Browsing Human Nutrition by Subject "Aroma"

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Browsing Human Nutrition by Subject "Aroma"

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  • Chambers, Edgar, IV; Koppel, Kadri (2013-07-09)
    Attempts to relate sensory analysis data to specific chemicals such as volatile compounds have been frequent. Often these associations are difficult to interpret or are weak in nature. Although some difficulties may relate ...
  • Di Donfrancesco, Brizio; Guzman, N. Gutierrez; Chambers, Edgar, IV (2014-11-03)
    Sensory profiles of thirteen coffee samples from the Huila Region, Colombia, were evaluated using two different sensory panels, a highly trained descriptive sensory panel and a group of certified coffee cuppers. The trained ...
  • Di Donfrancesco, Brizio; Koppel, Kadri; Swaney-Stueve, Marianne; Chambers, Edgar, IV (2014-08-08)
    The objectives of this study were to compare the acceptance of different dry dog food products by consumers, determine consumer clusters for acceptance, and identify the characteristics of dog food that drive consumer ...
  • Bhumiratana, Natnicha; Adhikari, Koushik; Chambers, Edgar, IV (2011-10-10)
    This study investigated the impact of degree of roasting, grinding, and brewing on the evolution of coffee aroma in green coffee beans from Ethiopia, Hawaii, and El Salvador. Using a highly-trained descriptive panel, 15 ...
  • Lee, Jeehyun; Chambers, Delores H.; Chambers, Edgar, IV; Adhikari, Koushik; Yoon, Youngmo (2013-10-04)
    This study identifies and semi-quantifies aroma volatiles in brewed green tea samples. The objectives of this study were to identify using a gas chromatograph-mass spectrometer (GC-MS) paired with a headspace solid-phase ...

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