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Enzymatic hydrolysis of shrimp for recovery of taste active compoundsNayeri, Gita January 1992 (has links)
The muscle of shellfish, in particular shrimp, is characterized by high amounts of free amino acids especially glycine as well as proline, serine and alanine which all contribute to the overall pleasant and desirable flavour perceived. The two major proteolytic enzymes, chymotrypsin and trypsin, were used at different ratios (E/S, 0.0-0.3%), temperatures (25$ sp circ$C-45$ sp circ$C) and time of hydrolysis (1-3h) for frozen and fresh shrimp. These conditions were optimized in order to generate a product with desirable sensory and chemical characteristics. The thermal stability of chymotrypsin and trypsin were investigated, to determine the suitability of heat to stop the hydrolysis reactions at desired conditions. The results for the frozen shrimp showed that chymotrypsin was found to be inactivated after incubation for 1 min at 80$ sp circ$C while trypsin was found to be relatively heat stable. The commercial soybean trypsin inhibitor was used to inactivate trypsin. The use of both enzymes accelerate the rate of hydrolysis to some extent. Higher free amino acids yield for glycine, serine, and proline were obtained for chymotrypsin-treated hydrolysates. (Abstract shortened by UMI.)
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Enzymatic hydrolysis of shrimp for recovery of taste active compoundsNayeri, Gita January 1992 (has links)
No description available.
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Effect of fat content on the sensory thresholds and the headspace release of five strawberry flavor compounds /Gaddamu, Suhasini. January 2003 (has links)
Thesis (M.S.)--University of Missouri-Columbia, 2003. / Typescript. Includes bibliographical references (leaves 135-141). Also available on the Internet.
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Effect of fat content on the sensory thresholds and the headspace release of five strawberry flavor compoundsGaddamu, Suhasini. January 2003 (has links)
Thesis (M.S.)--University of Missouri-Columbia, 2003. / Typescript. Includes bibliographical references (leaves 135-141). Also available on the Internet.
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Quantitative gas chromatographic analysis of synthetic dairy culture flavorsWalradt, John Pierce, 1942- 04 May 1967 (has links)
The development of synthetic culture flavors for use in dairy
products such as sour cream, cottage cheese, butter, and buttermilk
has created the need for a rapid quantitative analysis for the
synthetic flavor concentrates. An internal standard gas chromatographic
method has been developed which is capable of +10% accuracy
for each flavor compound in single sample analyses. The separation
of water, acetaldehyde, dimethyl sulfide, acetic acid, diacetyl,
propylene glycol, and acetone (the internal standard) was performed
with a column consisting of a 1/8 inch OD section of stainless steel
tubing 10 feet in length packed with 120-150 mesh Porapak Q plus a
stainless steel precolumn 1/8 inch OD and 10 inches in length packed
with 120-150 mesh Porapak R. The column was operated isothermally
at 155°C with a flow rate of 44 ml per min of nitrogen carrier
gas. A flame ionization detector was used.
In the course of the investigation, Porapak Q (available from Waters Associates Inc., Framingham, Mass.) was evaluated. The
optimum mesh size under the conditions employed was the 120-150
mesh range. The efficiency of Porapak Q columns, as reflected by
the number of theoretical plates per foot for n-propanol and the resolution
of n-propanol and iso-propanol, was found to increase when
the column diameter was increased from 1/16 inch OD to 1/8 inch
OD to 1/4 inch OD. / Graduation date: 1967
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Malty flavor components of Streptococcus lactic var. maltigenesSheldon, Ross Mark 09 August 1967 (has links)
The malty flavor defect produced by Streptococcus lactis var.
maltigenes has been the cause of considerable economic distress to
various segments of the dairy industry. This study was conducted
in order to develop a more thorough understanding of the chemical
nature of this defect, and to formulate a synthetic malty flavor preparation.
An 18 hour malty culture and an acidified heated skim milk
control were steam distilled using a specially designed, low temperature,
reduced pressure glass apparatus fitted with ground
glass ball or standard taper joints. After subsequent ethyl ether
extractions, the aqueous distillates yielded flavor concentrates
which were suitable for gas-liquid chromatographic (GLC) and
mass spectrometric analysis. Flavor component identifications
were made on both a tentative and positive basis. Tentative identifications were made using the technique of GLC relative
retention times. Identifications were considered positive when
GLC retention data could be coupled with mass spectral data.
Compounds positively identified as being present in the malty
culture included acetaldehyde, 3-methylbutanal, phenylacetaldehyde,
ethanol, butanol, 2-methylpropanol, 3-methylbutanol, 2-furfurol,
phenethyl alcohol, acetone, butanone, 2-pentanone, 2-heptanone,
2-nonanone, ethyl formate, ethyl acetate, ethyl butyrate, ethyl
isovalerate, ethyl octanoate, isoamyl acetate and toluene. Compounds
tentatively identified included 2-methylpropanal, pentanal,
benzaldehyde, 2-furfural, 2-undecanone, 2-tridecanone, ethyl
hexanoate, ethyl decanoate, methyl acetate, γ-octalactone, δ-octalactone,
formic acid and acetic acid.
