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Filtering by: Subject Apples -- Sensory evaluation Remove constraint Subject: Apples -- Sensory evaluation Decade 2000-2009 Remove constraint Decade: 2000-2009 Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology

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  • Suppression of sourness in binary and tertiary model mixture solutions

    Creator:
    Savant, Lotika
    Abstract:
    Addition of acids to foods allows for enhanced food safety. Acids are the primary form of defense against microbial contamination in refrigerated foods, while use of acids in conjunction with heat or high hydrostatic pressure processing lowers energy usage resulting in cost reduction. However, addition of acids to food or...
    Resource Type:
    Dissertation
    Full Text:
    suppression of the sourness of citric, lactic and malic acids, as perceived by a trained sensory panel in

  • Descriptive sensory analysis of thornless blackberry selections to determine sensory similarity to 'Marion' blackberry flavor

    Creator:
    Kurnianta, Astrid Joana
    Abstract:
    'Marion' blackberry is known for having excellent aroma and flavor, yet they are susceptible to damage by freezing and they are very thorny. Thornless blackberry cultivars have been developed and show great potential. Thus, the interest of the study was in determining which of eight thornless blackberry cultivars, have similar...
    Resource Type:
    Masters Thesis
    Full Text:
    in CA-stored fruit (Plotto et al., 2000). Sensory evaluation study on Gala apple was conducted

  • Aroma comparison of 'Marion' (Rubus sp. L.) and 'Thornless Evergreen' (R. laciniatus L.) blackberries

    Creator:
    Klesk, Keith
    Abstract:
    'Marion' and 'Thornless Evergreen' blackberry volatiles were analyzed by capillary gas chromatography-flame ionization detection (GC-FED) and GC-mass spectrometry (GC-MS). Based on total percentage of FID area 'Thornless Evergreen' contains significantly more alcohols, hydrocarbons, and phenols than the 'Marion'; 'Marion' contains more acids and esters. Both cultivars contained comparable amounts of...
    Resource Type:
    Dissertation
    Full Text:
    positively correlated for all human subjects. Further, the sensory impact of odor active compounds in a

  • Edible coatings to improve storability and enhance nutritional value of strawberries (Fragaria ananassa) and raspberries (Rubus ideaus)

    Creator:
    Han, Chunran
    Abstract:
    Strawberries {Fragaria ananasa) and raspberries {Rubus ideaus) are good sources ofmany important nutrients, and have great potential to improve human health. However, they are highly perishable and have a very short shelf-life mainly due to the attack of fungi and high respiration rate. Edible coatings, especially chitosan-based coatings have been...
    Resource Type:
    Masters Thesis
    Full Text:
    . I thank Cindy Lederer for her expertise and guidance in the sensory evaluation of the chitosan

  • Impact of seasonal variation and growing environment on blackberry aroma

    Creator:
    Wang, Yuanyuan
    Abstract:
    Blackberries have been enjoyed for their delicious flavor and high nutritional value for hundreds of years. In North America, blackberries were cultivated since 1850-1860. Blackberries have their characteristic and unique aromas depending on the cultivar and growing conditions. The objective of this study was to evaluate the impact of seasonal...
    Resource Type:
    Masters Thesis
    Full Text:
    volatile compounds in nine apple cultivars and found that all the cultivars contained the same volatiles

  • Evaluation of the off-flavor in English sole (Parophrys vetulus) using descriptive analysis techniques and consumer testing

    Creator:
    Geise, Laura Ann
    Abstract:
    English sole (Parophrys vetulus) is a flatfish found in abundance in the Pacific Ocean and is part of the Pacific Northwest's and California's commercial trawl fishery. Stock levels of this fish are at all time highs but there are decreased landings due to low demand and acceptability. With new regulations...
    Resource Type:
    Masters Thesis
    Full Text:
    Sensory Evaluation of Seafood………………………....... 2.4 Conclusions…………………………………………......... 3. Evaluation

  • A simulation tool for evaluating sensory data analysis methods

    Creator:
    Naini, Shuo
    Abstract:
    In cross-cultural studies, respondents from specific cultures may have different product preferences and scale usage. Combining data from different cultures will result in departures from the basic assumptions of analysis of variance (ANOVA) and loss of power in testing capability of finding product and culture differences. However, the result of...
    Resource Type:
    Masters Thesis
    Full Text:
    acknowledgement must be given to my professor, Dr. David Lundahl, who first introduced me to Sensory Evaluation

  • Aroma investigation of ‘Marion’ and thornless blackberries in Pacific Northwest of America

    Creator:
    Du, Xiaofen
    Abstract:
    The objectives of this study are to 1) qualitatively and quantitatively measure the odor-active compounds in ‘Marion’ blackberry; 2) compare the aroma profiles of advanced selections and new cultivars of thornless blackberry cultivars with ‘Marion’; 3) study the development of furaneol in ‘Marion’ during ripening and; 4) investigate the distribution...
    Resource Type:
    Dissertation
    Full Text:
    ·················································································16 2.3.3. Sensory Evaluation

  • Flavor composition of transgenic raspberry bushy dwarf virus-resistant 'Meeker' raspberries

    Creator:
    Malowicki, Sarah Marie-Mahler
    Abstract:
    Raspberries have been popular since the time of the ancient Greeks. Red raspberries are cultivated throughout the world, particularly in the Pacific Northwest region of the United States and Canada. The raspberry bushy dwarf virus (RBDV) causes significant reduction in yield and crumbly fruit in raspberries, blackberries and raspberry-blackberry hybrids....
    Resource Type:
    Masters Thesis
    Full Text:
    , O.; Lewis, M. Relations between the Content of Aroma Compounds and the Sensory Evaluation of the