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Filtering by: Subject Apples -- Sensory evaluation Remove constraint Subject: Apples -- Sensory evaluation Committee Member Tomasino, Elizabeth Remove constraint Committee Member: Tomasino, Elizabeth

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  • Investigating the Quality Dynamics of American Aroma Hops Intended for Dry-Hopping Beer

    Creator:
    Lafontaine, Scott R.
    Abstract:
    Historically, brewers have used dry-hopping (a cold extraction of nonvolatile and volatile chemicals from hops into fermenting or finished beer) to increase the microbial stability and shelf life of their beer. As hoppy beer styles have gained in popularity over the last decade (2007-2017), the objective of dry-hopping has turned...
    Resource Type:
    Dissertation
    Full Text:
    harvested hops might be better for dry-hopping or aroma additions. In the brewery, a sensory directed

  • Sensory Analysis and Genetic Mapping of Green Bean Flavor

    Creator:
    Wallace, Lyle T.
    Abstract:
    Green bean flavor has been studied since the 1960’s to better understand Blue Lake flavor in processed green beans in Oregon. Research by Stevens and colleagues showed that Blue Lake flavor could be reconstituted in a bland bean by adding 0.4ppm of 1-octen-3-ol and 1.6ppm of 3-hexen-1-ol. These two volatile...
    Resource Type:
    Dissertation
    Full Text:
    the sensory evaluation in chapter 2. TABLE OF CONTENTS Page

  • Retronasal Odor Enhancement by Salty and Umami Tastes

    Creator:
    Linscott, Tyler D.
    Abstract:
    The sensations of taste and smell are integral to our perception of food. Because the olfactory and gustatory systems are physiologically separate, scientists were once uncertain of whether information from these two systems interacted at the perceptual level. Recent studies suggest that taste and smell do indeed interact. Two interaction...
    Resource Type:
    Masters Thesis
    Full Text:
    about the food is transmitted to the brain through all possible sensory modalities. Flavor, then