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  • 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:
    the same lot. All yogurt samples were obtained no more than three days prior to sensory evaluation

  • Investigating the Quality Dynamics of American Aroma Hops Intended for Dry-Hopping Beer

    Creator:
    Lafontaine, Scott R.
    Abstract:
    Historically, brewers have used dry-hopping (a cold extraction of nonvolatile and volatile chemicals from hops into fermenting or finished beer) to increase the microbial stability and shelf life of their beer. As hoppy beer styles have gained in popularity over the last decade (2007-2017), the objective of dry-hopping has turned...
    Resource Type:
    Dissertation
    Full Text:
    harvested hops might be better for dry-hopping or aroma additions. In the brewery, a sensory directed

  • 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:
    willingness to allow me flexibility in exploring the field of Food Science and Sensory Evaluation. I am

  • Sensory Analysis and Genetic Mapping of Green Bean Flavor

    Creator:
    Wallace, Lyle T.
    Abstract:
    Green bean flavor has been studied since the 1960’s to better understand Blue Lake flavor in processed green beans in Oregon. Research by Stevens and colleagues showed that Blue Lake flavor could be reconstituted in a bland bean by adding 0.4ppm of 1-octen-3-ol and 1.6ppm of 3-hexen-1-ol. These two volatile...
    Resource Type:
    Dissertation
    Full Text:
    the sensory evaluation in chapter 2. TABLE OF CONTENTS Page