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  • Sensory Evaluation of Wine From Production and Processing Trials

    Creator:
    McDaniel, Mina R.
    Abstract:
    The major objective of the Sensory Science Laboratory is to support the ongoing enology and viticulture research by providing a means of evaluating juices and wines. For example, if a new viticultural practice is being tested, it is important to document how this practice changes the character of the wine....
    Resource Type:
    Technical Report
    Full Text:
    Production and Processing Trials Project Leader: Mina R. McDaniel, Ph.D., Food Science and Technology

  • Trained Panel Evaluation of Wine

    Creator:
    McDaniel, Mina R.
    Abstract:
    Sensory evaluation is a scientific discipline involved in evoking, measuring, analyzing, and interpreting responses to properties of foods and materials as perceived by sight, smell, taste, touch and hearing. Historically, sensory evaluation test methods have been divided into two basic types, affective and discriminative. Affective tests involve acceptance tests, usually...
    Resource Type:
    Technical Report
    Full Text:
    Wine Advisory Board Research Progress Report 1987 Trained Panel Evaluation of Wine Mina R

  • 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

  • Industry Wine Panel

    Resource Type:
    Technical Report
    Full Text:
    Wine Advisory Board Research Progress Report 1992 - 1993 Industry Wine Panel Mina R. McDaniel

  • 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

  • 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

  • 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