The effect of oven temperature, dry-roasting,and breed on the eating quality of beef was determined by sensory and objective methods. Two adjacent standing rib and two adjacent chuck roasts of prime, choice, and good grades from animals of Hereford, Shorthorn, and Charolais breeding were dry-roasted. Control roasts (9-12th ribs) were cooked at 325 F. Experimental roasts (6-8th rib and two chucks) were assigned an oven temperature of 325 or 250 F at random. All roasts were allowed to reach ah internal temperature of 155 F as recorded on a potentiometer. Tenderness, as determined by a Warner-Bratzler shear, was greater in roasts cooked in the 325 F oven. The amount of press fluid and the percentage of total cooking loss due to drip was greater in the 325 F oven. The panel of judges preferred the flavor of meat which was dry roasted to that cooked by a moist heat method. An effect of breed on eating quality was shown: meat from animals of Charolais breeding rated highest by the taste panel for tenderness, juiciness, and flavor. One group of samples from a Shorthorn sire was consistently low in the three factors scored. There was a high correlation between objective and sensory methods of evaluation for tenderness and juiciness. Correlations were high between the taste panel scores for tenderness and flavor and also for juiciness and flavor. Flavor and backfat thickness were shown to be closely related.

Hops (Humulus lupulus L.) are an indispensable component of beer, with the essential oil responsible for imparting distinctive odour and aroma characteristics to beer. However, not all character-impact odorants in hop essential oil have been identified and hop aroma in beer is still not completely understood. The composition of hop essential oil is very complex with 485 compounds currently identified in the literature, and recent research suggests that up to 1000 compounds may actually be present. Only a certain number will be present at concentrations above threshold and make a direct contribution to the odour of the oil. In addition, many important odorants are only present at trace concentrations. Gas chromatography-olfactometry (GC-O) using human assessors is the best way to locate potent odorants and facilitate their identification. A novel methodology was developed to identify the character-impact odorants in hop essential oil samples using hyphenated techniques in gas chromatography. GC-O was used to locate odour active compounds and determine relative importance using CharmAnalysis[TM] according to the odour potency principle. Due to the chemical complexity of the samples, considerable co-elution of peaks occurs during single column gas chromatography (1DGC), making the detection and identification of character-impact odorants challenging. Therefore, comprehensive two-dimensional gas chromatography (GCxGC) combined with time-of-flight mass spectrometry (TOFMS) was used to resolve and identify compounds eluting in the odour active regions. The methodology was developed in a case study on coriander (Coriandrum sativum) and wild coriander (Eryngium foetidum) leaf essential oils. During GC-O analysis of these samples it was recognised that odour active regions frequently coincide with several co-eluting compounds. To address this, a heart-cut multidimensional gas chromatography-olfactometry (MDGC-O) instrument was developed to resolve these 'co-eluting odour clusters' and determine the compound(s) responsible for the odour perception. The 'spicy' character of hops is considered to be a desirable attribute in beer associated with 'noble hop aroma'. However, the compounds responsible have yet to be adequately elucidated. This character was investigated using a commercial 'Spicy' fraction of hop essential oil, selectively enriched for monoterpene and sesquiterpene alcohols. The odour active compounds in (i) the spicy fractions and (ii) the whole essential oils of four different hop varieties were compared using the presented methodology. A compound with an intense 'woody, cedarwood' odour was determined to be a potent, character-impact odorant in all samples. This odour coincided with a complex region of the chromatogram where up to thirteen compounds were co-eluting. The peak responsible for this odour was determined by (i) correlation of peak areas with odour potency (Charm) values and (ii) MDGC-O. The compound was tentatively identified by GCxGC-TOFMS as 14-hydroxy-β-caryophyllene, which has not previously been reported as an odorant in hop essential oil. It was concluded that this compound and other 'woody, cedarwood' odorants contributed to the 'spicy' character of the investigated hop samples. Compounds previously associated with noble hop aroma, notably caryophyllene oxide, humulene epoxides I and II, and humulenol II, did not contribute to the odour character of the hop samples. Other potent odorants that were identified in the whole essential oil and spicy fractions of hops were: geraniol, linalool, β-ionone, eugenol, isovaleric acid, and β-damascenone. While myrcene was a moderately potent odorant in the whole hop essential oil samples, the abundant sesquiterpene hydrocarbons α-humulene, β-caryophyllene and β-farnesene did not significantly contribute to the odour character.

