Дисертації з теми "Food chemistry and food sensory science"
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Jung, Hoon. "Effects of Micrococci on Improving Sensory Acceptability of Mutton Summer Sausage." DigitalCommons@USU, 1986. https://digitalcommons.usu.edu/etd/5331.
Повний текст джерелаHanekom, Evette. "Chemical, sensory and consumer profiling of a selection of South African Chenin blanc wines produced from bush vines." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71812.
Повний текст джерелаENGLISH ABSTRACT: Twenty five commercial Chenin blanc wines produced solely from bush vine vineyards and including three vintages, three styles and five production areas, were sourced for this study. Descriptive sensory analysis (DSA) and chemical analyses including GC-FID (gas chromatography fitted with a flame ionisation detector) and FTMIR (Fourier transform mid-infrared) spectroscopy were employed to establish the sensory and chemical characteristics, whereas consumer tests were conducted to determine consumer perception and liking of bush vine Chenin blanc wines. DSA (a profiling technique) was also compared to the sorting task (a classification technique) with a description assignment to evaluate the sorting task’s ability to profile wines. According to the results of DSA, the wines separated into two groups. One group associated with sensory attributes which can be considered indicative of the Fresh and Fruity Chenin blanc style. The other group associated with sensory attributes which can be considered indicative of the Rich and Ripe style of Chenin blanc. No separation between the wooded and unwooded Rich and Ripe styles was apparent. According to the results of the chemical analyses, the wines also separated into two groups. This separation seemed to be caused by vintage and the chemical changes associated with ageing as the wines from the youngest vintage (2010) was strongly associated with high levels of esters and malic acid. The older wines were situated farthest away from these attributes indicating low concentrations. When comparing the results from the sorting task and DSA, it could be seen that similar wine style groupings formed, indicating that DSA can also be regarded as an effective tool when categorising wines. The differences in the positioning of some of the wines and attributes on the DSA multivariate plots and the sorting task plots could be attributed to the difference in panels used. The sorting task was conducted using an expert panel with persons illustrating significant technical knowledge of Chenin blanc wines. Experience, exposure and technical knowledge tend to establish a common language amongst wine experts which could have caused the expert panel to perceive some wines differently when comparing the results of the latter panel to that of the trained panel. DSA was found to remain the most effective method for establishing a comprehensive sensory profile. Consumer analyses showed that regular white wine drinkers prefer the unwooded styles (Fresh and Fruity and Rich and Ripe unwooded) of Chenin blanc more than the wooded style. It was also found that consumers with a higher level of objective wine knowledge tend to associate the terms ‘bush vine’ and ‘old bush vine’ with the Rich and Ripe style of Chenin blanc, whereas consumers with a lower level of objective wine knowledge associated ‘old bush vine’ with the Fresh and Fruity style. Since all the wines used in the consumer analysis were produced from old bush vines, it is evident that consumer education on the impact of bush vine training system and vine age on wine quality is needed. Better understanding of these principles could lead to elevated product appraisals and consumer satisfaction.
AFRIKAANSE OPSOMMING: Vyf en twintig kommersiële Chenin blanc wyne, uitsluitlik van bosstok wingerde geproduseer, is bekom vir hierdie studie. Die wyne het drie style, drie oesjare en vyf produksiestreke ingesluit. Beskrywende sensoriese analise (BSA) en chemiese analises, wat GC-FID (gas chromatografie gekoppel met vlam-ioniserende deteksie) en FTMIR (Fourier-transformering mid-infrarooi) spektroskopie insluit, is uitgevoer om onderskeidelik die sensoriese en chemiese eienskappe van die wyne te bepaal. Verbruikerstoetse is ook uitgevoer om verbruikerspersepsie en -voorkeure vir bosstok Chenin blanc wyne te bepaal. BSA (‘n profilerings tegniek) was ook vergelyk met ‘n sorterings taak (‘n klassifikasie tegniek) met ‘n beskrywings opdrag, primêr om die sorterings taak se vermoë om wyne te profileer te ondersoek. Volgens die resultate van BSA, het die wyne in twee groepe verdeel. Een groep het met die sensoriese eienskappe wat op ‘n Vars-en-Vrugtige-styl dui, geassosieër. Die ander groep het met sensoriese eienskappe geassosieër wat met die Volrond-styl verband hou. Geen verdeling tussen die gehoute en ongehoute wyne binne die Volrond-styl was sigbaar nie. Volgens die resultate van die chemiese analises, het die wyne ook in twee groepe verdeel. Die verdeling blyk asof dit veroorsaak is deur oesjaar en die chemiese veranderinge wat met wynveroudering gepaard gaan. Wyne van die jongste oesjaar (2010) het ‘n sterk verband met hoë vlakke van esters en appelsuur getoon. Die ouer wyne was verder weg van hierdie eienskappe geleë, wat op laer ester en appelsuur konsentrasies dui. Wanneer die meerveranderlike resultate van die sorterings taak (met en sonder die aanduiding van sensoriese eienskappe) en dit van BSA vergelyk word, kon soortgelyke groeperings gesien word. Dit is ‘n aanduiding dat BSA ook wyne effektief kan kategoriseer. Die verskil in posisionering van sommige wyne tussen die BSA en sorterings taak resultate, kan toegeskryf word aan die verskillende panele wat gebruik is om die tegnieke uit te voer. ‘n Deskundige paneel (wynkenners) is gebruik om die sortingstaak uit te voer. Ervaring, blootstelling en tegniese kennis is geneig om te lei tot die vestiging van ‘n gemeenskaplike taal onder wynkenners. Hierdie gemeenskaplike taal kan as rede aangevoer word vir die uiteenlopende analise van sommige wyne wanneer die resultate van die deskundige paneel met dié van die opgeleide paneel (in BSA gebruik) vergelyk word. Dit is gevind dat BSA, wanneer ‘n omvattende sensoriese profiel bepaal moet word, die mees effektiefste metode bly. Verbruikerstoetse het getoon dat gereelde witwyn-verbruikers die ongehoute Chenin blanc style (Vars-en-Vrugtig en ongehoute Volrond) bo die gehoute styl verkies. Dit is ook bepaal dat verbruikers met ‘n hoër vlak van objektiewe wynkennis neig om die terme ‘bosstok’ en ‘ou bosstok’ met die Volrond-styl van Chenin blanc te assosieer, terwyl verbruikers met ‘n laer vlak van objektiewe wynkennis die term ‘ou bosstok’ met die Vars-en-Vrugtige Chenin blanc styl assosieër. Aangesien al die wyne wat in die verbruikerstoetse ingesluit is van ou bosstok wingerde geproduseer is, is dit duidelik dat verbruikeropvoeding insake die effek van die gebruik van bosstokke en ou wingerdstokke op wynkwaliteit noodsaaklik is. ‘n Beter begrip van hierdie beginsels sal lei tot verhoogde produkwaardasie, asook ‘n toename in verbruikertevredenheid.
Moiseev, Igor V. "Effect of pH, Fat Level, and Various Browning Agents on Composition, Color, Texture, and Sensory Characteristics of Dark-Cutting Beef Patties." DigitalCommons@USU, 1997. https://digitalcommons.usu.edu/etd/5439.
Повний текст джерелаBotha, Janita J. "Sensory, chemical and consumer analysis of Brettanomyces spoilage in South African wines." Thesis, Stellenbosch : University of Stellenbosch, 2010. http://hdl.handle.net/10019.1/4141.
Повний текст джерелаENGLISH ABSTRACT: This study focussed on the sensory effects of the main volatile compounds produced by Brettanomyces yeast causing spoilage in wine. This research firstly aimed to determine the detection thresholds of eight Brett-related spoilage compounds in wine. The second aim was to determine the sensory effect of the four most important Brett-related compounds when present individually in wine. The third aim was to determine the sensory effects of these four compounds when present in wine in a range of combinations, and to further investigate their effect on consumer liking. Finally, this project aimed to investigate the incidence of these compounds in a small range of South African wines. The sensory detection thresholds of 4-ethylphenol, 4-ethylguaiacol, 4-ethylcatechol, 4- vinylphenol, 4-vinylguaiacol, isovaleric acid, isobutyric acid and acetic acid were determined. Apart from 4-ethylcatechol, these values generally agreed well with recent literature where values determined in wine are available. However, the discrepancies highlighted the importance of the effect of the medium (wine) when determining sensory detection thresholds. The use of the median as alternative calculation method was also investigated, and it was found that this method gives more insightful results than the standard American Society of Testing Materials (ASTM E679-04) method. Four compounds, namely 4-ethylphenol, 4-ethylguaiacol, 4-ethylcatechol and isovaleric acid were profiled individually in wine using a trained sensory panel. It was found that all four compounds caused a suppression of the natural berry-like character in the wine, which induced a sick-sweet character. 4-ethylphenol contributed Elastoplast™ and leather aromas in the wine, both of which are commonly associated with Brettanomyces taint. 4-ethylguaiacol added a medicinal aroma to the wine, and 4-ethylcatechol and isovaleric acid were responsible for savoury and pungent aromas, respectively. 4-ethylphenol, 4-ethylguaiacol, 4-ethylcatechol and isovaleric acid were also profiled in combination according to the central composite design. Several univariate and multivariate methods were applied to the dataset obtained. PARAFAC, a multiway method not widely utilized regarding sensory data, was applied to the data, the results of which were complementary to those obtained during univariate and multivariate analyses. It was found that there is a great deal of interaction between the four compounds profiled in terms of sensory effects. The most notable was the Elastoplast™ attribute, the intensity of which was affected by all four compounds. The pungent attribute was also affected by the 4-ethylphenol concentration. Consumer analysis revealed that some of the samples spiked with Brettanomyces-spoilage compounds were preferred to the unspiked (control sample). However, no further relationship could be found between consumer liking and either chemical composition or sensory profile. It is therefore speculated that consumer liking of Brettanomyces infected wine is driven by more complex sensory or socio-demographic factors. Finally, the concentration of 4-ethylphenol, 4-ethylguaiacol, 4-ethylcatechol, 4-vinylphenol, 4- vinylguaiacol, isovaleric acid, isobutyric acid and acetic acid was determined in a small set of South African wines, selected to contain a high proportion of wines spoiled by Brettanomyces. Significant correlations were found between 4-ethylphenol and 4-ethylguaiacol, as well as 4- ethylphenol and isovaleric acid. However, no correlation could be found between 4-ethylphenol and 4-ethylcatechol. It is speculated that this lack of relationship is due to the different precursor profiles present in the analysed wines. This study paved the way for future investigations on the sensory effects of Brettanomyces spoilage in Pinotage red wine.
