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 20 of 24 for “"Descriptive Sensory"”.
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Investigating the flavor of fresh calamondin peel and juice using instrumental and descriptive sensory analysis
… was to investigate the flavor composition and sensory properties of fresh immature calamondin juice and peel. A method using solid-phase extraction followed by gas chromatography-mass spectrometry (SPE-GC-MS) analysis was developed for volatile isolation and identification in calamondin juice …
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Effect of Cooking Method on Meat Texture in Normal and Woody Broiler Breast Fillets Using Instrumental Analysis and Descriptive Sensory Analysis
… normal fillets regardless of cook method. In the descriptive sensory analysis, trained panelists (n=9) evaluated normal (NORM) and severe (SEV) left fillets from the 56 d broilers used in instrumental analysis. SEV fillets had a higher score (P<0.05) for crunchiness than NORM fillets. SEV fillets …
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Evaluation of Flavor Variation in Swiss Cheese from Five Factories Using Selected Ion Flow Tube Mass Spectrometry (SIFT-MS), Descriptive Sensory Analysis, and Consumer Testing
… ion flow tube-mass spectrometry (SIFT-MS), descriptive sensory analysis, and consumer sensory testing. Three Swiss cheese samples were obtained from each of five different factories for a total of fifteen samples. These cheeses varied in manufacturing dates, as well as the vat and block …
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Determination of Sensory Characteristics and Antioxidant Capacity of Pawpaw Pulp During Frozen Storage
… frozen pawpaw pulp and the characterization of sensory attributes using a trained descriptive sensory analysis panel and an untrained consumer panel. Previous research has shown that there are extractable antioxidants within pawpaw pulp. Findings in this study show that total phenolic content …
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Physicochemical and sensory properties of soymilk from five soybean lines
… investigate the effects of soybean varieties on descriptive sensory evaluation, consumer acceptance test, and texture properties of soy ice creams. Plain flavor soymilks made from five soybean lines were made in the laboratory using a soymilk maker for physical, chemical, descriptive sensory …
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Sensory and Chemical Characteristics of Eastern Oysters(Crassostrea virginica)
… It is possible that the lack of information on sensory characteristics of Chesapeake oysters may contribute to this problem. In order to differentiate Chesapeake oysters from other oysters, a descriptive sensory test (n=8) was conducted and chemical composition attributes were measured, …
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Development of an artificial neural network model to predict expert judgement of leather handle from instrumentally measured parameters
… and with less difference within the collection. Descriptive Sensory Analysis was used to identify and quantify the subjective assessment of leather handle. A panel constituted of leather experts was organised and trained to: 1) define attributes describing leather handle; 2) assess specific …
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The effect of dietary fiber on the physio-chemical and sensorial properties of frozen yogurt
… the treatments before and after being frozen. A descriptive sensory analysis, hedonic sensory study, viscosity, texture analysis, and melt rate test were conducted during storage. Lactic acid bacteria counts were found to be around 7.9 x107 CFU/ml. Titratable acidity and pH did not change when …
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The investigation of technological, nutritional and sensorial characteristics of wheat bread, influenced by different strains of Saccharomyces cerevisiae
… Furthermore, the impact of yeast 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 …
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Acceptance of bread with partial replacement of wheat bread flour by potato products in selected regions of the USSR and USA
… bread, were selected for objective measurements, descriptive sensory evaluation, and central location acceptance testing. The four breads were not significantly different in the objective measurements of standing height, percent protein and amino acid content The three potato breads had the …
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The Effect of Complete Vineyard Floor Ground Covers and Root Pruning on Cabernet Sauvignon
… from treatment vines in 2010 were correlated to descriptive sensory terms. Cover crop water use, as evapotranspiration, determined by mini-lysimeter (ML), ranged from 3.28 mm/d for KY-31 fescue to 1.52 mm/d for herbicide-treated plots. In 2008, root biomass of vines grown on KY-31 fescue/RP was …
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Physical, Perceptual, and Bioactive Components of Chocolate
… changes in chocolate texture and flavor by a descriptive sensory panel. Storage at high temperature with fluctuations increased the rate of polymorphic transition to form VI. Chocolate stored at high temperature with and without fluctuations were harder, more fracturable, more toothpacking, …
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Understanding methods for internal and external preference mapping and clustering in sensory analysis
… look at key findings from univariate data in descriptive sensory studies to obtain accurate interpretations and suggestions from the maps, especially for external preference mapping. When researchers make recommendations based on an external map alone for complicated data, preference maps may …
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Identification and exploration of the components of a desirable pecan flavor
… 'Pawnee,' and 'Witte') were evaluated using descriptive sensory analysis under raw, roasted, and candied preparation methods. A trained panel evaluated samples for 21 flavor attributes. Five of these attributes differed significantly (p ≤ 0.05) between cultivars, while the preparation method …
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Investigation of Genetic and Environmental-Associated Variation of Flavor-Related Attributes in Bioparental and Natural Cucumber Populations and Their Correlation with Human Sensory
Fresh cucumber sensory quality is composed of texture, taste (non-volatiles), and aroma (volatiles), yet little is known about genetic variation in natural populations and influence of internal and external factors on these traits. This study hypothesized that significant differences would be …
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Sensory Perception of Saltiness and Bitterness in Oil-in-Water Emulsions
… purpose, three experiments were performed: A sensory threshold study, a descriptive sensory and physical property evaluation, and a psychophysical assessment of taste perception in emulsion systems. Experiment-I: Sensory detection and recognition thresholds of NaCl, caffeine, and KCl in …
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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
… such as shelf-life, bread volume and sensory characteristics, all deviating from the bakers’ and consumers’ expectations. This work addresses the feasibility of NaCl reduction in wheat bread focusing on options to compensate NaCl with the use of functional sourdoughs. Three strains …
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Identifying preferences for specific beef flavor characteristics
Descriptive sensory analysis of beef samples was conducted at culinary institutions in three regions of the United States to determine differences in beef flavor attributes and flavor preferences among 12 different beef product categories (treatments). Treatments were chosen specifically to permit …
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Identification of key odorants in fresh-cut watermelon aroma and structure-odor relationships of cis,cis-3,6-nonadienal and ester analogs with cis,cis-3,6-nonadiene, cis-3-nonene and cis-6-nonene backbone structures
… reminiscent of fresh-cut watermelon. Use of sensory evaluation, including ranking test, revealed that the aroma attributes of purified synthetic cis,cis-3,6-nonadienal closely matched those of fresh-cut watermelon. This “watermelon aldehyde” can be considered a potent odorants since its …
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The effects of high-intensity ultrasound of rice bran wax oleogel preparation and its effects on flaky pastry application
… must be collected, such as consumer testing and descriptive sensory testing, in order to evaluate the changes occurring in pie crusts when using RBXO with and without HIU treatments in comparison to CS made pie crusts. Further investigation is needed to understand the particular type of …
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