Doctor of Philosophy, The Ohio State University, 2019, Food Science and Technology

Increasing global demand for premium coffee beverages has challenged coffee producers to provide higher quality products. The overall aim of this project was to characterize the chemical composition of coffee brews that contribute to different flavor quality and ultimately to provide a chemical basis for the optimization of coffee production. During the initial phase of this study, current industrial methods for green bean selection were evaluated in regard to their ability to predict coffee brew sensory properties. Physico-chemical changes observed in the green coffee beans stored under different conditions were not indicative of coffee brew flavor changes in this study. Overall, these results supported the need to develop new methods for coffee quality prediction. In the second phase of this project, an untargeted Liquid Chromatography/Mass Spectrometry (LC/MS) Flavoromics approach was used to define chemical markers predictive of coffee brew quality. Eighteen coffees ranging in qualities from below specialty to excellent specialty quality, were chemically profiled and modeled against the official Specialty Coffee Association cup score (obtained by Q-graders) using Orthogonal Partial Least Square (OPLS). A successful model was generated and showed high prediction ability (R2Y=0.99, Q2=0.97). A total of 10 highly predictive compounds were selected, of which six were positively and four were negatively correlated to cup score. Their sensory impact was evaluated using a recombination study performed by five Q-graders. Addition of the compounds individually and in combination to a coffee brew base caused significant changes in cup scores. Three compounds predictive of high cup score: 3-O-caffeoyl-1-O-3-methylbutanoylquinic acid (m/z 437), 3-O-caffeoyl-1-O-3-methylbutanoyl-1, 5-quinide (m/z 419) and a chlorogenic acid derivative (m/z 671) significantly increased the quality of a below specialty grade coffee brew to excellent specialty grade. Four compounds predictive o (open full item for complete abstract)

Committee: Devin Peterson (Advisor); Luis Rodriguez-Saona (Committee Member); Christopher Simons (Committee Member); Emmanouil Chatzakis (Committee Member) Subjects: Food Science

Doctor of Philosophy, The Ohio State University, 2022, Food Science and Technology

Consumer demand for high quality coffee provides an opportunity for flavor optimization. Such an endeavor is facilitated by identifying chemical compounds contributing to coffee flavor and sub-attributes important to coffee quality. In the present work, chemical compounds contributing to coffee body are examined. Coffee body is one of ten attributes that feed into coffee quality as defined by the Specialty Coffee Association (SCA), and it is defined as the “tactile feeling of the liquid in the mouth”. Therefore, to understand drivers of sensations contributing to coffee body, compounds contributing to the tactile sensation in coffee were investigated. In the first phase of the project, coffee body was investigated and broken into four tactile sub-attributes by a trained descriptive analysis (DA) panel that included mouthcoating, astringency, chalkiness, and thickness. Chemical drivers of these four tactile attributes were investigated using a sensory-guided fractionation methodology including sensory evaluation by the trained DA panel. Results revealed fractions imparting mouthcoating, astringency, and chalkiness sensations and demonstrated the contribution of small molecules to tactile sensations in coffee. Fractions contributing to mouthcoating and astringency sensations were further examined. The second phase focused on the identification of compounds contributing mouthcoating tactile sensations and revealed two caffeoylquinic acids; 3-O-caffeoylquinic iv acid (3-CQA) and 4-O-caffeoylquinic acid (4-CQA). Upon recombination and sensory validation, these compounds were observed to exhibit an inverse concentration/activity relationship with lower concentrations revealed to be more perceptible than higher concentrations when evaluated in water. The addition of these compounds to coffee revealed that coffee-relevant concentration differences (70-80 mg/L increases) of both 3- CQA and 4-CQA enable discrimination between cof (open full item for complete abstract)

Committee: Devin Peterson PhD (Committee Chair); Jessica Cooperstone PhD (Committee Member); Emmanuel Hatzakis PhD (Committee Member); Christopher Simons PhD (Committee Co-Chair) Subjects: Chemistry; Food Science

Master of Arts (MA), Ohio University, 2006, International Studies - International Development Studies

This research proposes a system that uses the waste generated by coffee processing to generate biogas and fertilizer, called AD-Coffee Waste System (AD-CWS). The biogas will be used to dry coffee beans and the fertilizer will be sold. Through this study it was proven that AD-CWS is feasibility. AD-CWS will not only eliminate coffee processing waste discharge into waterways, but it will also generate revenue through fertilizer and methane sales. At this time, further studies are needed to verify the biogas yield from coffee pulp at thermophilic temperatures (above 55°C) in order to properly forecast revenues. Enforcement of environmental laws in Mexico will result in fines to the coffee industry for discharging coffee waste into waterways, increasing coffee processing operating costs. AD-CWS can help the coffee industry comply with environmen¬tal regulations and avoid fines.

