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Filtering by: Creator Kurnianta, Astrid Joana Degree Field Food Science and Technology

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:

to 'Marion' Blackberry Flavor by Astrid Joana Kumianta A THESIS submitted to Oregon State
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:

. CONTRIBUTION OF AUTHORS Chad Finn offered all blackberry samples. Astrid Kurnianta and Mina
Understanding aroma impacts of four important volatile sulfur compounds in Oregon Pinot noir wines

Creator:

Tsai, I-Min

Abstract:

Sensory properties of four important volatile sulfur compounds, dimethyl disulfide (DMDS), diethyl disulfide (DEDS), methanethiol (MeSH) and ethanethiol (EtSH), were determined in base Oregon Pinot noir wine in order to understand their impacts on wine aroma. Detection thresholds of these four compounds in base wine were determined first. All four...

Resource Type:

Dissertation

Full Text:

Fruit Research for funding this project. I also want to thank my lab mates: Cindy Lederer, Astrid