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Sensory Perception of Selected Phenolic Acids Found in Whole Grains

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dc.contributor.advisor Duizer, Lisa
dc.contributor.author Langfried, Allison
dc.date.accessioned 2013-09-11T14:11:04Z
dc.date.available 2013-09-11T14:11:04Z
dc.date.copyright 2013-07
dc.date.created 2013-07-23
dc.date.issued 2013-09-11
dc.identifier.uri http://hdl.handle.net/10214/7506
dc.description.abstract This 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.sponsorship NSERC en_US
dc.language.iso en en_US
dc.subject Phenolic acids en_US
dc.subject Ferulic acid en_US
dc.subject Sensory perception en_US
dc.subject Astringency en_US
dc.subject Whole grains en_US
dc.subject Vanillic acid en_US
dc.title Sensory Perception of Selected Phenolic Acids Found in Whole Grains en_US
dc.type Thesis en_US
dc.degree.programme Food Science en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Food Science en_US
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