In the heated skim milk control, acetaldehyde, benzaldehyde,
2-furfural, 2-furfurol, 2-pentanone, 2-heptanone, 2-nonanone,
2-undecanone, 2-tridecanone, ethyl acetate and methyl chloride
were positively identified while pentanal, hexanal, octanal, nonanal,
2-hexanone, 2-octanone, ethyl formate, ethyl octanoate, methyl
acetate, γ-octalactone and δ-octalactone remained as tentative
identifications.
Quantitative evaluations of the volatile constituents present in
each of four strains of the malty culture were conducted using a gas
entrainment, on-column trapping, GLC technique. From the quantitative data obtained from a 24 hour S. lactis var. maltigenes
L/M-20 culture, a synthetic malty flavor preparation, suitable for
use in baked foods, was developed. This investigation used biscuits
as a model system for the baking studies. The biscuits were prepared
using the General Mills' Bisquick mix and a malty milk preparation
replaced the normal milk requirement. The milk contained
1.70 p.p.m. acetaldehyde, 34.20 p.p.m. 3-methylbutanal, 17.90
p.p.m. 2-methylpropanolr 90.10 p.p.m. 3-methylbutanol and 10.00
p.p.m. diacetyl. / Graduation date: 1968
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Flavor characterization of selected acidulants in model and food systemsHartwig, Pam A. 02 September 1994 (has links)
Acidulants can contribute considerably to the flavor of food.
However, limited research on differences in acid flavor exists. While
numerous researchers have studied acids, most have focused on sourness
exclusively. Acids have been shown previously to differ in non-sour
components, such as bitterness and astringency. A series of experiments
were conducted to determine flavor characteristics of selected acids in
different systems.
First, selected acids (lactic, malic, citric, acetic) and 2 acid blends
(lactic/acetic 1:1 and 2:1) in a model (water) system were evaluated on an
equivalent weight (0.2% w/v) and on an equivalent pH basis. Three pH levels were explored: 3.5, 4.5 and 6.5. The technique of free-choice profiling was applied to characterize the flavor profile. Results analyzed by
generalized procrustes analysis showed two significant findings: (1) acids
differ in sensory character, and (2) the flavor of an acid changes with pH.
Second, selected acids (lactic, malic, citric, tartaric) were evaluated in
sweetened, flavored drinks on an equivalent weight basis at two
concentrations (0.4 and 0.6% w/v). Four flavors were evaluated: orange,
cherry, cola and strawberry. Descriptive analysis was used, and the data was
analyzed by principal component analysis. Significant differences were
found on among acids and concentrations. For the orange flavor system,
citric acid enhanced the orange flavor of the drink.
Third, selected acids (lactic, citric, acetic) and 2 acid blends
(acetic/lactic 1:1 and 2:1) were evaluated in emulsions on an equivalent pH
basis. Three pH levels were explored: 3.5, 4.5 and 5.5. These findings
support the first study as differences were found among acids, and flavor
changes existed when pH changed. / Graduation date: 1995
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Identification of flavor components of loganberry essenceMiller, Phillip Harry 14 May 1962 (has links)
Graduation date: 1962
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Osme and sensory analysis of aqueous orange essenceBazemore, Russell A. 19 May 1995 (has links)
The effect of refluxing on the aromas of Valencia aqueous orange essences was
determined through analysis by GC, MS, Osme, and by a descriptive panel. The strengths
and descriptions of volatiles were investigated to determine if differences in essence aroma
character and intensity existed. During production, 1 sample was subjected to reflux
conditions and contained 16.2% ethanol. The other sample had not been refluxed and
contained 6% ethanol.
The aroma activity of volatiles was measured by Osme, a method of gas
chromatography / olfactometry developed at Oregon State University. The majority of
aroma active peaks were found to be present in the reflux and no reflux aqueous orange
essence samples. Octanal, linalool, ethyl butanoate and 2 unknowns were the
components with strongest aroma activities in both samples.
Descriptive analysis was conducted with 7 trained panelists from the Food Science
and Technology Department at Oregon State University. Following 12 training sessions,
initial testing indicated overall intensity was the major separating attribute of essences.
After 6 additional training sessions and adjustment of concentrations to yield essences of
approximate equal strength, testing indicated there were no significant differences between
samples.
Osmegrams, GC FID chromatograms, and descriptive analysis indicated the effect
of reflux produced an essence that was more concentrated. Although refluxing
concentrated individual volatiles to different levels, character differences other than those
associated with concentration were minimal. / Graduation date: 1996
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Binding interaction between volatiles and soy proteins in soymilk and aqueous systems of selected soy protein extracts /Chen, Yen-Ling. January 2004 (has links)
Thesis (M.S.)--University of Missouri-Columbia, 2004. / Typescript. Includes bibliographical references (leaves 126-137). Also available on the Internet.
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