The aroma of Tuber gibbosum, a native Oregon truffle, was
characterized using two distinct techniques. Volatile aroma
constituents were identified by chemical analysis, and sensory
characteristics were determined by examining response of the
general populace to the truffle aroma.
Truffle samples from four maturity ranges, as determined
by microscopic examination...
Pacific whiting (Merluccius productus) is the most abundant
groundfish species off the California, Oregon and Washington Coasts.
The fish are mainly used as a raw material for the production of surimi.
However, it is not economically wise to depend only on one product.
There is a need to diversify the...
Physical, chemical and sensory attributes were
examined on canned green beans (Oregon 1604) of sieve sizes
3 & 4 and 5 & 6 after one and three months of storage at
room temperature (RT). The green beans subjected to
different pre-blanch conditions in water (T1t1: 160°F - 30
min.; T1t2:...
Cataract is a leading cause of blindness throughout the world, yet the fundamental biochemical causes are unknown. A rodent model of the biochemical processes is selenite cataract. This cataract shows some of the features of human cataracts such as increased lens calcium, proteolysis of proteins, and insolubilization leading to lens...
Thirty bone-in hams from market weight hogs were used
in this study, three groups of 10 each. One group was
brine-cured, frozen and stored (F/S) at -20°C for 90 days
prior to heat processing and smoking. A second group was
similarly cured and frozen, not stored (F/NS), but thawed
immediately,...
Several effects of xylem discontinuity in Pinot noir and Merlot grape berries were studied. There was a reduction in the amount of apoplastic dye (Eosin Y or azosulfamide) uptake through cut pedicels into soft versus firm berries, suggesting a reduction in maximal xylem flow at that time. Both greenhouse and...
The aroma of milk has been often defined as bland and pleasant, yet characteristic. Conventional thermal processing of milk can certainly extend shelf life, but inevitably changes its flavor. High pressure processing has been suggested as an alternative for milk pasteurization with improved fresh flavor retention. The objective of this...
Potato Virus Y (PVY) imposes serious limitations on potato yield, quality and tuber seed
production. Traditional PVY screening requires artificial inoculation under controlled
conditions followed by ELISA to test for PVY. This method is very tedious and time
consuming thus prohibiting the screening of large segregating populations. The genes
RYadg...
Red wine texture is a particularly important property of overall red wine quality
whose origin is not well understood. The overall goal of this study was to improve our
understanding of how chemical composition influences red wine texture. Unlike
previous studies that have used model systems to investigate how chemical...