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Aroma Perception of α-Terpineol and Linalool in Combination with wine monoterpenes found in Pinot gris and Gewürztraminer wines

Creator:

Chigo Hernandez, Mildred Melina

Abstract:

When a person is tasting wine, they first evaluate the appearance and then the aroma. The smell of wine is a crucial part of tasting and the aromas emanating from the wine should be pleasant. Aroma quality perceived in wine is determined by multiple interactions of the components found in...

Resource Type:

Masters Thesis

Full Text:

in Food Science and Technology presented on June 7, 2022. Title: Aroma Perception of α
Characterization of Spoilage Events on Flavored Milk Products by Paenibacillus odorifer

Creator:

Torres, Alejandro

Abstract:

Flavored milk is a growing category for dairy products; however, it is a perishable product that is subject to microbial spoilage which can lead to a negative consumer experience and lead to lost sales. Flavored milk processors communicated unique spoilage events related to their products, including color loss of strawberry...

Resource Type:

Masters Thesis

Full Text:

Food Science and Technology presented on September 8, 2022. Title: Characterization of Spoilage