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Dissertations / Theses on the topic 'Sensory evaluation'

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Published: 4 June 2021

Last updated: 25 July 2025

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1

Deans, Gillian A. "Design and analysis of sensory evaluation experiments." Thesis, University of Newcastle Upon Tyne, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.240734.

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2

Rose, Grenville John, of Western Sydney Hawkesbury University, Faculty of Science and Technology, and School of Food Science. "Sensory aspects of food preferences." THESIS_FST_SFS_Rose_G.xml, 1999. http://handle.uws.edu.au:8081/1959.7/130.

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Little is known about how liking for different foods develops from birth to adulthood. Although there are both cultural and sensory aspects to the development of food preferences, the focus of this study is on the sensory aspects of food preference development, in particular, preferences for meat. Two main aims are addressed : 1/. To develop a robust methodology that can be used to determine pre-literate and recently literate children's liking for different foods and the determinants of that liking. 2/. To investigate the effects of early experience with foods on later food preferences.Several

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3

Ismail, Baraem. "Dates : physico-chemical characteristics, total quality and nutritional significance." Thesis, University of Central Lancashire, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.275924.

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4

Krishnamurthy, Raju Chemical Sciences &amp Engineering Faculty of Engineering UNSW. "Prediction of consumer liking from trained sensory panel information: evaluation of artificial neural networks (ANN)." Awarded by:University of New South Wales. Chemical Sciences & Engineering, 2007. http://handle.unsw.edu.au/1959.4/40746.

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This study set out to establish artificial neural networks (ANN) as an alternate to regression methods (multiple linear, principal components and partial least squares regression) to predict consumer liking from trained sensory panel data. The study has two parts viz., I) Flavour study - evaluation of ANNs to predict consumer flavour preferences from trained sensory panel data and 2) Fragrance study ??? evaluation of different ANN architectures to predict consumer fragrance liking from trained sensory panel data. In this study, a multi-layer feedforward neural network architecture with input,

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5

Kupongsak, Sasikan. "Food process control based on sensory evaluations /." free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p3115564.

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6

Cerff, Jeanne. "Optimisation of kefir biomass and metabolite production in conjunction with sensory evaluation." Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/52979.

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Thesis (MSc)--Stellenbosch University, 2002.<br>ENGLISH ABSTRACT: Developing countries such as South Africa are in dire need of nutritionally adequate dairy food and beverage sources that are ambient stable due to minimal access to refrigeration. One such product is Kefir, a naturally fermented milk beverage that originated in Caucasian China many centuries ago. The microorganisms responsible for fermentation of the milk are held together in a carbohydrate matrix in the form of small grains. These grains are then removed from the beverage prior to consumption, and added to fresh milk fo

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7

Chanadang, Sirichat. "Sensory evaluation and consumer acceptability of novel fortified blended foods." Diss., Kansas State University, 2017. http://hdl.handle.net/2097/35459.

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Doctor of Philosophy<br>Food, Nutrition, Dietetics and Health<br>Edgar Chambers IV<br>Fortified blended foods (FBFs), which are the mixture of cereals and legumes fortified with micronutrients, have been widely used as supplementary foods for vulnerable populations such as infants and young children in developing countries around the world. The evaluation of current FBFs showed limited evidence on their effectiveness in treating childhood malnutrition, resulting the several recommendations on processing and formulation changes to improve their quality and ability to meet nutritional needs. Sen

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8

Kim, Joseph. "Quantitative sensory testing for evaluation chronic arthritis or local anesthesia." Thesis, Boston University, 2013. https://hdl.handle.net/2144/12136.

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Thesis (M.A.)--Boston University<br>Background: Properly functioning sensory systems are crucial in perception of external stimuli. Different modalities such as touch, temperature, and pain can only be appreciated with intact sensory pathways from the peripheral receptors to the cerebral cortex via the spinal cord. Pain is a sensory response to noxious, tissue damaging stimuli. It is an essential protective response for survival. However, abnormalities in sensory function may lead to hyposensitization or hypersensitization to a stimulus, which may cause numbness or pain respectively. Juvenile

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9

Katzir, Irena. "Sensory and dietary quality of fiber-beef blends." Thesis, Virginia Tech, 1989. http://hdl.handle.net/10919/43898.

