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 11 of 11 for “"aroma-active compounds"”.
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Decoding the Flavor of Kentucky's Native Pawpaw Fruit
… the pawpaw fruit, to identify and quantitate the aroma-active compounds that are present. Gas chromatography – olfactometry (GC-O) was applied on capillary GC columns with various means of extraction. The volatile compounds present were extracted using both headspace solid phase micro-extraction …
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Effects of water chemistry and panning on flavor volatiles and catechins in teas (Camellia sinensis)
… SDE with SPME for the isolation of flavor compounds in Jin Xuan oolong tea using Gas Chromatography- Mass Spectrometry (GC-MS) and Gas Chromatography- Olfactrometry (GC-O). The concentration of volatile compounds isolated with diethyl ether was higher (P<0.05) than for dichloromethane and …
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Flavor and Quality Characteristics of Two Primocane-bearing Blackberry Cultivars as Impacted by Foliar and Shade Application
… disorder, post-harvest attributes, and the aroma profile of two blackberry cultivars, Prime-Ark® Traveler and Prime-Ark® Freedom. The field study was repeated in the 2021 and 2022 growing seasons at the Hampton Roads Agricultural Research and Extension Center in Virginia Beach, VA, in a …
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Flavor Chemistry of Regional Hops (Humulus lupulus L.) and Novel Aroma Application of Hop-derived Products
… in beer brewing because it can provide unique aroma and bitterness to beer products. With growing consumer interests in locally-sourced ingredients and increasing number of microbreweries, hop production is emerging in many non-traditional U.S. growing regions like Virginia (VA). However, the …
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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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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 Fava Bean Hydrolysates for Future Use in Protein Enriched Beverages
… acidic beverages, and to identify key volatile compounds contributing to flavor. Protein hydrolysis was carried out at 50 °C for 40 minutes, with samples collected at 0, 20, and 40 minutes. Hydrolysis was monitored using sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE), which …
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Using Flavor Chemistry, Sensory, and Texture to Determine Domestic Edamame Quality
… Solid phase microextraction was utilized for aroma extraction 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) …
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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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Physicochemical and flavor characterization of Tupelo honey
… To complete a full flavor characterization, aroma-active compounds in Tupelo honey were 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 …
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Identification and characterization of potent odorants in selected beet root (Beta vulgaris) products
… research on beets concentrates on contaminating aromas in beet sugar. A small number of studies have been performed on beet roots themselves; however, the focus is solely placed on the volatile compounds, which may or may not be aroma-active or impactful to the overall product. In order to fill …