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Filtering by: Committee Member Penner, Mike Subject Food -- Sensory evaluation

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:

like to thank my graduate committee members Michael Penner and Robert McGorrin, and graduate
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:

expertise as well as his interest in this add research. Dr. Mike Penner and Dr. Rosemary Wander for their
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