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 16 of 16 for “"Aroma Profile"”.
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Effect of Foliar Nitrogen and Sulfur Applications on Aroma Profile of Vitis vinifera L. cv. Petit Manseng using Modified Quantitative Descriptive Analysis, SPME GC-MS and Electronic Nose Technology
… spectrometry (GC/MS) analysis identified 27 free aroma and flavor compounds and 52 bound compounds. Lactones and carboxylic acids were the major components of the free fractions while bound fractions had increased concentrations of alcohols, esters and terpenes compared to the free fraction. With …
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Flavor and Quality Characteristics of Two Primocane-bearing Blackberry Cultivars as Impacted by Foliar and Shade Application
… disorder, post-harvest attributes, and the aroma profile of two blackberry cultivars, Prime-Ark® Traveler and Prime-Ark® Freedom. The field study was repeated in the 2021 and 2022 growing seasons at the Hampton Roads Agricultural Research and Extension Center in Virginia Beach, VA, in a …
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Management of wine aroma using biotechnical tools
The aroma profile of wine is influenced by a myriad of compounds capable of imparting distinct aromas, commonly known as volatile organic compounds (VOCs). These compounds may originate from grapes, emerge during fermentation, or evolve during aging. Among them, yeast-derived VOCs present a …
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Sensory directed determination of odor important components of natural (raw) and roasted pecan oil
… popularized for their impressive nutritional profiles and bold flavors. Gourmet specialty oils largely consist of virgin, cold-pressed tree nut oils (often made from the roasted form of the nut) which retain their beneficial micro and macronutrient profiles and unique aromas as a result of the …
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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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Use of Poultry Collagen Coating and Antioxidants as Flavor Protection for Cat Foods Made with Rendered Poultry Fat
… during storage. There were some changes in the aroma profile of the kibble with fat treatment having musty, moldy and plastic aromas at both storage conditions. The volatile aromas might be an indication of oxidation in the poultry fat.
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The investigation of technological, nutritional and sensorial characteristics of wheat bread, influenced by different strains of Saccharomyces cerevisiae
… strains on sensory characteristics, flavour and aroma profile was investigated by gas chromatography mass spectrometry after thermal desorption (GC-MS TD) and descriptive sensory analysis. Due to their specific metabolite production, another important aspect was to adapt the process parameters …
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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 …
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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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Reduction of salt in yeasted wheat bread: impact on bread quality and solutions using sourdough fermented by functional lactic acid bacteria strains
… acids impacted significantly on the flavour profile of the sourdough bread samples. The flavour attribute “salt” could be enhanced by sourdough addition and increased the salty perception. Furthermore, a trained sensory panel evaluated for the first time the impact of yeast activity, based on …
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Impact of foliar molybdenum application in acutely deficient vineyard on wine quality
… effect of foliar molybdenum application on wine aroma profile. Across the four years of experiment, a diversity of aromas showed difference in concentration between treated and untreated vines. In 2017 Ethyl Hexanoate (fruity aroma), D-Limonene (citrus aroma), Terpinolene (floral aroma), and …
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Effect of reduced irrigation on grapevine physiology, grape characteristics and wine composition in three Pinot noir vineyards with contrasting soils
… wines produced in Waipara. Differences in soil profile available water were found between the three types of soil. Also, variations in temperatures, wind speed and evapotranspiration, among other parameters were found within the region as well as between sites. A range of analyses was used to …
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Functionality of Azadirachta indica A. Juss (neem) in beverages
… In the second study, we examine the volatile profile of various neem leaf samples- powdered, dried and fresh, through solid phase microextraction (SPME) and essential oil extraction and analyze the constituents using gas chromatography-mass spectrometry. Fresh leaves contain organosulfur …
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Investigation of New Zealand Sauvignon Blanc Wine Using Trained Sensory Panels
… wine compounds and their effects on the aroma profile of New Zealand Sauvignon blanc wine. Four volatile aroma compounds that are important in New Zealand Sauvignon blanc wine were studied (isobutyl methoxypyrazine [MIBP], 3-mercaptohexanol [3MH], 3-mercaptohexanol acetate [3MHA], and …
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Identification and characterization of potent odorants responsible for typical and storage-induced flavors of cola-flavored carbonated beverages
… US brands of regular colas were characterized by aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry (GCO), and GC-mass spectrometry (GC-MS). Among the numerous odorants, eugenol and coumarin were predominant in all regular colas. Guaiacol and linalool were predominant …
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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 …