Advanced search options

Advanced Search Options 🞨

Browse by author name (“Author name starts with…”).

Find ETDs with:

in
/  
in
/  
in
/  
in

Written in Published in Earliest date Latest date

Sorted by

Results per page:

Sorted by: relevance · author · university · dateNew search

You searched for subject:( Liking preference). Showing records 1 – 3 of 3 total matches.

Search Limiters

Last 2 Years | English Only

No search limiters apply to these results.

▼ Search Limiters


University of Adelaide

1. King, Ellena S. The modulation of Sauvignon Blanc wine aroma through control of primary fermentation.

Degree: 2010, University of Adelaide

There are a number of aroma compounds that are fundamental to the sensory properties of Sauvignon Blanc wines. Two such classes of compounds are volatile thiols and esters, both of which are modulated by yeast during alcoholic fermentation. Therefore, controlling fermentation using appropriate inoculated wine yeast is likely to be an effective means of enhancing wine aroma. In an initial study, Sauvignon Blanc wines were made using different commercial Saccharomyces yeast strains, with two-and three-yeast co-inoculations, as well as singlestrains, and equal blends of the single-strain wines after fermentation. The wines were analysed for volatile aroma compounds, and sensory descriptive analyses were performed approximately six months post-bottling. Differences in the chemical composition and sensory profiles were observed (which confirmed and elaborated on previous research). The coinoculated yeast treatments generally had higher concentrations of volatile thiols and higher levels of esters, with higher ratings for ‘tropical’ and ‘fruity’ attributes, than their single-strain components and the blends of the single-strain components. The co-inoculated treatments generally fermented faster and issues with an ‘acetic’ flavour for one strain were eliminated when included in co-inoculation. Some of the wines were stored, under screw cap closures, at 15°C for three years, and the chemical and sensory analyses were repeated. The results showed that some of the yeast-derived flavour differences in young Sauvignon Blanc wines were retained after extended bottle storage. A subset of wines showing large sensory differences was subjected to consumer acceptance testing approximately six months after bottling. Differences in liking for the different yeast treatments were observed, with the largest group of consumers preferring the two-yeast coinoculation with an intermediate sensory profile, while another group favoured the wine made using the three-yeast co-inoculation with highest ratings for the ‘estery’ and ‘floral’ aromas and highest concentrations of volatile thiols. To further investigate this result, a study was conducted to identify which sensory attributes drive consumer preferences for Sauvignon Blanc wines, and furthermore, the volatile compounds and their levels responsible for these sensory attributes. Volatile thiols, esters and methoxypyrazines were added to a neutral white wine at realistic levels to mimic those found in Sauvignon Blanc wines. A sensory descriptive analysis was conducted, and a subset of samples was evaluated by consumers for liking. All three classes of compounds were responsible for influencing consumer liking, with ‘confectionary’, ‘cat urine/sweaty’, ‘cooked green vegetal’ and ‘fresh green’ aromas identified as the strongest drivers of liking for different groups of consumers identified. Demographic information, and wine usage and attitudes of these white wine consumers were also used in a segmentation exercise to gain insights into consumer behaviour. The results of this study demonstrate… Advisors/Committee Members: Francis, Leigh (advisor), Curtin, Christopher D. (advisor), School of Agriculture, Food and Wine (school).

Subjects/Keywords: volatile thiol; flavour chemistry; ester; white wine; consumer acceptance; consumer preference; liking; sensory; yeast; fermentation; Saccharomyces; co-inoculation; aroma; aging; ageing

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

King, E. S. (2010). The modulation of Sauvignon Blanc wine aroma through control of primary fermentation. (Thesis). University of Adelaide. Retrieved from http://hdl.handle.net/2440/67245

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

King, Ellena S. “The modulation of Sauvignon Blanc wine aroma through control of primary fermentation.” 2010. Thesis, University of Adelaide. Accessed October 20, 2020. http://hdl.handle.net/2440/67245.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

King, Ellena S. “The modulation of Sauvignon Blanc wine aroma through control of primary fermentation.” 2010. Web. 20 Oct 2020.

Vancouver:

King ES. The modulation of Sauvignon Blanc wine aroma through control of primary fermentation. [Internet] [Thesis]. University of Adelaide; 2010. [cited 2020 Oct 20]. Available from: http://hdl.handle.net/2440/67245.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

King ES. The modulation of Sauvignon Blanc wine aroma through control of primary fermentation. [Thesis]. University of Adelaide; 2010. Available from: http://hdl.handle.net/2440/67245

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Linnaeus University

2. Hempel, Ossian; Johnsson, Anton. Unga konsumenters attityder till marknadsföring genom TikTok : En kvantitativ studie kring attityder till marknadsföring genom TikTok.