AFRIKAANSE OPSOMMING: Hierdie studie het gefokus op die sensoriese invloed van die belangrikste vlugtige komponente wat deur die Brettanomyces gis geproduseer word en bederf veroorsaak in wyn. Eerstens is gefokus op die bepaling van die deteksiedrempelwaardes van agt Brett-verwante bederwende komponente. Die tweede doelwit was om die sensoriese invloed van vier van die mees belangrike Brett-komponente te bepaal wanneer hulle individueel in wyn voorkom. Die derde doelwit was om die sensoriese invloed van hierdie vier komponente te bepaal wanneer hulle in verskillende kombinasies in wyn voorkom, asook die effek daarvan op verbruikervoorkeur. Laastens is gepoog om die voorkoms van hierdie komponente in ‘n klein seleksie van Suid- Afrikaanse wyne te bepaal. Die sensoriese deteksiedrempelwaardes vir 4-etielfenol, 4-etielguaiacol, 4-etielcatechol, 4- vinielfenol, 4-vinielguaiacol, isovaleraatsuur, isobuteraatsuur en asynsuur is bepaal. Met die uitsondering van 4-etielcatechol het die waardes oor die algemeen goed ooreengestem met waardes wat onlangs in die wetenskaplike literatuur gepubliseer is. Die uitsonderings het egter die belangrikheid van die medium (wyn) gedurende die bepaling van sensoriese deteksiedrempelwaardes uitgelig. Die gebruik van die mediaan as ‘n alternatiewe berekeningsmetode is ook ondersoek en daar is gevind dat hierdie metode meer insiggewende resultate lewer as die standaard American Society of Testing Materials (ASTM E679-04) metode. Vier komponente naamlik 4-etielfenol, 4-etielguaiacol, 4-etielcatechol en isovaleraatsuur is individueel in wyn geprofileer met behulp van ‘n opgeleide sensoriese paneel. Daar is gevind dat al vier die komponente die natuurlike bessiekarakter in die wyn onderdruk terwyl dit aanleiding gee tot ‘n onnatuurlike soet karakter. 4-etielfenol is gekenmerk aan Elastoplast™ en leeragtige aromas in die wyn en beide van hulle word algemeen geassosieer met Brettanomyces bederf. 4-etielguaiacol het ‘n medisinale aroma tot die wyn toegevoeg en 4- etielcatechol en isovaleraatsuur het respektiewelik souterige (“savoury”) en sterk (“pungent”) aromas tot gevolg gehad. 4-etielfenol, 4-etielguaiacol, 4-etielcatechol en isovaleraatsuur is ook in verskeie kombinasies geprofileer volgens die sentrale saamgestelde ontwerp (“central composite design”). Verskeie enkelveranderlike en meerveranderlike statistiese analisemetodes is ook op die datastel uitgevoer. PARAFAC, ‘n meerrigtingsmetode wat nie normaalweg vir sensoriese analise data gebruik word nie, is ook uitgevoer op die data en die resultate was komplimentêr tot die van die enkelveranderlike en meerveranderlike analisemetodes. Daar is gevind dat, met betrekking tot sensoriese effekte, daar noemenswaardige interaksie tussen die vier komponente plaasvind. Die mees opmerklike hiervan was die Elastoplast™ aroma, waarvan die intensiteit deur al vier die ander komponente geaffekteer is. Verder is die sterk (“pungent”) aroma beïnvloed deur die 4-etielfenol konsentrasie. Verbruikersvoorkeur-analise het aangedui dat sommige van die monsters waarby Brettanomyces bederwende komponente gevoeg is, verkies word bó die kontrole-wyn. Daar kon egter geen verdere verband gevind word tussen die verbruiker se voorkeur en, nog die chemise komposisie of sensoriese profiele, van die wyn nie. Daar kan dus gespekuleer word dat verbruiker voorkeur van Brettanomyces bederfde wyn gedryf word deur meer komplekse en sosio-demografiese faktore. Laastens is die konsentrasies van 4-etielfenol, 4-etielguaiacol, 4-etielcatechol, 4-vinielfenol, 4- vinielguaiacol, isovaleraatsuur, isobuteraatsuur en asynsuur in ‘n seleksie van Suid-Afrikaanse wyne bepaal. Dié wyne is spesifiek so gekies sodat ‘n aansienlike aantal van hulle met Brettanomyces bederf was. Betekenisvolle korrelasies is gevind tussen 4-etielfenol and 4- etielguaiacol, sowel as 4-etielfenol en isovaleraatsuur. Daar is egter geen korrelasie tussen 4- etielfenol and 4-etielcatechol gevind nie. Daar word vermoed dat hierdie gebrek aan korrelasie te wyte is aan die voorloperkomponent profiele teenwoordig in die wyne. Hierdie studie het die weg gebaan vir verdere ondersoeke na die sensoriese effekte van Brettanomyces bederf in Pinotage rooi wyn.
Sia, Xin Rong. "Development of a rapid and in-field phenotyping tool for screening protein quality in soybeans (Glycine max) using a miniature near infrared sensor." The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1574800276913103.
Повний текст джерелаKupongsak, 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.
Повний текст джерелаElam, Jhaelynn. "Comparison of liking scores and panelist engagement when evaluating beverages in traditional booths and virtual or actual dining facility scenarios." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1512038890525137.
Повний текст джерелаMiao, Jessica. "The effects of gamification on engagement and response accuracy in discriminatory sensory testing." The Ohio State University, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=osu161900284591034.
Повний текст джерелаKuhlman, Nicholas Grant. "Sensory and Instrumental Analysis of Pasteurized Dill Pickles Made from Acidified, Bulk Stored Cucumbers." NCSU, 2009. http://www.lib.ncsu.edu/theses/available/etd-07092009-110919/.
Повний текст джерелаRiddle, Ryan T. "Maximizing sulforaphane delivery and sensory acceptability of a novel soy-tomato-broccoli sprout beverage." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1323373292.
Повний текст джерелаGreene, Jeffrey Lynnette. "Characterization of Naturally Occurring Fruity Fermented Off-flavor in Peanuts Using Descriptive Sensory, Consumer, and Instrumental Analyses." NCSU, 2007. http://www.lib.ncsu.edu/theses/available/etd-06192007-175623/.
Повний текст джерелаCerff, 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.
Повний текст джерелаENGLISH 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 for new fermentations. This beverage holds great potential for large scale development due to the self-propagating nature of the grains, the lack of sophisticated equipment and knowledge necessary for production, and the appealing sensory characteristics of this beverage. This study was therefore performed as an initial investigation to determine the optimum fermentation conditions for large-scale grain production and optimal sensory appeal. Kefir grain production was found to be proportional to incubation temperature in the range studied (18°, 22°, 25° and 30°C), with maximum grain biomass increases of 500% for the Kefir incubated at 30°C over the 10 d trial. During fermentation of Kefir grains in milk, lactic acid and other metabolites are produced. Lactic acid results in coagulation of the milk, necessary to provide the characteristic texture and flavour of Kefir, as well as exerting a preservative effect. Lactic acid production was found to be strongly proportional to both incubation temperature and inoculum concentration. The samples containing 2% (w/v) Kefir grain inoculum concentration that were incubated at 25°C for 24 h were found to have optimum lactic acid levels for good quality Kefir (pH of 4.4 - 4.6 and TA of 1.0 - 1.15%). The other metabolites produced during Kefir fermentation are responsible for the specific flavour of Kefir, and include acetaldehyde, diacetyl, ethanol, acetone and 2-butanone. These compounds were studied using headspace gas chromatography over the fermentation period, which yielded good resolution and separation of all these compounds, however, only acetaldehyde, ethanol and acetone were found to be major metabolites in this study, These analytical results were then further compared to sensory results for key identified attributes, as obtained from a trained sensory panel, to enable recommendations for optimum fermentation conditions to be made. The studied attributes included sourness, sweetness, butteriness, creaminess, yoghurt flavour, cowiness, effervescence, yeastiness, smoothness and overall acceptability. It was apparent from this study that correlations between analytical and sensory data could be drawn, and that panellists were particularly accurate in detecting the attribute sourness resulting from the accumulated lactic acid in the Kefir. Overall acceptability also seemed to be intricately linked to the attribute creaminess, hence the regular literature references to full-cream Kefir as optimum for best sensory appeal. From this study, it was evident that Kefir with optimal sensory appeal is obtained with incubation for 18 h at moderate temperatures (22° or 25°C) and grain inoculum concentrations (0.8% w/v).
AFRIKAANSE OPSOMMING: In ontwikkelende lande soos Suid-Afrika, bestaan daar 'n groot behoefte aan voedsame suiwelprodukte wat stabiel is by kamer temperatuur aangesien 'n groot deel van die bevolking beperkte toegang tot verkoelingsfasiliteite het. Een so 'n produk is Kefir, 'n natuurlike gefermenteerde suiwelproduk wat sy oorsprong eeue gelede in China gehad het. Die mikroorganismes wat verantwoordelik is vir die fermentasie, is saamgebind in 'n koolhidraat matriks in die vorm van klein korrels. Hierdie korrels word verwyder uit die drankie voordat dit gedrink word, en word dan weer by vars melk bygevoeg vir 'n verdere fermentasie. Hierdie gefermenteerde produk het baie potensiaal vir massa-produksie, omdat die korrels natuurlik vermeerder, geen gesofistikeerde toerusting of kennis nodig is nie, en die finale produk hoogs aanvaarbare sensoriese eienskappe het. Die doel van die studie was om 'n inleidende ondersoek uit te voer om die optimum fermentasie toestande vir massakweking van korrels en die mees aanvaarbare sensoriese eienskappe te bepaal. Uit hierdie studie is gevind dat Kefirkorrel vermeerdering proporsioneel is tot die verhoging in inkubasie temperatuur in die gebied 18°, 22°, 25° en 30°C, met maksimum biomassa toenames van tot 500% vir Kefir wat vir 10 dae by 30°C geïnkubeer was. Gedurende fermentasie van Kefirkorrels in melk, word melksuur en ander metaboliete gevorm. Melksuur lei tot die verlaging van die pH van die melk, en veroorsaak stolling, wat noodsaaklik is vir die kenmerkende tekstuur en geur van Kefir, maar dien ook as 'n preserveermiddel. Daar is ook gevind dat melksuur produksie 'n direkte verband het met die inkubasie temperatuur en inokulum konsentrasie. Die monsters met Kefirkorrel inokulum konsentrasie van 2% (miv) wat vir 24 h by 25°C geïnkubeer is, het die optimale melksuur konsentrasies vir goeie kwaliteit Kefir bevat (pH van 4.4 - 4.6 en TA van 1.0 - 1.15%). Ander metaboliete wat belangrike geurkomponente van Kefir is, is asetaldehied, diasetiel, etanol, asetoon en 2-butanoon. Hierdie metaboliete is bepaal en geëvalueer met bodamp gaschromatografiese tegnieke gedurende die fermentasie, wat 'n goeie resolusie en skeiding gelewer het. In hierdie studie is slegs asetaldehied, etanol en asetoon as hoof Kefir metaboliete gevind. Die analitiese data is verder vergelyk met die sensoriese data van die hoof sensoriese komponente, soos bepaal deur 'n opgeleide sensoriese paneel, om die mees gunstigde fermentasie parameters te bepaal. Die geëvalueerde eienskappe was suurheid, soetheid, botterigheid, romerigheid, joghurt geur, koeismaak, gas inhoud, gisagtigheid, gladheid en algehele aanvaarbaarheid. Uit hierdie data is gevind dat daar wel 'n sterk korrelasie bestaan tussen die analitiese en sensoriese resultate, en dat paneellede in staat was om die suurheid, as gevolg van die gevormde melksuur, te bepaal. Algehele aanvaarbaarheid is definitief gekoppel aan romerigheid, daarom word volroommelk Kefir verkies bo die wat met afgeroomde melk berei is. Die data uit hierdie studie het ook getoon dat Kefir met optimale sensoriese eienskappe verkry is na 'n inkubasietyd van 18 h by "matige temperature" (22° of 25°C) en 'n Kefirkorrel inokulum van 0.8% (mIv).
Schmidt, Dewcille. "Effect of crossbreeding and reproduction rate on sensory, physical and chemical quality of lamb and mutton." Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/52816.
Повний текст джерелаRodriguez, Carla Jeanette. "Product Development, Sensory Evaluation and Characterization of Bioactive Isothiocyanates from Broccoli Sprout Powder delivered in Tomato Juice." The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1544800823179656.
Повний текст джерелаTaylor, Kaitlyn Elizabeth. "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." The Ohio State University, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=osu1366113857.
Повний текст джерелаKoch, Ilona Sabine. "Development of a sensory lexicon and sensory wheel for rooibos (Aspalathus linearis) and the role of its phenolic composition on taste and mouthfeel." Thesis, Stellenbosch : University of Stellenbosch, 2011. http://hdl.handle.net/10019.1/6569.
