Student Creative Arts and Research Symposium | 2019
Permanent URI for this collectionhttps://hdl.handle.net/11274/11210
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Browsing Student Creative Arts and Research Symposium | 2019 by Author "Du, Xiaofen"
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Item Sensory properties of raw and roasted white button, crimini, and portobello mushrooms(2019) Sissons, Joanna E.; Shanks, Marcus; Du, XiaofenThis study compared the sensory profiles of white button, crimini, and portobello mushrooms in both raw and cooked forms to gain an understanding of what aroma‐active compounds are important for each type of mushroom and how the cooking method impacts the overall flavor profile of each. Ten participants were trained to recognize eleven of the primary flavor descriptors for mushrooms and the intensity of each descriptor for a quantitative descriptive analysis panel. References were made from chemical standards for each descriptor. The roasted, dark meat, and fried sensory attributes increased for all mushrooms when cooked compared to raw. Conversely, the hay, woody, and earthy sensory attributes Abstracts – Session V: Wednesday, April 10 (2:40 ‐ 4:00 pm) 50 decreased for all samples when cooked. The portabella mushroom sample showed the highest intensity of dark meat flavor when cooked. These results contributed to the growing body of research into how mushroom aroma compounds can be utilized for flavor formulation. (Faculty Sponsor: Dr. Xiaofen Du)Item Strawberry flavor reconstitution and the impact of methyl anthranilate on strawberry flavor(2019) Becerra, Cynthia G.; Du, Xiaofen; Plotto, AnneThe objective of this study is to investigate the contribution of Methyl Anthranilate (MA) to strawberry flavor using descriptive sensory analysis of reconstituted strawberry flavor and MA spiking study. A 12‐member trained panel developed a sensory profile of strawberry flavor using quantitative descriptive analysis (QDA). Secondly, strawberry flavor was created, based on published analytical work and trial and error. Lastly, different levels of MA (0.01, 0.02, 0.04, and 0.08 PPM) spiking in strawberry flavor was blended in a synthetic taste base solution (9% sucrose, 0.54% citric acid, and 0.06% malic acid) and de‐odorized strawberry puree was evaluated by the QDA panel. It was observed that MA enhanced strawberry, fresh, fruity, ripe, candy, and seedy notes at a low level. At a relatively high level, the sensory profiles changed to floral (soapy), grape‐like notes. This study provided knowledge on strawberry descriptive analysis and clarified the role of MA in strawberry flavor. (Faculty Sponsor: Dr. Xiaofen Du)