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Dissertations / Theses on the topic 'Food odour'

Author: Grafiati

Published: 4 June 2021

Last updated: 20 February 2023

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1

Solina, Marica, University of Western Sydney, of Science Technology and Environment College, and Centre for Advanced Food Research. "Investigations on aroma development in wheat and soy extrudates." THESIS_CSTE_CAFR_Solina_M.xml, 2001. http://handle.uws.edu.au:8081/1959.7/525.

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The factors determining the generation of aroma in starch extrudates containing added ingredients with aroma precursors were elucidated. Analyses were performed using headspace analysis of raw materials and extrudates and subsequent analysis by Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Olfactometry (GC-O. Study I described the volatile, amino acid and fatty acid profiles of Hydrolised vegetable protein (HVP)and Soy protein isolate (SPI). Studies II, III and IV descibed the volatiles developed from extrusion of different feedstocks under mild and extreme processing con

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2

Sörensen, Ida. "Meerkats (Suricata suricatta) are able to detect hidden food using olfactory cues." Thesis, Linköpings universitet, Biologi, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-151238.

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Meerkats are known to strongly rely on chemical communication in social contexts. However, little is known about their use of the sense of smell in food detection and selection. The aim of the present study was therefore to assess whether meerkats are able to (1) detect hidden food using olfactory cues, (2) distinguish the odour of real food from a single food odour component, and (3) build an association between the odour of real food and a novel odour. I employed the buried food test, widely used with rodents to assess basic olfactory abilities, designed to take advantage of the propensity o

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3

Solina, Marica. "Investigations on aroma development in wheat and soy extrudates." Thesis, View thesis, 2001. http://handle.uws.edu.au:8081/1959.7/525.

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The factors determining the generation of aroma in starch extrudates containing added ingredients with aroma precursors were elucidated. Analyses were performed using headspace analysis of raw materials and extrudates and subsequent analysis by Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Olfactometry (GC-O. Study I described the volatile, amino acid and fatty acid profiles of Hydrolised vegetable protein (HVP)and Soy protein isolate (SPI). Studies II, III and IV descibed the volatiles developed from extrusion of different feedstocks under mild and extreme processing con

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4

Marshall, Joanna. "The microbial ecology of the human foot." Thesis, University of Leeds, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.328884.

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5

Singleton-Jones, Nicola. "A fundamental study into odour in footwear." Thesis, Nottingham Trent University, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.389685.

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6

Yiin, Yeh-Min 1975. "Acquisition of odor-cued fasting-anticipatory satiety in rats." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=29489.

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Animals can associate orosensory characteristics from food with postingestive effects and adjust meal size to prevent energy deficit. By using odor-fasting duration conditioning, two studies were conducted to test the above hypothesis. In the first study, thirteen male and eleven female adult Wistar rats were given 1.5 hours to ingest a casein-based test-meal odorized by either vanilla or chicken flavor prior to a 4-hour short-fast or a 12-hour long-fast. Rats went through the training phase with a pseudo-random sequence of six duplicates of each odor-fasting pairing over four experimental day

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7

Mahony, Amy. "Effect of color on the odor, flavor, and acceptance properties of foods and beverages." Kansas State University, 2011. http://hdl.handle.net/2097/9188.

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Master of Science<br>Food Science Institute -- Human Nutrition<br>Koushik Adhikari<br>A significant increase in the number of products carried in supermarkets has lead manufacturers to use food color as a way to differentiate their products from competitor’s products or as a form of communication. This report’s overall objective was to review the impact of color on sensory properties of foods and beverages and help product developers understand the multiple sensory properties within a food or beverage that may potentially change by manipulating color. The effect of color on flavor or odor id

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8

Carreira, Laura Regula Eustáquio. "Influência do odor de alimentos no proteoma salivar: o caso particular do odor do pão." Master's thesis, Universidade de Évora, 2019. http://hdl.handle.net/10174/27215.