Повний текст джерелаENGLISH ABSTRACT: The sensory characteristics and chemical composition of rooibos infusions were analysed to establish the extent of variation in sensory attributes and compositional parameters, and investigate whether correlations exist between the sensory characteristics and the phenolic composition. To capture as much potential variation as possible, 69 rooibos samples were collected throughout the 2009 harvesting season from different production areas. The samples were also representative of the different quality grades (A, B, C or D) which are based on the appearance of the leaves, and the colour and flavour of the infusion. Quantitative descriptive analysis was used to develop sensory profiles for each of the rooibos infusions. Considerable variation in the sensory characteristics was observed, highlighting the need for standardised terminology that can be used to describe what is often referred to as “characteristic” rooibos flavour. Aroma, flavour, taste, and mouthfeel descriptors were generated and assembled into a rooibos sensory wheel. The most recurring attributes were selected to compile a rooibos sensory lexicon which provides a definition and a reference standard for clarification of each term. A combination of “honey”, “woody” and “fynbos-floral” notes with a slightly sweet taste and subtle astringency may be regarded as “characteristic” rooibos attributes indicative of good quality tea. Pleasant “caramel” and “fruity-sweet” notes were also observed in a number of infusions, whereas negative descriptors, associated with poor quality rooibos, included “green” and “hay” flavours. Large variation in the composition of rooibos infusions was revealed through the quantification of soluble solids (SS), total polyphenols (TP), tannins and 14 monomeric phenolic compounds, as well as spectrophotometric colour measurements. High quality rooibos was associated with higher levels of SS, TP, tannins and phenolic compounds than low quality rooibos. Correlations between the compositional parameters and sensory attributes of the infusions indicated that several non-volatile compounds, including enolphenylpyruvic acid-2-glucoside, quercetin-3-glucoside, and iso-orientin, were associated with the characteristic sweet taste of rooibos, while bitterness was related to certain flavonoids such as luteolin, quercetin and aspalathin. The only compound significantly correlated to astringency was rutin, although it is likely that aspalathin and several other monomeric flavonoids also contribute to astringency. The tannin content was not associated with astringency possibly because of the limitations associated with the tannin quantification method. To determine whether compositional changes resulting from steam pasteurisation of rooibos leaves influence the sensory quality of rooibos infusions, differences in the phenolic composition and sensory attributes of infusions, prepared from unpasteurised and pasteurised rooibos, were analysed. Steam pasteurisation significantly reduced the SS, TP and aspalathin content of rooibos infusions, as well as the absorbance, especially at a wavelength of 450 nm. It also resulted in significant reductions in the intensities of most of the aroma and flavour attributes, especially the “green” notes associated with low quality rooibos. After steam pasteurisation the prominent “green” flavour of certain samples was frequently replaced by a “hay” flavour. The taste attributes, sweetness and bitterness, remained unchanged, whereas the astringency of rooibos infusions decreased significantly.
AFRIKAANSE OPSOMMING: Die sensoriese eienskappe en chemiese samestelling van rooibostee is geanaliseer ten einde die mate van variasie van die sensoriese sowel as die chemiese profiel te bepaal, asook om vas te stel of korrelasies bestaan tussen die sensoriese eienskappe en die fenoliese samestelling van rooibostee. Om soveel as moontlik potensiële variasie in te sluit, is 69 rooibos monsters tydens die 2009 oesseisoen van verskillende produksiegebiede versamel. Die monsters is ook verteenwoordigend van die verskillende kwaliteitgrade (A, B, C en D), wat op grond van die voorkoms van die teeblare, en die kleur en geur van die tee toegeken is. Kwantitatiewe beskrywende analise is gebruik om ‘n sensoriese profiel vir elke rooibostee op te stel. Aansienlike variasie in die sensoriese eienskappe is waargeneem. Dit het die behoefte aan gestandaardiseerde terminologie onderskryf, wat gebruik kan word om die term “karakteristieke” rooibos geur in meer detail te omskryf. Spesifieke terme vir aroma, geur, smaak en mondgevoel is geformuleer, en gebruik om ‘n sensoriese wiel vir rooibostee saam te stel. Terme wat die meeste voorgekom het, is gekies om in ‘n sensoriese leksikon vervat te word wat ‘n definisie en ‘n verwysingstandaard vir elke term voorstel. Die “karakteristieke” sensoriese eienskappe van goeie kwaliteit rooibostee kan soos volg gedefinieer word: ’n kombinasie van “heuning”, “houtagtige” en “fynbos-blom” geure met ‘n effense soet smaak en ‘n sagte vrankheid. Aangename “karamel” en “vrugtige-soet” geure is ook waargeneem, terwyl terme soos “groen” en “hooi” met swak kwaliteit rooibostee geassosieer is. Groot variasie in die samestelling van rooibostee is verkry deur kwantifisering van die inhoud van oplosbare vastestowwe (SS), totale polifenole (TP), tanniene, en 14 monomeriese fenoliese verbindings, asook spektrofotometriese kleurmetings. Hoë kwaliteit rooibostee is geassosieer met hoër vlakke van SS, TP, tanniene en fenoliese verbindings in vergelyking met lae kwaliteit rooibos. Korrelasies tussen laasgenoemde parameters en die sensoriese eienskappe het aangedui dat sekere nie-vlugtige verbindings, bv. fenielpirodruiwesuurglukosied, kwersetien-3-glukosied en iso-orientien, geassosieer is met die kenmerkende soet smaak van rooibos, terwyl ‘n bitter smaak geassosieer is met spesifieke flavonoïede soos luteolien, kwersetien and aspalatien. Die enigste verbinding wat betekenisvol gekorreleer het met vrankheid was rutien, maar dit is waarskynlik dat aspalatien en ander monomeriese flavonoïede ook bygedra het tot vrankheid. Die tannieninhoud het nie verband gehou met vrankheid nie, vermoedelik as gevolg van die beperkinge van die chemiese metode vir tannienbepaling. Om te bepaal of stoompasteurisasie van rooibos die sensoriese kwaliteit en chemiese samestelling van rooibostee beïnvloed, is die verskille in fenoliese samestelling en sensoriese eienskappe van die tee, berei van ongepasteuriseerde en gepasteuriseerde rooibos, ondersoek. Stoompasteurisasie het ‘n betekenisvolle verlaging teweegebring van die SS, TP en aspalatien inhoud, sowel as van die absorbansie van die tee, veral by ‘n golflengte van 450 nm. Dit het ook gelei tot ‘n statisties betekenisvolle vermindering van die intensiteit van die meeste aroma en geur eienskappe, veral die sogenaamde “groen” eienskap wat met swak kwaliteit rooibos verbind word. As gevolg van stoompasteurisasie is die opmerklike “groen” geur van sekere ongepasteuriseerde monsters herhaaldelik vervang deur ‘n “hooi” geur. Die smaakeienskappe, soet en bitter, was onveranderd, terwyl vrankheid statisties betekenisvol afgeneem het as gevolg van pasteurisasie.
Kong, Emily S. "EFFECT OF pH AND TEMPERATURE ON THE BINDING INTERACTIONS OF CAFFEINE AND CHLOROGENIC ACID WITH SODIUM CASEINATE." DigitalCommons@CalPoly, 2013. https://digitalcommons.calpoly.edu/theses/947.
Повний текст джерелаWadhwani, Ranjeeta. "Cause and Prevention of Liver Off-Flavor in Five Beef Chuck Muscles." DigitalCommons@USU, 2008. https://digitalcommons.usu.edu/etd/149.
Повний текст джерелаGandy, April Lynne. "THE EFFECT OF PASTEURIZATION TEMPERATURE ON CONSUMER ACCEPTABILITY, SENSORY CHARACTERISTICS, VOLATILE COMPOUND COMPOSITION, AND SHELF-LIFE OF FLUID MILK." MSSTATE, 2007. http://sun.library.msstate.edu/ETD-db/theses/available/etd-07022007-162142/.
Повний текст джерелаGeldenhuys, Greta. "Egyptian goose (Alopochen aegyptiacus) : sensory, biochemical and physical meat quality as affected by gender, diet and ageing." Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/95871.
Повний текст джерелаENGLISH ABSTRACT: In Southern Africa, the hunting of wildfowl species has increased considerably in the past few years. Crop farmers incur major financial losses due to the feeding activities of Egyptian geese (Alopochen aegyptiacus); consequently a large number of geese are hunted in an attempt to reduce the damage caused. With the current absence of scientific information baseline research investigating the meat quality of this species is essential. The sensory profile of Egyptian goose meat was found to be very distinct in relation to the characteristics of other well-known fowl species. It has very strong game aroma and flavour attributes with a prominent metallic aftertaste. The intense aroma and flavour notes were linked to the substantially higher iron content, as well as the high overall polyunsaturated fatty acid content as revealed by chemical profiling. The trained sensory panel also found the meat to be very tough (high shear force) compared to the other species. To identify the factors which may affect the overall consistency of the meat quality, the influence of three main effects namely; season (grain vs. non-grain diet), gender and portion was investigated. This revealed that season had the largest effect and harvesting periods should therefore be considered. The main issue is the higher intramuscular fat (IMF) content in winter (July), as well as the substantial difference in the fatty acid profiles of the two seasons. The forage vs. grain based diets during certain periods of the year leads to variation in the content of key fatty acids in the meat i.e. oleic acid, linoleic acid and α-linolenic acid. In winter, the meat had a characteristic, prominent game and metallic aroma while the summer (November) profile was governed by “sweet-oily-duck” and beef-like sensory notes. The fatty acid differences also result in variation between the omega 6 to omega 3 ratios of the seasons; the portions from winter are within the recommendations (ratio<5) and those from summer not. Regarding gender, the females had a lower carcass yield but higher IMF content. The female breast portion was also more tender (lower shear force). In attempting to elucidate the toughness of the meat, possible causes have been proposed. The pH decline in the pectoralis muscle occurs quite rapidly and it is possible that the high rigor temperature (>20 °C) may contribute to the increased toughness. Regardless of the proteolytic enzyme activity during the rigor period, the meat is still tough at 36 h post mortem and the proteolytic contribution may be overshadowed by the background toughness, i.e. the connective tissue content and fibre structure. The latter was confirmed when the breast portions were aged for 14 days and no change (decline) in the shear force values was observed even though myofibrillar degradation did occur (during ageing). Given the lack of a decline in the shear force, the aging of Egyptian goose meat as a means of improving the overall toughness cannot be proposed without further research. The study in its entirety provides substantial proof that the commercial utilisation of Egyptian goose meat is feasible.
