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Filtering by: Creator McDaniel, Mina Remove constraint Creator: McDaniel, Mina Non-Academic Affiliation Oregon State University. Graduate School Remove constraint Non-Academic Affiliation: Oregon State University. Graduate School

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  • 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

  • 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:
    . Dr. Mina McDaniel has been my mentor and friend through the grueling five years I have spent as a

  • 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

  • Perceptual characteristics of selected acidulants by different sensory and multivariate methods

    Creator:
    Rubico, Sonia Mendoza
    Abstract:
    The taste qualities of acidulants have not been studied in detail despite the fact that they are widely used by the food industry. Studies on characterizing the sensory properties of organic and inorganic acids are very limited. Reported studies are commonly on threshold, equi-sour and the time intensity values of...
    Resource Type:
    Dissertation
    Full Text:
    : / - ^ Professor Mina R. McDaniel The taste qualities of acidulants have not been studied in detail despite the

  • 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

  • Sub-threshold effects on the perceived intensity of recognizable odorants : the roles of functional groups and carbon chain lengths

    Creator:
    Lopetcharat, Kannapon
    Abstract:
    Sub-threshold effects were studied in binary and tertiary mixtures comprising a panel-recognition-concentration odorant and sub-threshold odorant(s). Sub-threshold condition was maintained by controlling the sub-threshold concentration as percentages of subjects' individual detection threshold. The perceived intensities (overall intensity and several descriptors) of recognizable odorants were rated using magnitude estimation. Sub-threshold suppression...
    Resource Type:
    Dissertation
    Full Text:
    Groups and Carbon Chain Lengths. Abstract approy^d: Mina R. McDaniel Sub-threshold effects were

  • 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:
    Sourness in Binary and Tertiary Model Mixture Solutions. Abstract approved: Mina R. McDaniel Addition

  • 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