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<p> Recently, there has been an increased interest in manufacturing high fiber Foods. Beef patties containing 1% Lupran (sweet lupin bran flour), 2% barley and 3% of both fibers (1% Lu + 2% Ba) and a control all-beef pattie were manufactured and comparatively evaluated by visual and sensory panels. Hypocholesterolemic effects were tested by in vivo studies. Rats were fed diets containing meat or meat-blends as the sole source of protein, fat, fiber and cholesterol. All the diets were isocaloric. At the point of purchase, the meat blends were different (P < 0.05) from the in their appare

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10

Nakano, Kumiko. "Study on sensory evaluation instrument for describing comprehensive palatability and preference." Kyoto University, 2014. http://hdl.handle.net/2433/185213.

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Kyoto University (京都大学)<br>0048<br>新制・課程博士<br>博士(農学)<br>甲第17988号<br>農博第2035号<br>新制||農||1019(附属図書館)<br>学位論文||H26||N4813(農学部図書室)<br>80832<br>京都大学大学院農学研究科食品生物科学専攻<br>(主査)教授伏木亨, 教授保川清, 教授安達修二<br>学位規則第4条第1項該当

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11

NATALETTI, SARA. "Design And Evaluation Of Sensory Stimulation Patterns For Enhancing Spatial Awareness." Doctoral thesis, Università degli studi di Genova, 2021. http://hdl.handle.net/11567/1047490.

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Spatial awareness refers to our ability to develop knowledge about the surrounding environment and our relation with it. It is essential for people of all ages and constantly used in everyday activities. Typically, sensory and motor systems work cooperatively to acquire a complete and detailed representation of the external world. However, there are several health conditions that may affect the integrity of spatial awareness, including autism spectrum disorder (ASD) as well as injury or neurological conditions (e.g., amputation, spinal cord lesions, or stroke). In these cases, the lack of spat

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12

Gabrielli, M. "CHEMICAL MARKERS FOR THE EVALUATION OF SENSORY AND ANTIOXIDANT PROPERTIES OF WINES." Doctoral thesis, Università degli Studi di Milano, 2014. http://hdl.handle.net/2434/230019.

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Sotolon (3-Hydroxy-4,5-dimethyl-2(5)-furanone) is a chiral lactone responsible for the oxidized flavour in fortified wines and wine produced by oxidative ageing. The perception threshold of the racemic mixture in wine is 8 – 10 μg/L and the flavour is reported as curry, aged honey, aged sake and fenugreek. Though it is considered a typical flavour note in Madera, Porto and Sherry, it is an off-flavour in dry white wine where its oxidative note is detrimental for the fresh taste and odour. The sotolon formation pathways, during winemaking, are affected by chemical and physical factors such as:

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13

Bergh, Alexandra Jane. "Characterisation of the sensory profile of Cyclopia intermedia and optimisation of fermentation parameters for improved product quality." Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/95908.

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Thesis (MScFoodSc)--Stellenbosch University, 2014.<br>ENGLISH ABSTRACT: In light of the limited and inconsistent supply of good quality honeybush tea, a species-specific sensory profile and the physicochemical characteristics of Cyclopia intermedia (honeybush) tea were determined to ultimately establish the optimum fermentation parameters for this herbal tea on laboratory-scale and to validate these findings on commercial-scale. The characteristic sensory profile of C. intermedia can be described as sweet tasting and slightly astringent with a combination of “fynbos-floral”, “fynbos-sweet”, “f

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14

Temple, Elizabeth C., of Western Sydney Hawkesbury University, and Faculty of Science and Technology. "Aspects of the development of the sense of taste in humans." THESIS_FST_xxx_Temple_E.xml, 1999. http://handle.uws.edu.au:8081/1959.7/61.

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Very little research has been conducted on the development of taste perception in humans. Therefore there is a lack of knowledge, first, about how children perceive taste, especially when compared to what is known about how adults experience taste, and second, about the functioning and development of the gustatory system, including when the system is fully mature and functioning in an adult-like manner. The aims of this thesis were (i) to investigate the growth pattern of the tongue throughout childhood / adolescence, and (ii) to determine the state of maturity of some of the aspects of the se

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15

Johnson, Daryan Stefon. "Protective effects of titanium dioxide packaging modification on sensory and oxidative changes in milk over 35 day shelf-life." Thesis, Virginia Tech, 2013. http://hdl.handle.net/10919/49695.