AFRIKAANSE OPSOMMING: Die jag van wildsvoël spesies in Suider-Afrika het aansienlik toegeneem in die laaste paar jaar. Graanboere lei jaarliks groot finansiële verliese as gevolg van die voedingsgedrag van kolganse (Alopochen aegyptiacus). Gevolglik word ‘n groot hoeveelheid ganse elke jaar geoes om sodoende die skade te verminder. Met die huidige tekort aan wetenskaplike inligting is grondslag navorsing rakende die vleiskwaliteit van hierdie wildsvoël spesie noodsaaklik. Die sensoriese profiel van kolgansvleis is baie uniek in vergelyking met die vleis van ander bekende voël spesies. Dit word gekenmerk deur die sterk wildagtige aroma en geur tesame met ‘n baie prominente metaal nasmaak. Hierdie intense aroma en geur hou verband met ‘n baie hoër yster-inhoud, asook ‘n hoë poli-onversadigde vetsuur profiel soos uitgewys deur die chemiese karakteriserings studie. Die opgeleide sensoriese proepaneel het ook die vleis van hierdie voël spesie beskou as baie taai in vergelyking met die vleis van ander spesies. Ten einde te bepaal watter faktore die algehele variasie in vleiskwaliteit sal beïnvloed, is drie hoofeffekte naamlik, seisoen (graan teenoor nie-graan dieet), geslag en porsie ondersoek. Die verskeie studies het uitgewys dat seisoen die grootste invloed het en daarom sal die periodes waarin ganse geoes word in ag geneem moet word. Die hoër intramuskulêre vetinhoud in winter (Julie), asook die aansienlike verskil in die vetsuur profiele van die twee seisoene is die vernaamste verskille. Die weiding (hoofsaaklik gras) teenoor graan diëte wat gevolg word in sekere dele van die jaar lei tot variasie in die inhoud van belangrike vetsure (oliensuur, linoleïensuur en α-linoleensuur) in die vleis. In die winter het die vleis die kenmerkende en prominente wild geur en metaalagtige nasmaak getoon terwyl die profiel in die somer (November) hoofsaaklik bestaan het uit “soet-olierige-eend” en beesvleis geure. Die vetsuur verskille lei ook tot ‘n verskil in die omega-6 tot omega-3 verhouding van die seisoene; in die winter is die porsies binne die aanbevole voedingsvereistes (<5) terwyl die somer porsies nie aan hierdie vereistes voldoen het nie. Rakende die invloed van geslag, het die vroulike voëls ‘n laer karkas massa getoon tesame met ‘n laer intramuskulêre vetinhoud. Die borsie van die vroulike kolganse was ook sagter. In ‘n poging om die taaiheid van kolgansvleis te verklaar, is ‘n paar moontlike oorsake voorgestel. Die na-doodse pH daling in die borsspier vind redelik snel plaas, daarbenewens is dit ook moontlik dat die hoë temperature (>20 °C) waartydens rigor mortis plaasvind, kan bydrae tot die taaiheid. Ongeag die werking van die proteolitiese ensieme tydens die rigor periode was die vleis steeds taai 36 uur na dood, daarom was die proteolitiese bydrae moontlik oorskadu deur die agtergrond-taaiheid, dit wil sê die bindweefsel inhoud en vesel struktuur. Laasgenoemde is bevestig toe die borsspiere verouder is vir ‘n tydperk van 14 dae. Geen verandering (afname) in die instrumentele taaiheid is waargeneem nie, selfs al het miofibrillêre afbraak plaasgevind. Aangesien daar geen afname in instrumentele taaiheid opgemerk is nie kan veroudering van kolgansvleis, met die doel om die taaiheid te verbeter, nie aanbeveel word voor verdere navorsing nie. In geheel voorsien hierdie studie beduidende motivering rakende die moontlike kommersiële aanwending van kolgansvleis.
Spencer, Marnie Ricks. "Changes Over Time in Sensory Thresholds of Individuals with Diabetes Mellitus and the Relationship to Food Preference." DigitalCommons@USU, 1992. https://digitalcommons.usu.edu/etd/5381.
Повний текст джерелаTheron, Karin Alicia. "Sensory and phenolic profiling of Cyclopia species (Honeybush) and optimisation of the fermentation conditions." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/19945.
Повний текст джерелаENGLISH ABSTRACT: The sensory profiles, phenolic composition and colour of honeybush infusions, prepared from six Cyclopia species (C. sessiliflora, C. longifolia, C. genistoides, C. intermedia, C. subternata and C. maculata), were determined to establish the variation between species. The results of the sensory study were used to create a honeybush sensory wheel and lexicon. The “characteristic” sensory profile of honeybush tea can be described as a combination of floral, sweet, fruity and plantlike flavours with a sweet taste and a slightly astringent mouthfeel. Sensory results indicated that the species could be divided into three distinct groups; group A (C. sessiliflora, C. intermedia and C. genistoides), group B (C. longifolia and C. subternata) and group C (C. maculata). Group A was associated with fynbos floral, fynbos sweet and plantlike attributes, group B with rose geranium and fruity sweet attributes and group C with woody, boiled syrup and cassia/cinnamon attributes. Gas chromatography-olfactometry analysis of the C. maculata aroma fraction indicated that the spicy note of its aroma could possibly be explained by the high concentration of the volatile component eugenol. However, none of the aroma impact volatiles had a specific cassia/cinnamon note. Large variation in the composition of the honeybush infusions was revealed through the quantification of the soluble solids, total polyphenol and individual monomeric polyphenolic compounds, as well as the absorbance (“colour”). Infusions of C. genistoides, C. longifolia and C. sessiliflora had the highest soluble solids and total polyphenol content, as well as the highest absorbance values. Only mangiferin, isomangiferin, hesperidin and compound C (unidentified compound) were detected in all six Cyclopia species. Cyclopia genistoides, C. longifolia and C. sessiliflora, in order of prominence, contained the highest concentration of both mangiferin and isomangiferin whereas C. genistoides and C. maculata contained the highest hesperidin content. The bitter taste present in certain Cyclopia species appeared to be due to a high mangiferin content, however, compounds such as isomangiferin and compound C might also have played a role. The effect of fermentation (oxidation) temperature (80°C and 90°C) and time (8 h, 16 h, 24 h and 32 h) of C. genistoides, C. subternata and C. maculata on the sensory characteristics of their infusions was also investigated. Fermentation for longer than 8 h resulted in an increase in positive sensory attributes and a decrease in negative sensory attributes rather than the formation of new sensory attributes. A fermentation temperature/time combination of 80°C/24 hours or 90°C/16 h was required for C. genistoides, C. subternata and C. maculata. Fermenting C. genistoides at 90°C would result in a honeybush infusion with slightly less rose geranium notes whereas C. subternata can be fermented at either 80°C or 90°C, depending on whether floral or apricot jam notes are desired. Cyclopia maculata should preferably not be fermented at 90°C due to an increase in negative sensory attributes (hay/dried grass and green grass). Fermentation reduced the soluble solids content, total polyphenol content, colour and concentration of individual polyphenolic compounds. Changes in the taste and mouthfeel of honeybush tea could be attributed to changes in the polyphenolic composition caused by the high temperature oxidation. Mangiferin associated with the bitter taste of C. genistoides, while in C. subternata astringency may be partly attributed to the mangiferin and isomangiferin content. The study substantiated the need for further research on the contribution of the major phenolic compounds towards the taste and mouthfeel of Cyclopia species.
AFRIKAANSE OPSOMMING: Die sensoriese profiel, fenoliese samestelling en kleur van heuningbostee, berei van ses Cyclopia spesies (C. sessiliflora, C. longifolia, C. genistoides, C. intermedia, C. subternata en C. maculata), is bepaal ten einde die mate van variasie vas te stel. Die resultate van die sensoriese studie is gebruik om 'n sensoriese wiel en leksikon vir heuningbostee te ontwikkel. Die “karakteristieke” sensoriese profiel van heuningbostee kan beskryf word as 'n kombinasie van blomagtig, soet, vrugtig en plantagtige geure met 'n soet smaak en 'n effense frankheid. Sensoriese resultate het aangedui dat die spesies in drie groepe verdeel kon word; groep A (C. sessiliflora, C. intermedia and C. genistoides), groep B (C. longifolia and C. subternata) en groep C (C. maculata). Groep A is met fynbos blom, fynbos-soet en plantagtige geure geassosieer, groep B met roos geranium en vrugtige-soet geure en group C met houtagtige, gekookte stroop en kassia/kaneel geure. Gaschromatografie-olfaktometrie analises van C. maculata se aroma fraksie het getoon dat die speseryagtige aroma moontlik as gevolg van die hoë konsentrasie van die vlugtige komponent, eugenol, kon wees. Geen van die aroma-impak vlugtige verbindings het egter 'n spesifieke kassia/kaneelagtige noot gehad nie. Groot variasie in die samestelling van heuningbostee ten opsigte van die inhoud van oplosbare vastestowwe, totale polifenole en monomeriese fenoliese verbindings, asook die absorbansie (“kleur”) is aangetoon. Heuningbostee berei van C. genistoides, C. longifolia en C. sessiliflora het die hoogste oplosbare vastestowwe en totale polifenol inhoud, asook die hoogste absorbansie waardes gehad. Slegs mangiferien, isomangiferien, hesperidien en verbinding C (ongeïdentifiseerde verbinding) is in al ses Cyclopia spesies geïdentifiseer. Cyclopia genistoides, C. longifolia en C. sessiliflora, in volgorde van belangrikheid, het die hoogste konsentrasie van beide mangiferien en isomangiferin gehad teenoor C. genistoides en C. maculata wat die hoogste hesperidien konsentrasie gehad het. Die bitter smaak teenwoordig in sekere Cyclopia spesies blyk moontlik as gevolg van die hoë mangiferien inhoud te wees, hoewel komponente soos isomangiferien en komponent C dalk ook 'n rol mag speel. Die effek van die fermentasie temperatuur (80°C en 90°C) en tyd (8 h, 16 h, 24 h en 32 h) van C. genistoides, C. subternata en C. maculata op die sensoriese eienskappe van heuningbostee is ondersoek. Fermentasie vir langer as 8 h het tot 'n toename in positiewe sensoriese eienskappe en afname in negatiewe sensoriese eienskappe gelei eerder as die ontstaan van nuwe sensoriese eienskappe. Om heuningbostee met 'n optimum sensoriese profiel te verkry is 'n fermentasie temperatuur/tyd kombinaise van 80°C/24 h of 90°C/16 h nodig vir C. genistoides, C. subternata en C. maculata. Cyclopia genistoides wat by 90°C gefermenteer word sal minder van die roos geranium note bevat, terwyl C. subternata by 80°C of 90°C gefermenteer kan word, afhangende of 'n blomagtige of 'n appelkooskonfyt noot verlang word. Fermentasie by 90°C word nie aanbeveel C. maculata nie as gevolg van die toename van sekere negatiewe sensoriese eienskappe (hooi/droe gras aroma en -geur en groen gras aroma). Fermentasie het die inhoud van oplosbare vastestowwe, totale polifenole, individuele polifenoliese verbindings, asook kleur verminder. Veranderinge in die smaak en mondgevoel van heuningbostee kon toegeskryf word aan die veranderinge in die polifenoliese inhoud as gevolg van die hoë temperatuur oksidasie. Mangiferien is met die bitter smaak van C. genistoides geassosieer, terwyl mangiferien and isomangiferien moontlik deels frankheid in C. subternata veroorsaak. Die studie het die noodsaaklikheid vir verdere navorsing op die bydrae van die hoof fenoliese verbindings tot die smaak en mondgevoel van Cyclopia spesies gestaaf.
Chityala, Pavan Kumar. "Evaluation of Xanthan/Enzymatically Modified Guar Gum Mixtures in Oil-in-Water Emulsions." TopSCHOLAR®, 2015. http://digitalcommons.wku.edu/theses/1528.
Повний текст джерелаMonroe, Ellen. "School-Based Speech-Language Pathologist's Perceptions of Sensory Food Aversions in Children." Digital Commons @ East Tennessee State University, 2020. https://dc.etsu.edu/etd/3735.
Повний текст джерелаMa, Zhen. "Techno-functional and sensory properties of salad dressing-type emulsion prepared with pulse flours and pulse fractions." Thesis, McGill University, 2013. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=114459.
