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Filtering by: Creator Qian, Michael Remove constraint Creator: Qian, Michael Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology

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  • 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:
    wish to acknowledge my major advisor, Dr. Michael Qian, for sharing his knowledge and helping me

  • 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:
    like to thank my major professor, Dr. Michael Qian, for his guidance and instructions during my

  • Effect of Regulated Deficit Irrigation on Malbec and Syrah Grape and Wine Quality

    Creator:
    Yuan, Xiaoxi
    Abstract:
    The water status of grape vine throughout the growing season is a primary determinant of vine vigor and berry composition. The concentrations of volatile compounds and precursors in grape berries are highly influenced by viticultural practices. Imposing a water deficit on the vine during berry development is an important vineyard...
    Resource Type:
    Masters Thesis
    Full Text:
    Abstract approved: _____________________________________________________ Michael C. Qian

  • Flavor development of cheddar cheese under different manufacturing practices

    Creator:
    Lemus, Freddy Mauricio
    Abstract:
    Cheddar Cheese samples (good cheese, weak cheese, cheese made with pasteurized milk, cheese made with heat-shocked milk, cheese from production plant A, cheese from production plant B, cheese made with adjunct culture, and cheese made without adjunct culture), were evaluated during the ripening stage. Proteolysis was studied by a fractionation...
    Resource Type:
    Masters Thesis
    Full Text:
    approved: Michael C. Qian Cheddar Cheese samples (good cheese, weak cheese, cheese made with

  • Impact of Pre-fermentation Cold Soak Conditions on Pinot Noir Wine Quality

    Creator:
    Fu, Mengying
    Abstract:
    Wine volatile composition is one of the most important components of wine quality, and it is greatly affected by multiple factors, including grape variety, viticultural practices, and winemaking procedures. Pre-fermentation cold soak is one of the winemaking techniques widely undertaken by winemakers to modify their red wine quality. Imposing a...
    Resource Type:
    Masters Thesis
    Full Text:
    Michael C. Qian Wine volatile composition is one of the most important components of wine

  • Development of new analytical methods for aroma analysis and investigation of impact of native yeasts on wine aroma

    Creator:
    Zhou, Qin
    Abstract:
    Three analytical methods for determination of aroma compounds in alcoholic beverages were developed and validated. These methods are sensitive and reliable that can be applied to analyze volatile phenols, stale aldehydes as well as some highly volatile aromas in alcoholic beverages. In the first study, an ethylene glycol (EG) polydimethylsiloxane...
    Resource Type:
    Dissertation
    Full Text:
    Michael C. Qian Three analytical methods for determination of aroma compounds in alcoholic

  • Effects of Vineyard Managements on Grape and Wine Quality in Response to Grapevine Red Blotch Disease

    Creator:
    Huang, Ling
    Abstract:
    Grapevine red blotch virus (GRBV) is a single-stranded DNA virus that causes grapevine red blotch disease (GRBD). Symptoms of GRBD include red discoloring of leaf margins and red veins on the underside of the leaves. GRBD affects the plant's metabolism and photosynthetic pathways, and disrupts carbon translocation and chlorophyll concentrations....
    Resource Type:
    Dissertation
    Full Text:
    for supporting me during my research life. I greatly appreciate Dr. Michael Qian both for the

  • 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:
    approved: u / ■■ r - " r—= ■f^- Michael Qian^ 'Marion' and 'Thornless Evergreen' blackberry

  • Development of volatile compounds in Pinot noir grapes and their contributions to wine aroma

    Creator:
    Fang, Yu
    Abstract:
    It is often perceived that late maturity of grape gives a more complex aroma profile to Pinot noir wine, however, there is little understanding of the basic flavor chemistry of grape maturity on wine aroma. The aroma contributing compounds in Pinot noir were first identified by aroma extract dilution analysis...
    Resource Type:
    Dissertation
    Full Text:
    professor, Dr. Michael Qian for guidance and giving fully support on my research; thank Dr. Mina McDaniel

  • 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:
    : Michael C. Qian The objectives of this study were to 1) measure and compare the compositional