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Milk is often packaged in translucent containers providing little protection against flavor degradation from light. The effectiveness of TiO2 modifications of high density polyethylene (HDPE) packaging in affecting light-induced oxidation of extended shelf-life milk (2% total fat) and omega-3 fatty acid enriched milk (2% total fat) was studied. Packaging effectiveness was determined by assessing product quality, including changes in flavor, measuring changes in volatile compounds, thiobarbituric reactive substances and riboflavin concentrations. Products were evaluated over a 35-day shelf-lif

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16

Potts, Hayley Lynn. "Oxidation barrier and light protective packaging properties for controlling light induced oxidation in milk." Thesis, Virginia Tech, 2016. http://hdl.handle.net/10919/80441.

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Fluorescent light exposure has well documented negative effects on fluid milk through oxidation reactions. A shift to light-emitting diode (LED) lights in retail dairy cases has occurred due to increased energy efficiency, but the effects of LED light on fluid milk are not known. The objective was to study the interaction of light protective additives (LPA) with a high oxygen barrier package under fluorescent and LED lighting conditions simulating a retail refrigerated dairy case. The extent of oxidation in 2% milk packaged in polyethylene terephthalate (PET) packages with different light inte

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17

Keogh, Grant Alexander. "The influence of the placement and removal of fixed orthodontic appliances on sensory detection threshold response of teeth as measured by an electric pulp tester." Thesis, The University of Sydney, 1990. http://hdl.handle.net/2123/4835.

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18

Knoth, Sharon K. "Essential accommodations for students with sensory impairments : perceptions from the field." Virtual Press, 2006. http://liblink.bsu.edu/uhtbin/catkey/1354646.

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This thesis explored standardized assessment practices and analyzed accommodations commonly provided to address the unique needs of students with a sensory impairment. Current assessment practices in Indiana result in well below average scores on the Indiana Statewide Testing for Educational Progress - Plus (ISTEP+) and the Graduation Qualifying Examination (GQE) for students who have a sensory impairment. Using a mixed-method of qualitative and quantitative processes, the researcher postulated that if assessment processes were equitable for this population of students, their scores should app

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19

Hart-Schubert, Patrice. "An evaluation of sensory comfort components of survey questionnaires used for indoor environment problems in buildings." Thesis, Virginia Tech, 1994. http://hdl.handle.net/10919/45051.

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The efficacy of indoor environment evaluation is, in part, a function of the reliability and validity of the different measures used. This thesis presents results of a study, conducted in a building without known problems, which compares the reliability and validity of sensory comfort components from three well-known survey questionnaires. A review of literature reveals that sensory comfort theory draws upon many disciplines including, hedonics, psychometrics, and olfaction theory. The fundamental domains thermal, air quality, lighting, and acoustics and their dimensions are identified.

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20

Hamilton, Alexander. "Non-invasive imaging techniques and evaluation of sensory neuronal protection by N-acetylcysteine." Thesis, University of Manchester, 2011. https://www.research.manchester.ac.uk/portal/en/theses/noninvasive-imaging-techniques-and-evaluation-of-sensory-neuronal-protection-by-nacetylcysteine(552b129a-5491-45b6-9f9d-c9dcff2c3e43).html.

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Background & Objectives: The potential benefits of adjuvant pharmacotherapy with N-acetylcysteine and acetyl-L-carnitine to reduce the amount of primary sensory neurons in the dorsal root ganglion (DRG) which die by apoptosis after peripheral nerve injury has been previously established. However, the duration of NAC therapy sufficient to achieve neuroprotection is unknown. Establishment of clinical trials of NAC/ALCAR therapy is hindered by relatively poor existing methods of assessment of neuronal populations and nerve regeneration in human subjects. Magnetic Resonance Imaging (MRI), a non-in

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21

Boza, Arauz Andrea. "Evaluation of Chemical, Physical, and Sensory Properties of Tortillas Prepared from Nixtamalized Oats." BYU ScholarsArchive, 2019. https://scholarsarchive.byu.edu/etd/9058.

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Background and objectives: While alkaline nixtamalization has historically been used for corn, this process may have application in other cereals. Drawbacks to wider use include the lengthy steep time, as well as the volume of alkaline wastewater produced. This study evaluated a novel, waste-effluent-free nixtamalization process for oat (Avena sativa) masa, and compared properties of oat masa and tortillas prepared with 1, 1.5 and 2% lime, with and without steeping. Findings: A minimal water-addition, 45-min, simmering process, without steeping, was effluent-free, and produced oat tortillas co

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22

Vierck, Kelly. "Evaluation of the role of marbling texture on beef palatability." Thesis, Kansas State University, 2017. http://hdl.handle.net/2097/35777.