Повний текст джерелаLes légumineuses (sous forme de graines sèches avec une faible teneur en gras) tel que les petits pois, les pois chiches, les lentilles, les haricots et les graines de lupins, ont reçu une attention accrue en raison de leurs nombreux avantages favorables à la santé. Il existe plusieurs façons d'utiliser les légumineuses entières ainsi que leurs fractions dans une variété de produits alimentaires innovants à haute valeur ajoutée. Les vinaigrettes, qui sont des émulsions huile-en-eau, représentent une grande partie du marché des aliments semi-solides et sont largement consommés en Amérique du Nord ainsi que dans de nombreux autres pays. Le développement de vinaigrettes supplémentées avec des farines de légumineuses ou des fractions de légumineuses représente une nouvelle avenue avec un grand potentiel pour améliorer la qualité technico-fonctionnelle et nutritionnelle des vinaigrettes en augmentant la teneur en protéines, en fibres, en vitamines et minéraux, et dans certains cas complémentant les acides aminés du produit. Des émulsions de vinaigrettes supplémentées avec des farines de légumineuses brutes et traitées thermiquement ont été développées. L'effet de l'addition de légumineuses dans les formulations des vinaigrettes a été étudié en comparant les propriétés physiques des vinaigrettes préparées avec ou sans supplémentation. Les résultats ont montré que les farines de lentilles ont un potentiel considérable comme ingrédient dans les vinaigrettes. Les paramètres rhéologiques ont été considérablement augmentés, montrant un effet d'épaississement associé à la supplémentation de la farine de légumineuses. L'addition de farines de légumineuses pré- bouillies a en outre augmenté l'effet épaississant, conduisant à des propriétés rhéologiques observées plus élevées. La relation entre les propriétés physiques et les caractéristiques structurelles a été explorée en comparant le comportement rhéologique et les observations faites à l'aide d'un microscope électronique à balayage. Les effets de la réduction des matières grasses et du cholestérol (jaune d'oeuf) dans les vinaigrettes supplémentées et de l'augmentation de la quantité de farine de légumineuses ajoutée, sur la couleur et les propriétés rhéologiques ont été étudiés en utilisant un plan central composite et une méthode de surface de réponse. Les résultats ont montré que des changements des principaux ingrédients ont eu un effet important sur les réponses observées. Les résultats au microscope électronique à balayage ont indiqué que les vinaigrettes contenant moins d'huile et de jaune d'œuf disposaient d'un réseau moins dense et des gouttelettes agrégées plus souples. Cette constatation est en accord avec les courbes de surface de réponses observées pour les paramètres rhéologiques. Les courbes de surface de réponses ont montré que l'augmentation de la concentration de l'huile et de l'émulsifiant (protéine de légumineuse ou le jaune d'œuf) conduit à une augmentation linéaire ou non linéaire dans les propriétés rhéologiques et texturales. La méthode de surface de réponse a été utilisée pour optimiser la formulation des vinaigrettes et a été basée sur les variable réponses (dépendantes) choisies. Le test de validation a confirmé la pertinence globale de cette approche de modélisation pour prédire le comportement des systèmes vinaigrettes avec différentes combinaisons de facteurs, dont le but ultime est de répondre aux spécifications du marché.Les travaux de recherche de cette thèse fournissent des informations importantes et pertinentes pour permettre le développement de vinaigrettes supplémentées avec des farines de légumineuses entières ou avec des fractions protéiques avec un potentiel nutritionnel et techno-fonctionnel intéressants pour des applications commerciales et industrielles.
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.
Повний текст джерелаENGLISH 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”, “fruity” (specifically “apricot jam”, “cooked apple”, “raisin” and “lemon/lemon grass”), “woody”, “caramel/ vanilla” and “honey-like” aromas. The flavour can be described as distinctly “fynbos-floral”, “fynbos-sweet” and “woody”, including hints of “lemon/lemon grass” and “hay/dried grass”. The results of the sensory study were used to create a C. intermedia sensory wheel and lexicon, and an elementary grading system that categorised samples into “good”, “average” and “poor” sensory quality was proposed. Physicochemical parameters, i.e. soluble solids (SS) content, absorbance as a measure of colour, and turbidity, were evaluated as possible rapid predictors of sensory quality. High SS content, absorbance and turbidity correlated strongly with “poor” sensory quality. A linear relationship existed between the physicochemical parameters. The effect of fermentation temperature (70, 80 and 90°C) and time (12, 16, 24, 36, 48 and 60 h) on the sensory and physicochemical characteristics of C. intermedia was determined on laboratory-scale. Increasing fermentation time increased the intensity of positive sensory attributes, while decreasing the intensity of negative sensory attributes. The SS content, colour and turbidity of infusions decreased with increasing fermentation time, while the SS content and turbidity of infusions increased with increasing fermentation temperature. Fermentation at 90°C for 36 h on laboratory-scale produced C. intermedia with the best sensory properties, while preserving the SS content and colour of infusions. Fermentation at 70°C and 80°C required longer fermentation times for development of positive sensory attributes. Fermentation at 90°C was subsequently validated on commercial-scale. Laboratory-scale fermentation of the same batches of plant material was also carried out concurrently to allow direct comparison of the scale of fermentation on tea quality. Commercial-scale fermentation, despite increased variability as a result of increased batch volumes and heating difficulties, produced C. intermedia of “good” sensory quality after 24 and 36 h of fermentation. Increasing fermentation time had little effect on the SS content and colour of infusions of tea produced on commercial-scale, but turbidity increased significantly after 36 h. Thus, to produce C. intermedia with consistently good quality on commercial-scale, fermentation at 90°C for 24 to 36 h is recommended. Increasing fermentation time past 48 h should be avoided to prevent turbidity and the development of sensory attributes characteristic of over-fermented tea. However, due to the large variability of commercial-scale honeybush tea production, it is recommended that each batch be monitored between 24 and 36 h to determine when optimum fermentation has been obtained.
AFRIKAANSE OPSOMMING: Beperkte en wisselvallige beskikbaarheid van goeie gehalte heuningbostee noodsaak die optimisering van fermentasie parameters vir Cyclopia intermedia. Optimisering van fermentation parameters is op laboratorium skaal gedoen, gevolg deur validasie van die parameters op kommersiële skaal. Vooraf is die spesie-spesifieke sensoriese profiel en die fisies-chemiese eienskappe van C. intermedia tee bepaal. Die kenmerkende sensoriese profiel van C. intermedia kan beskryf word as soet en effens vrank met 'n kombinasie van "fynbos-blomagtige", "fynbos-soet", "vrugtige" (spesifiek "appelkooskonfyt", "gekookte appel", "rosyntjie” en “suurlemoen/sitroen gras"), "houtagtige", "karamel/vanilla" en "heuningagtige" aromas. Die smaak kan beskryf word as "fynbos-blomagtig", "fynbos-soet" en "houtagtig", met 'n tikkie "suurlemoen/sitroen gras" en "hooi/gedroogde gras". Die resultate van die sensoriese studie is gebruik om 'n C. intermedia sensoriese wiel en leksikon, asook 'n basiese graderingstelsel wat tee monsters in "goeie", "gemiddelde" en "swak" sensoriese kwaliteit klassifiseer, te ontwikkel. Fisies-chemiese parameters: oplosbare vastestof (SS) inhoud; absorbansie as 'n maatstaf van kleur; en troebelheid, is geëvalueer as moontlike indikasies van sensoriese kwaliteit. Hoë SS inhoud, absorbansie en troebelheid waardes het sterk met "swak" sensoriese kwaliteit gekorreleer. 'n Lineêre verwantskap bestaan tussen die fisies-chemiese parameters en kwaliteit. Die effek van fermentasie temperatuur (70, 80 en 90°C) en -tyd (12, 16, 24, 36, 48 en 60 h) op die sensoriese en fisies-chemiese eienskappe van C. intermedia is op laboratorium skaal bepaal. Verlenging van fermentasie tyd het die intensiteit van die positiewe sensoriese eienskappe verhoog, terwyl dit die intensiteit van negatiewe sensoriese eienskappe verminder het. Die SS inhoud, kleur en troebelheid van die tee het met verlengde fermentasie tyd afgeneem, terwyl die SS inhoud en troebelheid met verhoging van fermentasie temperatuur toegeneem het. Fermentasie by 90°C vir 36 h op laboratorium skaal het tee met die beste sensoriese eienskappe geproduseer, met behoud van die SS inhoud en kleur. Fermentasie by 70°C en 80°C het 'n langer fermentasie tyd vir die ontwikkeling van positiewe sensoriese eienskappe vereis. Fermentasie by 90°C is daaropvolgens op kommersiële skaal uitgevoer, met gelyktydige laboratorium skaal fermentasie van dieselfde plantmateriaal lotte om die direkte effek van die skaal van fermentasie op tee kwaliteit te bepaal. Kommersiële fermentasie, ten spyte van verhoogde wisselvalligheid as gevolg van groot volumes tee en probleme met verhitting, het tee van "goeie" sensoriese kwaliteit na fermentasie periodes van 24 en 36 h geproduseer. Verlenging van fermentasie tyd het min uitwerking op die SS inhoud en kleur van kommersiel gefermenteerde tea gehad, maar troebelheid het beduidend na 36 h toegeneem. Fermentasie by 90°C vir 24 - 36 h word gevolglik aanbeveel om tee met goeie gehalte op kommersiële skaal te produseer. Fermentasie vir langer as 48 h moet vermy word om troebelheid te voorkom en die ontwikkeling van sensoriese eienskappe kenmerkend van oor-gefermenteerde tee te vermy. As gevolg van faktore wat groot variasie in kommersiële skaal heuningbostee produksie kan teweegbring, word aanbeveel dat elke produksielot tussen 24 en 36 h gemonitor word om die optimum fermentasie tyd te bepaal.
Imamoglu, Husniye. "SENSORY AND QUALITY ASSESSMENT OF GRAZING STANDING CORN VERSUS COMMERCIALLY FEED LOT FINISHED BEEF." MSSTATE, 2008. http://sun.library.msstate.edu/ETD-db/theses/available/etd-10302007-165906/.
Повний текст джерелаMaurer, Natalie. "Profiling Lipids for Authentication of High Value Ingredients by Mid-Infrared Spectroscopy Combined with Multivariate Analysis." The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1329855553.
Повний текст джерелаSigurdson, Gregory T. "Evaluating the Effects of Anthocyanin Structure and the Role of Metal Ions on the Blue Color Evolution of Anthocyanins in Varied pH Environments." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1461253897.
Повний текст джерелаPham, Alessandra Julian. "RELATIONSHIPS BETWEEN VOLATILE FLAVOR COMPOUNDS, SENSORY DESCRIPTORS AND CONSUMER ACCEPTABILITY OF AMERICAN DRY-CURED HAM." MSSTATE, 2008. http://sun.library.msstate.edu/ETD-db/theses/available/etd-11092007-114934/.
Повний текст джерелаMmonatau, Yvonne. "Flour from the Morama bean : composition and sensory properties in a Botswana perspective." Thesis, Stellenbosch : University of Stellenbosch, 2005. http://hdl.handle.net/10019.1/1692.
Повний текст джерелаThis study was undertaken in view of the high incidence of malnutrition problems such as protein-energy malnutrition and diabetes type 2 in countries like Botswana, and due to worldwide interest in underutilised and underdeveloped crops. Morama bean, the seed of Tylosema esculentum (family Fabacae), occurs naturally in the drier areas of Southern Africa, including Botswana, where it is, to a small extent, harvested as wild plant for human consumption. Due to the potential of this crop there is increasing interest in its cultivation. Despite its traditional use as food source in Botswana, little is known about its nutritional value, benefits and disadvantages, and its use as food was therefore the reason for this research. A specific aim was to improve the school feeding programme with this readily available indigenous product.
Arendse, Garron Mark. "Selection and metabolic characterization of mesophylic starter cultures for optimizing the sensory attributes of fruit flavoured Maas." Thesis, Stellenbosch : Stellenbosch University, 2000. http://hdl.handle.net/10019.1/51906.