Degree: Marketing, 2020, Linnaeus University

Inledning: I inledningen redogörs för hur digitala sociala nätverk har växt fram och tagit en allt större plats i konsumenters vardag vilket har gjort dem till utmärkta marknadsföringskanaler. Därefter förklaras det nyaste stjärnskottet bland sociala medier, TikTok, och dess potentiella roll inom marknadsföring.  Syfte: Studiens syfte är att undersöka hur marknadsföring genom sociala medier påverkar unga svenska konsumenters attityder.  Frågeställningar: Utifrån studiens syfte har två frågeställningar formulerats:  1. Vilken påverkan har marknadsföring genom TikTok på unga konsumenters kognitiva och affektiva attitydkomponent samt beteendekomponent?  2. Vad har bakgrundsvariabler (demografiska och användning) för effekt på unga konsumenters attityder till marknadsföring genom TikTok?  Teori: I studiens teoriavsnitt presenteras sociala medier som marknadsföringsverktyg mer utförligt. Därefter förklaras det komplexa begreppet attityd som delas in i tre olika attitydkomponenter. Vidare beskrivs teori runt word-of-mouth, content marketing, Generation Z, skillnader mellan könen samt skillnader mellan olika typer av användare Metod: Studien är grundad i en kvantitativ metod och en tvärsnittsdesign har tillämpats. Empirin har samlats in genom enkäter online. Data har sedan analyserats i det statistiska programmet SPSS med T-tester, korrelationsanalyser och ANOVA-analyser.  Slutsats: Studien har visat att marknadsföring genom TikTok inte har en positiv påverkan på konsumenters attityder. Dock är detta den första studien av sitt slag och det krävs därför mer forskning för att stärka eller förkasta resultatet. Word-of-mouth och content marketing hade ett starkt positivt samband med konsumenternas attityder. Det fanns inga skillnader mellan könen. En liten skillnad upptäcktes mellan olika användare där de som någon gång publicerat något på TikTok hade positivare kognitiv attityd än de som aldrig publicerat något.

Introduction: The introduction consist of how the digital world of social networking has evolved and been given more room in the individuals everyday life which has made it possible for the platforms to become excellent marketing channels. Then the study presents the new sensation TikTok and their potential part in marketing. Purpose: This paper aims to investigate the influence of TikTok marketing communications on young consumers’ cognitive, affective and behavioral attitude components in Sweden.  Research questions: Based on the study’s purpose the following research questions where phrased:  1. What influence do TikTok marketing communications have on young consumers’ cognitive, affective and behavioral attitude components?  2. What influence do background variables have on young consumers’ attitudes towards marketing through TikTok?  Theory: The theoretical part of the study provides more in-depth explanations about social media as a marketing tool, the complex concept of an attitude which can be divided into three different…

Subjects/Keywords: TikTok; attitude; cognitive; affective; behavioral; awareness; knowledge; liking; preference; purchase intention; Generation Z; word-of-mouth; content marketing; TikTok; attityd; kognitiv; affektiv; beteende; medvetenhet; kännedom; omtyckthet; preferens; köpavsikt; Generation Z; word-of-mouth; content marketing; Economics and Business; Ekonomi och näringsliv

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Hempel, Ossian; Johnsson, A. (2020). Unga konsumenters attityder till marknadsföring genom TikTok : En kvantitativ studie kring attityder till marknadsföring genom TikTok. (Thesis). Linnaeus University. Retrieved from http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-97007

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Hempel, Ossian; Johnsson, Anton. “Unga konsumenters attityder till marknadsföring genom TikTok : En kvantitativ studie kring attityder till marknadsföring genom TikTok.” 2020. Thesis, Linnaeus University. Accessed October 20, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-97007.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Hempel, Ossian; Johnsson, Anton. “Unga konsumenters attityder till marknadsföring genom TikTok : En kvantitativ studie kring attityder till marknadsföring genom TikTok.” 2020. Web. 20 Oct 2020.

