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.
Results
Showing 1 to 9 of 9 for “"GC-MS-O"”.
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Profile of Missouri Norton wine aroma using solid phase microextraction of headspace, gas chromatography-olfactometry, mass spectrometry
… chromatography/mass spectrometry/olfactometry (GC/MS/O) in order to catalog common volatile compounds. Extraction of volatile compounds was performed using headspace solid-phase microextraction (HS-SPME) and identified by a trained panel. The samples were then diluted to determine the most …
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The Role of Blackberry Grades and Fermentation Methods on Blackberry Kombucha Quality and Aroma Characteristics from Small-Scale Fermentation
Most blackberry farms in Virginia are small operations and seek ways to profit from quality-compromised produce that do not meet the cosmetic guidelines of retail buyers and consumers. U.S. No.1 and U.S. No.2 blackberries differ in physical characteristics like size, color, or insect damage but …
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Effect of Starch Substitution and Fermentation Time on Volatile and Sensorial Properties in Vegan Cashew Cheese Spreads
… chromatography-mass spectrometry-olfactometry (GC-MS-O). Sensory evaluation, primarily overall liking and Just-About-Right (JAR), was used for cheese samples with two levels of starch replacement and showed no significant difference in overall liking between treatments. Penalty analysis showed …
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Flavor and Quality Characteristics of Two Primocane-bearing Blackberry Cultivars as Impacted by Foliar and Shade Application
… for regional blackberry production, this study aims to provide Virginia blackberry growers with information on the effectiveness of pre-harvest foliar treatments and shade application on yield, white drupelet disorder, post-harvest attributes, and the aroma profile of two blackberry cultivars, …
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Using Flavor Chemistry, Sensory, and Texture to Determine Domestic Edamame Quality
… prior to gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) analyses to obtain (1) impactful volatile compounds present, (2) changes in these compounds by stink bug feeding injury, and (3) volatile contributions to sensory characteristics. Sensory methods …
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Impact of growth stage, supplemental red LED, and salinity stress on the quality and aroma attributes of hydroponic fennel (Foeniculum vulgare Mill.)
… compounds in herbs, but the molecular mechanisms underlying these effects remain largely unexplored. Controlled environment agriculture (CEA) provides an ideal platform for studying plant responses to environmental stimuli. Accordingly, this dissertation aims to investigate the influences of …
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Flavor Chemistry of Regional Hops (Humulus lupulus L.) and Novel Aroma Application of Hop-derived Products
… producers are not available. This dissertation aims to address above issues by investigating the aroma chemistry of VA hops by varieties (Cascade, Chinook), growing locations (Meadowview/Petersburg/Blacksburg, VA), smaller-scale drying practices (oven drying, dehydrator drying, freeze drying) and …
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Physicochemical and flavor characterization of Tupelo honey
… identified by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Initial analyses were performed on the same ten samples as described above by static headspace solid phase microextraction (H-SPME). Of the 40 compounds detected, the most …
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Impact of roasting on the physicochemical characteristics of cacao beans and dark chocolate flavor profile
… Minimally processed chocolate, especially in terms of roasting and alkalization, has gained particular interest since it can potentially have positive health benefits. This trend in the chocolate industry will open new chocolate flavor profiles, where the inherent flavor and quality of cacao …