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dc.contributor.advisorGruen, Ingolfeng
dc.contributor.authorLiou, Bo-Kang, 1973-eng
dc.date.issued2006eng
dc.date.submitted2006 Falleng
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.eng
dc.descriptionTitle from title screen of research.pdf file (viewed on August 3, 2007)eng
dc.descriptionVita.eng
dc.descriptionThesis (Ph. D.) University of Missouri-Columbia 2006.eng
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(R) 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(R) 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.eng
dc.description.bibrefIncludes bibliographical referenceseng
dc.identifier.merlinb59271826eng
dc.identifier.oclc162178841eng
dc.identifier.urihttps://doi.org/10.32469/10355/4497eng
dc.identifier.urihttps://hdl.handle.net/10355/4497
dc.languageEnglisheng
dc.publisherUniversity of Missouri--Columbiaeng
dc.relation.ispartofcommunityUniversity of Missouri--Columbia. Graduate School. Theses and Dissertationseng
dc.rightsOpenAccess.eng
dc.subject.lcshIce cream, ices, etceng
dc.subject.lcshFlavoring essenceseng
dc.subject.lcshFood -- Sensory evaluationeng
dc.titleSensory analysis of low fat strawberry ice creams prepared with different flavor chemicals and fat mimeticseng
dc.typeThesiseng
thesis.degree.disciplineFood science (MU)eng
thesis.degree.grantorUniversity of Missouri--Columbiaeng
thesis.degree.levelDoctoraleng
thesis.degree.namePh. D.eng


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