Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 8 of 8 for “"Aroma Analysis"”.
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Sensory directed determination of odor important components of natural (raw) and roasted pecan oil
… micro and macronutrient profiles and unique aromas as a result of the gentle production processes used. Roasted pecan oil is a specialty oil that has made its way onto the market in recent years, standing out against commodity oils from a health and flavor perspective. With its rising …
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Characterization of volatiles in commercial and self-prepared rum ethers and comparison with key aroma compounds of rum
… work is publicly available that delves into the aroma characteristics of rum ether or explores how they compare to those of rum. With these goals in mind, two popular rums were subjected to aroma extract dilution analysis (AEDA) in order to establish the aroma profile for typical gold or white …
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Analysis of Aroma Constituents in Cultivated Strawberries by GC/MS
In aroma analysis, strawberries have always been the favored fruit because of their relatively high content of typical and pleasant aroma constituents. Esters, aldehydes, alcohols and sulfur compounds have been found to be the main aroma components in strawberry. In recent years, two volatile …
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The Role of Blackberry Grades and Fermentation Methods on Blackberry Kombucha Quality and Aroma Characteristics from Small-Scale Fermentation
… and total soluble solids (TSS), followed by aroma analysis using headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Then, a blackberry kombucha product was made, in biological triplicates, with either U.S. No.1 or U.S. No.2 …
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Cold plasma-induced quality changes in foods and beverages and plasma’s potential use in space exploration
… food flavour through intentional volatile aroma modification of foods and how this can impact food development for long-distance space missions was examined. This thesis explored five core research questions on flavour and the use of plasma, on Earth and in extreme environments, via a …
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Impact of roasting on the physicochemical characteristics of cacao beans and dark chocolate flavor profile
… significantly to the characteristic chocolate aroma. The cacao and chocolate market scenario has changed during the past fifteen years; product availability, diversity, and increase in quality contributed to structural changes in the chocolate industry, resulting in the specialty niche market …
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Identification and characterization of potent odorants in selected beet root (Beta vulgaris) products
… research on beets concentrates on contaminating aromas in beet sugar. A small number of studies have been performed on beet roots themselves; however, the focus is solely placed on the volatile compounds, which may or may not be aroma-active or impactful to the overall product. In order to fill …
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Aroma characterization of American rye whiskey by chemical and sensory assays
… been studied extensively in recent years, the aroma profile and potent odorants of American rye whiskey have not been reported. Two dilution analysis methods for Gas Chromatography-Olfactometry (GCO) were used to identify the potent odorants in rye whiskey: Sample Dilution Analysis (SDA) – a …