Vancouver:

Hempel, Ossian; Johnsson A. Unga konsumenters attityder till marknadsföring genom TikTok : En kvantitativ studie kring attityder till marknadsföring genom TikTok. [Internet] [Thesis]. Linnaeus University; 2020. [cited 2020 Oct 20]. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-97007.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Hempel, Ossian; Johnsson A. Unga konsumenters attityder till marknadsföring genom TikTok : En kvantitativ studie kring attityder till marknadsföring genom TikTok. [Thesis]. Linnaeus University; 2020. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-97007

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


AUT University

3. Lu, Louise Weiwei. Which Rice and Why? A Healthier Choice .

Degree: AUT University

Rice has been a staple grain of the human diet for 9,000 years. Currently, more than half of the world’s population derives one-third of their total daily dietary energy intake from rice. The most popular rice product, white rice, has the oil-rich bran and germ layer removed to prolong shelf life and, compared with brown rice, requires less cooking and preparation. However, many product varieties of freshly cooked white rice are composed of rapidly digestible starch and when consumed may trigger a rapid and prolonged rise of blood glucose among people with impaired glucose tolerance or diabetes. Regular and long-term consumption of freshly cooked white rice increases the glycaemic load (GL) of the diet and may be associated with an increased risk of hyperglycaemia and the development of type 2 diabetes, obesity and other metabolic diseases. In multicultural societies such as Auckland, New Zealand, the consumption of rice per capita is increasing. This series of experiments aimed to investigate in vitro and in vivo the effect of popular rice products and method of preparation on the digestibility of starch and glycaemic responses. The rice product that had the best starch profile and lowest GL was then investigated for sensory acceptability by participants who commonly consume cooked rice. The first series of in vitro experiments investigated five popular rice products: medium-grain white rice, medium-grain brown rice, long-grain brown rice, basmati rice and parboiled rice. Samples of each cooked product had the starch digestibility profile and glucose release measured when rice was freshly prepared (Chapter 4) and then when cooked rice was stored for two to 24 hours at 4 ºC, reheated, and minced (Chapter 5). The velocity and the extent of glucose release during in vitro enzymatic starch digestion over 180 minutes were compared. No significant difference in total starch content was observed among the five uncooked rice products. After full gelatinisation (i.e., cooking), the in vitro glucose release (gram glucose / gram dry weight base) within the first 20 minutes of digestion showed that medium-grain white rice reached 78.4% (SD ± 3.9%), basmati rice 41.5% (± 6.8%), medium-grain brown rice 36.5% (± 0.2%), long-grain brown rice 26.6% (± 2.3%) and parboiled rice 27.5 (± 5.8%) of the starch as glucose. After 180 minutes, the in vitro glucose release from whole grains of medium-grain white rice reached 98.3% (± 1.1%), basmati 87.7% (± 3.1%), medium-grain brown 76.5% (± 1.8%), long-grain brown 71.5% (± 2.5%) and parboiled 81.2% (± 1.0%). Up to eight hours of cold storage at 4 ºC and mincing the cold rice to 2,400 µm did not significantly change the glucose release trajectory in any of the five rice products (within 10% reduction, P = 0.1). When stored for more than 10 hours, the trajectory was reduced significantly. For medium-grain white, medium-grain brown and long-grain brown, the reduction was around 20% (P = 0.05), for basmati around 30% (P = 0.05) and for parboiled around 40% (P = 0.01). Conversely, for all five… Advisors/Committee Members: Rush, Elaine (advisor), Lu, Jun (advisor), Monro, John (advisor).

Subjects/Keywords: Rice; Parboiled; Cold storage; Reheating; In vitro glucose release; Starch digestibility; Rapidly digested starch; Slowly digested starch; Resistant starch; In vivo glucose response; Chewing; Satiety; Liking preference

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Lu, L. W. (n.d.). Which Rice and Why? A Healthier Choice . (Thesis). AUT University. Retrieved from http://hdl.handle.net/10292/10226

Note: this citation may be lacking information needed for this citation format:
No year of publication.
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Lu, Louise Weiwei. “Which Rice and Why? A Healthier Choice .” Thesis, AUT University. Accessed October 20, 2020. http://hdl.handle.net/10292/10226.

Note: this citation may be lacking information needed for this citation format:
No year of publication.
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Lu, Louise Weiwei. “Which Rice and Why? A Healthier Choice .” Web. 20 Oct 2020.

Note: this citation may be lacking information needed for this citation format:
No year of publication.

Vancouver:

Lu LW. Which Rice and Why? A Healthier Choice . [Internet] [Thesis]. AUT University; [cited 2020 Oct 20]. Available from: http://hdl.handle.net/10292/10226.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
No year of publication.

Council of Science Editors:

Lu LW. Which Rice and Why? A Healthier Choice . [Thesis]. AUT University; Available from: http://hdl.handle.net/10292/10226

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
No year of publication.

.