Committee: Gerardine Botte (Advisor) Subjects:

Doctor of Philosophy, The Ohio State University, 2021, Food Science and Technology

Coffee is one of the most popular beverages worldwide. Ready-to-drink (RTD) coffee provides consumers a convenient alternative to freshly brewed coffee. In the United States, RTD coffee has become increasingly popular because of the growing demand for convenient beverage options. However, RTD coffee requires additional processing and storage, creating challenges with flavor stability. The current understanding of RTD coffee flavor stability is limited and impedes product innovation. The overall objective of this project was to identify the non-volatile chemical compounds that impact RTD coffee flavor stability during storage using untargeted flavoromics. In Phase I, untargeted LC/MS flavoromics analysis was applied to identify chemical compounds that were generated during storage and impacted the flavor stability of ready-to-drink (RTD) coffee. Two coffee samples (Arabica and Robusta) prepared in air and under nitrogen were stored over 4 months at 30 C. Degree of difference (DOD) sensory evaluation revealed significant changes in the RTD coffee after 1, 2 and 4 months. MS chemical profiles of non-aged and aged RTD coffee samples were modeled against the DOD scores by orthogonal partial least squares (OPLS) with good fit (R2Y = 0.966) and predictive ability (Q2 = 0.960). Five highly predictive chemical features positively correlated to DOD were subsequently identified as 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3-O-feruloylquinic acid, and 5-O-feruloylquinic acid. These five chlorogenic acids compounds in addition to quinic acid significantly increased in concentration during storage. Sensory recombination tests confirmed that these six acid compounds significantly impacted the flavor stability of RTD coffee during storage, primarily by reducing the pH of the product. In Phase II, untargeted LC/MS flavoromics analysis was applied to identify chemical compounds that were degraded during storage and impacted the flavor stability of (open full item for complete abstract)

Committee: Devin Peterson (Advisor); Jessica Cooperstone (Committee Member); Emmanouil Chatzakis (Committee Member); Christopher Simons (Committee Member) Subjects: Food Science

Master of Science, The Ohio State University, 2018, Food Science and Technology

Lipids have a variety of applications in pharmaceutical, cosmetic, and food industries. Fish oil provides a good source of n-3 fatty acids in the diet and its authentication and analysis is essential. Additionally, an Arabica coffee bean consists of about 15% lipids which can be important quality and shelf-life indicators for the coffee beverage. The objective of this work is to employ multinuclear and multidimensional NMR spectroscopy as a rapid and reliable method for the quantitative analysis and evaluation of fish oil supplements using high-resolution 1H and 13C NMR spectroscopy utilizing two different NMR instruments; a 500 MHz and an 850 MHz instrument, as well as for evaluating the non-polar, including unsaponifiable, fraction of Coffea Arabica. Quantification was achieved by integration of the appropriate diagnostic signals in the NMR spectra using 2,6-Di-tert-butyl-4-methylphenol (BHT) as an internal standard (IS), as well as the PULCON method, which offers several advantages compared to IS. Bland-Altman analysis showed that PULCON and IS approaches are in a good agreement. Our results suggest that NMR can be a valuable tool for the determination of many compounds in fish oil and coffee oil, and can be used for quantifying the impact of the coffee roasting process. Green and roasted coffee beans, as well as brewed coffee and spent coffee grounds, were analyzed for their lipid components. 1H NMR offers a more rapid analysis compared to 13C NMR, as the spectrum can be recorded in less than 1 min, in contrast to 13C NMR analysis, which lasts from 10 min to one hour. The 13C NMR spectrum, however, is much more informative. It can provide quantitative data for a greater number of individual fatty acids and can be used for determining the positional distribution of fatty acids on the glycerol backbone. Overall, it was found that the major fatty acids in coffee oil are linoleic, oleic, linolenic and saturated fatty acids. Targeted analysis showed that, with the ex (open full item for complete abstract)