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Master of Science<br>Department of Animal Sciences and Industry<br>Travis G. O'Quinn<br>The objective of this research was to evaluate the role of marbling texture on beef palatability, muscle histology, and collagen characteristics of beef strip loin steaks. Beef strip loins (n = 117) were selected from three quality grade treatments [Top Choice (Modest[superscript 00] – Moderate[superscript 100] marbling), Low Choice (Small[superscript 0] – Small[superscript 100] marbling), and Select (Slight[superscript 0] – Slight[superscript 100] marbling)] to equally represent three different marbling te

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23

Apelman, Linnea. "Hur beskrivs sensoriska egenskaper inom deskriptiv analys? : En kvantitativ tvärsnittstudie av artiklar publicerade 1974-2019." Thesis, Umeå universitet, Institutionen för kost- och måltidsvetenskap, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-179774.

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Bakgrund Deskriptiv sensorisk analys (DSA) syftar till att beskriva sensoriska egenskaper (attribut) hos livsmedelslprodukter. En bedömarpanel analyserar ett produktprov genom att identifiera, namnge och mäta intensiteten hos ett antal attribut. Syfte Syftet med undersökningen var att studera hur attribut identifieras, beskrivs och presenteras inom vetenskaplig tillämpning av DSA. Metod Sjuttiofyra artiklar, publicerade i vetenskapliga tidskrifter mellan 1974 och 2019, analyserades kvantitativt med hjälp av deskriptiv statistik. Sjutton variabler användes för datainsamling. Samband mellan vari

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24

Prado, Mirian Souza. "Elaboração de um refrigerante sabor laranja com adição de isolado proteico de soro de leite." Universidade Tecnológica Federal do Paraná, 2013. http://repositorio.utfpr.edu.br/jspui/handle/1/621.

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Atualmente o consumidor está bastante preocupado com a saúde, porém não está disposto a comprometer o sabor do alimento a ser consumido, assim o produto deve conter os ingredientes que propiciem o seu “bem-estar”, de modo a garantir os benefícios, sem prejudicar as características sensoriais. Desse modo, foi desenvolvida uma bebida tipo refrigerante sabor laranja com adição de isolado proteico de soro de leite, envasada em PET (Poli Tereftalato de Etileno) e armazenada em temperatura ambiente por 90 dias. Buscou-se estabelecer uma produção simples para ser facilmente adaptável nas linhas de pr

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25

Swaney-Stueve, Marianne. "Descriptive analysis by children, inexperienced and experienced adults, and comparisons among the groups /." free to MU campus, to others for purchase, 2001. http://wwwlib.umi.com/cr/mo/fullcit?p3036863.

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26

Zadeh, Seyed Amirsaleh Saleh, and Jean Greyling. "The selection and evaluation of a sensory technology for interaction in a warehouse environment." Thesis, Nelson Mandela Metropolitan University, 2016. http://hdl.handle.net/10948/13193.

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In recent years, Human-Computer Interaction (HCI) has become a significant part of modern life as it has improved human performance in the completion of daily tasks in using computerised systems. The increase in the variety of bio-sensing and wearable technologies on the market has propelled designers towards designing more efficient, effective and fully natural User-Interfaces (UI), such as the Brain-Computer Interface (BCI) and the Muscle-Computer Interface (MCI). BCI and MCI have been used for various purposes, such as controlling wheelchairs, piloting drones, providing alphanumeric inputs

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Nygren, Tobias. "Sensory evaluation and consumer preference of wine and food combinations : influences of tasting techniques /." Örebro : Örebro universitetsbibliotek, 2004. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-56.

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28

Arding, Fredrik. "Sensory evaluation and quality assessment of an alternative inner coating film in yogurt cartons." Thesis, Linköpings universitet, Teknisk biologi, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-119767.

