A5062626424- Meat and Animal Product Quality
- Advanced Chemical Sensor Technologies
- Sensory Analysis and Statistical Methods
- Fermentation and Sensory Analysis
- Probiotics and Fermented Foods
- Food Quality and Safety Studies
- Essential Oils and Antimicrobial Activity
- Tea Polyphenols and Effects
- African Botany and Ecology Studies
- Neurobiology and Insect Physiology Research
- Biochemical and biochemical processes
- Insect and Pesticide Research
- Phytochemicals and Antioxidant Activities
- Bamboo properties and applications
- Insect behavior and control techniques
- Biochemical Analysis and Sensing Techniques
- Olfactory and Sensory Function Studies
- Listeria monocytogenes in Food Safety
- Edible Oils Quality and Analysis
- Radiation Effects and Dosimetry
- Insect Pheromone Research and Control
Sensient Technologies (United States)
2013
Mississippi State University
2001-2008
University of Northern Colorado
2008
North Carolina State University
2004-2005
This study identifies and semi-quantifies aroma volatiles in brewed green tea samples. The objectives of this were to identify using a gas chromatograph-mass spectrometer (GC-MS) paired with headspace solid-phase micro-extraction (HS-SPME) the common volatile compounds that may be responsible for aroma/flavor liquor range samples from various countries as consumed determine if teas same region have similarities composition when are prepared consumption. Twenty-four eight different...
Bamboo shoots (Phyllostachys pubescens) were fermented and prepared in a traditional Taiwanese manner. Static dynamic headspace extractions of volatile compounds conducted by solid phase microextraction (SPME) cryogenic focusing purge trap, respectively. Volatile analysis was with gas chromatography mass spectrometry. Gas chromatography−olfactometry (GCO) utilizing the Osme time−intensity method. Of 70 detected, 29 possessed aroma activity, most odor active included p-cresol (barn-like),...
ABSTRACT The relationship between the consumer acceptability of Cheddar cheese and its descriptive sensory attributes was determined using preference mapping logistic regression for three cheeses. A trained panel ( n = 9) differentiated cheeses based on taste, aroma textural attributes. overall order P < 0.05) 9, 7 12 months aging time, respectively. characterized 7‐ 9‐month‐old as having young/undeveloped flavors such “cooked,”“buttery” “creamy” flavors, had volatiles that were...
ABSTRACT: The objectives of this study were to characterize volatile compounds and determine the characteristic aromas associated with impact in 4 fish sauces using solid‐phase micro‐extraction, gas chromatography‐mass spectrometry, Osme, chromatography olfactometry (SPME‐Osme‐GCO) coupled Stevens' Power Law. Compounds separated GCMS GCO identified mass spectral database, aroma perceived at sniffing port, retention indices, verification by authentic standards GCO. Aromas that isolated...
ABSTRACT Flavor variability in skim milk powder (SMP) has been documented by descriptive sensory analysis and instrumental analysis. However, research not addressed how or if SMP flavor impacts consumer acceptance of ingredient applications. Twenty reconstituted low‐heat SMPs were screened using a previously established defined language. Two free off‐flavors (flavor similar to fresh fluid milk) 2 exhibiting (exhibiting flavors found selected for further study. Volatile compounds determined...
ABSTRACT: Aroma intensity of 5 concentrations (0.5, 2.5, 12.5, 62.5, and 312.5 ppm) dimethyl trisulfide, methional [3-(methylthio) propionaldehyde], linalool (3,7-dimethyl-1, 6-octadien-3-ol), vanillin (4-hydroxy-3-methoxybenzaldehyde) were evaluated by using sensory panels (n= 15) gas chromatography olfactometry (GCO, n= 3) coupled with the Osme technique. The exponent (n) from Steven's Power Law was calculated as slope logarithmic scale perceived versus compound concentration. Both...
Green extraction technologies, such as microwave-assisted extraction, have been used to replace conventional methods of isolating essential oils from plants. In this study, the oil was extracted Lippia adoensis variety koseret using advanced method hydrodistillation. The main objective investigate effect irradiation time, microwave power and particle size on yield chemical composition leaves dried in an oven at 50 °C room temperature. drying experiments were initially carried out by...