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 15 of 15 for “"Descriptive Sensory Analysis"”.
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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
… with or without WB characteristics. Instrumental analysis was conducted on 56 or 60 d broilers that were processed and scored for woody breast (WB). Individual fillets were separated into right and left fillets and the right fillet and cooked using three different heating methods: bake, grill, or …
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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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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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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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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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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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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
… isolation strategy based on static headspace analysis (SHA). In this study, SHA was used to collect the headspace volatiles one minute after initial cutting of the fruit. This enabled a chemical “snap shot” of fresh-cut aroma to be taken. The most potent odorants in the headspace were …
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Understanding the complex aroma chemistry of premium aged rums
… (GCO) and GC-mass spectrometry (GC-MS) analysis yielded 59 odor-active regions containing 64 odor-active compounds. Aroma extract dilution analysis (AEDA) provided a ranking of the potency of odorants. The most potent rum ordorants, although not necessasarily present in every rum, were …
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Exploring the chemical properties of polyphenols in cold-hardy grape cultivars
… in the cells of cold-hardy grapes. The analysis of the soluble cell wall polysaccharide composition in treated must and finished ‘Marquette’ wines revealed that Accentuated Cut Edges (ACE) had no effect on polysaccharide degradation. In contrast, the application of macerating enzymes …
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The gastronomic experience of fine Australian wines of provenance and food pairings
… constitutes a fine wine. Beyond provenance, the sensory experience of fine wine is often linked with their consumption with appropriate foods. The complex nature of food and wine pairing is not yet fully understood but experts agree that appropriate pairings can enhance desirable flavours of both …