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The dairy food industry is continuously striving towards products with higher quality and longer shelf-life available to the customer at low prices. Arla Foods in Linköping, Sweden, is currently investigating the possibilities of changing the material in yogurt packaging containers by replacing the currently used carton with a different and cheaper alternative. A successful switch will give the company an economical advantage without affecting the sensory attributes (smell, taste, sight, and consistency), aroma profile or other important trademarks of the yogurt. This study is designed to exam

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Gruenfelder, Catherine A. "Sensory evaluation of heart-healthy foods enriched with omega-3 fats from fish oil." Thesis, College of Saint Elizabeth, 2014. http://pqdtopen.proquest.com/#viewpdf?dispub=1555163.

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<p> A diet rich in omega-3 fats has been shown to reduce the risk of cardiovascular disease. Long chain omega-3 fats found in fatty fish are especially important to cardiovascular health. Consumption of these fats is low, in part because there are few natural sources. This has led to the development of omega-3 fortified foods. Currently available fortified foods demonstrate conflicting nutritional information. Addition of omega-3 fats to an otherwise unhealthy food is perceived by consumers as an advertising gimmick. Mistrust of food companies and confusing ingredient labels negatively impact

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Castelo, Paula Catarino. "The influence of a fun packaging on children’s sensory evaluation of a healthy product." Master's thesis, NSBE - UNL, 2013. http://hdl.handle.net/10362/11620.

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A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics<br>This study aims at deepening the knowledge about the influence of packaging on children, more specifically about the impact it has on the post-consumption evaluation they do of the products. The experiment was done through individual interviews to 101 children in Portugal, between 7 and 10 years-old, using a paired comparison technique. Children had to choose between the apples of two different packages - one fun, targeted at children and one

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Van, Wyk Juliette. "The inhibitory activity and sensory properties of kefir, targeting the low-income African consumer market." Thesis, Stellenbosch : Stellenbosch University, 2000. http://hdl.handle.net/10019.1/51989.

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Thesis (MSc Food Sc )--Stellenbosch University, 2000.<br>ENGLISH ABSTRACT: The rapid urbanisation of the African population has led to the establishment of large low-income communities in and around almost every major town and city in South Africa. Several factors prevent these people from producing or obtaining their traditional fermented milk drink, Maas (Amasi), often resulting in the occurrence of malnutrition in low-income urban African communities. A product with the potential to satisfy the demand for a fermented milk product is Kefir. Kefir, a self-carbonated fermented milk, is

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Modlich, Jessica D. "The Design and Evaluation of a Dynamic Compression Vest for Children with Autism." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1306842036.

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Jalé, João Humberto Pereira da Silva Tavares. "Exploração de recursos vivos marinhos da costa portuguesa. Estudo de caso de pequenos tunídeos: merma ( Euthynnus alletteratus) e judeu (Auxis spp.)." Master's thesis, ISA/UTL, 2012. http://hdl.handle.net/10400.5/5306.

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Mestrado em Engenharia Zootécnica - Produção Animal - Instituto Superior de Agronomia / Faculdade de Medicina Veterinária<br>The sea related activities always had great importance in Portugal, especially the fishing activity and the processing industry of marine products. However, in the last decades, the decrease of both activities has occurred, with a significant reduction in the number of fishermen and fishing fleet and a major reduction on the number of canning factories in activity, mainly due to the Common Fisheries Politics of EU. In this work, an analysis of the species which make up

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Wu, Veronica Tong. "Chemical, Physical and Sensory Characteristics of Lactose-reduced Baked Custards Made with a Low-fat, Low-cholesterol Egg Substitute." Thesis, Virginia Tech, 1996. http://hdl.handle.net/10919/36644.

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<p>Two experiments were conducted to examine the effects of type of milk (whole; nonfat; nonfat, 70% lactose-reduced) and type of egg (fresh, whole egg; egg substitute) on the quality of baked custards. The egg substitute was a combination of dried egg whit e solids, dried low-fat, low-cholesterol egg yolk solids, and xanthan gum. Custard formulations served as prototypes for use in studies conducted in the Department of Food Science and Technology, Virginia Tech. In those studies, the effects of processing parameters on the quality of the custards were examined.

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Hughson, Angus. "Cork and talk the cognitive and perceptual bases of wine expertise /." Connect to full text, 2003. http://hdl.handle.net/2123/490.

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Thesis (Ph. D.)--University of Sydney, 2003.<br>Title from title screen (viewed Apr. 24, 2008). Submitted in fulfilment of the requirements for the degree of Doctor of Philosophy to the Dept. of Psychology, Faculty of Science. Includes bibliography. Also available in print form.

