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Aineistot 1-7 / 7
Analysis of volatile aroma-active compounds from a headspace of a novel whiskey glass
(2022-05-31)
In the literature part of this thesis the human olfactory sense is explored. Also, individual differences in the sense of smell are studied. Since the study focuses on whiskey the anesthetic effects of ethanol on the ...
Sensory Characteristics of Black Currant Wines
(2023-02-06)
Fruit wines are fermented alcoholic beverages made from the juice of non-grape fruits, such as black currants, which are one of the largest berry crops in Finland. Fruit wines have a lot of market potential, especially in ...
Comparison of odour-active compounds in raw Baltic herring with pH-shift produced protein isolate using gas chromatography olfactometry
(2023-04-28)
Baltic herring is used in a limited capacity for human consumption in Finland even though it has largest annual catch out of other fish species. There is a substantial amount of interest in improving the rate of consumption ...
UHPLC Method Development for Studying the Impact of Northern Growth Latitude and Environmental Factors on Tocopherols and Tocotrienols of Sea Buckthorn
(2023-10-09)
High-performance liquid chromatography (HPLC) and ultra-high-performance liquid chromatography (UHPLC) are both techniques used to separate the components in a mixture. The most significant difference between the methods ...
Development of Lingonberry Wines with a Sensomics approach
(2023-04-20)
Albeit categorization of lingonberry as a superfruit courtesy of its bioactive composition, valorisation of the superfruit has remained sub-par ascribed to the challenging flavour profile. In addition, lingonberry fermentation ...
SENSORY CHARACTERIZATION OF COMMERCIAL PLANT-BASED MEAT ALTERNATIVES
(2023-06-27)
Consumers are increasingly interested in plant-based meat alternatives (PBMAs) as dietary protein sources, so the demand for products that closely mimic animal meat, especially in taste and texture, has grown. While few ...
Effect of yeast strains on the chemical composition of ciders from Finnish apple cultivars
(2024-01-02)
Effect of Saccharomyces and non- Saccharomyces yeast in apple ciders and juices were studied using Gas chromatography fitted with Flame Ionization Detector. Samples were produced from six different Finnish apple cultivars ...