Constituents of the wine matrix, including ethanol, affect adsorption of sulfur volatiles on solid-phase microextraction (SPME) fibers, which can impact sensitivity and accuracy of volatile sulfur analysis in wine. Several common wine sulfur volatiles, including hydrogen sulfide (H2S), methanethiol (MeSH), dimethyl sulfide (DMS), dimethyl disulfide (DMDS), dimethyl trisulfide (DMTS), diethyl disulfide (DEDS), methyl thioacetate (MeSOAc), and ethyl thioacetate (EtSOAc), have been analyzed with multiple internal standards using SPME-GC equipped with pulsed-flame photometric detection (PFPD) at various concentrations of ethanol, volatile-, and non-volatile-matrix components in synthetic wine samples. All compounds exhibit a stark decrease in detectability with the addition of ethanol, especially between 0.0 and 0.5%v/v, but the ratio of standard to internal standard was more stable when alcohol concentration was greater than 1%. Addition of volatile matrix components yields a similar decrease but the standard-to-internal-standard ratio was consistent, suggesting the volatile matrix did not affect the quantification of volatile sulfur compounds in wine. Non-volatile wine matrix appears to have negligible effect on sensitivity. Based on analyte:internal standard ratios, DMS can be accurately measured against ethyl methyl sulfide (EMS), the thioacetates and DMDS with diethyl sulfide (DES), and H₂S, MeSH, DEDS, and DMTS with diisopropyl disulfide (DIDS) in wine with proper dilution. The developed method was then used to quantify sulfur compounds in 21 various California wines. H₂S and MeSH were found in higher concentrations in white varietals, while DMS was slightly higher in red varietals, particularly cabernet sauvignon and merlot. Trace amounts of DEDS and MeSOAc were found in almost all wines. DMS and DMTS were found in all wines, in some instances above reported thresholds. / Graduation date: 2012

This research investigated the effects of Pediococcus spp. on Oregon Pinot noir wines. Pediococcus (P. parvulus (7), P. damnosus (1), P. inopinatus (1)) isolated from Oregon and Washington state wines demonstrated differences in their susceptibility to SO��� with some isolates growing well in model media at 0.4 mg/L molecular SO���. All isolates were all able to degrade p-coumaric acid to 4-vinyl phenol. The conversion of p-coumaric acid to 4-VP by pediococci resulted in accelerated production of 4-EP by B. bruxellensis in a model system. Growth of the pediococci isolates in Pinot noir wine resulted in a number of chemical and sensory changes occurring compared to the control. Very low concentrations of biogenic amines were measured in the wines with only wine inoculated with P. inopinatus OW-8 having greater than 5 mg/L. D-lactic acid production varied between isolates with OW-7 producing the highest concentration (264 mg/L). Diacetyl content of the wines also varied greatly. Some wines contained very low levels of diacetyl (< 0.5 mg/L) while others contained very high concentrations (> 15 mg/L) that were well above sensory threshold. Despite suggestions to the contrary in the literature, glycerol was not degraded by any of the isolates in this study. Color and polymeric pigment content of the wines also varied with wine inoculated with OW-7 containing 30% less polymeric pigment than the control. This may be related to acetaldehyde as a number of Pediococcus isolates, including OW-7, reduced the acetaldehyde content of the wine. Sensory analysis revealed differences in the aroma and mouthfeel of the wines compared to each other and to the control. In particular growth of some isolates produced wines with higher intensities of butter, plastic, and vegetal aromas while other also had lower perceived astringency. / Graduation date: 2013

