Index Catalog // ScholarsArchive@OSU

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:: vegetable odor, under nose-open and nose-closed conditions, before and after the conditioning period

The effects of odor on vegetable flavor perception and the hedonic response

Creator:: Padmanabhan, Arthi
Abstract:: While previous research has suggested that bitterness is the key determinant of vegetable disliking, it is unknown what role odor plays in vegetable hedonics. We therefore investigated the impact of odor as well as taste on liking and disliking of four vegetables (steamed asparagus and Brussels sprouts; fresh celery and...
Resource Type:: Masters Thesis

Sensory Analysis and Genetic Mapping of Green Bean Flavor

Creator:: Wallace, Lyle T.
Abstract:: Green bean flavor has been studied since the 1960’s to better understand Blue Lake flavor in processed green beans in Oregon. Research by Stevens and colleagues showed that Blue Lake flavor could be reconstituted in a bland bean by adding 0.4ppm of 1-octen-3-ol and 1.6ppm of 3-hexen-1-ol. These two volatile...
Resource Type:: Dissertation
Full Text:: tool to further our understanding of vegetable flavor quality. The biochemistry and genetics of

Surface and cheesy flavors in butter

Creator:: Wilster, G. H. (Gustav Hans), 1893, West, William A. (William Arthur), 1909-, and Oregon State College. Agricultural Experiment Station
Abstract:: Published April 1935. 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:: SURFACE D cHEESr FWTORS IN BUTTER by G, H. Wilster and Win. A. West a- What is Surface Flavor? It is a

Human Taste Perception of Starch Hydrolysis Products : Target Substrates, Potential Mechanism, Quality, and Factors of Influence

Creator:: Lapis, Trina J.
Abstract:: When it comes to carbohydrate, it has been assumed that only mono- and disaccharides, but not oligo- and polysaccharides, can be tasted. However, because of its importance in the human diet, oral detection of starch or its hydrolysis products would be beneficial. The main goal of this study was to...
Resource Type:: Dissertation
Full Text:: for overall flavor. They also found that Polycose was less 3 pleasant than sucrose and

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:: Flavor Intensity in Sucrose Based Model Systems: Effects of pH Level, Acid Type, and Sourness Abstract

Development of methods for analysis and sensory threshold determination of malt derived flavor components in beer

Creator:: Lukes, Bryce K.
Abstract:: Malt, wort and beer samples representing a single pilot brew were extracted from Celite columns with Freon 114. Total extracts were analyzed by gas chromatography/mass spectrometry. Compounds were identified that were unique or common to beer, wort or malt and quantities present were determined for those common to the three...
Resource Type:: Masters Thesis
Full Text:: Methods for Analysis and Sensory Threshold Determination of Malt Derived Flavor Components in Beer

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

Development of a lexicon for staling aromas in North American lager and analysis of consumer preference and difference

Creator:: Edwards van Muijen, Christina Veronique
Abstract:: Staling in beer is inevitable. Oxidation and increased temperatures are the main causes of stale flavors in bottled beers. Since 1934, research has been done to identify compounds and pathways involved in creating stale flavors. Although many research papers report stale flavors, there is not a lexicon per se of...
Resource Type:: Masters Thesis
Full Text:: kilning is usually between 50-85oC for approximately 24 hours depending on desired color 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

ScholarsArchive@OSU

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

The effects of odor on vegetable flavor perception and the hedonic response

Sensory Analysis and Genetic Mapping of Green Bean Flavor

Surface and cheesy flavors in butter

Human Taste Perception of Starch Hydrolysis Products : Target Substrates, Potential Mechanism, Quality, and Factors of Influence

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

Development of methods for analysis and sensory threshold determination of malt derived flavor components in beer

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

Development of a lexicon for staling aromas in North American lager and analysis of consumer preference and difference

Ripening pear flavor volatiles : identification, biosynthesis and sensory perception

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