Index Catalog // ScholarsArchive@OSU

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

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

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

Flavor properties and stability of a corn-based snack : aroma profiles by gas chromatography (GC), GC-olfactometry, mass spectrometry, and descriptive sensory analysis

Creator:: Silva, Maria Aparecida Azevedo Pereira da
Resource Type:: Dissertation
Full Text:: approved: .. _ Prof. Mina R. McDaniel The interest in identifying volatiles responsible for specific

The physicochemical, microbiological, aroma and flavor profile of selected commercial sweet whey powder

Creator:: Sithole, Rhoda
Abstract:: Sweet whey powder is mainly used as an ingredient in foods and has a potential for increased use with the development of new foods. In view of the many whey powder producers, there is need to establish the quality of the whey powders currently on the market in terms of...
Resource Type:: Dissertation
Full Text:: Powder. Abstract approved: Mina R. McDaniel Sweet whey powder is mainly used as an ingredient in

Understanding aroma impacts of four important volatile sulfur compounds in Oregon Pinot noir wines

Creator:: Tsai, I-Min
Abstract:: Sensory properties of four important volatile sulfur compounds, dimethyl disulfide (DMDS), diethyl disulfide (DEDS), methanethiol (MeSH) and ethanethiol (EtSH), were determined in base Oregon Pinot noir wine in order to understand their impacts on wine aroma. Detection thresholds of these four compounds in base wine were determined first. All four...
Resource Type:: Dissertation
Full Text:: : Mina R. McDaniel Sensory properties of four important volatile sulfur compounds, dimethyl disulfide

Interrelationships among changes in flavor and aroma, and composition of stored strawberry juice concentrate

Creator:: Lundahl, David S.
Abstract:: Sensory evaluation and instrumental methods were applied to the evaluation of strawberry juice concentrate (68°Brix) stored at 20°C which had been produced both commercially (C-SJC) and in a pilot plant (SJC). Sensory evaluation included taste and aroma ratings by intensity scaling and time-intensity of taste, and visual colorimetry by matching...
Resource Type:: Dissertation
Full Text:: Abstract approved: .. "-* -c^-^^ " -v — Dr. Mina McDaniel Sensory evaluation and instrumental

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:: ^ , , ^ Mina R. McDaniel Texture, a critical property of Asian wheat noodles, is normally assessed by

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

ScholarsArchive@OSU

Carbonation perception : lexicon development and time-intensity studies

Perceptual characteristics of selected acidulants by different sensory and multivariate methods

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

Suppression of sourness in binary and tertiary model mixture solutions

Flavor properties and stability of a corn-based snack : aroma profiles by gas chromatography (GC), GC-olfactometry, mass spectrometry, and descriptive sensory analysis

The physicochemical, microbiological, aroma and flavor profile of selected commercial sweet whey powder

Understanding aroma impacts of four important volatile sulfur compounds in Oregon Pinot noir wines

Interrelationships among changes in flavor and aroma, and composition of stored strawberry juice concentrate

Instrumental and sensory texture profile analysis of Asian wheat noodles

Carbonation and its interaction with other sensory modalities

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