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Cheirar um alimento desencadeia emoções e a salivação. Contudo, não se sabe que alterações esse estímulo induz na composição proteica da saliva. Este trabalho tem como objetivo identificar alterações induzidas pelo odor do pão no proteoma salivar, relacionando-as com emoções desencadeadas e avaliando a sua semelhança com a mastigação. As técnicas utilizadas foram: quantificação em proteína total, eletroforese bidimensional, ELISA e determinação de atividade enzimática. Observaram-se aumentos nos níveis de expressão de spots proteicos de α-amilase e cistatinas, com o cheiro, semelhantes às indu

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9

Kendal-Reed, Martin Stuart. "Human infant olfaction : responses to food odours measured by brain electrical activity mapping (B.E.A.M.)." Thesis, University of Warwick, 1990. http://wrap.warwick.ac.uk/91144/.

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This thesis addresses the area of human infant olfaction, which has hitherto been a somewhat neglected area in psychology. A review of the available literature showed that a number of different experimental approaches to infant olfaction could be identified. It was concluded from this literature review that infants display a degree of olfactory competence in the weeks after birth. These previous findings are discussed in the light of a model concerned with odour significance. This model is systems-based and suggests an explanation for the apparent olfactory competence of human infants in the f

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10

White, Peter Richard. "The responses of the saw-toothed grain beetle Oryzaephilus surinamensis to pheromones and food odours." Thesis, University of Oxford, 1987. http://ora.ox.ac.uk/objects/uuid:9b87541d-76a9-4d7d-bf59-9c852cf86708.

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The responses of the saw-toothed grain beetle, 0ryzaephilus surinamensis to food odours and pheromones were investigated at both sensory and behavioural levels to give an integrated picture of olfaction, and the importance of odours in this species. The sensory capability of the antenna was assessed by a study of the structure, distribution and function of sensilla using SEM and TEM. Seven different sensilla types, including 3 with an olfactory function, were identified, although the total number of olfactory sensilla was low compared with those for mechanoreception. Antennal responses to odou

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11

Li, Zhenfeng 1968 Oct 9. "Aroma detection and control in passive and dynamic food systems for superior product." Thesis, McGill University, 2008. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=115879.

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Passive (static) and dynamic studies have shown aroma to be an important aspect of food quality, which can be used to differentiate, classify, and grade foodstuffs, and in some cases it can be used to predict other quality characteristics. Monitoring and control of food aroma changes during food processing can significantly improve the quality of the final product in terms of flavour, color, taste, and overall appearance. Hence, it is a prominent and urgent field of study in the post production systems.<br>Passive aroma detection of unprocessed foods and dynamic aroma detection during food pro

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12

Pratama, Filli, of Western Sydney Hawkesbury University, Faculty of Science and Technology, and School of Food Science. "Imparting aromas into raw milled rice: an experimental study." THESIS_FST_SFH_Pratam_F.xml, 2000. http://handle.uws.edu.au:8081/1959.7/478.

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This thesis describes a series of experiments concerned with the production of aromatised rice. The end product showed no visible difference from untreated rice, and the cooked product had a perceivable aroma. The aromatisation process used liquid carbon dioxide as a vehicle to deliver the aroma, and eugenol, isoeugenol, methyl eugenol, cinnamyl alcohol and cinnamaldehyde were used as the principle model aroma components. The aromas penetrated the cores of the rice grains, providing a longer period for the aroma compounds to migrate toward the surface and be lost to the open air. The stability

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13

Hu, Xiaohuan. "Controlling the Production of Off-odor Guaiacol by Alicyclobacillus acidoterrestris in Apple juice or a Microbiological Medium." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1461151403.

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14

Patton, Kathleen A. "Storage stability of freeze dried raspberry and blackberry juices." Thesis, McGill University, 1986. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=65392.

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15

Lam, Siu-ping, and 林少萍. "Aroma profiles of soy sauces." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1999. http://hub.hku.hk/bib/B31221105.

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16

Freiberger, Eliza Brito. "Nanocápsulas de poli (L-ácido lático) contendo óleo de café torrado." Universidade Tecnológica Federal do Paraná, 2013. http://repositorio.utfpr.edu.br/jspui/handle/1/1079.

