Index Catalog // ScholarsArchive@OSU

The effect of sucrose, aspartame, acesulfame-K and blended aspartame/acesulfame-K on orange and strawberry flavor in model solutions

Creator:: Wiseman, Jennifer Jo
Abstract:: 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...
Resource Type:: Masters Thesis
Full Text:: Strawberry Flavor in Model Solutions. Abstract approved: Mina R. McDaniel The effect of

Edible coatings to improve storability and enhance nutritional value of strawberries (Fragaria ananassa) and raspberries (Rubus ideaus)

Creator:: Han, Chunran
Abstract:: 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...
Resource Type:: Masters Thesis
Full Text:: . I thank Cindy Lederer for her expertise and guidance in the sensory evaluation of the chitosan

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:: strawberry and 6 lemon yogurt brands, and (2) correlation of the sensory measures of sweetness and

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

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:: -1, were closest to 'Marion'. The results from the sensory evaluation analysis for 'Marion' and

Aroma qualities of raw hops and hops in beer by trained panel free-choice profiling

Creator:: Stucky, Gregory J.
Abstract:: 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...
Resource Type:: Masters Thesis
Full Text:: a person that has had formal training in sensory evaluation and has participated on many different

ScholarsArchive@OSU

The effect of sucrose, aspartame, acesulfame-K and blended aspartame/acesulfame-K on orange and strawberry flavor in model solutions

Edible coatings to improve storability and enhance nutritional value of strawberries (Fragaria ananassa) and raspberries (Rubus ideaus)

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

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

Aroma qualities of raw hops and hops in beer by trained panel free-choice profiling

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