Search Results - "Cadwallader, Keith R"

Identification of predominant aroma components of raw, dry roasted and oil roasted almonds by Erten, Edibe S., Cadwallader, Keith R.

“…•Predominant aroma compounds of raw and dry and oil roasted almonds were identified.•Oil roasted almonds contained the highest abundance of aroma…”
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Identification of Characterizing Aroma Components of Roasted Chicory “Coffee” Brews by Wu, Tiandan, Cadwallader, Keith R

“…The roasted and ground root of the chicory plant (Cichorium intybus), often referred to as chicory coffee, has served as a coffee surrogate for well over 2…”
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Identification of Rotundone as an Important Contributor to the Flavor of Oak-Aged Spirits by Genthner-Kreger, Elizabeth, Cadwallader, Keith R.

“…Experiments were conducted to identify a compound responsible for a spicy, woody, incense-like odor note in oak-aged spirits. The target compound was extracted…”
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Spray-chilling encapsulation of 2-acetyl-1-pyrroline zinc chloride complex using hydrophobic materials: Feasibility and characterization of microcapsules by Yin, Yun, Cadwallader, Keith R.

“…•2AP-ZnCl2 was an effective flavoring agent for instant rice under dry conditions.•2AP-ZnCl2 was successfully encapsulated in hydrophobic moisture barrier by…”
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Identification and Characterization of the Aroma-Impact Components of Thai Fish Sauce by Lapsongphon, Nawaporn, Yongsawatdigul, Jirawat, Cadwallader, Keith R

“…Comprehensive analysis of the potent odorants in Thai premium fish sauce samples was accomplished by use of complementary volatile isolation methods combined…”
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Flavor Chemistry of Lemon-Lime Carbonated Beverages by Hausch, Bethany J, Lorjaroenphon, Yaowapa, Cadwallader, Keith R

“…The most potent aroma-active components of Sprite (SP), Sierra Mist (SM), and 7UP (7UP) were identified. Aroma extracts were prepared by liquid–liquid…”
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Optimization of the Enzymatic Deamidation of Soy Protein by Protein-Glutaminase and Its Effect on the Functional Properties of the Protein by Suppavorasatit, Inthawoot, De Mejia, Elvira Gonzalez, Cadwallader, Keith R

“…The effects of enzymatic deamidation by protein-glutaminase (PG) on the functional properties of soy protein isolate (SPI) were studied. Conditions for the…”
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Streamlined approach for careful and exhaustive aroma characterization of aged distilled liquors by Zhu, Wenqi, Cadwallader, Keith R

“…Solvent-assisted flavor evaporation (SAFE) is considered to be the best overall method to produce a "clean" aroma extract to avoid the loss of labile aroma…”
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Changes in the Profile of Volatiles of Canned Coconut Milk during Storage by Tinchan, Patcharaporn, Lorjaroenphon, Yaowapa, Cadwallader, Keith R, Chaiseri, Siree

“…The alteration of the profile of volatiles of canned coconut milk was monitored during storage at ambient temperature. Canned coconut milk was thermally…”
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Metal−Organic Frameworks as Adsorbents for Trapping and Preconcentration of Organic Phosphonates by Ni, Zheng, Jerrell, John P, Cadwallader, Keith R, Masel, Richard I

“…Metal−organic frameworks (MOFs) have high surface areas and tailorable molecular properties so they have the potential of being selective adsorbents for…”
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Effect of post-harvest drying process on chlorogenic acids, antioxidant activities and CIE-Lab color of Thai Arabica green coffee beans by Kulapichitr, Fareeya, Borompichaichartkul, Chaleeda, Fang, Mingchih, Suppavorasatit, Inthawoot, Cadwallader, Keith R.

“…•Drying method affected total phenolics, chlorogenic acids and antioxidant activity.•Heat pump (50 °C) and sun dried coffees contained similar levels of…”
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Comparison of Natural and Roasted Turkish Tombul Hazelnut (Corylus avellana L.) Volatiles and Flavor by DHA/GC/MS and Descriptive Sensory Analysis by Alasalvar, Cesarettin, Shahidi, Fereidoon, Cadwallader, Keith R

“…Natural (raw) and roasted hazelnuts were compared for their differences in volatile components and sensory responses. A total of 79 compounds were detected in…”
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Micromachined GC Columns for Fast Separation of Organophosphonate and Organosulfur Compounds by Radadia, Adarsh D, Masel, Richard I, Shannon, Mark A, Jerrell, John P, Cadwallader, Keith R

“…This article demonstrates how to prepare microfabricated columns (microcolumns) for organophosphonate and organosulfur compound separation that rival the…”
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Impact of drying process on chemical composition and key aroma components of Arabica coffee by Kulapichitr, Fareeya, Borompichaichartkul, Chaleeda, Suppavorasatit, Inthawoot, Cadwallader, Keith R.

“…•Effect of heat pump, tray and sun drying on quality of Arabica coffee was evaluated.•Drying process had a greater effect on sucrose content than caffeine and…”
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Identification of Characteristic Aroma Components of Thai Fried Chili Paste by Rotsatchakul, Premsiri, Chaiseri, Siree, Cadwallader, Keith R

“…Three forms of Thai fried chili pastes (CP) were prepared, consisting of an unheated CP (UH-CP), a CP heated at 100 °C for 25 min (H25-CP, typical product),…”
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Instrumental and Sensory Characterization of Heat-Induced Odorants in Aseptically Packaged Soy Milk by Lozano, Patricio R, Drake, Maryanne, Benitez, Daniel, Cadwallader, Keith R

“…Predominant heat-induced odorants generated in soy milk by ultrahigh-temperature (UHT) processing were evaluated by sensory and instrumental techniques. Soy…”
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Spray-chilling encapsulation of 2-acetyl-1-pyrroline zinc chloride using hydrophobic materials: Storage stability and flavor application in food by Yin, Yun, Cadwallader, Keith R.

“…•2AP exhibited greater stability in microcapsules compared to unprotected complex at ambient storage conditions.•The microcapsules were resistant to…”
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Quantitation of Three Strecker Aldehydes from Enzymatic Hydrolyzed Rice Bran Protein Concentrates as Prepared by Various Conditions by Arsa, Supeeraya, Theerakulkait, Chockchai, Cadwallader, Keith R

“…The quantitation of three Strecker aldehydes2-methypropanal (2-MP), 2-methylbutanal (2-MB), and 3-methylbutanal (3-MB)from rice bran protein hydrolysate…”
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Effect of water type and proofing method on the perceived taste/mouthfeel properties of distilled spirits by Wang, Zhuzhu, Cadwallader, Keith R.

“…Water is a key ingredient used in proofing of distilled spirits; however, its impact on the sensory perception of distilled spirits after proofing is scarcely…”
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Characterization of Aroma Compounds Responsible for the Rosy/Floral Flavor in Cheddar Cheese by Carunchia Whetstine, Mary E, Cadwallader, Keith R, Drake, MaryAnne

“…The aroma-active compounds that contribute to the rosy/floral flavor in Cheddar cheese were characterized using both instrumental and sensory techniques. Two…”
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