Повний текст джерелаENGLISH ABSTRACT: Maas is a traditional fermented milk drink of the indigenous people of Southern Africa and can thus be used to uplift the nutritional status of the South African population, especially for the lower income groups. Furthermore, the problem of lactose intolerance among the Black population can also be addressed by the consumption of Maas. The objective of this study was to screen mesophylic lactic acid bacterial strains (25 in total) from the University of Stellenbosch Food Science Culture Collection for suitable metabolite production and then to produce traditional Maas with a starter culture combination that produces a distinctive acid and traditional flavour. The representative 25 single lactic acid starter strains were identified as Lactococcus lactis subsp. leetis biovar diacetylactis (12 strains), L. leetis subsp. leetis (four strains) and L. leetis subsp. cremoris (nine strains). These strains were inoculated into pasteurised full cream milk and activated for 8 h at 22°C. Pasteurised full cream milk was then inoculated with each of the activated starter strains, incubated at 22°C for 16 h and assessed for acid production abilities (pH = 4.6) under controlled time-temperature conditions. The results of this study showed that nine of the single strains, L. lactis subsp. leetis biovar diacetylactis (S1, S2, S3 and S5), L. teetis subsp. lactis (S13, S15 and S16) and two L. leetis subsp. cremoris strains (S17 and S22), produced sufficient acid, rendering them suitable for the use as starters in the production of traditional Maas. A pH range of 4.3 - 5.1 was reached by the nine single strains after 16 h at 22°C. Two-strain starter combinations were then formed by combining the most suitable single L. leetis subsp. leetis biovar diacetylactis, L. lactis subsp. lactis and L. lactis subsp. cremoris strains, respectively. From the data, it was concluded that acceptable Maas could be produced with four two-strain combinations (S3S 17, S3S22, S5S17 and S5S22). This selection was again based on suitable acid and metabolite production, as well as on sensory evaluation of the final product. These four two-strain combinations produced sufficient acid to reach a pH in the 4.6 - 4.8 range, and showed a high metabolite concentration for the most suitable compounds and formed a thick, smooth and creamy body texture after 16 h at 22°C. Three-strain combinations formed between the two-strain starter combinations and L. leetis subsp. teetis strains (813, 815 and 816), were also evaluated. With these combinations a lack of a pronounced Maas flavour was found. Thus, it was decided to add aroma producing strains of the species Leuconostoc mesenteroides subsp. dextranicum (strain L1) and L. mesenteroides subsp. citrovorum (strain L2) to the three-strain combinations. Four culture combinations (A, B, C and D) were then formed by combining the selected Leuconostoc strains (L1 and L2) with the most suitable Lactococcus strains (83,817,813 and 822). These combinations produced sufficient acid to reach the pH 4.5 - 4.6 range after 14 h at 22°C. Acetaldehyde was the major flavour metabolite formed in the Maas made with these four combinations, with concentrations ranging between 26.6 - 89.3 mg.l ̄ ¹, while other flavour metabolites (ethanol, acetone, diacetyl and 2-butanone) were present at lower concentrations. It was found that three of the four culture combinations (A, C and D) were characterised by a superior, but delicate flavour and a typical characteristic Maas body texture. Fruit flavoured Maas was subsequently prepared with the three most suitable culture combinations (A, C and D) using 11 flavours and a sensory evaluation performed. The statistically evaluated data showed that the appearance, smoothness, flavour intensity, sweetness and overall acceptability were influenced by the type of fruit flavour and the culture combination. Fruit flavour 4 (banana) was the most preferred flavour. The sensory panellists also indicated that the culture combination C gave the best overall acceptability over a three week study period. Data on the shelf-life study of natural unflavoured Maas, prepared with the three culture combinations (A, C and D), showed that the Maas still had an acceptable appearance, taste and good microbiological quality after 15 d at refrigerated temperatures.
AFRIKAANSE OPSOMMING: Maas is 'n tradisionele gefermenteerde melkdrankie onder die inheemse bevolking van Suid-Afrika en kan gebruik word om die voedingstatus van die Suid-Afrikaanse bevolking te verhoog, veral vir die laer inkomste groepe. Bowendien, kan die probleem van laktose intoleransie onder die Swart gemeenskap ook aangespreek word deur die verbruik van Maas. Die doel van hierdie studie was om enkelstam mesofiliese melksuur bakterieë (25 in totaal) van die Universiteit van Stellenbosch Voedselwetenskap Kultuur Versameling te ondersoek vir geskikte metaboliet produksie en tradisionele Maas met 'n kenmerkende suurheid en tradisionele geur met 'n geskikte kultuur kombinasie te produseer. Die toonaangewende 25 enkelstamme is Lactococcus lactis subsp. leetis biovar diacetylactis (12 stamme), L. lactis subsp. lactis (vier stamme) en L. lactis subsp. cremoris (nege stamme). Hierdie stamme was in gepasteuriseerde volroom melk geïnokuleer en geaktiveer vir 8 h teen 22°C. 'n Inokulum van die onderskeie geaktiveerde stamme is hierna in gepasteuriseerde volroom melk geplaas, vir 16 h teen 22°C geïnkubeer en hul vermoë om suur te produseer (pH = 4.6) onder beheerde tyd-temperatuur kondisies is bepaal. Die resultaat van die studie het aangedui dat nege enkelstamme, naamlik L. leetis subsp. lactis biovar diacetylactis (S1, S2, S3 en S5), L. lactis subsp. leetis (S13, S15 en S16) en twee L. leetis subsp. cremoris (S 17 en S22), geskikte suurheidsvlakke vir die produksie van Maas bereik het. 'n pH vlak van 4.3 - 5.1 is na 16 h teen 22°C deur hierdie nege enkelstamme bereik. Twee-stam kombinasies is onderskeidelik gevorm tussen die geskikte enkel L. lactis subsp lactis biovar diacetylactis, L. lactis subsp. lactis en L. lactis subsp. cremoris stamme. Die gevolgtrekking gemaak uit die data, is dat aanvaarbare Maas voorberei kan word met vier van die twee-stam kombinasies (S3S17, S3S22, S5S17 en S5S22) op grond van suurvorming, metaboliet produksie en sensoriese evaluasie. Hierdie vier kombinasies het genoegsame suur geproduseer om 'n pH vlak van 4.6 - 4.8 bereik, hoë metaboliet konsentrasies geproduseer en 'n dik, gladde en romerige tekstuur aangeneem na 16 h teen 22°C. Drie-stam kombinasies is gevorm tussen die onderskeie twee-stam kombinasies en L. lactis subsp. lactis stamme (813,815 en 816) en ook geëvalueer. Die tekort aan 'n skerp Maas geur in die drie-stam kombinasies het daartoe gelei dat Leuconostoc mesenteroides subsp. dextranicum (stam L1) en L. mesenteroides subsp. citrovorum (stam L2) bygevoeg is. Vier kultuur kombinasies (A, B, C en D) is gevorm deur die geselekteerde Leuconostoc stamme (L1 en L2) te kombineer met die mees gepaste Lactococcus stamme (83, 817, 813 en 822). Hierdie kombinasies het genoegsame suur geproduseer wat 'n pH vlak van 4.5 - 4.6 na 14 h teen 22°C bereik het. In die Maas wat met bovermelde kombinasies gemaak is, was die asetaldehied die mees geproduseerde geur metaboliet teen konsentrasies van 26.6 - 89.3 mg.l ̄ ¹. Ander geur metaboliete (etanol, asetoon, diasetiel, 2-butanoon) is in laer konsentrasies geproduseer. Daar is gevind dat drie uit die vier kultuur kombinasies (A, C en D) 'n superieur, delikate geur wat 'n tipies karakteristiek van die Maas gehad het. Vrugte gegeurde Maas geproduseer met die drie kultuur kombinasies (A, C en D) deur 11 geursels te gebruik, is sensories geëvalueer. Die statistiese geëvalueerde data het getoon dat die voorkoms, gladheid, geur intensiteit, soetheid en die algehele aanvaarbaarheid beïnvloed is deur die tipe vrugte geursels en die kultuur kombinasies. Die vrugte geursel 4 (piesang) het voorkeur geniet. Die sensoriese paneellede het ook aangedui dat kultuur kombinasie C die algehele mees aanvaarbare Maas geproduseer het oor die studie periode van drie weke. Data van die rakleeftyd van die natuurlike ongegeurde Maas wat geproduseer is met die drie kultuur kombinasies (A, C en D) het aangedui dat die Maas na 15 d by yskas temperatuur steeds 'n aanvaarbare voorkoms, smaak en goeie mikrobiologiese kwaliteit gehad het.
Van, Eeden Petrus Rabe. "Chemical, sensory and consumer analysis of cork taint in South African wines." Thesis, Stellenbosch : University of Stellenbosch, 2009. http://hdl.handle.net/10019.1/2092.
Повний текст джерелаThis study focused on a serious quality-related problem in the global wine industry, including the South African Wine Industry, namely cork taint in wine. Annually, large financial losses are incurred by cork suppliers and wine producers, as a result of cork-tainted wine. Although contaminated new unused corks are frequently implicated as the origin of this taint, contaminated cellar equipment and water can also be the source of the problem. An explorative investigation into the incidence of cork taint in South African wines showed that 3.8% of the 133 wines tested, contained 2,4,6-trichloroanisole (TCA) concentrations of 3.5 ng/L and higher, as determined by gas chromatography coupled with electron capture detection (GC-ECD). TCA concentrations higher than 1 ng/L were found in 18% of the wines tested. All affected wines were sealed with solid or agglomerate cork stoppers. These wines were sourced from various wineries in the Western Cape region, South Africa and were of different cultivars. None of the wines sealed with synthetic closures had any detectable TCA, 2,4,6-tribromoanisole (TBA) or pentachloroanisole (PCA) levels and only very low 2,3,4,6- tetrachloroanisole (TeCA) levels (1 ng/L or less). Another group of 28 wines that were rejected by the official South African wine regulatory body on the basis of the presence of mouldy taint during wine certification, was also included in this study. GC-ECD analysis showed that 30% of the wines in this group contained TCA at concentrations of 3.5 ng/L and higher. These results pointed to a relative high incidence of TCA in the wines investigated, especially those sealed with cork stoppers. Although no general conclusions should be made on the incidence of cork taint in the wider wine industry based on the results found within this explorative investigation, these findings confirmed the presence of cork taint in South African wines. Detection threshold values were determined for TCA, TeCA, TBA and PCA in three wine cultivars using the standard ASTM method. Results indicate that factors relating to the wine cultivar seemed to affect threshold values considerably. Our research proposes a detection range rather than an average detection threshold. Detection ranges established for TCA, TeCA, TBA and PCA in Chenin blanc, Pinotage and Shiraz coincide with reported values in literature. This result can be regarded as a valuable expansion of the existing knowledge of detection threshold values. Descriptive sensory analysis indicated significant (P 0.05) changes in the aroma profile of Chenin blanc, Pinotage and Shiraz after TCA, TeCA, TBA or PCA was added to the respective base wines that contained no detectable levels of the haloanisoles. The mouldy taint induced by these haloanisoles were described as mouldy, mouldy-chemical, mouldychlorine, as well as mouldy-acidic. In Chenin blanc, additions of TCA, in the concentration range 1 to 17 ng/L, resulted in a marked increase in the mouldy aroma and was accompanied by an immediate decrease in fruitiness. This change was already evident at added TCA concentrations of 1 ng/L. Similar trends were observed in Pinotage, while the addition of low levels of TCA to Shiraz (2 ng/L) resulted in a significant (P 0.05) decrease in the herbaceous character of the wine. The aroma changes observed were prominent enough to render the wine totally unacceptable in comparison to its original character. Consumers’ degree of liking did not seem to be affected by very low concentration levels of TCA in Chenin blanc, Pinotage or Shiraz, but rejection increased as the concentration increased beyond detection threshold level. A slight gender effect was also noticed. Female consumers appeared to be more sensitive to increasing levels of TCA, whereas male consumers did not respond as negatively to higher concentration levels of TCA. This study makes an important contribution towards understanding the sensory impact of especially TCA contamination in wine, through the establishment of concentration ranges at which these compounds exert a noticeable detrimental effect on the aroma profile of wine. Additional insight into cork taint in wine is provided by the consumer preference studies, where the effects of the taint on the product acceptance by consumers are demonstrated. The development of a modus operandi to ensure that sensory panels provide reliable data, can be regarded as an important contribution to wine-related research. This study is one of the first where advanced sensometric techniques were applied in sensory studies on cork tainted wines.
Tian, Ye. "DEVELOPMENT OF A SENSORY DESCRIPTIVE LEXICON FOR CALAMONDINS (Citrus mitis Blanco) AND CONSUMER ACCEPTANCE OF CALAMONDIN YOGURT." MSSTATE, 2008. http://sun.library.msstate.edu/ETD-db/theses/available/etd-11042008-141327/.
Повний текст джерелаShumway, Marilyn M. "Sensory and Functional Properties of Wheat Stored Under Home Conditions." DigitalCommons@USU, 1993. https://digitalcommons.usu.edu/etd/5404.
