Investigating the impact of aroma on cucumber flavor using consumer sensory analysis and quantification of vitamin C content in 220 GWAS cucumbers

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dc.contributor.advisorDu, Xiaofen
dc.contributor.committeeMemberMonique LeMieux
dc.contributor.committeeMemberDanhui Wang
dc.creatorLatorre, Nicole
dc.date.accessioned2024-06-10T16:12:43Z
dc.date.created2024-05
dc.date.issued2024-05
dc.date.submittedMay 2024
dc.date.updated2024-06-10T16:12:44Z
dc.description.abstractThis study investigated the role of aroma in cucumber sensory profiles, key aroma-active compounds related to cucumber flavor, and Vitamin C content in cucumber fruits. A consumer test involving 155 participants evaluated the aroma perception of 8 cucumber varieties with and without a nose clip. Nose clip usage showed lower ratings, with significant differences in over half the attributes (p<0.05). Another consumer test involving 112 participants evaluated four formulated cucumber flavors. The fatty flavor was significantly different across all attributes (p<0.05) and was the least preferred, in contrast to the favored melon-like, cucumber-like, and green/grassy flavors. Lastly, vitamin C analysis of 220 GWAS cucumber fruits using a spectrophotometer at 570 nm revealed higher concentrations in open-field cucumbers (range: 0.73 –29.13 mg/100g; mean: 8.31 mg/100g) compared to greenhouse cucumbers (range: 0.06 – 16.88 mg/100g; mean: 3.49 mg/100g). These findings can give insight to agricultural breeders and markets on traits preferred in cucumbers.
dc.description.abstractA consumer test was performed to evaluate the importance of aroma using 8 different cucumber juices while another consumer test evaluated consumer acceptance and analyze sensory profile on four created cucumber flavors. Vitamin C content was also analyzed in 220 GWAS cucumbers grown in different environmental conditions (greenhouse and open-field) to determine if any differences in vitamin C concentration was detected.
dc.format.mimetypeapplication/pdf
dc.identifier.uri
dc.identifier.urihttps://hdl.handle.net/11274/16228
dc.subject.otherGWAS cucumbers
dc.subject.othervitamin C
dc.subject.otherconsumer study
dc.subject.otherflavor creation
dc.subject.otheraroma
dc.subject.otherflavor
dc.subject.othergreenhouse
dc.subject.otheropen-field
dc.titleInvestigating the impact of aroma on cucumber flavor using consumer sensory analysis and quantification of vitamin C content in 220 GWAS cucumbers
dc.typeThesis
dc.type.materialtext
local.embargo.lift2025-05-01
local.embargo.terms2025-05-01
thesis.degree.collegeCollege of Health Sciences
thesis.degree.departmentNutrition and Food Sciences
thesis.degree.disciplineFood Science and Flavor Chemistry
thesis.degree.grantorTexas Woman's University
thesis.degree.nameMaster of Science
thesis.degree.programAMA 11th edition

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