Index Catalog // ScholarsArchive@OSU

A comparison of farmed and wild salmon : consumer preferences, proximal analysis, taste test panel scores

Creator:: Sylvia, Gilbert, Graham, Tom, and Oregon State University. Agricultural Experiment Station
Abstract:: Published August 1992. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: differentiate only a single character trait (darkness) among thirteen sensory characteristics in tests comparing

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

Quality of fryers purchased in retail markets using microbial and sensory assessment

Creator:: Chen, Yinghwei
Abstract:: Dressed, bagged whole chickens from three Oregon and several out-of-state processors were purchased from retail markets in each season in 1988. Birds were stored at 3°C for 6 days. Total aerobic microorganisms, total psychrotrophic microorganisms, pseudomonads and fluorescent pseudomonads were determined by appropriate procedures. Total aerobic microorganisms and psychrotrophic microorganisms...
Resource Type:: Masters Thesis
Full Text:: used to determine the sliminess. Sensory evaluation was done by thirteen panelists using 9-point

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:: Component Analysis 38 Table of Contents (continued) Page CHAPTER 2 - SENSORY EVALUATION OF ACIDS

Power function determination for sourness and time-intensity measurements of sourness and astringency for selected acids

Creator:: Straub, Angela Marie
Abstract:: Acids contribute important flavor characteristics to many foods and beverages. They occur naturally in these products, arise from fermentation processes, or can be added. Most acids taste sour. However, little is known about their time-intensity characteristics of sourness. This project was set forth to see if selected acids could be...
Resource Type:: Masters Thesis

Evaluation of the off-flavor in English sole (Parophrys vetulus) using descriptive analysis techniques and consumer testing

Creator:: Geise, Laura Ann
Abstract:: English sole (Parophrys vetulus) is a flatfish found in abundance in the Pacific Ocean and is part of the Pacific Northwest's and California's commercial trawl fishery. Stock levels of this fish are at all time highs but there are decreased landings due to low demand and acceptability. With new regulations...
Resource Type:: Masters Thesis
Full Text:: Sensory Evaluation of Seafood………………………....... 2.4 Conclusions…………………………………………......... 3. Evaluation

Retronasal Odor Enhancement by Salty and Umami Tastes

Creator:: Linscott, Tyler D.
Abstract:: The sensations of taste and smell are integral to our perception of food. Because the olfactory and gustatory systems are physiologically separate, scientists were once uncertain of whether information from these two systems interacted at the perceptual level. Recent studies suggest that taste and smell do indeed interact. Two interaction...
Resource Type:: Masters Thesis
Full Text:: about the food is transmitted to the brain through all possible sensory modalities. Flavor, then

ScholarsArchive@OSU

A comparison of farmed and wild salmon : consumer preferences, proximal analysis, taste test panel scores

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

Quality of fryers purchased in retail markets using microbial and sensory assessment

Perceptual characteristics of selected acidulants by different sensory and multivariate methods

Power function determination for sourness and time-intensity measurements of sourness and astringency for selected acids

Evaluation of the off-flavor in English sole (Parophrys vetulus) using descriptive analysis techniques and consumer testing

Retronasal Odor Enhancement by Salty and Umami Tastes

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