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 107 for “"sensory analysis"”.
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Applications of Sensory Analysis for Water Quality Assessment
… no reported TandO events during the project but sensory analysis, Flavor Profile Analysis, characterized earthy/musty odors present. No temporal or spatial trends of odors were observed. Seven earthy/musty odorants commonly associated with TandO events were detected. Odor intensity was mainly …
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Understanding methods for internal and external preference mapping and clustering in sensory analysis
… must answer before choosing a method of analysis: 1) are the different methods providing the same interpretation, co-ordinate values and object orientation; and 2) which method and program should be used with the data provided? This research used data from paint, milk and fragrance …
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Investigating the flavor of fresh calamondin peel and juice using instrumental and descriptive sensory analysis
… was to investigate the flavor composition and sensory properties of fresh immature calamondin juice and peel. A method using solid-phase extraction followed by gas chromatography-mass spectrometry (SPE-GC-MS) analysis was developed for volatile isolation and identification in calamondin juice …
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Effect of Cooking Method on Meat Texture in Normal and Woody Broiler Breast Fillets Using Instrumental Analysis and Descriptive Sensory Analysis
… with or without WB characteristics. Instrumental analysis was conducted on 56 or 60 d broilers that were processed and scored for woody breast (WB). Individual fillets were separated into right and left fillets and the right fillet and cooked using three different heating methods: bake, grill, or …
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Formulation and Physical, Chemical and Sensory Analysis of a Novel Flaxseed-enriched Milk-based Beverage to Deliver Omega-3 Fatty Acids
… score and indicating an acceptable product. Sensory and analytical analyses of flaxmilk were conducted and compared to standard chocolate milk. Flaxmilk was significantly different in most physical, chemical and sensory characteristics compared to chocolate milk. A reduction in the …
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Sodium binding as measured by sodium-23 nuclear magnetic resonance spectroscopy and its influence on saltiness perception as determined by sensory analysis
… scaling (MDS), a non-traditional sensory testing method, and Decision Boundary (DB) theory, a comparative judgement theory never before tested with chemosensory stimuli, were studied to determine their efficiencies and applications to sensory science.
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Evaluation of Initial Flavor Fade in Fresh Roasted Peanuts using Gas Chromatography-Flame Ionization Detection, Gas Chromatography-Olfactometry, Sensory Analysis, and Chemosensory Techniques
… Initial flavor notes were explored through sensory work, Gas Chromatography-Olfactometry, and chemical analysis. The fresh roasted volatiles produced from roasted peanuts and the aldehydes resulting from oxidation were also evaluated using GC-FID to quantify and identify the pyrazines and …
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Evaluation of Flavor Variation in Swiss Cheese from Five Factories Using Selected Ion Flow Tube Mass Spectrometry (SIFT-MS), Descriptive Sensory Analysis, and Consumer Testing
… tube-mass spectrometry (SIFT-MS), descriptive sensory analysis, and consumer sensory testing. Three Swiss cheese samples were obtained from each of five different factories for a total of fifteen samples. These cheeses varied in manufacturing dates, as well as the vat and block location. The …
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Guidelines improving observations and recording such observations in a HACCP system
… and recording observations in the Hazard Analysis and Critical Control Point system (HACCP) in the seafood and fish processing industry. HACCP implementation is becoming more and more important nowadays - the new EU food hygiene legislation that came into effect on l January 2006 requires …
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Development of a quality index method (QIM) scheme and its implementation in a shelf-life study of kingklip (Genypterus capensis)
… I to 5, where a score of five is best quality. Sensory analysis of cooked fillets was carried out parallel to sensory analysis of raw H&G and skinless fillets as well as microbial count study until 18 days of storage. These were used to decide the maximum storage time in ice and to observe how …
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Culinology applications to a convenient and economic frozen dinner set
… and economic without having to sacrifice any sensory characteristics. In this study, a culinary arts inspired meal was modified using various food science methods, such as gelling properties, use of the lactoperoxidase system, sensory analysis, and food engineering. The result is a frozen …
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Antioxidant Protection of an Omega-3 Fatty Acid Fortified Dairy-Based Beverage
… during storage for 35 days at 4 °C using GC/MS analysis, conjugated diene analysis, and headspace solid phase micro-extraction GC/MS (SPME-GC/MS) analysis of headspace. Omega-3 fatty acid fortified dairy-based beverages were produced that mimicked the physical properties of 3.25% fat whole milk. …
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Instrumental Methods for Determining Quality of Blue Crab (Callinectes sapidus) Meat
… to find an alternative instrumental method to sensory analysis and to further investigate the aroma properties of spoiling blue crab meat. This was accomplished by use of a Cyranose 320™ Electronic Nose, Draeger-Tubes®, and solid-phase microextraction gas chromatography-mass spectrometry …
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Determination of Sensory Characteristics and Antioxidant Capacity of Pawpaw Pulp During Frozen Storage
… frozen pawpaw pulp and the characterization of sensory attributes using a trained descriptive sensory analysis panel and an untrained consumer panel. Previous research has shown that there are extractable antioxidants within pawpaw pulp. Findings in this study show that total phenolic content …
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Variation in Visual Search Abilities and Performance
… and high-level cognitive processes, including sensory analysis, attentional allocation, target discrimination, and decision-making. Search abilities are malleable and vary in accordance with long-term experiences, direct practice, and contextual factors in the immediate environment; however, …
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Effects of Capture and Return on Chardonnay (Vitis vinifera L.) Fermentation Volatiles
… solid phase microextraction with GC/MS. Volatile analysis of fermentations maintained at 15ºC demonstrated a trend of increased concentrations of ethanol, esters and ethyl esters of fatty acids and decreased concentrations of fusel alcohol acetates, fatty acids and higher alcohols in treatment …
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The Effects of the Storage Conditions of the Juice and the Effects of Nutrient Supplementation on Wine Fermentation
… volatile acidity, organic acids, and phenols. Sensory evaluation was also performed. There were some significant differences between the different wines, but none of the wines were considered significantly better than the others during sensory analysis.
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The Effect of Xanthan Gum and Guar Gum on Enhancing the Quality and Preventing Lipid Rancidity in Yeast Bread Supplemented with Flaxseed
… flax supplemented breads through objective and sensory testing. Breads containing flaxseed and gums were found to have a significantly (p<0.05) higher water activity than the control bread. Control bread was also found to have a higher (p<0.05) volume while flax breads containing guar gum had a …
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