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Interrelationships among changes in flavor and aroma, and composition of stored strawberry juice concentrate

Creator:: Lundahl, David S.
Abstract:: Sensory evaluation and instrumental methods were applied to the evaluation of strawberry juice concentrate (68°Brix) stored at 20°C which had been produced both commercially (C-SJC) and in a pilot plant (SJC). Sensory evaluation included taste and aroma ratings by intensity scaling and time-intensity of taste, and visual colorimetry by matching...
Resource Type:: Dissertation
Full Text:: : Interrelationships Among Changes in Aroma and Flavor, and Composition of Stored Strawberry Juice Concentrate

Influence of sugar and acid on sensory qualities and desirability of blackberry juice drink using response surface methodology

Creator:: Perng, Chiou-mey
Abstract:: Response Surface Methodology (RSM) was used to study the effect of two variables, sugar level (12-16 °Brix) and acid level (0.3-0.7 % T.A.) on sensory qualities and desirability of blackberry juice drinks. Three blackberry juice levels (10%, 15%, and 20%) were used to study the influence of juice flavor on...
Resource Type:: Masters Thesis
Full Text:: %, and 20%) were used to study the influence of juice flavor on sensory qualities and desirability of

Development of a process for production of cantaloupe juice concentrate and determination of its composition and quality

Creator:: Galeb, Abduljalil Derhm Saeed
Abstract:: Fresh ripe, cantaloupes were processed into juice and juice concentrate. Processing trials were conducted on fresh and frozen fruits with and without rind. The effects of maceration enzymes and fining agents on yield and quality were investigated. Compositional measurement included °Brix, pH, titratable acidity, formol values, ascorbic acid content, total...
Resource Type:: Masters Thesis
Full Text:: juice from fruit pressed with the rind possessed a rind characteristic and flavor. More details

Use of ion-exchange and direct osmotic concentration technologies for processing cantaloupe juice

Creator:: Galeb, Abduljalil D. S.
Resource Type:: Dissertation
Full Text:: reported that the flavor, color, and other essences of the concentrated fruit juice are retained when

Gas chromatography/olfactometry and descriptive analysis of Valencia orange juice

Creator:: Shah, Rohan
Abstract:: Heat treated orange juice, both pasteurized and concentrate, are being increasingly consumed in the U.S. Orange juice is primarily heat treated to increase its shelf life, by curbing the growth of microorganisms; and to inactivate pectin methylesterase, which demethylates pectin and leads to cloud loss in the juice. However, because...
Resource Type:: Masters Thesis
Full Text:: odor-active volatile profile of heat treated orange juice, relates to changes in the aroma and flavor

Ripening pear flavor volatiles : identification, biosynthesis and sensory perception

Creator:: Suwanagul, Anawat
Abstract:: Volatile compounds of eight pear varieties were isolated and identified by GC/MS. A total of 112 components were identified from headspace of intact fruits, including 47 compounds reported for the first time in pear. The volatile profiles of these pear varieties were characterized by esters, alcohols, hydrocarbons, aldehydes and ketones....
Resource Type:: Dissertation
Full Text:: . Highly significant correlations between specific groups of odor- active compounds and pear flavor

Changes in fruit flavor intensity in sucrose based model systems : effects of pH level, acid type, and sourness

Creator:: Cowden, John D.
Abstract:: Acidulants are an important functional ingredient group in the food industry, providing sourness, lowering pH, ensuring safe processing, and extending shelf life. Hence, understanding the effect of acids on sensory characteristics of foods is critical. Of the many topics dealing with acidulants, sourness is a topic where considerable research has...
Resource Type:: Masters Thesis
Full Text:: pH levels (2.6, 3.0, 3.4, 3.8, and 4.2), in a solution of water, sugar (10% w/v), and fruit flavor

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:: fruit sample, which may be intact fruit, pieces, puree, or juice, is placed in a sealed vessel and

The effectiveness of dietary learning on hedonic responses to a novel, initially disliked vegetable

Creator:: Towers, Nicole
Abstract:: A previous study conducted in our laboratory demonstrated the critical role that retronasal odors play in vegetable liking and disliking. It remains unclear, however, why some individuals like certain vegetable odors, while others do not. A possible explanation is that some individuals have learned to like the odor of a...
Resource Type:: Masters Thesis
Full Text:: potential explanations; individual differences in odor sensitivity and flavor learning through exposure

Osme and sensory analysis of aqueous orange essence

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:: part to differences in the methods of juice processing, season of fruit harvest, and maturity of the

ScholarsArchive@OSU

Interrelationships among changes in flavor and aroma, and composition of stored strawberry juice concentrate

Influence of sugar and acid on sensory qualities and desirability of blackberry juice drink using response surface methodology

Development of a process for production of cantaloupe juice concentrate and determination of its composition and quality

Use of ion-exchange and direct osmotic concentration technologies for processing cantaloupe juice

Gas chromatography/olfactometry and descriptive analysis of Valencia orange juice

Ripening pear flavor volatiles : identification, biosynthesis and sensory perception

Changes in fruit flavor intensity in sucrose based model systems : effects of pH level, acid type, and sourness

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

The effectiveness of dietary learning on hedonic responses to a novel, initially disliked vegetable

Osme and sensory analysis of aqueous orange essence

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