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 9 of 9 for “"aroma compound"”.
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Profiling and putative aroma biomarker identification for flavor in potatoes using a trained sensory panel and HS-SPME GC-MS
Flavor is the synthesis of taste and aroma sensations. The taste fraction of flavor, including salty, sweet, sour, bitter, and savory, refers to non-volatile chemical compounds that are detected by epithelial cells in the mouth. The aroma fraction encompasses volatile or semi-volatile chemical …
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Flavor chemistry of lemon-lime carbonated beverages
The most potent aroma-active components of Sprite® (SP), Sierra Mist® (SM), and 7UP® (7UP) were identified. Aroma extracts were prepared by liquid-liquid continuous extraction/solvent-assisted flavor evaporation (LLCE/SAFE). Twenty eight compounds were detected by gas chromatography-olfactometry …
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Computational Canopy Models For Precision Measurement And Adaptive Management Of Grapevine Performance
… a mechanistic understanding of key flavor and aroma compound biosynthesis; and the role of physical vineyard parameters in these biosynthetic processes. Any attempt to predictably influence the performance of a winegrape cropping system, with respect to flavor and aroma, requires the ability to …
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A Study of Polymer-Small Molecule Interactions for Solid-Liquid Two Phase Partitioning Bioreactors With Emphasis on the Bioproduction of 2-Phenylethanol
… beads are used, absorbing and removing target compounds from the aqueous phase while maintaining equilibrium conditions. In such systems, the capability of a polymer to absorb the compound of interest is an important parameter. This work has identified polymer properties that may be important …
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Chemistry and stabilization of 2-acetyl-1-pyrroline
2-Acetyl-1-pyrroline (2AP) is the characterizing aroma compound in aromatic rice, popcorn, Pandan leaf and bread flower. 2AP also contributes to the flavor of a diverse array of other foods, such as roasted nuts, sweet corn, bread crust, lobster and cooked mushrooms. 2AP has a pleasant popcorn or …
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The Effect of Pre-fermentation Fining & Other Post-harvest Manipulations on Sauvignon blanc Aroma
… and/or provides corrective treatment for the aroma, taste or aftertaste of a juice or wine. During this thesis project the fining agents activated carbon (AC), gelatin (G), gelatin with silicon dioxide (GSi), polyvinylpolypyrrolidone (PVPP), and a mixed agent consisting of bentonite, PVPP, and …
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Investigation of New Zealand Sauvignon Blanc Wine Using Trained Sensory Panels
… NZ wines had more methoxypyrazine and thiol compounds. A consumer study (n=109) showed that New Zealanders significantly prefer New Zealand style Sauvignon blanc. The final part of this research focused on using trained panellists to explore the interactions between volatile and non-volatile …
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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 …