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Ratau, Mmaphuti Abashone. "Chemometrics, physicochemical and sensory characteristics of pearl millet beverage produced with bioburden lactic acid bacteria pure cultures." Thesis, Cape Peninsula University of Technology, 2018. http://hdl.handle.net/20.500.11838/2773.

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Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2018.<br>The aim of this study was to evaluate the physical, chemical and sensory characteristics of non-alcoholic pearl millet beverage produced using isolated and purified cultures of bioburden lactic acid bacteria (LAB). Traditional non-alcoholic pearl millet beverage (TNAPMB) was produced through spontaneous fermentation. The slurry was fermented for 36 h at 37°C while monitoring the microbial growth at 3 h interval. LAB were grown on deMan, Rogosa and Sharpe agar and identified using Vitek 2 system. The initial num

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Bala, Soumya. "Enhancing cysteine content in yogurt with addition of whey protein isolate and its sensory evaluation." Thesis, Kansas State University, 2013. http://hdl.handle.net/2097/16270.

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Master of Science<br>Department of Food Science<br>Karen A. Schmidt<br>Milk proteins are excellent sources of sulfur-containing amino acids methionine and cysteine, in particular whey proteins. Cysteine is synthesized from methionine by γ-cystathionase. However, cysteine has to be included in the diets of certain subpopulations due to diminished γ-cystathionase activity. Cysteine, a heat- liable amino acid, may lose bioavailability during thermal processing. The objective of this research was to enhance cysteine content in yogurt while maintaining its quality. First, yogurt mixes were formulat

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Neto, Luis Gomes de Moura. "Powder mombin (Spondias mombin L.) atomized: Physical, physicochemical and sensory evaluation of the hygroscopic behavior." Universidade Federal do CearÃ, 2011. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=6392.

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CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior<br>The hog plum is a fruit that has good physical-chemical and sensory properties, which give it great acceptance by consumers and industry, and presents excellent nutritional quality. It has sugars, vitamin A and C. In this context, this study aimed to apply the process of atomization in hog plum pulp, using two experimental designs, analyzing the process variables on the yield and quality of the product powder. Following the studies of the powders obtained before their physical characteristics, physical-chemical, hygroscopic, and se

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Hsu, Chih-chien, and 徐志杰. "Sensory evaluation of sorghum spirit." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/20553770247011183341.

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碩士<br>臺灣大學<br>食品科技研究所<br>98<br>Sorghum spirit is the representative distilled spirit in Oriental society. The objective of this project is to establish the judging procedures of sorghum spirit. Commercial sorghum spirits were analyzed for total acid, volatile acidity, total esters, and fusel oil. The volatile compounds were quantified and qualitative in the commercial sorghum spirits using gas chromatography-mass spectrometry (GC-MS). Six panelists were selected and trained, and those who conducted to characterize sensory attributes of commercial sorghum spirits by descriptive analysis, and es

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CHEN, LI-XIN, and 陳立信. "Studies on the tea sensory evaluation." Thesis, 1993. http://ndltd.ncl.edu.tw/handle/54823081459115611926.

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Barnes, Debbie L. "Consumer and descriptive panel analysis of commercial yogurts." Thesis, 1990. http://hdl.handle.net/1957/27626.

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A consumer and a trained descriptive panel was utilized to determine liking ratings and flavor profiles, respectively, for commercial brands of pre-stirred yogurt. Once the consumer and descriptive panel data was collected, the data was combined to determine the interrelationship of these two sets of data and to determine the conditions necessary to optimize the sensory characteristics of commercial yogurt. This study was broken down into two parts: (1) evaluation by a 90 to 182 member consumer panel and an 11 member descriptive panel for 14 strawberry and 6 lemon yogurt brands, and (2) correl

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Mokwena, Moshadiwa Germina. "The effect of pale, soft and exudative (PSE) pork on the sensory quality characteristics of low fat bacon." Diss., 2003. http://hdl.handle.net/2263/26904.

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This research focused on studying the sensory quality of low fat bacon when pale, soft and exudative (PSE) pork is used during processing. Low fat bacon is different from normal bacon in that the amount of visible fat in low fat bacon has been reduced. This is as a result of consumer interest in weight control and cholesterol, creating a demand for meat and meat products with reduced fat levels. PSE pork is a condition in which certain muscles are very pale, soft and watery. It is produced when the rate of post-mortem glycolysis is fast and a high level of acidity is reached while the carcass

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Wong, Hiu Yu. "The effect of pale, soft and exudative (PSE) pork and fat grading on physico-chemical characteristics of low fat bacon." Diss., 2003. http://hdl.handle.net/2263/26905.

