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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

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:: conflicting data, suggesting that bitterness is not the only sensory factor involved in vegetable rejection

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:: the sensory evaluation in chapter 2. TABLE OF CONTENTS Page

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:: the same lot. All yogurt samples were obtained no more than three days prior to sensory evaluation

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

ScholarsArchive@OSU

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

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

Sensory Analysis and Genetic Mapping of Green Bean Flavor

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

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