{"id":{"repo_id":"twu","oai_identifier":"oai:twu-ir.tdl.org:11274/16745"},"canonical_url":"https://search.dev.ndltd.org/etd/twu/oai:twu-ir.tdl.org:11274/16745","repository":{"repo_id":"twu","name":"Texas Woman's University","base_url":"https://twu-ir.tdl.org/server/oai/request"},"display":{"title":"Key volatile and nonvolatile off-flavor characterization for nine different hemp protein powders","abstract":"Eight commercial hemp protein products and one in-house hemp protein sample was characterized by physiochemical, food functionality, and flavor properties. The commercial protein samples originated from either hulled or whole hemp seeds. The hulled seed samples were significantly richer in protein (52-67%) compared to whole seed samples (31-37%), and have a lighter color (L* 81-97). Total polyphenols were significantly higher whole hemp seed origin samples (3.7 to 7.4 mg GAE/g) compared to hulled hemp seed origin (1.54 to 3.3 mg GAE/g). Protein samples from hulled seeds had significantly more ferulic acid in comparison to the whole hemp seed origin protein samples, which contained more coumaric and caffeic acid. Hulled hemp seed proteins contained more volatiles such as alcohols, furan, and pyrazines while the whole seed proteins powder contained more aldehydes, carboxylic acids, and terpenes.","abstract_html":"Eight commercial hemp protein products and one in-house hemp protein sample was characterized by physiochemical, food functionality, and flavor properties. The commercial protein samples originated from either hulled or whole hemp seeds. The hulled seed samples were significantly richer in protein (52-67%) compared to whole seed samples (31-37%), and have a lighter color (L* 81-97). Total polyphenols were significantly higher whole hemp seed origin samples (3.7 to 7.4 mg GAE/g) compared to hulled hemp seed origin (1.54 to 3.3 mg GAE/g). Protein samples from hulled seeds had significantly more ferulic acid in comparison to the whole hemp seed origin protein samples, which contained more coumaric and caffeic acid. Hulled hemp seed proteins contained more volatiles such as alcohols, furan, and pyrazines while the whole seed proteins powder contained more aldehydes, carboxylic acids, and terpenes.","abstract_has_math":false,"creators":["Martinez, Raziel"],"institution":"Texas Woman's University","degree_name":"Master of Science","degree_level":null,"degree_discipline":"Food Science and Flavor Chemistry","degree_department":null,"school":null,"contributors":[],"advisors":["Du, Xiaofen"],"committee_chairs":[],"committee_members":["Wang, Danhui","Beatty, John"],"year":2024,"date_issued":"2024-08","date_published":"2024-08","updated_at":"2026-07-24T05:05:23Z","subjects":["Off-notes","Hemp protein powder","Volatile","Non-volatile"],"languages":["English"],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://hdl.handle.net/11274/16745","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.advisor","label":"Advisor","values":["Du, Xiaofen"]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Wang, Danhui","Beatty, John"]},{"key":"dc:creator","label":"Author","values":["Martinez, Raziel"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2024-09-17T17:07:37Z"]},{"key":"dc:date.issued","label":"Date","values":["2024-08"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science and Flavor Chemistry"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Texas Woman's University"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Off-notes","Hemp protein powder","Volatile","Non-volatile"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["English"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://hdl.handle.net/11274/16745"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Eight commercial hemp protein products and one in-house hemp protein sample was characterized by physiochemical, food functionality, and flavor properties. The commercial protein samples originated from either hulled or whole hemp seeds. The hulled seed samples were significantly richer in protein (52-67%) compared to whole seed samples (31-37%), and have a lighter color (L* 81-97). Total polyphenols were significantly higher whole hemp seed origin samples (3.7 to 7.4 mg GAE/g) compared to hulled hemp seed origin (1.54 to 3.3 mg GAE/g). Protein samples from hulled seeds had significantly more ferulic acid in comparison to the whole hemp seed origin protein samples, which contained more coumaric and caffeic acid. Hulled hemp seed proteins contained more volatiles such as alcohols, furan, and pyrazines while the whole seed proteins powder contained more aldehydes, carboxylic acids, and terpenes."]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Key volatile and nonvolatile off-flavor characterization for nine different hemp protein powders"]}]}],"canonical_facts":{"dc:contributor.advisor":["Du, Xiaofen"],"dc:contributor.committeemember":["Wang, Danhui","Beatty, John"],"dc:creator":["Martinez, Raziel"],"dc:date.accessioned":["2024-09-17T17:07:37Z"],"dc:date.issued":["2024-08"],"dc:description.abstract":["Eight commercial hemp protein products and one in-house hemp protein sample was characterized by physiochemical, food functionality, and flavor properties. The commercial protein samples originated from either hulled or whole hemp seeds. The hulled seed samples were significantly richer in protein (52-67%) compared to whole seed samples (31-37%), and have a lighter color (L* 81-97). Total polyphenols were significantly higher whole hemp seed origin samples (3.7 to 7.4 mg GAE/g) compared to hulled hemp seed origin (1.54 to 3.3 mg GAE/g). Protein samples from hulled seeds had significantly more ferulic acid in comparison to the whole hemp seed origin protein samples, which contained more coumaric and caffeic acid. Hulled hemp seed proteins contained more volatiles such as alcohols, furan, and pyrazines while the whole seed proteins powder contained more aldehydes, carboxylic acids, and terpenes."],"dc:format.mimetype":["application/pdf"],"dc:identifier.uri":["https://hdl.handle.net/11274/16745"],"dc:language.iso":["English"],"dc:subject":["Off-notes","Hemp protein powder","Volatile","Non-volatile"],"dc:title":["Key volatile and nonvolatile off-flavor characterization for nine different hemp protein powders"],"dc:type":["Thesis"],"thesis:degree_discipline":["Food Science and Flavor Chemistry"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Texas Woman's University"]},"updated_at":"2026-07-24T05:05:23Z"}