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dc.contributor.advisorGruen, Ingolfen
dc.contributor.authorLiou, Bo-Kang, 1973-en_US
dc.date.issued2006eng
dc.date.submitted2006 Fallen
dc.descriptionThe entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file.en_US
dc.descriptionTitle from title screen of research.pdf file (viewed on August 3, 2007)en_US
dc.descriptionVita.en_US
dc.descriptionIncludes bibliographical references.en_US
dc.descriptionThesis (Ph. D.) University of Missouri-Columbia 2006.en_US
dc.descriptionDissertations, Academic -- University of Missouri--Columbia -- Food science.en_US
dc.description.abstractThe objective of this study was to understand the release behavior of five strawberry flavor compounds in ice cream with fat mimetics, and to reformulated low-fat ice cream with Simplesse® to match the flavor profile of full-fat ice cream. FuraneolTM was perceived more strongly in full-fat ice cream, while cis-3-hexen-1-ol, [alpha]- ionone, [gamma]-undecalactone and ethyl-3-methyl-3-phenylglycidate were perceived more strongly in low-fat ice cream. However, ice creams with Simplesse® and full-fat ice cream had similar sensory characteristics. Cooked sugar flavor, sweetness and their aftertastes were determinants for the degree of taste similarity with full-fat ice cream. The reformulated product, which was the closest in sensory characteristics to full-fat ice cream, was either the one in which the concentration of [gamma] undecalactone was decreased individually by 25% or the product, in which [gamma] undecalactone and cis-hexen-1-ol were decreased by 25%. No significant differences for consumer test between the reformulated products and full-fat ice cream.en_US
dc.identifier.merlin.b59271826en_US
dc.identifier.oclc162178841en_US
dc.identifier.otherLiouB-120806-D5639en_US
dc.identifier.urihttp://hdl.handle.net/10355/4497
dc.publisherUniversity of Missouri--Columbiaen_US
dc.relation.ispartofcollection2006 Freely available dissertations (MU)
dc.relation.ispartofcommunityUniversity of Missouri-Columbia. Graduate School. Theses and Dissertations. Dissertations. 2006 Dissertations
dc.subject.lcshIce cream, ices, etcen_US
dc.subject.lcshFlavoring essencesen_US
dc.subject.lcshFood -- Sensory evaluationen_US
dc.titleSensory analysis of low fat strawberry ice creams prepared with different flavor chemicals and fat mimeticsen_US
dc.typeThesisen_US
thesis.degree.disciplineFood scienceen_US
thesis.degree.disciplineFood scienceeng
thesis.degree.grantorUniversity of Missouri--Columbiaen_US
thesis.degree.levelDoctoralen_US
thesis.degree.namePh. D.en_US


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