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dc.contributor.authorMcCormick, Dayna
dc.date.accessioned2020-01-23T21:50:26Z
dc.date.available2020-01-23T21:50:26Z
dc.date.issued2018
dc.identifier.urihttp://hdl.handle.net/10179/15120
dc.descriptionThe following Figures have been removed for copyright reasons, but may be accessed via their sources listed in the References: Figures 2.2, 2.3, 2.4 (=Dignum, 2001 Figs 4, 5, 6), 2.5 (=Kundu, 2017 Fig 2), 2.6 (=Yang et al., 2017 Fig 1), 2.13 (=Brunschwig et al., 2015 Fig 3) & 2.14 (=Hundre et al., 2015 Fig 1).en
dc.description.abstractAlthough vanilla is one of the most commonly used flavourings in the world, there is only limited information available about its flavour and chemical composition. The aims of this research were to use sensory analysis and chemical composition analysis to characterise vanilla extracts produced from beans from different regions and to investigate correlations between sensory data and chemical composition of the vanilla extracts. Other aims were to investigate the effect of solvent extraction, concentration of extracts and the combination of vanilla and fat or sugar on the sensory profile of vanilla extracts and formulated matrices. The vanilla extracts (ethanol or glycerol based), either commercial or laboratory extracted samples using vanilla beans sourced from India, Madagascar, Papua New Guinea, Tonga and Uganda, were characterised for aroma and flavour by a sensory panel trained. The panel found that the aroma and flavour of vanilla extracts varied depending on both the growing region and the solvent or solvent concentration used for flavour extraction.--Shortened abstracten_US
dc.language.isoenen_US
dc.publisherMassey Universityen_US
dc.rightsThe Authoren_US
dc.subjectVanillaen_US
dc.subjectProcessingen_US
dc.subjectSensory evaluationen_US
dc.subjectFlavoring essencesen_US
dc.subjectCompositionen_US
dc.subjectAnalysisen_US
dc.titleCharacterisation of vanilla extracts based on sensory properties and chemical composition : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, New Zealanden_US
dc.typeThesisen_US
thesis.degree.disciplineFood Technologyen_US
thesis.degree.levelDoctoralen_US
thesis.degree.nameDoctor of Philosophy (PhD)en_US
dc.subject.anzsrc300602 Food chemistry and food sensory scienceen


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