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Capes; CNPq<br>O aroma de café é constituído por uma mistura de componentes voláteis, os quais podem ser encontrados no óleo obtido na torração do café. O café solúvel, em função das condições de processamento, perde parte do seu aroma que, a princípio, poderia ser reincorporado ao produto pela adição do óleo de café diretamente sobre o produto final. Contudo, alguns trabalhos apontam para dificuldades de se obter bons resultados quando se trabalha com o óleo in natura devido à sua volatilidade e à degradação dos aromas. A incorporação de nanocápsulas contendo o óleo de café pode ser uma alt

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17

Pratama, Filli. "Imparting aromas into raw milled rice: an experimental study." Thesis, View thesis, 2000. http://handle.uws.edu.au:8081/1959.7/478.

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This thesis describes a series of experiments concerned with the production of aromatised rice. The end product showed no visible difference from untreated rice, and the cooked product had a perceivable aroma. The aromatisation process used liquid carbon dioxide as a vehicle to deliver the aroma, and eugenol, isoeugenol, methyl eugenol, cinnamyl alcohol and cinnamaldehyde were used as the principle model aroma components. The aromas penetrated the cores of the rice grains, providing a longer period for the aroma compounds to migrate toward the surface and be lost to the open air. The stability

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18

Marcello, Gregory James. "The Effects of Predation and Supplemental Food on Foraging and Abundance of White-Footed Mice (Peromyscus Leucopus) in Relation to Forest Patch Size." Oxford, Ohio : Miami University, 2005. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=miami1123179821.

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19

Aineslahti, Emmi. "Training of spider monkeys in a food-rewarded two-choice olfactory discrimination paradigm and assessment of olfactory learning and memory performance." Thesis, Linköpings universitet, Biologi, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-157124.

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There is little knowledge about olfactory learning in primates, even though primates are known to use olfaction in several behaviors including food selection and territorial defense. Therefore I assessed the olfactory learning and memory performance in five adult spider monkeys (Ateles geoffroyi) using a food-rewarded two-choice olfactory discrimination paradigm. The spider monkeys acquired the initial odor discrimination in 530-1102 trials and in a series of intramodal transfer tasks they needed 30-510 trials to reach the learning criterion. There was a significant negative correlation betwee

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20

Van, Eeden Petrus Rabe. "Chemical, sensory and consumer analysis of cork taint in South African wines." Thesis, Stellenbosch : University of Stellenbosch, 2009. http://hdl.handle.net/10019.1/2092.

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Thesis (MSc Food Sc (Food Science))--University of Stellenbosch, 2009.<br>This study focused on a serious quality-related problem in the global wine industry, including the South African Wine Industry, namely cork taint in wine. Annually, large financial losses are incurred by cork suppliers and wine producers, as a result of cork-tainted wine. Although contaminated new unused corks are frequently implicated as the origin of this taint, contaminated cellar equipment and water can also be the source of the problem. An explorative investigation into the incidence of cork taint in South Afri

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21

Akpolat, Hacer. "The Effect of pH and Temperature on Cabbage Volatiles during Storage." The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1427734475.

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22

Leobet, Elenir Lila. "Influência dos parâmetros de processo na formação do aroma e sabor indesejado de cereal em café aglomerado." Universidade Tecnológica Federal do Paraná, 2013. http://repositorio.utfpr.edu.br/jspui/handle/1/785.

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O café solúvel aglomerado é produto da aglomeração do café solúvel em pó. A sua produção envolve etapas de processo cujas variações térmicas modificam qualitativamente e quantitativamente a fração de compostos voláteis responsáveis pelo aroma e sabor do produto acabado. A indústria de bebidas de café considera o sabor e aroma de cereal como um defeito na produção de café solúvel aglomerado. Desta forma, este trabalho objetivou aplicar o planejamento experimental para avaliação dos parâmetros de processo da produção de café solúvel aglomerado em escala industrial. Os efeitos destes parâmetros n

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23

Ferreira, Maresa Custodio Molinari. "Aplicação de técnicas analíticas instrumentais e físio-químicas com quimioterapia para avaliação da qualidade e discriminação de óleos vegetais e azeites de oliva extra virgem." Universidade Tecnológica Federal do Paraná, 2016. http://repositorio.utfpr.edu.br/jspui/handle/1/2193.

