Search Constraints

Start Over
Filtering by: Subject Apples -- Sensory evaluation Remove constraint Subject: Apples -- Sensory evaluation Decade 2010-2019 Remove constraint Decade: 2010-2019

Search Results

  • 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

  • Effect of sensory properties and health information on consumer acceptance and purchase of colorful fresh market potatoes

    Creator:
    Wechsler, Linda J.
    Abstract:
    Potato varieties characterized by non-conventional skin and flesh colors (purple, red, yellow) have the potential to revitalize consumer demand for fresh market potatoes because of their unique appearance and health benefits. Red and purple potatoes contain anthocyanins, which are flavonoids responsible for red, blue, and purple pigments in plants. Yellow...
    Resource Type:
    Masters Thesis
    Full Text:
    Title: . Effect of Sensory Properties and Health Information on Consumer Acceptance and

  • 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

  • Factors that Influence the Aroma and Monoterpene Alcohol Profile of Hopped Beer

    Creator:
    Sharp, Daniel C.
    Abstract:
    Hop aroma in beer is related to the unique compositional chemistry of the hops used in the brewing process. While the range of these compositions is quite diverse and primarily dependent on hop cultivar¹, other studies have also shown that cultivation, seasonality, harvesting², processing³⁴, and storage practices⁵⁶ contribute to differences...
    Resource Type:
    Dissertation
    Full Text:
    sensory and instrumental analyses. The sensory analysis identified Centennial as having the highest

  • Aroma-active compounds in 'Centennial', 'Citra' and 'Nelson Sauvin' hop varieties and their aroma contribution to dry-hopped beer

    Creator:
    Feng, Shi
    Abstract:
    The objectives of this study were to 1) measure and compare the compositional differences of essential oil among three hop cultivars ('Centennial’, 'Citra' and 'Nelson Sauvin'), 2) identify the odor-active aroma compounds in three varieties of hops and 3) investigate the behavior of hop-derived aroma compounds in beers prepared by...
    Resource Type:
    Masters Thesis
    Full Text:
    ! TABLE OF CONTENTS (Continued) Page CHAPTER 4 EVALUATION OF THE BEHAVIOR OF HOP-DERIVED AROMA

  • The effectiveness of dietary learning on hedonic responses to a novel, initially disliked vegetable

    Creator:
    Towers, Nicole
    Abstract:
    A previous study conducted in our laboratory demonstrated the critical role that retronasal odors play in vegetable liking and disliking. It remains unclear, however, why some individuals like certain vegetable odors, while others do not. A possible explanation is that some individuals have learned to like the odor of a...
    Resource Type:
    Masters Thesis
    Full Text:
    conflicting data, suggesting that bitterness is not the only sensory factor involved in vegetable rejection

  • A study of factors affecting the extraction of flavor when dry hopping beer

    Creator:
    Wolfe, Peter Harold
    Abstract:
    This work set out to examine the methodologies of dry hopping, compare different hop materials, and look at the extraction behavior of different types of hop compounds. This work consists of two discrete studies, where the first study informed the design of the second. The first study measured the concentrations...
    Resource Type:
    Masters Thesis
    Full Text:
    and HPLC analysis as well as sensory evaluation at various time points between 30 minutes and 12

  • The effects of odor on vegetable flavor perception and the hedonic response

    Creator:
    Padmanabhan, Arthi
    Abstract:
    While previous research has suggested that bitterness is the key determinant of vegetable disliking, it is unknown what role odor plays in vegetable hedonics. We therefore investigated the impact of odor as well as taste on liking and disliking of four vegetables (steamed asparagus and Brussels sprouts; fresh celery and...
    Resource Type:
    Masters Thesis

  • 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