Повний текст джерелаPairin, Hongsoongnern. "Understanding the sensory characteristics of fresh and processed tomatoes using descriptive sensory analysis." Diss., Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/261.
Повний текст джерелаBergman, Christine Joy 1960. "Soft wheat pasta supplemented with cowpea: Nutritional, sensory and cooking quality studies." Thesis, The University of Arizona, 1990. http://hdl.handle.net/10150/291602.
Повний текст джерелаVan, der Merwe Anreza. "Quantification of genotypic variation and consumer segmentation related to fruit quality attributes in apple (Malus x domestica Borkh.)." Thesis, Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/79932.
Повний текст джерелаENGLISH ABSTRACT: Limited information is available on the apple preferences of the South African consumer market, which is characterised by diverse consumers from different age and ethnic groups with different food preferences. White, coloured and black consumers from different age groups were selected from the Stellenbosch area, Western Cape, South Africa. Consumer preference analysis for apple eating quality and appearance, and descriptive sensory analysis (DSA) were performed on nine commercial apple cultivars. Analysis of variance (ANOVA) conducted on mean preference scores for each age and ethnic group showed that preference generally differed between these groups. However, Ward’s statistical clustering that was applied to the same data set showed that the sociodemographic composition of consumer groups with similar apple preferences is not homogenous. Three consumer clusters were identified with similar preferences for apple eating quality (E1-3) and appearance (A1-3): E1 liked firmness and therefore tolerated sour taste and disliked mealiness. Although E1 liked sweet fruit, they indicated lower preference for sweet fruit compared to E2 and E3. E2 liked sour taste and apple flavour more compared to the other clusters while E3 disliked sour taste and had the highest preference for sweetness. Although coloured and black consumers generally disliked sour taste and E3 constituted a larger proportion of these consumers, the coloured and black consumers who liked or tolerated sour taste constituted approximately 41% of the total consumer population in the Western Cape. White and younger (<26 years) consumers were mostly in cluster E1 liking firm fruit. Peel colour preferred by the appearance preference clusters were: Green and pink bi-colour (A1), green/yellow and red-striped (A2); and red peel colour (A3). Consumers preferred the appearance of cultivars that associated with the eating quality attributes that they liked. When consumers’ preference for the eating quality of five cultivars were analysed during presentation with different levels of visual pictorial information (no, correct and incorrect photograph), mismatches between expected and actual eating quality preference resulted in lower preference scores. Apple breeding is time-consuming and expensive. Comprehensive knowledge of fruit quality parameters that drive consumer preference is required to streamline the breeding process. Eating quality and appearance attributes of four apple breeding families were subjected to instrumental and individual assessment by a trained assessor and DSA by a trained panel. Instrumental measurements could not predict the sensory attributes analysed by the individual assessor. Sensory textural attributes, apple flavour and sweet taste as quantified by DSA and instrumental measurement of titratable acidity (TA) and total soluble solids (TSS)/TA, but not TSS, could predict consumer preference. The assessor responsible for individual assessment could not predict the preference of the total consumer group. A quantitative genetic analysis of the data was carried out to quantify within- and between-family variation using ANOVA, variance components and heritability estimates. Variation between families was shown for attributes relating to colour and acidity, but not for sweet taste, TSS and apple flavour. Strong genetic control that was generally shown for colour attributes predicts a rapid selection response. Most attributes were inherited quantitatively, but TA showed complicated inheritance mechanisms.
AFRIKAANSE OPSOMMING: Min inligting is beskikbaar oor die appelvoorkeure van die diverse Suid-Afrikaanse verbruikersmark wat bestaan uit verbruikers van verskillende ouderdomme en etnisiteite met verskillende voedselvoorkeure. Wit, bruin en swart verbruikers van verskillende ouderdomsgroepe is geselekteer in Stellenbosch in die Wes-Kaap, Suid-Afrika. Verbruikersvoorkeuranalise vir die eetkwaliteit en voorkoms van appels en beskrywende sensoriese analise (BSA) is uitgevoer op nege kommersiële appelkultivars. Analise van variansie (ANOVA), uitgevoer op gemiddelde voorkeurdata per ouderdom en etniese groep, het getoon dat die voorkeure van hierdie verskillende groepe oor die algemeen verskil het. Volgens Ward statistiese groepering op dieselfde datastel was die sosiodemografiese samestelling van verbruikersgroepe met soortgelyke voorkeure egter nie homogeen nie. Drie verbruikersgroepe is geïdentifiseer met soortgelyke voorkeure vir appel eetkwaliteit (E1-3) en voorkoms (V1-3). E1 het ‘n voorkeur vir fermheid, ‘n afkeur vir melerigheid en verdra suurheid. Alhoewel E1 van soet vrugte gehou het, het hulle ‘n laer voorkeur vir soetheid as E2 en E3. E2 het ‘n voorkeur vir suurheid en appelgeur terwyl E3 ‘n afkeur vir suur smaak en die hoogste voorkeur vir soetheid getoon het. Alhoewel swart en bruin verbruikers meestal ‘n renons in suur smaak getoon het en meer van hierdie verbruikers tot E3 behoort, maak swart en bruin verbruikers wat suur smaak aanvaar ongeveer 41% van die totale verbruikersgroep in die Wes-Kaap uit. Wit en jonger (<26 jaar) verbruikers was meestal in E1 en het ‘n voorkeur vir fermheid getoon. Vrugkleurvoorkeure was vir groen en pienk (tweekleurig) (V1), groen/geel en rooi gestreep (V2) en rooi (V3). Verbruikers het ‘n voorkeur gehad vir die voorkoms van kultivars waarvan hulle die eetkwaliteit verkies het. Die effek van gevestigde kleur en smaak assosiasies is getoets deur verbruikers te versoek om die eetkwaliteit van vyf kultivars te evalueer tydens aanbieding daarvan met drie vlakke van visuele inligting, naamlik geen, korrekte en verkeerde foto. Verwarring tussen verwagte en werklike eetkwaliteit het gelei tot ‘n laer voorkeur. Teling van appels is tydrowend en duur. Uitgebreide kennis van die vrugkwaliteit parameters wat verbruikersvoorkeur dryf, is noodsaaklik vir effektiewe teling. Eienskappe wat verband hou met die eetkwaliteit en voorkoms van saailinge is in vier appelfamilies geanaliseer. Die eienskappe is geassesseer deur middel van instrumentele en individuele evaluasie deur ‘n opgeleide assessor asook deur BSA deur ‘n opgeleide paneel. Instrumentele analise kon nie die vlakke van sensoriese eienskappe voorspel soos waargeneem deur die individuele assessor nie. BSA van sensoriese tekstuureienskappe, appelgeur en soetheid, en instrumentele meting van titreerbare suur (TS) en totale oplosbare vastestowwe (TOV)/TS, maar nie TOV nie, kon verbruikersvoorkeur voorspel. Die assessor wat individuele evaluasies uitgevoer het, kon nie die voorkeur van ‘n groot verbruikersgroep akkuraat voorspel nie. Kwantitatiewe genetiese analise van die data is uitgevoer en binne- en tussen-familie variasie is gekwantifiseer deur middel van ANOVA, variansie komponente en oorerflikheidsskattings. Variasie tussen families is gevind vir kleureienskappe en suurheid, maar nie vir soet smaak, TOV en appelgeur nie. Resultate het getoon dat kleureienskappe meestal aan sterk genetiese beheer onderworpe is en dit dui op vinnige vordering met seleksie vir vrugkleur. Vrugeienskappe is meestal kwantitatief oorgeërf. Oorerwing van TS blyk ingewikkeld te wees.
Loucks, Jessilee Noel. "The Effect of Monetary Reward and Food Type on Motivation of Untrained Sensory Panelists in Triangle Tests." BYU ScholarsArchive, 2016. https://scholarsarchive.byu.edu/etd/5794.
Повний текст джерелаLynch, Catherine A. (Catherine Anne). "Sensory profiles and seasonal variation of black walnut cultivars and the relationship between sensory characteristics and consumer acceptance of black walnut gelato." Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/19117.
Повний текст джерелаFood Science Institute
Kadri Koppel
Black walnut (Juglans nigra L.) is a Juglans species native to the United States. Nuts are collected each fall from black walnut trees and the kernels are consumed in many food products like ice cream, candies, and baked goods. Flavor profiles of black walnut cultivars have been examined, but no studies have looked at the effect of growing season on flavor profile, and few studies have determined consumer acceptance of black walnut food products. The sensory profiles of 10 black walnut cultivars (Football, Vandersloot, Brown Nugget, Pounds, Sparks 127, Davidson, Sparrow, Neel, Emma K, and Tomboy) were evaluated using descriptive sensory analysis. A trained panel scored the intensity of 3 appearance, 7 aroma, 23 flavor, and 6 texture attributes. Results showed that the cultivars differed significantly (P≤0.05) on 11 of these attributes. The results from this study were also compared to results collected in 2011 of 7 black walnut cultivars. Two flavor attributes (black walnut ID and overall nutty) had an interaction effect of year and cultivar, while 7 attributes showed a main effect of year (brown, caramelized, floral/fruity, fruity,-dark piney, musty/dusty, and oily). In general, flavor attributes had higher intensities in 2011 than in 2013. Six of the black walnut cultivars were also incorporated into a gelato base and evaluated by both a trained panel and consumer panel. Trained panelists developed a lexicon for the gelato samples and scored the intensity of 18 flavor attributes. The gelato samples differed on 3 main flavor attributes: black walnut ID, overall nutty, and sour (P≤0.05). Based on consumer liking, there were 3 distinct clusters of consumers. One cluster preferred samples with a milder black walnut flavor, another preferred a more intense black walnut and overall nutty flavor, and the third cluster liked all of the samples. Results from this study indicate that growing season should be considered when determining flavor profile of agricultural products. These results can also help guide growers in selecting cultivars that may produce a more consistent crop year after year, and cultivars that consumers find acceptable in food products.
Creed, Philip G. "A study of the sensory characteristics of food produced by the sous vide system : the measure of pleasure." Thesis, Bournemouth University, 1998. http://eprints.bournemouth.ac.uk/12040/.
Повний текст джерелаTippetts, Megan. "Effect of Processing and Formulation Conditions on Physicochemical Characteristics of Food Emulsions." DigitalCommons@USU, 2008. https://digitalcommons.usu.edu/etd/147.
Повний текст джерелаMagnuson, Shelby M. "Descriptive analysis of pecan cultivars, a comparison of raw and roasted pecans, and how pecan flavor changes over time." Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/20104.
Повний текст джерелаFood Science Institute - Human Nutrition
Kadri Koppel
Pecan [Carya illinoinensis(Wangenh.) K. Koch] is a native North American nut tree that has progressed into a significant agricultural crop. Flavor characteristics were evaluated for sixteen pecan cultivars: ‘Giles’, ‘Hirschi’, ‘Maramec’, ‘Oswego’, ‘Lakota’, ‘Chetopa’, ‘Colby’, ‘Witte’, ‘Dooley’, ‘Kanza’, ‘Pawnee’, ‘Stuart’, ‘Chickasaw’, ‘Peruque’, ‘Major’, and ‘Henning’ using descriptive sensory analysis. A trained panel consisting of six panelists first developed a vocabulary for the raw pecans and scored the intensities of the samples for 20 flavor attributes. Results showed that the sixteen samples differed significantly (P ≤ 0.05) on 10 of the attributes. ‘Giles’, ‘Lakota’, and ‘Pawnee’ differed from the other 13 cultivars for the majority of the attributes. The remaining thirteen cultivars showed few differences in individual attribute ratings, but did show differences when mapped using multivariate techniques indicating as many as two clusters of pecan cultivars based on flavor. The same sixteen cultivars were then roasted and evaluated using descriptive sensory analysis by the same trained panel using the same 20 flavor attributes. Three texture attributes were also evaluated. These results were compared to the results from the raw pecans. Results showed that 4 attributes differed significantly across all cultivars when raw and roasted flavor was compared. Ten of the flavor attributes had higher intensities for the roasted pecans than for the raw pecans. Most of these attributes fell within the categories of ‘nutty’ and ‘sweet’. When pecans were roasted many flavor attributes were intensified, as compared to when they were raw. How the flavor of the sixteen cultivars changed over a 12 month period was then evaluated. Raw pecans were evaluated when fresh, at 3 months, 6 months, 9 months, and 12 months by descriptive sensory analysis. A trained six member panel evaluated four flavor attributes at all five time points. Results showed that bitter had the highest intensity scores for all 16 cultivars at all 5 time points. Rancidity increased over time and sweetness decreased over time for all attributes. The results from these studies can be used as a baseline for future pecan research.