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CAPES<br>Garantir a qualidade de produtos alimentícios como óleos vegetais é de grande importância para indústrias e pesquisas relacionadas à área de alimentos. Óleos vegetais podem ter sua composição adulterada ou suspeita devido à presença de outros óleos de menor valor comercial. Além disso, problemas relacionados à conservação durante o armazenamento, como, o desenvolvimento de ácidos graxos de cadeia curta e ácidos graxos livres, podem ser desencadeados por processos de degradação. Alterações na composição de óleos podem ser detectadas a partir do uso de cromatografia, enquanto técni

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24

Mignot, Coralie. "Modulation des activations cérébrales par des odeurs subliminales : une étude en IRM fonctionnelle." Thesis, Strasbourg, 2019. http://www.theses.fr/2019STRAJ023/document.

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Certaines études ont montré que des odeurs subliminales – odeurs d'intensité très faible activant le système olfactif mais non perçues consciemment – peuvent impacter le comportement alimentaire. Cependant, les mécanismes sensoriels et cognitifs impliqués dans le traitement des odeurs subliminales demeurent mal connus. Ce travail de thèse avait pour but d'explorer les activations cérébrales induites par des odeurs subliminales au moyen de l'Imagerie par Résonance Magnétique fonctionnelle. Durant les acquisitions IRM, les participants sont exposés à leur insu à deux odeurs présentées à intensit

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25

Oldfield, Anthony Charles. "Food odour preference behaviour in three Australian Pteropus species (Chiroptera: Pteropodidae)." Phd thesis, 1996. http://hdl.handle.net/1885/109270.

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This thesis reports an investigation into the olfactory preferences of three Australian Megachiropteran species, Pteropus poliocephalus, P. scapulatus and P. alecto, for a variety of plant-derived odours. Methodologies were devised for investigating odour preference behaviour, involving equipment design, development of new applications for existing statistical techniques for the analysis of preference data, and analysis of odorous headspace in test mixtures and from flowers in the field. Initially, preliminary behavioural observations (Section II) indicated that all three bat species exhibited

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26

Gupta, Rajni. "Effect of cyclodextrins on the flavour of goat milk and its yoghurt." 2004. http://hdl.handle.net/10292/426.

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A previous study showed that addition of β-cyclodextrin to goat milk made a difference to its flavour, but in an undescribed way. Cyclodextrins (CDs, comprising α- β- and γ-CD) may be able to bind the free branched chain fatty acids in goat milk responsible for the largely undesirable ‘goaty’ flavour. The primary aim was to test the effect of CDs on this flavour in goat milk and its products with a view to marketing goat milk products with reduced flavour intensity. A secondary aim was to test the effect of β-CD on skatole flavour, a characteristic flavour of milk from pasturefed ruminants. St

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27

Lin, Chun-Yu, and 林純伃. "The Study of Low Odor Food Waste Composting process." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/06270287978914933388.

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碩士<br>國立高雄海洋科技大學<br>海洋環境工程研究所<br>99<br>This research is aiming to minimize odor emission during the food waste composting processes via the method of pH control. During the food waste composting process, nitrogen element will convert into NH3 or CH3NH2 in an anaerobic condition, thus cause the odor emission problems. It is known that NH3 is a base material, can be neutralized by the organic acid during the initial stage of the composting processes. As the pH increasing during the composting processes, the neutralization capability decreased as well. When the pH is approaching the neutral condi

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28

Lopetcharat, Kannapon. "Sub-threshold effects on the perceived intensity of recognizable odorants : the roles of functional groups and carbon chain lengths." Thesis, 2002. http://hdl.handle.net/1957/27222.