Committee: Emmanuel Hatzakis Dr. (Advisor); Yael Vodovotz Dr. (Committee Member); Luis Rodriguez-Saona Dr. (Committee Member) Subjects: Chemistry; Food Science

Master of Science, The Ohio State University, 2017, Food Science and Technology

Roasting is a critical step comprising of a series of complex reactions that are responsible for flavor generation in coffee. This study presents a real-time analytical technique that predicts the mechanism of volatile generations during different roasting conditions which could be ultimately used for online process control to deliver a more consistent target roast profile. The objectives of this research were to 1) To monitor the volatile compound generation during coffee roasting in real-time using online SIFT-MS 2) To investigate the influence of the time-temperature process during coffee roasting on the kinetics of volatiles generated and develop predictive models to determine kinetic parameters of volatile compounds and 3) predict temperature distribution histories within the coffee bean at different roasting conditions. Colombian Arabica coffee beans were roasted in a horizontal drum roaster at 210, 220 and 230 °C for 10, 15 and 20 minutes respectively. The concentrations of 7 volatile organic compounds (VOC's), with impact on coffee flavor, were measured in the gas stream at the exit from the roaster using online Selected Ion Flow Mass Spectrometry (SIFT-MS) and were compared to the amounts retained in the final coffee extract. Modified Gompertz and Logistic models were used to describe the rate of volatile generation and estimate the kinetic parameters for the Volatile Organic Compounds (VOC's) during different roasting conditions. The activation energy coefficients were calculated using the Arrhenius relationship. A transient heat conduction model for unsteady state heat transfer was used to determine the temperature distribution within the coffee bean. A synergy existed between the VOC release pattern in the roaster gas and the VOC formation/retention trend in the coffee extract. Excessive roasting (230 °C beyond 15 minutes), led to lower VOC concentrations in the roaster gas and the coffee extract. The modified Logistic models provided good statistical (open full item for complete abstract)

Committee: Dennis Heldman PhD (Advisor); Sudhir Sastry PhD (Committee Member); Simons Christopher PhD (Committee Member) Subjects: Food Science

Doctor of Philosophy, The Ohio State University, 1971, Graduate School

Committee: Not Provided (Other) Subjects: Economics

Doctor of Philosophy, The Ohio State University, 1980, Graduate School

Committee: Not Provided (Other) Subjects: Economics

Doctor of Philosophy, The Ohio State University, 1971, Graduate School

Committee: Not Provided (Other) Subjects: Economics

Doctor of Philosophy, The Ohio State University, 1967, Graduate School

Committee: Not Provided (Other) Subjects: Economics

MDES, University of Cincinnati, 2016, Design, Architecture, Art and Planning: Design

The purpose of this thesis is to provide an overview of branding principles and the maker movement. These two subjects are important in the analysis of Rhinegeist and Coffee Emporium, which are two local Cincinnati Brands. The analysis of these two local companies will be compared to their similar national brands of Budweiser and Starbucks. The analysis will look into the companies; history, philosophy, and design elements and how they relate back to the principles discussed in the branding overview and maker movement. The conclusion will be a guideline that any coffee or craft brewery looking to start a business should follow.

Committee: Craig Vogel M.I.D. (Committee Chair); Dennis Puhalla Ph.D. (Committee Member) Subjects: Design

Master of Science (MS), Ohio University, 2010, Environmental Studies (Arts and Sciences)

Over the last decade coffee prices have plummeted to historic lows and smallholder coffee farmers throughout Latin America are struggling to adapt to the low market price. With prices unable to cover the cost of production, some coffee farmers have cut ecologically diverse coffee forests to cultivate other crops. This paper examines coffee producers' reactions to the coffee crisis in Polo, a coffee-dependent village in the Southwest region of the Dominican Republic. Household Interviews were conducted to determine how farmers have been able to weather this economic crisis with coffee forests in tact. Results indicate primarily that availability of arable land in the region has allowed farmers to diversify crops without cutting forests. Further statistical analysis suggests that households with highest and lowest levels of wealth are more likely than households of medium wealth to participate in labor intensive agricultural strategies to weather the crisis. These results provide policy makers a better understanding of the varied response to the global coffee crisis and an illustration of how one rural community of smallholder coffee growers was able to weather the crisis without clearing ecologically diverse coffee forests.

