1. A Novel Method to Assess Consumer Acceptance of Bitterness in Chocolate Products Open Access Author: Harwood, Meriel Louisa Title: A Novel Method to Assess Consumer Acceptance of Bitterness in Chocolate Products Graduate Program: Food Science Keywords: sensory evaluationrejection thresholdschocolatefood sciencecocoapolyphenols File: Download Harwood_Thesis_Final.pdf Committee Members: John E Hayes, Thesis Advisor/Co-Advisor
2. Taste-aroma interactions as a sugar reduction strategy in flavored milk Open Access Author: Wang, Gloria Title: Taste-aroma interactions as a sugar reduction strategy in flavored milk Graduate Program: Food Science Keywords: milkvanillaflavored milkdairytaste-aroma interactionscross-modal interactionsflavor enhancementsweetness enhancementsugar reductionanalyticalsyntheticdose-responsematching testABX testsensory evaluationcongruencyreal food applicationisobole methodsugarscaling methodnon-scaling methodvanilla flavorsweetnessmilk flavorthicknesslikingconsumer acceptanceflavor perceptionflavorincongruent File: Download WangGloria_MSThesis_FDSC_Final.pdf Committee Members: Helene Hopfer, Thesis Advisor/Co-AdvisorGregory Ray Ziegler, Committee MemberRobert F Roberts, Committee Member