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Sub-threshold effects were studied in binary and tertiary mixtures comprising a panel-recognition-concentration odorant and sub-threshold odorant(s). Sub-threshold condition was maintained by controlling the sub-threshold concentration as percentages of subjects' individual detection threshold. The perceived intensities (overall intensity and several descriptors) of recognizable odorants were rated using magnitude estimation. Sub-threshold suppression was common and concentration independent in mixtures comprising odorants with different functional groups. Suppression was observed at the lowes

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29

Vignovich, Martin Nicholas. "Integration of Taste and Odor in Agranular Insular Cortex." Thesis, 2019. https://doi.org/10.7916/d8-qdv7-q834.

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Our perception of the world is limited by the senses we are endowed with. In the case of taste, its functional fidelity is so critical for our survival that we come into the world with innate preference for sweet and disgust for bitter. These stereotyped behaviors are hardwired at the lowest levels of taste processing and they support the view that taste serves as an arbiter of the chemical world, passing judgement before permitting ingestion. Yet our experience of foods is manifold. This complexity results from distinct contributions from the sights, sounds and smells of the foods we consume.

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Salvatore, Liliana. "Instrumental and sensory analysis of volatile organic compounds in porcine adipose tissue." Thesis, 2003. https://vuir.vu.edu.au/30248/.

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Boar taint has a major economic impact on the pig industry. A rapid method for the identification of malodour was also required by the pig industry. Electronic nose technology was thought to be a possible means for the detection of the complete odour profile of samples of boar fat. However, this was unsuccessful due to a humidity-related problem in the instrument. A more traditional method of GC-MS analysis compared with human sensory analysis was then conducted. The most widely held view is that the compounds skatole and androstenone are the main contributors to boar taint. However vari

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31

Ke, Chih-hua, and 柯志樺. "Ozonation of waste gas from food-cooking operations for odor removal." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/40962089375268355318.

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碩士<br>國立中山大學<br>環境工程研究所<br>104<br>Characteristics of fumes and odorous compounds emitted from commercial cooking operations depend mainly on the types of cooked food and used seasoning materials, edible oil, as well as cooking operations. An oxidation-reduction-in-series scrubbing process using an aqueous solution containing hypochlorous acid as an oxidant and an aqueous alkaline solution containing hydrogen peroxide as a reductant or oxidant has been developed and successfully applied to the removal of odorants in gases emitted from commercial cooking operations. However, studies on using ozo

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Lohe, Adrienne. "The role of two anatomically separate olfactory bulbs in shark food odor tracking." Thesis, 2017. https://hdl.handle.net/2144/20706.

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Most sharks have well-developed olfactory systems and depend to a large degree on odor information to locate food, home and navigate, and possibly detect predators and mates. The aim of this investigation is to determine the behavioral function of two paired bilateral olfactory bulbs in the smooth dogfish shark, Mustelus canis. The paired olfactory bulbs are a rare and unique feature among elasmobranchs and are absent in bony fishes. Given that the olfactory system of bony fishes contains lateral and medial nerve bundles with behavioral functions in feeding and social behavior respectively, w

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Wayne-Chen and 陳文川. "The study to establish an innovative odor removaldevice for food waste compost facility." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/90941046444228934113.

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碩士<br>國立高雄海洋科技大學<br>海洋環境工程研究所<br>98<br>Main objective of this research is to establish a cost effective odor removal device using ammonia as a probe for study. The established odor removal device was designed based on a cyclone impacting theory. Absorbing fluid utilized was water (or pH controlled water). The cycling turbulence was created via a vacuum pump. With proper impacting design, numerous tiny water droplets were created in the high speed cycling movement. Parameters such as absorbing fluid pH, gas flow rate, operating temperature, electricity consumption, as well as inlet and outlet a

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Su, He-Cheng, and 蘇合成. "Food odor preference and slug mucus trailing behavior of Taiwan slug snake, Pareas formosensis." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/72010737506911541290.