Committee: Brad Jokisch (Advisor); James Dyer (Committee Member); Stephan Scanlan (Committee Member) Subjects: Agriculture; Geography

Master of Science, The Ohio State University, 1971, Graduate School

Committee: Not Provided (Other) Subjects:

Master of Arts, Miami University, 2023, Economics

Sub-Saharan Africa has the highest rates of child marriage in the world today, despite laws and policies targeted at reducing these rates. The region also commonly participates in the traditional practice of bride price payments, a monetary or in kind transfer of gifts from the groom's family to the wife's family around the timing of marriage. Bride price practices incentivize families to make economic decisions about their daughter's marriage and affect the equilibrium of the marriage market. In this paper, I consider how an agricultural commodity price shock affects the probability of child marriage in East Africa using a differences-in-differences-style methodology. I find that a 1 percent increase in the global coffee price increases the rate of child marriage by .66 percentage points for girls in coffee regions compared to non-coffee regions. Mechanisms, including labor allocation within a household and the opportunity cost of paying a bride price during an income shock, are discussed in tandem with the results.

Committee: Gregory Niemesh (Advisor); Jenny Minier (Committee Member); Riley Acton (Committee Member) Subjects: Economics

Doctor of Philosophy, The Ohio State University, 2021, Food Science and Technology

The Food and Agriculture Organization of the United Nations (FAO) estimates that nearly 1/3 of the total food produced in the world is lost or wasted. North America produces most of that food loss and waste (FLW), nearly 300 kg/year per capita, which is the highest among other regions and countries. FLW causes significant economic, societal and environmental problems and it is one of the biggest global challenges. Organizations including the United Nations, European Union, and USDA are aiming for the reduction of FLW. Reducing FLW can lead to improved food security and nutrition in the world, reduce production costs, and achieve economic competitiveness, as well as create a more sustainable environment and global food system. There are many approaches to reduce the amount of food that is lost or wasted and sent to the landfill but is still rich in valuable ingredients. One strategy is its valorization by making value-added products to establish a circular bioeconomy. Two food waste streams that are produced in vast amounts by the beverage industry are spent coffee grounds (SCG) and apple pomace (AP). They result from two agricultural products that are important in the American diet and economy, namely coffee and apples. An estimated 146 billion cups of coffee are consumed annually in the US, making it a leading consumer of coffee in the world. Yet nearly 90% of the coffee bean is wasted following coffee beverage brewing. Additionally, about 11.4 billion pounds of apples were grown in the US in 2018. About 33% of these apples were processed into juice and cider. During the juice and cider making process, a large amount of waste is generated in the form of AP, which is the carbohydrate-rich mass left after juice extraction. The generation of SCG and AP is expected to grow due to global population growth and these products' growing demand. However, these two food wastes are rich in valuable components which can be used for the creation of valuable products. The overall (open full item for complete abstract)

Committee: Emmanuel Hatzakis (Advisor); Yael Vodovotz (Committee Member); Jessica Cooperstone (Committee Member); Zhongtang Yu (Committee Member) Subjects: Food Science; Microbiology; Plastics; Sustainability

Doctor of Philosophy, The Ohio State University, 2021, Food Science and Technology