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Sanchez, Nora B. "Analytical and sensory evaluation of hop varieties." Thesis, 1990. http://hdl.handle.net/1957/27074.

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The German hop Hallertauer, hallertauer is highly valued because of its "noble aroma", but it has a very low yield when cultivated in the U.S. Two new crosses of Hallertauer, U.S.D.A. 21455 and 21459, have high yields and promising aroma characteristics. In order to predict sensory properties of beers as a function of the varieties of hop used in brewing, a more complete sensory and chemical characterization of hop oils is necessary. The aims of this study were to compare the aroma profiles of the new crosses against the German variety by determining their most important odor active compounds,

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Sims, Tiffany. "Evaluation of postural stability using sensory organization test." Thesis, 2004. http://library1.njit.edu/etd/fromwebvoyage.cfm?id=njit-etd2004-015.

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Wiseman, Jennifer Jo. "The effect of sucrose, aspartame, acesulfame-K and blended aspartame/acesulfame-K on orange and strawberry flavor in model solutions." Thesis, 1991. http://hdl.handle.net/1957/27063.

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The effect of sweeteners on fruit flavor perception was studied through the use of fruitiness power functions for unsweetened and sweetened model systems. In the first part of the study, two isosweet concentrations of aspartame and sucrose were determined and combined with five concentrations of orange and strawberry flavorants. Fruitiness power functions were developed and compared to determine the effect of each sweetener on the fruit flavor. For the second part of the study in the first experiment, one isosweet concentration of sucrose, aspartame, acesulfame-K and 1:1 blended APM/Ace-K was

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Savant, Lotika. "Suppression of sourness in binary and tertiary model mixture solutions." Thesis, 2001. http://hdl.handle.net/1957/25906.

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Addition of acids to foods allows for enhanced food safety. Acids are the primary form of defense against microbial contamination in refrigerated foods, while use of acids in conjunction with heat or high hydrostatic pressure processing lowers energy usage resulting in cost reduction. However, addition of acids to food or beverage formulations often reduces palatability due to higher sourness and this has limited the food industry's ability to better utilize them as preservatives. This study was aimed at gaining a better understanding of sourness suppression and its underlying mechanisms so th

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Janto, Mimi. "Quality assessment of Asian noodles made from U.S. wheat flours using sensory descriptive analysis." Thesis, 1997. http://hdl.handle.net/1957/27243.

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As a major wheat exporter to countries all over the world, the United States has to produce wheat that satisfy different quality requirements requested by their customers. Over the past decade the United States has encountered a major problem, that of losing market share in Asia to Canada and Australia. The major reason was that the United States was unable to supply Asian countries with quality wheat suitable for noodle production. To overcome the problem, the U.S. wheat industry needs to understand the specific quality requirements required for Asian noodles. Research on understanding sensor

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Briggs, Judith A. "Sensory evaluation and shelf-life modeling of ground coffee." Thesis, 1999. http://hdl.handle.net/1957/27777.

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Both consumer and descriptive analyses were used to study the shelf-life of packaged, roasted and ground coffee in order to evaluate the utility of using sensory data in a shelf life model, and to examine the ability of consumers to detect a difference between treated and control samples. Two types of coffee, which differed in bean roast, blend and origin, were evaluated and were referred to as moderate roast and high roast. Samples were packaged under <2%, 9%, or 21% oxygen in airtight laminated foil packages. Over the course of 84 days, the samples were stored in 20��C, 30��C, or 40��C condi

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Yu, Chain-Li, and 余佳俐. "Sensory evaluation and chemical constituents in Taiwan oolong teas." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/78347862420398392729.

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碩士<br>國立中興大學<br>食品暨應用生物科技學系所<br>100<br>Tea is grown in more than thirty countries worldwide that is originated in South East Asia. The quality and the commercial value of tea are closely related to human sensory evaluation of tea infusion which includes, leaf appearance, color, aroma, taste, and mouthfeel of the tea infusion. The aroma and taste of tea infusion are the most important attributes among these indicators. Whether these indices are directly related to chemical constitutes remains to be established. The composition and sensory evaluation of tea can also be affected by geographical

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