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碩士<br>國立臺灣師範大學<br>生命科學研究所<br>93<br>Food searching is an common and important behavior in snakes. Taiwan slug snake (Pareas formosensis), an endemic species in Taiwan, is a specialist, which prey on slugs and snails. In this study, I checked the preference of the snakes to prey orders, and tested whether they could follow the mucus-trail of a slug. The snakes preferred the chemical scents of slugs which were smeared on the cotton swabs. The correct trailing rates of snakes to slug’s venter mucus in Y-maze were significantly higher than the rate of random (50%). The correct trailing rates in dar

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Wetherwax, Peter B. "Scent-making by nectar collecting honey bees." Thesis, 1993. http://hdl.handle.net/1957/35698.

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Honey bees mark artificial flowers with scents that advertise about the previous history of the flower to subsequent foragers. Unrewarding flowers are marked with a scent, after a single visit, that makes the flower less attractive to subsequent foragers. Previously rewarding flowers are initially less attractive than unvisited flowers but become more and more attractive with each rewarding visit. Flowers that have rewarded bees four times are more attractive than unvisited flowers. This attractant is applied by the bees in response to the presence of nectar and is not, as has been suggested b

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Karyadi, Kenny. "The effects of alcohol odor cues on food and alcohol attentional bias, cravings, and consumption." Thesis, 2015. http://hdl.handle.net/1805/7986.

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Indiana University-Purdue University Indianapolis (IUPUI)<br>In order to elucidate the role of classical conditioning in food and alcohol co-consumption, the present study examined: (1) the effects of alcohol odor cues on alcohol and food cravings and attentional bias (bias in selective attention toward either food or alcohol pictures relative to neutral pictures); and (2) the role of alcohol odor cue elicited cravings and attentional biases on subsequent consumption. Participants (n = 77; mean age = 30.84, SD = 9.46; 51.9% female, 83.1% Caucasian) first completed the lab portion of the study.

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Lee, Shi-Jing, and 李世經. "Study of Chemical Scrubber Technology for Removal of Toluene and Odor Emissions from Food and Cooking Processes." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/68656436700098576017.

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碩士<br>國立雲林科技大學<br>環境與安全工程系碩士班<br>93<br>Odor emissions from cooking processes are one of the air pollutants which will come under the control of the Air Pollution Control Ordinance in the near future. It is necessary for owners and operators of restaurants and food business to take appropriate measures to minimize these emissions and prevent causing any objectionable odor noticeable at any sensitive receptor in the vicinity or creating other forms of pollution. Chemical oxidation and air washers have a better performance in odor control than electrostatic precipitators but neither one of them a

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Brana-Varela, Diego. "Technologies to reduce nutrient excretion and odor production in swine /." 2006. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:3242798.

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Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2006.<br>Source: Dissertation Abstracts International, Volume: 67-11, Section: B, page: 6121. Adviser: Peter James Garlick. Includes bibliographical references (leaves 72-89) Available on microfilm from Pro Quest Information and Learning.

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Reddy, Vijaya P. "The identification of the precursor of off odor causing compounds, produced during storage of ground pearl millet (Pennisetum americanum (L) Leeke)." 1985. http://hdl.handle.net/2097/27539.

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"Identification of odorous compounds in commercial chaw tofu and evaluation of the quality of model broths during fermentation." 2005. http://library.cuhk.edu.hk/record=b5892345.

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Cheung Hiu-Ming.<br>Thesis (M.Phil.)--Chinese University of Hong Kong, 2005.<br>Includes bibliographical references (leaves 140-150).<br>Abstracts in English and Chinese.<br>ABSTRACT --- p.i<br>ACKNOWLEDGEMENTS --- p.vi<br>LIST OF FIGURES --- p.xiii<br>LIST OF TABLES --- p.xv<br>Chapter CHAPTER 1 --- LITERATURE REVIEW --- p.1<br>Chapter 1.1 --- Introduction --- p.2<br>Chapter 1.2 --- Soybeans --- p.3<br>Chapter 1.2.1 --- Chemistry and nutritional value of soybeans --- p.3<br>Chapter 1.2.2 --- Protein composition of soybeans --- p.4<br>Chapter 1.2.3 --- Volatile compounds in soybeans -

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