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 42 for “"aroma compounds"”.
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Synthesis and stabilization of selected heterocyclic aroma compounds
… alkanone substituted pyrrolines are heterocyclic compounds and are predominant odorants in various foods in which they provide pleasant nutty and roasty aroma characteristics. This study describes the development of technologies for the accurate and precise quantitation of flavor alkalypyrazines …
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Optimizing grape cluster exposure to increase desirable aroma compounds and decrease disease severity
By increasing fruit exposure to sunlight and influencing fruit development, leaf thinning in the fruit zone can improve grape quality and lower disease incidence; however, further investigations on the timing, varietal response and intensity are needed to optimize results and to better understand …
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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
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Characterization of volatiles in commercial and self-prepared rum ethers and comparison with key aroma compounds of rum
… 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 popular rums were subjected to aroma extract dilution analysis (AEDA) in order to establish the aroma profile for typical gold or white …
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Use of plant-derived essential oil compounds, naturally-occurring apple aroma compounds, and apple juice flavoring mixtures to control the growth of Escherichia coli O157:H7
… activity of three essential oil (EO) compounds (thymol, eugenol, and trans-cinnamaldehyde) alone and in combination with three naturally-occurring apple aroma (AA) compounds (hexanal, trans-2-hexenal and 1-hexanol) to identify the minimum inhibitory concentrations necessary to inhibit …
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Characterization of aroma components of raw and roasted almonds and the effect of the oxidative state of the nut on roasted flavor formation
… leads to flavor and quality changes. Predominant aroma-active compounds in almonds were identified and the effect of oxidative state of raw almonds on roasted aroma was observed in this study. Volatile components of raw, dry roasted and oil roasted almonds were isolated by solvent …
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Characterization of aroma and flavor compounds present in lambic (gueuze) beer
… SPME and SAFE for the isolation of flavor and aroma compounds, (2) determine the volatile composition and acids of commercially available lambic gueuze using SPME/GC-MS and HPLC, and (3) determine the major aroma compounds of aging lambic beer using GC-O. Comparing the two extraction methods, …
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Elucidation of odour-potent compounds and sensory profiles of Vidal blanc and Riesling icewines from the Niagara Peninsula : effect of harvest date and crop level
… The objectives were: 1) to identify odour-active compounds using gas chromatographic and sensory analysis; 2) to determine the effect of CL and HD on these compounds; 3) to determine the icewine sensory profiles; 4) to correlate analytical and sensory results for an overall icewine profile. …
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The use of mineral oil as a trapping agent for volatiles produced by Ceratocystis moniliformis (Hedg.)
… many pleasing and potentially useful fruity aroma-bearing compounds. A sensory evaluation panel described the aromas "banana," "citrus," "fruity," "peach," and "floral" in samples of this culture. However, yields of the compounds that cause these aroma perceptions are low, as their production …
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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.)
… and industrial applications, optimizing fennel aroma, the key quality characteristic of fennel and its products, is of significant interest. The production of aroma compounds, which arise from secondary metabolism, is influenced by factors such as growth stage and environmental conditions. …
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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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Use of plant-derived essential oil compounds and naturally-occurring apple flavor compounds to control foodborne pathogens in apple juice
… exploration of plant-derived essential oil (EO) compounds as an alternative means of preservation. While some of these compounds are effective against foodborne pathogens, their strong aroma and "spicy" flavor are not compatible with the flavor of juice. The purpose of this research was to …
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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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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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Formation of Copper-Salivary Component Complexes and Its Effect on Sensory Perception
… sensory perception by affecting volatility of aroma compounds, de-lubricating salivary proteins, and by controlling solubility of copper. A recent study suggested that intensity of copper taste may be dependent on the amount of solubilized copper, which increases at lower pH. This research was …
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The Role of Blackberry Grades and Fermentation Methods on Blackberry Kombucha Quality and Aroma Characteristics from Small-Scale Fermentation
… and total soluble solids (TSS), followed by aroma analysis using headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Then, a blackberry kombucha product was made, in biological triplicates, with either U.S. No.1 or U.S. No.2 …
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Nutritional Value of Spent Hibiscus Calyces and Assessment of Consumers' Knowledge and Perception of Hibiscus Products for the Promotion of their Consumption
… act as a prebiotic in the human gut. Bioactive compounds in hibiscus include dietary fiber, polyphenols and vitamins and hibiscus calyces have a well appreciated flavor. Preparation of juice from hibiscus is done using hot or cold aqueous maceration procedures. When hibiscus beverages are made, …
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Cold plasma-induced quality changes in foods and beverages and plasma’s potential use in space exploration
… food flavour through intentional volatile aroma modification of foods and how this can impact food development for long-distance space missions was examined. This thesis explored five core research questions on flavour and the use of plasma, on Earth and in extreme environments, via a …
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INTERACTION BETWEEN PROTEINS OF PLANT ORIGIN AND WINE COMPONENTS: MOLECULAR-BASED CHOICE OF PROTEIN FINING AGENTS FOR ORGANOLEPTIC IMPROVEMENT
… lentil and gluten proteins) and polyphenolic and aroma compounds by using spectrometric and mass spectrometry methodologies (LC-ESI MS, MALDI TOF MS). Protein surface hydrophobicity was investigated in a wine-like model system by spectrofluorimetric determination of changes in the binding …
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