Index Catalog // ScholarsArchive@OSU

Carbonation perception : lexicon development and time-intensity studies

Creator:: Harper, Steven James
Abstract:: 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...
Resource Type:: Dissertation
Full Text:: : Carbonation Perception: Lexicon Development and Time-Intensity Studie? Abstract approved: . . , / Mina R

Effects of closure type on consumers' perception of wine quality

Creator:: Jorgensen, Emily M.
Abstract:: Natural corks have long been used as wine closures. However, they are associated with causing multiple adverse effects to the wine they are attempting to preserve. Alternative closures such as synthetic corks and screw caps were developed in order to reduce and/or eliminate these problems. However, the major cause of...
Resource Type:: Masters Thesis
Full Text:: Closure Type on Consumers' Perception of Wine Quality. Abstract Approved: Anna B. Marin Natural

Human Taste Perception of Starch Hydrolysis Products : Target Substrates, Potential Mechanism, Quality, and Factors of Influence

Creator:: Lapis, Trina J.
Abstract:: When it comes to carbohydrate, it has been assumed that only mono- and disaccharides, but not oligo- and polysaccharides, can be tasted. However, because of its importance in the human diet, oral detection of starch or its hydrolysis products would be beneficial. The main goal of this study was to...
Resource Type:: Dissertation
Full Text:: . Title: Human Taste Perception of Starch Hydrolysis Products: Target Substrates, Potential Mechanism

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

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

Free Monoterpene Isomer Profiles in White Wine : Effect of Grape Variety, Region and Style and Impact on Odor Perception

Creator:: Song, Mei
Abstract:: Monoterpenes are important volatile compounds to the aroma of many white wines. Many monoterpenes are chiral and found in wine as different isomers. These isomers (also known as enantiomers) are non-superimposable mirror images of each other, maintain the same molecular structure and in many instances possess different sensory characteristics. Much...
Resource Type:: Dissertation
Full Text:: of Grape Variety, Region and Style and Impact on Odor Perception Abstract approved

Lipid Profile in Pinot Noir Wine: Contributions to Taste and Mouthfeel Perception, Impacts of Winemaking Techniques, and Potential Use As Markers for Identifying Wine Origin

Creator:: Phan, Quynh K.
Abstract:: Wine taste and mouthfeel are essential factors that determine consumer acceptance, consumer preference, and wine quality. The three taste descriptors, sweet, sour, and bitter, are well understood and routinely appearing in wine sensory. In contrast, information related to mouthfeel sensations is still relatively limited. Winemakers have worked hard to craft...
Resource Type:: Dissertation
Full Text:: Mouthfeel Perception, Impacts of Winemaking Techniques, and Potential Use As Markers for Identifying Wine

Tropical Fruit Aroma in Chardonnay: Impact of Fermentation Techniques on Volatile Ester and Thiol Concentrations, Tropical Fruit Aroma Perception, Preference, and Emotional Response

Creator:: Lucas, Chase J.
Abstract:: Tropical fruit aromas are prominent in wines like Sauvignon Blanc, one of the most abundant white wines in the United States. With high consumer interest for these aromas, it has become increasingly important to understand the factors that influence the desired tropical fruit aromas in white wines. Understanding the causes...
Resource Type:: Masters Thesis
Full Text:: Thiol Concentrations, Tropical Fruit Aroma Perception, Preference, and Emotional Response

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:: represent different cultures), while sharing a common perception of the differences between products

Tropical Fruit Aroma: Relevance to Oregon White Wines, the Effect of Winemaking Processes on Fermentation Esters and Volatile Thiol Levels, and the Relationship Between Sensory Perception and Volatile Chemistry

Creator:: Iobbi, Angelica
Abstract:: Aroma is one of the major components that determines the quality of wine and consumer acceptability. Fruitiness is a highly desirable aroma quality in white wines and has been well accepted by consumers across the globe. Tropical fruit aroma has been substantially studied in Sauvignon Blanc wines due to its...
Resource Type:: Dissertation
Full Text:: , and the Relationship Between Sensory Perception and Volatile Chemistry Abstract approved

ScholarsArchive@OSU

Carbonation perception : lexicon development and time-intensity studies

Effects of closure type on consumers' perception of wine quality

Human Taste Perception of Starch Hydrolysis Products : Target Substrates, Potential Mechanism, Quality, and Factors of Influence

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

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

Free Monoterpene Isomer Profiles in White Wine : Effect of Grape Variety, Region and Style and Impact on Odor Perception

Lipid Profile in Pinot Noir Wine: Contributions to Taste and Mouthfeel Perception, Impacts of Winemaking Techniques, and Potential Use As Markers for Identifying Wine Origin

Tropical Fruit Aroma in Chardonnay: Impact of Fermentation Techniques on Volatile Ester and Thiol Concentrations, Tropical Fruit Aroma Perception, Preference, and Emotional Response

A simulation tool for evaluating sensory data analysis methods

Tropical Fruit Aroma: Relevance to Oregon White Wines, the Effect of Winemaking Processes on Fermentation Esters and Volatile Thiol Levels, and the Relationship Between Sensory Perception and Volatile Chemistry

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Contributor

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Funding Body

Language

License

Location

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search