Index Catalog // ScholarsArchive@OSU

Instrumental and sensory analysis of 'Gala' apple (Malus domestica, Borkh) aroma

Creator:: Plotto, Anne
Abstract:: 'Gala' is an apple cultivar with a distinctive aroma and flavor. 'Gala' storage season is short in regular atmosphere (RA). Controlled atmosphere (CA) extends 'Gala' storage but volatile production is reduced. 'Gala' odor-active aroma compounds were identified using Osme, a gas chromatography and olfactometry technique. Changes in aroma after RA...
Resource Type:: Dissertation
Full Text:: Instrumental and sensory analysis of 'Gala' apple (Malus

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

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

Carbonation and its interaction with other sensory modalities

Creator:: Yau, Niann-jou N. (Niann-jou Newton)
Abstract:: The study of carbonation perception is limited, even though carbonated beverages are very popular. A series of experiments were conducted to determine the sensory properties of carbonation itself and its interaction with other sensory modalities. First, the power functions of carbonation in carbonated spring water were developed by a trained...
Resource Type:: Dissertation

Instrumental and sensory texture profile analysis of Asian wheat noodles

Creator:: Pipatsattayanuwong, Siriporn
Abstract:: Texture, a critical property of Asian wheat noodles, is normally assessed by sensory evaluation. However, sensory evaluation may be impractical for wheat breeders and noodle researchers who need to evaluate a large number of samples and have limited sample. Instrumental Texture Profile Analysis (TPA) has been widely employed to evaluate...
Resource Type:: Dissertation
Full Text:: sensory evaluation. However, sensory evaluation may be impractical for wheat breeders and noodle

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:: willingness to allow me flexibility in exploring the field of Food Science and Sensory Evaluation. I am

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

Sweet corn germ lipoxygenase : isolation, purification, characterization and involvement in off-aroma formation

Creator:: Theerakulkait, Chockchai
Resource Type:: Dissertation
Full Text:: standards and their preparation and amount used for servings for descriptive sensory evaluation of sweet

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

ScholarsArchive@OSU

Instrumental and sensory analysis of 'Gala' apple (Malus domestica, Borkh) aroma

Investigating the Quality Dynamics of American Aroma Hops Intended for Dry-Hopping Beer

Suppression of sourness in binary and tertiary model mixture solutions

Carbonation and its interaction with other sensory modalities

Instrumental and sensory texture profile analysis of Asian wheat noodles

Carbonation perception : lexicon development and time-intensity studies

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

Sweet corn germ lipoxygenase : isolation, purification, characterization and involvement in off-aroma formation

Sensory Analysis and Genetic Mapping of Green Bean Flavor

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

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Date

Decade

Degree Field

Degree Level

Degree Name

Language

License

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search