'Gala' is an apple cultivar with a distinctive aroma and flavor. 'Gala' storage season is short in regular atmosphere (RA). Controlled atmosphere (CA) extends 'Gala' storage but volatile production is reduced. 'Gala' odor-active aroma compounds were identified using Osme, a gas chromatography and olfactometry technique. Changes in aroma after RA...
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
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...
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...
Published January 1949. 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
As a major wheat exporter to countries all over the world, the United States has to
produce wheat that satisfy different quality requirements requested by their customers.
Over the past decade the United States has encountered a major problem, that of losing
market share in Asia to Canada and Australia....
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...
'Marion' blackberry is known for having excellent aroma and flavor, yet they are susceptible to damage by freezing and they are very thorny. Thornless blackberry cultivars have been developed and show great potential. Thus, the interest of the study was in determining which of eight thornless blackberry cultivars, have similar...
Hops contribute many desirable aromas to beer. Traditionally hop aromas have
been described by the point of addition in the brewing process (dry-hop, finish-hop, or
kettle-hop). The compounds present in the oil provide a wide range of aroma qualities.
Since the composition of the oil is different for each hop...
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...
The German hop Hallertauer, hallertauer is highly
valued because of its "noble aroma", but it has a very low
yield when cultivated in the U.S. Two new crosses of
Hallertauer, U.S.D.A. 21455 and 21459, have high yields
and promising aroma characteristics.
In order to predict sensory properties of beers as...
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...
Both consumer and descriptive analyses were used to study the shelf-life of packaged, roasted and ground coffee in order to evaluate the utility of using sensory data in a shelf life model, and to examine the ability of consumers to detect a difference between treated and control samples. Two types...
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...
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...
'Marion' and 'Thornless Evergreen' blackberry volatiles were analyzed by capillary gas chromatography-flame ionization detection (GC-FED) and GC-mass spectrometry (GC-MS). Based on total percentage of FID area 'Thornless Evergreen' contains significantly more alcohols, hydrocarbons, and phenols than the 'Marion'; 'Marion' contains more acids and esters. Both cultivars contained comparable amounts of...
Potato varieties characterized by non-conventional skin and flesh colors (purple, red, yellow) have the potential to revitalize consumer demand for fresh market potatoes because of their unique appearance and health benefits. Red and purple potatoes contain anthocyanins, which are flavonoids responsible for red, blue, and purple pigments in plants. Yellow...
Strawberries {Fragaria ananasa) and raspberries {Rubus ideaus) are good sources ofmany important nutrients, and have great potential to improve human health. However, they are highly perishable and have a very short shelf-life mainly due to the attack of fungi and high respiration rate. Edible coatings, especially chitosan-based coatings have been...
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...