Index Catalog // ScholarsArchive@OSU

Creator:: Bazemore, Russell A.
Abstract:: The effect of refluxing on the aromas of Valencia aqueous orange essences was determined through analysis by GC, MS, Osme, and by a descriptive panel. The strengths and descriptions of volatiles were investigated to determine if differences in essence aroma character and intensity existed. During production, 1 sample was subjected...
Resource Type:: Masters Thesis
Full Text:: Sensory Analysis of Aqueous Orange Essence. Abstract approved: . „ Dr. Mina McDaniel The effect

Creator:: Sheldon, Ross Mark
Abstract:: The malty flavor defect produced by Streptococcus lactis var. maltigenes has been the cause of considerable economic distress to various segments of the dairy industry. This study was conducted in order to develop a more thorough understanding of the chemical nature of this defect, and to formulate a synthetic malty...
Resource Type:: Masters Thesis

Creator:: Walradt, John Pierce
Abstract:: The development of synthetic culture flavors for use in dairy products such as sour cream, cottage cheese, butter, and buttermilk has created the need for a rapid quantitative analysis for the synthetic flavor concentrates. An internal standard gas chromatographic method has been developed which is capable of +10% accuracy for...
Resource Type:: Masters Thesis

Creator:: Miller, Phillip Harry
Resource Type:: Masters Thesis
Full Text:: loganberry essence. TABLE OF CONMTS Page WTRODUCTOT ♦ ♦ ♦ 1 REVIEW OF LITERATURE

Creator:: Hartwig, Pam A.
Abstract:: Acidulants can contribute considerably to the flavor of food. However, limited research on differences in acid flavor exists. While numerous researchers have studied acids, most have focused on sourness exclusively. Acids have been shown previously to differ in non-sour components, such as bitterness and astringency. A series of experiments were...
Resource Type:: Masters Thesis
Full Text:: products: as an acidifier and as a flavoring agent. Vinegar performs many more. Vinegar (with its

Creator:: Kucza, Myriam M.
Abstract:: Radish anthocyanin extract has potential as a natural colorant because of its pigment stability and attractive red hue. Presence of undesirable aroma compounds could limit its applications in foods. The pungent principle of radish, 4-methylthio-3-butenyl isothiocyanate (MTBI), is produced enzymatically upon cell injury from its glucosinolate precursor, 4-methylthio-3-butenyl glucosinolate (MTBG),...
Resource Type:: Masters Thesis

Creator:: Kimmel, Jesse Carl
Resource Type:: Masters Thesis
Full Text:: . of Chem. Industry, 23:304 Simmons, W. H. Perfumery Essence 1926 Oil Record, 17:334-342

Creator:: Liu, Xinfeng
Abstract:: The essential oil components of cedar heartwoods play an important role in the durability of these trees. Yet, the composition of these oils and identity of many of the compounds remains unknown, or incompletely know for some commercially important cedar heartwoods. The essential oil extracts of Alaska Yellow Cedar (Chamaecyparis...
Resource Type:: Masters Thesis
Full Text:: by Macleod et al. from peel oil of grapefruit and is better known today as the essence of

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