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 12 of 12 for “"Flavor chemistry"”.
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Flavor chemistry of lemon-lime carbonated beverages
… continuous extraction/solvent-assisted flavor evaporation (LLCE/SAFE). Twenty eight compounds were detected by gas chromatography-olfactometry (GCO) with linalool (floral, lavender), octanal (pungent orange) and 2,3-dehydro-1,8-cineole (minty) determined to be predominant aroma compounds …
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Using Flavor Chemistry, Sensory, and Texture to Determine Domestic Edamame Quality
… to research quality attributes including flavor, taste, and texture of edamame representative of domestic market and supply chain. Solid phase microextraction was utilized for aroma extraction prior to gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) …
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Flavor Chemistry of Regional Hops (Humulus lupulus L.) and Novel Aroma Application of Hop-derived Products
… However, the lack of understanding on aroma chemistry of regional hops limited their prosperity. Moreover, suitable postharvest drying and packaging practices for VA hop producers are not available. This dissertation aims to address above issues by investigating the aroma chemistry of VA hops …
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Analysis of potent odorants in spearmint oils
… in this study to give a better understanding the flavor chemistry of spearmint oils. Potent odorants in Native spearmint, Scotch spearmint, and Macho mint oils were identified by application of gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). Aroma extract …
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Characterization of volatiles in commercial and self-prepared rum ethers and comparison with key aroma compounds of rum
… named as a result of its purported similarity in flavor to rum; however, despite it being used widely throughout the flavor industry, no 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 …
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Investigating the flavor of fresh calamondin peel and juice using instrumental and descriptive sensory analysis
… with a delicate pulp and fresh, lime-like flavors in its peel and juice. Studies on the flavor of calamondin juice and peel are limited and its unique flavor has not been well characterized. The objective of this study was to investigate the flavor composition and sensory properties of …
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Sensory directed determination of odor important components of natural (raw) and roasted pecan oil
… pecans have been enjoyed as a nutritious and flavorful snack, eventually staking their claim as a cherished baking ingredient with notable desserts including the pecan pie and the pecan praline. The utility of the pecan has been further expanded in recent years with the emergence of “gourmet …
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Understanding the complex aroma chemistry of premium aged rums
… the study was to better understand the complex flavor chemistry of rum, including its aroma composition and the effect of ethanol on flavor perception, with a main focus on premium aged rums. Nine rums were evaluated consisting of two mixing rums (Bacardi Superior [BW], Bacardi Gold [BG]) and …
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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
… aroma extracts prepared by solvent-assisted flavor evaporation (SAFE). Eight unsaturated nine-carbon aliphatic aldehydes and one six carbon unsaturated aldehyde were detected by GCO-H. These included cis-3-hexenal, cis,cis-3,6-nonadienal, cis-3-nonenal, cis-6-nonenal, trans-2-nonenal, …
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Identification and quantitation of predominant odorants in roasted chicory
… solvent extraction followed by solvent-assisted flavor evaporation (SAFE). Identification of potent odorants was achieved by gas chromatography-olfactometry (GC-O) combined with aroma extract dilution analysis (AEDA) and gas chromatography-mass spectrometry (GC-MS). Forty-six compounds were …
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Comparison of key odorants and sensory properties of peanut butter and sunflower seed butter
Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2026-08-01
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Identification and characterization of mint lactones: trace-level odor-important aroma compounds in peppermint oil
Made available in DSpace on 2016-11-10T18:27:49Z (GMT). No. of bitstreams: 2 MCKENNA-THESIS-2016.pdf: 1170791 bytes, checksum: 0bd5f4c4113603e35685b270c9aa40b5 (MD5) LICENSE.txt: 4213 bytes, checksum: 8065b1d0e69f25f20908be9acb180f53 (MD5) Previous issue date: 2016-07-13