Maxkwee, Esther Nova Ho. "Consumer Acceptance, Quality, and Functionality of Heat-Ozone-Pasteurized Whole Eggs Processed with Commercial Scale Equipment." The Ohio State University, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=osu1366213938.
Повний текст джерелаBlake, Michael R. "Microbiological and Sensory Effects of Milk Processed for Extended Shelf Life and the Development of Rapid Methods to Quantitate Spores and Lipase Activity." DigitalCommons@USU, 1996. https://digitalcommons.usu.edu/etd/5436.
Повний текст джерелаSekhon, Ramandeep Kaur. "EFFECTS OF VARIOUS FUMIGANTS AND ALTERNATIVE PROCESSING METHODS ON THE SAFETY, VOLATILE COMPOSITION, AND SENSORY QUALITY OF DRY CURED HAM." MSSTATE, 2009. http://sun.library.msstate.edu/ETD-db/theses/available/etd-11052009-143259/.
Повний текст джерелаGruenfelder, 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.
Повний текст джерелаA 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 sales. Careful nutritional guidance, combined with proper sensory analysis, is critical to developing omega-3 fortified food products that are consistent with medical recommendations. Results from this study indicate that a therapeutic dose of fish oil (1000 mg per serving) can be added to two heart-healthy foods without adversely affecting sensory qualities.
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.
Повний текст джерелаENGLISH 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 commonly manufactured by fermenting unpasteurised or pasteurised milk with re-usable Kefir grains. These Kefir grains consist of a combination of mainly lactic acid bacteria and yeasts. Neither Kefir, nor Kefir grains are as yet marketed in South Africa, thus creating an excellent opportunity to launch these products locally. It is often difficult for the low-income communities to obtain high quality unpasteurised or pasteurised milk, resulting in a serious health risk. The inhibitory activity of Kefir towards certain spoilage and pathogenic microorganisms was, therefore, studied. Strains of Escherichia coli, Staphylococcus aureus, Bacillus cereus, Usteria monocytogenes and Clostridium tyrobutyricum were inoculated (10 ³ - 10 ⁴ cfu.ml⁻¹ ) into pasteurised milk together with Kefir grains (18 gram per litre) and incubated at 25°C. Uninoculated milk samples and milk samples inoculated only with test organisms served as controls. Growth of all the test organisms were inhibited substantially (>-99.9%) in Kefir over the 30 h incubation period and substantial reductions in microbial log cycles were observed for many of the organisms. This coincided with a steep decrease in pH (6.57 - 4.06) and increase in titratabie acidity (0.20 - 0.72%). If Kefir is eventually marketed to low-income urban African consumers, it will have to compete with Maas and, therefore, comparative sensory testing of Kefir and Maas was conducted. The differences in the sensory properties of Kefir, 'laboratory' Maas (representing traditional Maas) and commercial Maas (containing thickener, colourants and flavourants) were determined by a trained panel. These characteristics were identified as "yeasty" and "cowy" tastes (p < 0.05), "effervescence" (p < 0.01), as well as "sourness," "creaminess" and "smoothness" (p < 0.001). The effect of different incubation temperatures (25°, 30° and 35°C) on the Kefir sensory properties was studied to simulate the effect of the large temperature variations that would be found in the dwellings of low-income African urbanites. The "sourness" and "creaminess" of the Kefir was found to increase with increase in incubation temperature but no strong off-flavours were found to develop. Sensory preference testing was conducted by consumer panels consisting of panellists of different ages and population groups to indicate whether the specific panels significantly prefer Kefir, commercial Maas or laboratory Maas. It was found that commercial Maas was significantly (p < 0.001) preferred to Kefir by young African urbanites. Adult Africans, who presumably still have traditional taste preferences, however, equally (p > 0.05) preferred Kefir and laboratory Maas, identifying this segment of the African population as the appropriate starting target market for Kefir. Kefir and laboratory Maas were also tested for preference by a wider panel consisting of people (aged between 18 and 25) representing the different population groups in South Africa. Kefir and laboratory Maas were preferred equally (p > 0.05) by all the groups. Several arguments supporting Kefir marketing to the low-income urban African population of South Africa have been identified. These include: Kefir's ease of preparation; the re-usability of Kefir grains and subsequent affordability; good packaging, distribution and storage possibilities; Kefir's acceptability by lactoseintolerant individuals; high nutritional value; the inhibitory activity of Kefir against potential spoilage and pathogenic organisms and subsequent enhanced safety and keeping ability; and Kefir's acceptable refreshing taste.
AFRIKAANSE OPSOMMING: Die toenemende verstedeliking van Swart Suid-Afrikaners het gelei tot die vestiging van groot lae-inkomste gemeenskappe in en om die meeste groot dorpe en stede. Verskeie faktore verhoed dat hierdie gemeenskappe hul tradisionele gefermenteerde melk, naamlik Maas (Amasi), self kan maak of koop. Dit lei dikwels tot wanvoeding onder lae-inkomste stedelike Swart verbruikers. Kefir het die potensiaal om te voorsien in die vraag na 'n gefermenteerde melk produk in lae inkomste stedelike Swart gemeenskappe. Kefir is 'n selfgekarboneerde, gefermenteerde melk wat vervaarding word deur die fermentasie van ongepasteuriseerde of gepasteuriseerde melk met herbruikbare Kefirkorrels. Hierdie Kefirkorrels bestaan uit 'n kombinasie van hoofsaaklik melksuurbakterieë en giste. Kefir en Kefirkorrels word glad nie in Suid-Afrika bemark nie, en bied 'n fantastiese geleentheid om hierdie produkte plaaslik bekend te stel. Dit is dikwels moeilik om hoë kwaliteit ongepasteuriseerde of gepasteuriseerde melk in lae-inkomste gemeenskappe te verkry. Die risiko om siektes deur die verbruik van hierdie melk op te doen, bestaan dus. Om hierdie rede is die inhiberende effek van Kefir teenoor spesifieke bederf- en patogeniese bakterieë bestudeer. Rasse van Escherichia coli, Staphylococcus aureus, Bacillus cereus, Usteria monocytogenes en Clostridium tyrobutyricum is geïnokuleer (10 ³ - 10 ⁴ cfu.ml⁻¹) in gepasteuriseerde melk tesame met Kefirkorrels (18 gram per liter) en geïnkubeer by 25°C. Melkmonsters wat slegs geïnokuleer is met die toetsorganismes het as kontroles gedien. Die groei van al die toetsorganismes is substansieël geïnhibeer (>-99.9%) in Kefir gedurende die 30 h inkubasieperiode. Substansiële afnames in logsiklusgetalle is waargeneem vir baie van die organismes. Dit het gepaard gegaan met 'n skerp afname in pH (6.57 - 4.06) en toename in titreerbare suurheid (0.20 - 0.72%) vir die Kefirmonsters gedurende die 30 h inkubasieperiode. lndien Kefir bemark word aan lae-inkomste stedelike Swart verbruikers sal dit moet kompeteer met Maas. Vergelykende sensoriese toetse is dus uitgevoer. Die verskille in die sensoriese eienskappe van Kefir, 'laboratorium' Maas (verteenwoordigend van tradisionele Maas) en kommersiële Maas (wat verdikker, kleur- en geurmiddels bevat) is bepaal deur 'n opgeleide paneel en geïdentifiseer as die" "gis-" en "koeismake" (p < 0.05), die "gasserigheid" (p < 0.01) asook die "suurheid", "romerigheid" en "gladheid" (p < 0.001) van die monsters. Die effek van verskillende inkubasietemperature (25°, 30° en 35°C) op die sensoriese eienskappe van Kefir is bestudeer om die effek van die groot temperatuurvariasies wat in laeinkomste behuising mag voorkom, te simuleer. Daar is bevind dat die "suurheid" en "romerigheid" van Kefir toeneem met verhoging in inkubasietemperatuur terwyl geen afsmake ontwikkel nie. Sensoriese voorkeurtoetse is deur verbruikerspanele van verskillende ouderdomme en bevolkingsgroepe uitgevoer om te bepaal of die spesifieke panele 'n beduidende voorkeur toon vir Kefir, laboratorium Maas of kommersiële Maas. Daar is bevind dat stedelike Swart jongmense kommersiële Maas beduidend (p < 0.001) bo Kefir verkies. Swart volwassenes met verwagte tradisionele smaakvoorkeure het egter Kefir en laboratorium Maas ewe veel verkies (p > 0.05). Hierdie segment van die Swart bevolking is dus die geskikte teikenmark vir die bekendstelling van Kefir. Voorkeur vir Kefir en laboratorium Maas is ook getoets deur 'n paneel (ouderdom 18 - 25 jaar) wat bestaan uit mense van verskillende bevolkingsgroepe. AI die groepe het Kefir en Maas ewe veel verkies (p > 0.05). Verskeie argumente ten gunste van die bemarking van Kefir aan lae-inkomste stedelike Swart gemeenskappe in Suid-Afrika is geïdentifiseer. Dit behels die volgende: die gerief van Kefirvervaardiging; die herbruikbaarheid van Kefirkorrels en gevolglike bekostigbaarheid; goeie verpakkings-, verspreidings- en opbergingsmoontlikhede; Kefir se aanvaarbaarheid vir laktose-intolerante individue; Kefir se hoë voedingswaarde; die inhiberende aktiwiteit wat Kefir teenoor potensiële bederf- en patogeniese organismes het en die gevolglike verhoging in veiligheid en rakleeftyd van melk; en Kefir se aanvaarbare verfrissende smaak.
Grigor, John M. V. "Solute-solvent interactions as interpreted by nuclear magnetic resonance spectrometry : a contribution to taste science." Thesis, University of Reading, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.259333.
Повний текст джерелаBala, 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.
Повний текст джерелаDepartment of Food Science
Karen A. Schmidt
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 formulated to a total solids content of 12.5% with nonfat dry milk (NDM) (N) or a combination of NDM (10%) and whey protein isolate (WPI) (2.5%) (W), and processed at 70°C (20 min) (70) or 90°C (7 min) (90). Yogurt was prepared and maintained at 4oC for 60 days. Three replications were performed and data were analyzed using SAS®. The W mixes had 65%, 32% and 190% more cysteine, true protein and whey protein contents respectively, compared to N mixes prior to processing. However in day 1 yogurt, the highest cysteine content (398.3 mg/L) was found in the W70 yogurt and its gel quality was comparable to the N90 yogurt except for firmness. During a 60 day storage period the W70 and N90 were similar in gel quality except for firmness. Secondly, a hedonic test was done on the W70 (HC) and N90 (LC) yogurts which had been reformulated to contain sugar and vanillin. One replication was performed and data were analyzed using SAS®. The LC and HC yogurts did not vary in liking of flavor (6.1), aftertaste (6.1) and overall acceptability (6.3) corresponding to the words of “like slightly” when compared. However, the appearance of the LC yogurt was liked more than the HC yogurt (6.7 vs. 6.1) whereas the thickness of HC yogurt was liked more than the LC yogurt (6.4 vs. 5.8). These results suggest that addition of WPI along with lower process treatment resulted in yogurt with enhanced cysteine; however, further studies may be needed to optimize the WPI addition to improve the visual characteristics of the yogurt for consumer acceptance.