Coffee is the second most-consumed beverage around the world. The popularity of coffee is favored by its stimulating effect and characteristic flavor. The bitterness of coffee is generally considered an important aspect of coffee flavor, however, at elevated levels is largely considered a negative attribute for consumer acceptance. Understanding the chemical components that impact the bitter perception of coffee provides a basis to optimize coffee quality. Historically, compounds that directly contribute to bitter perception in coffee have been identified. Currently, there is a limited understanding of flavor interactions, such as modulation, on the bitter perception of coffee. The overall goal of this project was to utilize untargeted LC/MS flavoromics analysis to identify chemical compounds that impact the bitter perception in coffee. This research consisted of two main phases focused on the investigation of comprehensive chemical profiles of coffee that were highly predictive and (1) negatively correlated or (2) positively correlated to the bitter perception of coffee. In phase I, untargeted LC/MS flavoromics profiling was applied to identify chemical compounds that suppressed bitter perception of coffee brew. Orthogonal partial least squares (OPLS) analysis with good model quality was established to correlate the chemical profiles and bitter intensity ratings of fourteen coffee brews. Ten chemical markers that were highly predictive and negatively correlated to the bitter perception of coffee were isolated and identified using multi-dimensional preparative LC/MS and NMR. Sensory recombination analysis validated three compounds, namely 4-caffeoylquinic acid, 5-caffeoylquinic acid, and 2-O-β-D-glucopyranosyl-atractyligenin, as bitter modulators which significantly decreased the bitter perception in coffee. Subsequently, in phase II, untargeted LC/MS flavoromics profiling was applied to identify chemical compounds that increased or enhanced the bitter p (open full item for complete abstract)

Committee: Devin Peterson (Advisor); Emmanuel Hatzakis (Committee Member); Rachel Kopec (Committee Member); Christopher Simons (Committee Member) Subjects: Food Science

Master of Arts, Miami University, 2021, Geography

This report describes the internship experience in Kona, Hawai'i working with Monarch Coffee. This involved the collection of 81 soil samples, and geospatial data on the locations of natural and human made features. This data collection and analysis was for the purpose of building a Map Book. The 122 acres of land were sectioned into 27 individual rectangular segments to make the gathering of data more uniform. Soil samples and other spatial information was taken throughout each section. Due to the size of the property, it was important to divide it into more manageable focus areas that would allow for a high level of detail in the analysis. Ultimately, the resulting maps will help in sustainable and efficient land development while conserving the natural landmarks and ecosystem. This project took place in the summer of 2020 during the COVID-19 pandemic. This limited the data collection team to one person and has caused various delays in the economy and industry in Hawai'i. Additionally, the spread of Coffee Leaf Rust to the state of Hawai'i and the Big Island in 2020 raises new concerns about the coffee industry and the plans for the development of this property.

Committee: Jessica McCarty Dr. (Committee Chair); Mary Henry Dr. (Committee Member); Robbyn Abbitt Mrs. (Committee Member) Subjects: Agriculture; Area Planning and Development; Environmental Management; Geographic Information Science; Geography; Natural Resource Management; Soil Sciences

MS, University of Cincinnati, 2020, Engineering and Applied Science: Environmental Engineering

Biochar produced from the spent coffee grounds is an effective method for carbon sequestration, soil, and water remediation, improved agricultural yields and potential mercury removal from the air as a precursor to the specialized activated carbon. The primary goal of this study was to investigate the feasibility of zero waste technology as an extended part of the previous research on bio-diesel extraction from the spent coffee grounds and to produce biochar for heavy metal removal from the aqueous media. The pyrolysis technology was applied on the spent coffee grounds and the effects of reaction temperature, carrier gas and feedstock on the product was studied both qualitatively and quantitatively. The yield and pH of biochar samples from SCG1 and SCG4 under different temperatures and gases, were compared. ICP-MS was used for batch analysis for metal adsorption. The performance was compared under different initial concentrations of metal ions. The Langmuir and Freundlich curves were established to better understand the adsorption isotherms and effect of initial concentration. Surface area of the bio-chars were measured and FTIR analysis was conducted to understand the functional groups presence on the surface. For SCG4, the maximum biochar yield of 67.22 percent and 55.23 percent by weight were obtained at 300 degrees Celsius in CO2 gas and N2 gas, respectively. For SCG4, the minimum biochar yield of 42.4 percent and 40.57 percent by weight were obtained at 550 degrees Celsius in CO2 gas and N2 gas, respectively. For SCG1, the maximum biochar yield of 43.04 percent and 42.23 percent by weight were obtained at 300 degrees Celsius in CO2 gas and N2 gas, respectively. For SCG1, the minimum biochar yield of 29.39 percent and 31.70 percent by weight were obtained at 550 degrees Celsius in CO2 gas and N2 gas, respectively. The maximum and minimum density of bio-chars were 0.39 g/cc and 0.52 g/cc for SCG4-CO2-300 and SCG4-N2-550, respectively. The mult (open full item for complete abstract)

