Sensory Perception of Selected Phenolic Acids Found in Whole Grains

dc.contributor.advisorDuizer, Lisa
dc.contributor.authorLangfried, Allison
dc.date.accessioned2013-09-11T14:11:04Z
dc.date.available2013-09-11T14:11:04Z
dc.date.copyright2013-07
dc.date.created2013-07-23
dc.date.issued2013-09-11
dc.degree.departmentDepartment of Food Scienceen_US
dc.degree.grantorUniversity of Guelphen_US
dc.degree.nameMaster of Scienceen_US
dc.degree.programmeFood Scienceen_US
dc.description.abstractThis thesis is an investigation of the sensory attributes of selected phenolic acids found in whole grains. Salivary protein-phenolic acid interactions were investigated using SDS-PAGE to further understand possible mechanisms of astringency development in low molecular weight polyphenols. Sensory attributes of aqueous solutions of ferulic acid and vanillic acid were determined to be sour, bitter and astringent, as determined by a trained panel. Time-intensity studies on the temporal component of bitterness, sourness and astringency of phenolic acids revealed that bitterness and astringency of the phenolic acid solutions increased with repeated exposures. The precipitation of salivary proteins was not found to be required for the development of astringency of ferulic, vanillic or gallic acid. These results suggest that salivary protein binding activity may not be an accurate measure of the astringency of all polyphenols.en_US
dc.description.sponsorshipNatural Sciences and Engineering Research Council of Canada
dc.identifier.urihttp://hdl.handle.net/10214/7506
dc.language.isoenen_US
dc.publisherUniversity of Guelphen_US
dc.rights.licenseAll items in the Atrium are protected by copyright with all rights reserved unless otherwise indicated.
dc.subjectPhenolic acidsen_US
dc.subjectFerulic aciden_US
dc.subjectSensory perceptionen_US
dc.subjectAstringencyen_US
dc.subjectWhole grainsen_US
dc.subjectVanillic aciden_US
dc.titleSensory Perception of Selected Phenolic Acids Found in Whole Grainsen_US
dc.typeThesisen_US

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