The main purpose of Relativistic Heavy Ion Collider (RHIC) program is to study the Quark-Gluon Plasma (QGP), a deconfined state of matter believed to be created in ultra-relativistic heavy ion collisions. Heavy quarks, expected to be produced during the earlier stages of heavy ion collisions, serve as an important probe of the QGP.‎ ‎The following dissertation presents measurements of single muons resulting from the semileptonic decay of heavy flavor quarks in the rapidity range of $1.4 < vertetavert < 1.9$ for Cu+Cu nuclei collisions at $sqrt{s_{NN}}=200$ GeV measured by the PHENIX experiment. Single muon spectra were measured for three different centrality classes (0 - 20 \% , 20 - 40 \%, 40 - 94 \%) within the $p_{T}$ range of 1.0 - 4.0 GeV/c.‎ ‎To calculate single muon spectra, a full background estimate was statistically subtracted from inclusive spectra of muon candidate tracks reconstructed in the PHENIX muon arms. The background was predicted and estimated with a ``Hadron Cocktail", a full-scale data-driven Monte Carlo simulation. The hadron cocktail approach was originally developed and implemented to measure single muon production for Run-5 p+p collisions. First, the relevant light hadrons are generated with a ``realistic'' input (ratios of different particle species and $p_{T}$ spectra). The generated tracks are then propagated through the PHENIX detector geometry using GEANT. At the last step, introduced and implemented specifically for this analysis, the simulated tracks were embedded into real events and finally reconstructed with the PHENIX muon arms reconstruction software. This was done to realistically reproduce detector performance due to effects caused by colliding heavy ions. The hadron cocktail method provides a much better alternative to the previously attempted purely data-driven peacemeal approaches which suffer from very large systematic uncertainties.‎ ‎Finally, using baseline single muon measurements for p+p collisions, nuclear modification factors for all of the above specified centralities have been measured. These are the first measurements of single muon spectra and nuclear modification factors at forward angles for any two heavy colliding ion systems.

Whey protein isolate (WPI) contains at least 90% protein and should ideally possess a bland flavor without typical dairy flavors including sweet aromatic and cooked/milky notes. However, its flavor may be highly variable due to factors including original whey source, processing and storage conditions. Novel technologies removing nonpolar compounds responsible for off-flavors and off-flavor formations are desirable. The major objective of this research was to evaluate impacts of supercritical carbon dioxide (scCO2) extraction, a known green process, on volatile profiles of WPI. A prior sub-objective was to establish an analytical technique for characterization of volatiles. Specifically, adsorption conditions in a well-established head-space solid-phase microextraction (SPME) method were used for quick and reliable assays of volatiles in WPI, using a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber. The adsorption of volatiles on the SPME fiber was studied at 21, 40 or 50 °C, each with durations of 5, 15 and 20 min, and analyzed by GC/MS. Based on the number of GC/MS peaks and the corresponding peak areas, adsorption conditions of 50 °C for 20 min were selected for subsequent studies. In the second sub-objective, GC/MS profiles of WPI were characterized after scCO2 extraction using a continuous stream of CO2 at 50 g/min, controlled at various combinations of temperature (30-65°C), pressure (7.0-30.0 MPa), and duration (10-90 min). Extractions with a higher temperature and a higher pressure for a longer time were generally more effective in removing volatiles, and most peaks on the chromatogram of the unprocessed WPI sample disappeared or were reduced very significantly after all studied extraction conditions, even at subcritical conditions of 7.0 MPa and 30 °C for 1 hour. Our findings demonstrated that supercritical or subcritical CO2 may provide a green approach to reduce volatiles in whey protein preparations for novel food applications.

Food inevitably plays a vital role in our lives and is of great importance to our health and wellbeing. With increasing age, it is equally important to achieve adequate nutrition to prevent and alleviate age-related diseases. One problem is that far too many older adults find it difficult to eat enough nutritious food which in the long term may lead to malnutrition. With an increasing life expectancy the older population is growing and the problem with malnutrition is of great concern. Malnutrition can be caused by many different factors which make it difficult to find a single unique solution to the problem. Oral nutritional supplementation is one approach which has proved to be useful for improving the nutritional intake. This paper examines the possibility of creating high fat fruit emulsion with mango puré, rapeseed oil and lecithin, using simple blending equipment.  The puré-like products were evaluated for emulsion stability by a storage test, oil droplet size by a light microscope and light scattering device, viscosity by a viscometer, sensory properties by Flavoring profiling. Furthermore the nutritional values were calculated.  Successful emulsions were created using up to 50 g/100g rapeseed oil with adequate emulsion stability without lecithin. The energy content of the highest fat emulsion was 475kcal/100g. The quantities of lecithin used in these products reduced the oil droplet size but lowered the emulsion stability perhaps by depleting the stabilizing effect of mango originated particles. The lecithin made the product more viscous, also the oily and creamy/Rich mouth-feel were perceived higher with increasing lecithin. In these products and with the quantities used the lecithin was redundant. Further development of similar products but with addition of protein and perhaps sugar, to enhance flavor, should be of high interest.

