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Descriptive sensory analysis of thornless blackberry selections to determine sensory similarity to 'Marion' blackberry flavor

Creator:: Kurnianta, Astrid Joana
Abstract:: '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...
Resource Type:: Masters Thesis
Full Text:: available on the sensory evaluation of blackberry flavor. This study included a lexicon (a set of

Aroma comparison of 'Marion' (Rubus sp. L.) and 'Thornless Evergreen' (R. laciniatus L.) blackberries

Creator:: Klesk, Keith
Abstract:: '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...
Resource Type:: Dissertation
Full Text:: approved: u / ■■ r - " r—= ■f^- Michael Qian^ 'Marion' and 'Thornless Evergreen' blackberry

Impact of seasonal variation and growing environment on blackberry aroma

Creator:: Wang, Yuanyuan
Abstract:: Blackberries have been enjoyed for their delicious flavor and high nutritional value for hundreds of years. In North America, blackberries were cultivated since 1850-1860. Blackberries have their characteristic and unique aromas depending on the cultivar and growing conditions. The objective of this study was to evaluate the impact of seasonal...
Resource Type:: Masters Thesis
Full Text:: but limited enhancement of sensory quality (Paz, etal., 1981). Blackberry Aroma Compared to

Aroma investigation of ‘Marion’ and thornless blackberries in Pacific Northwest of America

Creator:: Du, Xiaofen
Abstract:: The objectives of this study are to 1) qualitatively and quantitatively measure the odor-active compounds in ‘Marion’ blackberry; 2) compare the aroma profiles of advanced selections and new cultivars of thornless blackberry cultivars with ‘Marion’; 3) study the development of furaneol in ‘Marion’ during ripening and; 4) investigate the distribution...
Resource Type:: Dissertation
Full Text:: perception of sourness and sweetness in a sensory evaluation of nine blackberry genotypes

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

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:: ) investigated the influence of sugar and acid on sensory qualities and desirability of blackberry juice

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

Testing acceptability of food products taste test procedure

Creator:: Lorant, George John, Wiegand, Ernest Herman, 1886-, and Oregon State College. Agricultural Experiment Station
Abstract:: 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
Resource Type:: Technical Report
Full Text:: statis- tical evaluation of large panels or a large number of taste tests of the same samples with small

Quality assessment of Asian noodles made from U.S. wheat flours using sensory descriptive analysis

Creator:: Janto, Mimi
Abstract:: 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....
Resource Type:: Masters Thesis
Full Text:: Discussion 31 3.4.1 Sensory Profile of Four Major Types of Taiwanese Noodles 32 3.4.2 Evaluation

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

ScholarsArchive@OSU

Descriptive sensory analysis of thornless blackberry selections to determine sensory similarity to 'Marion' blackberry flavor

Aroma comparison of 'Marion' (Rubus sp. L.) and 'Thornless Evergreen' (R. laciniatus L.) blackberries

Impact of seasonal variation and growing environment on blackberry aroma

Aroma investigation of ‘Marion’ and thornless blackberries in Pacific Northwest of America

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

Consumer and descriptive panel analysis of commercial yogurts

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

Testing acceptability of food products taste test procedure

Quality assessment of Asian noodles made from U.S. wheat flours using sensory descriptive analysis

Suppression of sourness in binary and tertiary model mixture solutions

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