The major objective of the Sensory Science Laboratory is to support the ongoing enology and viticulture research by providing a means of evaluating juices and wines. For example, if a new viticultural practice is being tested, it is important to document how this practice changes the character of the wine....
The effect of refluxing on the aromas of Valencia aqueous orange essences was
determined through analysis by GC, MS, Osme, and by a descriptive panel. The strengths
and descriptions of volatiles were investigated to determine if differences in essence aroma
character and intensity existed. During production, 1 sample was subjected...
A lexicon describing the sensory perception of carbonated water was
developed. Temporal aspects and differing ingestion conditions were
investigated for Bite and Burn sensation using time-intensity (T-I). Four CO₂
levels (0, 1.7, 2.8, and 4.6 volumes) at 3°C and 10°C were tested. Trained
panelists used a 16-pt category scale for...
Acidulants can contribute considerably to the flavor of food.
However, limited research on differences in acid flavor exists. While
numerous researchers have studied acids, most have focused on sourness
exclusively. Acids have been shown previously to differ in non-sour
components, such as bitterness and astringency. A series of experiments
were...
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...
Lemon oil quality is affected by numerous factors including lemon variety, climate,
soil type, extraction method, etc.. Therefore, quality largely depends upon the lemons'
origin, and aroma profiles of oils obtained throughout the world have potential to vary
considerably. This research was conducted to identify differences in the aroma profiles...
The effect of sweeteners on fruit flavor perception was studied
through the use of fruitiness power functions for unsweetened and
sweetened model systems. In the first part of the study, two
isosweet concentrations of aspartame and sucrose were determined
and combined with five concentrations of orange and strawberry
flavorants. Fruitiness...
Hops contribute many desirable aromas to beer. Traditionally hop aromas have
been described by the point of addition in the brewing process (dry-hop, finish-hop, or
kettle-hop). The compounds present in the oil provide a wide range of aroma qualities.
Since the composition of the oil is different for each hop...
A consumer and a trained descriptive panel was utilized to
determine liking ratings and flavor profiles, respectively, for
commercial brands of pre-stirred yogurt. Once the consumer and
descriptive panel data was collected, the data was combined to
determine the interrelationship of these two sets of data and to
determine the...