In an effort to increase beef demand, the beef industry has expanded beyond commodity beef merchandizing into value-added cuts. As these beef cuts are developed it is critical that the industry be able to characterize the flavor attributes of these products. A trained sensory panel is typically utilized to determine flavor characteristics of food products including beef. Prior to product evaluation, a product lexicon or dictionary of terms is developed in order to anchor and orient panelists to the various samples. Once the lexicon is developed, it can be used by a descriptive panel to evaluate samples. Currently, the beef industry does not have a full beef flavor lexicon with defined references; therefore a comprehensive sensory lexicon for describing the aroma and flavor of beef was developed by a 6-member panel at Kansas State University with extensive experience in lexicon development and descriptive analysis. Three descriptive panels utilized the beef flavor lexicon developed in Phase I by Kansas State University to evaluate the effect of USDA Quality Grade and cut on beef flavor and to validate the beef flavor lexicon to determine if it is ready for use by scientists. iv Results indicated that Choice steaks and roasts were higher in fat-like, and overall sweet flavor. Eye of round roasts were lowest in aroma and flavor attributes and bottom round roasts were highest in liver-like flavor. Flat iron steaks were highest in fat-like flavor compared to other cuts and top loin steaks tended to have the lowest intensity in flavor attributes compared to the steak cuts. The three sensory panels rated steaks and roasts similarly for aroma and flavor attributes and were generally less than 2- to 1-point different in rating intensities. The beef flavor lexicon was easily applied across the three institutions and should be ready to be used as a viable research and product development tool.

The effect of micronization (at 130 and 150 °C) as a potential heat treatment to reduce ‘beany’ aroma and flavor of cooked chickpea (Cicer arietinum) and green lentil (Lens culinaris) flours was investigated. A simultaneous distillation solvent extraction method was developed to extract key volatile compounds with potential contribution to ‘beany’ aroma and flavor notes in micronized pulse flours and analyzed by gas chromatography-mass spectrometry. Concentrations of volatile compounds such as pentanol, hexanal, 2-hexenal, hexanol, heptanal, furan-2-pentyl, 2-octenal, nonanal, 2,4 decadienal, and 2,4- undecadienal were significantly (P<0.05) decreased with micronization. Low fat burgers fortified with 6% micronized chickpea and green lentil flours showed significantly higher acceptability for aroma, flavor, texture, color and overall acceptability (p<0.05) compared to non-micronized samples in a consumer acceptability test with 101 consumers. In addition, fatty acid analysis of burgers showed burgers containing micronized pulses had higher level of linoleic and linolenic acid content.

The effect of micronization (at 130 and 150 °C) as a potential heat treatment to reduce ‘beany’ aroma and flavor of cooked chickpea (Cicer arietinum) and green lentil (Lens culinaris) flours was investigated. A simultaneous distillation solvent extraction method was developed to extract key volatile compounds with potential contribution to ‘beany’ aroma and flavor notes in micronized pulse flours and analyzed by gas chromatography-mass spectrometry. Concentrations of volatile compounds such as pentanol, hexanal, 2-hexenal, hexanol, heptanal, furan-2-pentyl, 2-octenal, nonanal, 2,4 decadienal, and 2,4- undecadienal were significantly (P<0.05) decreased with micronization. Low fat burgers fortified with 6% micronized chickpea and green lentil flours showed significantly higher acceptability for aroma, flavor, texture, color and overall acceptability (p<0.05) compared to non-micronized samples in a consumer acceptability test with 101 consumers. In addition, fatty acid analysis of burgers showed burgers containing micronized pulses had higher level of linoleic and linolenic acid content.