Index Catalog // ScholarsArchive@OSU

Osme and sensory analysis of aqueous orange essence

Creator:: Bazemore, Russell A.
Abstract:: The effect of refluxing on the aromas of Valencia aqueous orange essences was determined through analysis by GC, MS, Osme, and by a descriptive panel. The strengths and descriptions of volatiles were investigated to determine if differences in essence aroma character and intensity existed. During production, 1 sample was subjected...
Resource Type:: Masters Thesis
Full Text:: Sensory Analysis of Aqueous Orange Essence. Abstract approved: . „ Dr. Mina McDaniel The effect

Development of methods for analysis and sensory threshold determination of malt derived flavor components in beer

Creator:: Lukes, Bryce K.
Abstract:: Malt, wort and beer samples representing a single pilot brew were extracted from Celite columns with Freon 114. Total extracts were analyzed by gas chromatography/mass spectrometry. Compounds were identified that were unique or common to beer, wort or malt and quantities present were determined for those common to the three...
Resource Type:: Masters Thesis
Full Text:: Abstract approved: ■faina R. McDaniel Malt, wort and beer samples representing a single pilot brew

Flavor characterization of selected acidulants in model and food systems

Creator:: Hartwig, Pam A.
Abstract:: Acidulants can contribute considerably to the flavor of food. However, limited research on differences in acid flavor exists. While numerous researchers have studied acids, most have focused on sourness exclusively. Acids have been shown previously to differ in non-sour components, such as bitterness and astringency. A series of experiments were...
Resource Type:: Masters Thesis
Full Text:: Characterization of Selected Acidulants in Model and Food Systems Abstract approved by: Mina R. McDaniel

Gas chromatography/olfactometry and descriptive analysis of cold-pressed lemon oil aroma

Creator:: Young, Sheri L.
Abstract:: Lemon oil quality is affected by numerous factors including lemon variety, climate, soil type, extraction method, etc.. Therefore, quality largely depends upon the lemons' origin, and aroma profiles of oils obtained throughout the world have potential to vary considerably. This research was conducted to identify differences in the aroma profiles...
Resource Type:: Masters Thesis
Full Text:: : Mina R. McDaniel Lemon oil quality is affected by numerous factors including lemon variety, climate

The effect of sucrose, aspartame, acesulfame-K and blended aspartame/acesulfame-K on orange and strawberry flavor in model solutions

Creator:: Wiseman, Jennifer Jo
Abstract:: The effect of sweeteners on fruit flavor perception was studied through the use of fruitiness power functions for unsweetened and sweetened model systems. In the first part of the study, two isosweet concentrations of aspartame and sucrose were determined and combined with five concentrations of orange and strawberry flavorants. Fruitiness...
Resource Type:: Masters Thesis
Full Text:: Strawberry Flavor in Model Solutions. Abstract approved: Mina R. McDaniel The effect of

Aroma qualities of raw hops and hops in beer by trained panel free-choice profiling

Creator:: Stucky, Gregory J.
Abstract:: Hops contribute many desirable aromas to beer. Traditionally hop aromas have been described by the point of addition in the brewing process (dry-hop, finish-hop, or kettle-hop). The compounds present in the oil provide a wide range of aroma qualities. Since the composition of the oil is different for each hop...
Resource Type:: Masters Thesis
Full Text:: Redacted for Privacy ACKNOWLEDGMENTS I thank Dr. Mina R. McDaniel for challenging me, then giving me

Consumer and descriptive panel analysis of commercial yogurts

Creator:: Barnes, Debbie L.
Abstract:: A consumer and a trained descriptive panel was utilized to determine liking ratings and flavor profiles, respectively, for commercial brands of pre-stirred yogurt. Once the consumer and descriptive panel data was collected, the data was combined to determine the interrelationship of these two sets of data and to determine the...
Resource Type:: Masters Thesis
Full Text:: : . -, - -^ ^ — 7 Mina R. McDaniel A consumer and a trained descriptive panel was utilized to determine liking

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:: Similarity to 'Marion' Blackberry Flavor. Abstract approved: ____ ~--~~------'~-----~~------ Dr. Mina R

Development of a lexicon for staling aromas in North American lager and analysis of consumer preference and difference

Creator:: Edwards van Muijen, Christina Veronique
Abstract:: Staling in beer is inevitable. Oxidation and increased temperatures are the main causes of stale flavors in bottled beers. Since 1934, research has been done to identify compounds and pathways involved in creating stale flavors. Although many research papers report stale flavors, there is not a lexicon per se of...
Resource Type:: Masters Thesis
Full Text:: Consumer Preference and Difference Abstract approved: r ' ' Mina R. McDaniel

Changes in fruit flavor intensity in sucrose based model systems : effects of pH level, acid type, and sourness

Creator:: Cowden, John D.
Abstract:: Acidulants are an important functional ingredient group in the food industry, providing sourness, lowering pH, ensuring safe processing, and extending shelf life. Hence, understanding the effect of acids on sensory characteristics of foods is critical. Of the many topics dealing with acidulants, sourness is a topic where considerable research has...
Resource Type:: Masters Thesis
Full Text:: privacy Redacted for privacy ACKNOWLEDGEMENTS I would like to thank my mentor Dr. Mina R. McDaniel

ScholarsArchive@OSU

Osme and sensory analysis of aqueous orange essence

Development of methods for analysis and sensory threshold determination of malt derived flavor components in beer

Flavor characterization of selected acidulants in model and food systems

Gas chromatography/olfactometry and descriptive analysis of cold-pressed lemon oil aroma

The effect of sucrose, aspartame, acesulfame-K and blended aspartame/acesulfame-K on orange and strawberry flavor in model solutions

Aroma qualities of raw hops and hops in beer by trained panel free-choice profiling

Consumer and descriptive panel analysis of commercial yogurts

Descriptive sensory analysis of thornless blackberry selections to determine sensory similarity to 'Marion' blackberry flavor

Development of a lexicon for staling aromas in North American lager and analysis of consumer preference and difference

Changes in fruit flavor intensity in sucrose based model systems : effects of pH level, acid type, and sourness

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