Committee: Mingming Lu Ph.D. (Committee Chair); Sivaraman Balachandran Ph.D. (Committee Member); Zhiqiang (Mark) Wang Ph.D. (Committee Member); Yan Mei Zhou Ph.D. (Committee Member) Subjects: Environmental Engineering

Doctor of Philosophy, The Ohio State University, 2020, English

This dissertation, Today Your Barista Is: Genre Characteristics in The Coffee Shop Alternate Universe, works to categorize and introduce a heretofore unrecognized genre within the medium of fanfiction: The Coffee Shop Alternate Universe (AU). Building on previous sociological and ethnographic work within Fan Studies, scholarship that identifies fans as transformative creators who use fanfiction as a means of promoting progressive viewpoints, this dissertation argues that the Coffee Shop AU continues these efforts within a defined set of characteristics, merging the goals of fanfiction as a medium with the specific goals of a genre. These characteristics include the Coffee Shop AU's structure, setting, archetypes, allegories, and the remediation of related mainstream genres, particularly the romantic comedy. The purpose of defining the Coffee Shop AU as its own genre is to help situate fanfiction within mainstream literature conventions—in as much as that's possible—and laying the foundation for future close reading. This work also helps to demonstrate which characteristics are a part of a communally developed genre as opposed to individual works, which may assist in legal proceedings moving forward. However, more crucially this dissertation serves to encourage the continued, formal study of fanfiction as a literary and cultural phenomenon, one that is beginning to closely analyze the stories fans produce alongside the fans themselves. Far from writing chaotically, fanfiction authors have spent the last six decades developing structured forms of literature for online spaces, of which the Coffee Shop AU is a part, yet most scholarship has yet to acknowledge that structure outside of overly broad categories (such as slash) or equally specific tropes (such as bed sharing). Defining what is currently one of the most popular genres written today—a genre that is the product of and is now helping to produce other genres—is the first step in filling this gap.

Committee: Sean O'Sullivan (Advisor); Matthew Birkhold (Committee Member); Jared Gardner (Committee Member); Elizabeth Hewitt (Committee Member) Subjects: Gender; Gender Studies; Literature; Mass Media; Romance Literature

Doctor of Philosophy, University of Akron, 2020, Polymer Engineering

Colors are ubiquitously present in nature and are used in several day-to-day applications such as paints, textiles, cosmetics and displays. Most of these colors are pigment-based and suffer from non-environment friendliness, toxicity and non-tunability. Structural colors have received significant attention as alternatives to degradation-prone pigment-based colors. Many non-iridescent (angle-independent) structural colors in nature are produced from porous bio-polymer nanostructures with multi-functional properties such as UV-protection and hydrophobicity. However, most bioinspired synthetic non-iridescent structural colors have been attained via self-assembly of colloids and 3D printing, but they suffer from poor adhesion and robustness. Non-iridescent structural colors in nature, on the other hand, are produced from quasi-ordered porous nanostructures and are thought to form by polymeric phase separation but have not yet been achieved artificially despite their advantages including scalability. The objective of this dissertation is to develop a polymeric phase-separation process that results in non-iridescent structural coloration. Here, we report, for the first time, fabrication of non-iridescent structural colors from porous polymers via temperature-induced phase-separation of compatibilized polymer blend films. By simply tuning the molecular parameters such as composition of the polymer blend (ϕ), the color of the films can be tuned from white to blue to transparent with underlying morphological transitions from a disordered to a quasi-ordered state. Control on brightness and color saturation can be achieved by tuning optical interfaces and structural order respectively at a molecular level without using any additives by tuning molecular weight of homopolymers and block co-polymer. Gradient non-iridescent structural colors were attained from films of differential thickness via tunable coffee ring effect. We further examined the absence of green and red c (open full item for complete abstract)

Committee: Alamgir Karim (Advisor); Matthew Shawkey (Advisor); Sadhan Jana (Committee Member); Xiong Gong (Committee Chair); Erol Sancaktar (Committee Member); Tianbo Liu (Committee Member) Subjects: Polymer Chemistry