results range from 2014 to 2017

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Decade

2010-201914

Degree Field

Food Science and Technology14

Degree Level

Master's14

Degree Name

Master of Science (M.S.)14

Language

English [eng]14

License

All rights reserved14

Non-Academic Affiliation

Oregon State University. Graduate School[remove]14

Peer Reviewed

No14

Resource Type

Masters Thesis14

Rights Statement

In Copyright14

Subject

Beer -- Flavor and odor2
Flavor2
Food -- Odor2
Smell2
Taste2
more Subjects »

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