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

Consumer acceptability, or “liking,” is a complex consumer reaction to food which impacts food-derived enjoyment, purchasing behavior, and satiety, and is thus of interest to the food industry as well as consumers and researchers. While numerous factors impact acceptability, food flavor plays an outsize role in determining if a food is liked or disliked. Traditional methods of analyzing flavor identify individual compounds in isolation and out of context, primarily due to instrumental limitations. These methods have limited capability to understand acceptability, itself more a consumer reaction to the holistic experience provided by food than to individual sensory attributes or impact compounds. Chemical profiling and multivariate modeling of metabolites to find compounds predictive of effects, termed “metabolomics,” has recently been applied to the study of flavor. The resulting technique, termed flavoromics, offers the unprecedented ability to directly tie the underlying chemistry of a food to acceptability and other complex sensory percepts through statistical modeling. Compounds predicted to be important to acceptability can be recombined with the original food system and tasted to determine if they drive liking or are merely correlated, providing crucial confirmation for further application and use of findings. While showing great potential for compound discovery, flavoromics remains an emerging technique. Within this dissertation, flavoromics was used across two studies to understand chemical drivers of liking in fruit spreads. Sugar-free fruit spreads have been observed to universally present atypical flavor defects not seen in traditional products and are less-liked than full-sugar spreads. To understand chemical drivers of positively perceived flavors in traditional spreads, flavoromics was used to find universal differences between sugar-free and traditional jams across eight fruit varieties through class-based modeling to remove the impact of fruit variet (open full item for complete abstract)

Committee: Devin Peterson PhD (Advisor); Luis Rodriguez-Saona PhD (Committee Member); Christopher Simons PhD (Committee Member); Vicki Wysocki PhD (Committee Member) Subjects: Food Science

PHD, Kent State University, 2017, College of Arts and Sciences / Department of Physics

Quantum Chromodynamics (QCD), the theory of the strong interaction between quarks and gluons, predicts that at extreme conditions of high temperature and/or density, quarks and gluons are no longer confined within individual hadrons. This new deconfined state of quarks and gluons is called Quark-Gluon Plasma (QGP). The Universe was in this QGP state a few microseconds after the Big Bang. The Relativistic Heavy Ion Collider (RHIC) at Brookhaven National Laboratory (BNL) on Long Island, NY was built to create and study the properties of QGP. Due to their heavy masses, quarks with heavy flavor (charm and bottom) are mainly created during the early, energetic stages of the collisions. Heavy flavor is considered to be a unique probe for QGP studies, since it propagates through all phases of a collision, and is affected by the hot and dense medium throughout its evolution. Initial studies, via indirect reconstruction of heavy flavor using their decay electrons, indicated a much higher energy loss by these quarks compared to model predictions, with a magnitude comparable to that of light quarks. Mesons such as D0 could provide information about the interaction of heavy quarks with the surrounding medium through measurements such as elliptic flow. Such data help constrain the transport parameters of the QGP medium and reveal its degree of thermalization. Because heavy hadrons have a low production yield and short lifetime (e.g. ct = 120µm for D0), it is very challenging to obtain accurate measurements of open heavy flavor in heavy-ion collisions, especially since the collisions also produce large quantities of light-flavor particles. Also due to their short lifetime, it is difficult to distinguish heavy-flavor decay vertices from the primary collision vertex; one needs a very high precision vertex detector in order to separate and reconstruct the decay of the heavy flavor particles in the presence of thousands of other particles produced in each collision. The STAR (open full item for complete abstract)

Committee: Spyridon Margetis Prof. (Advisor); Declan Keane Prof. (Advisor); Veronica Dexheimer (Committee Member); Songping Huang (Committee Member); Mietek Jaroniec (Committee Member) Subjects: Nuclear Physics; Particle Physics; Physics

PhD, University of Cincinnati, 2005, Engineering : Chemical Engineering

In the flavor industry concentrated flavor distillates and extracts are important products for simulating natural flavors. In the current research hydrophobic membranes were used to extract solute (flavor organics) from solvent (water). Four polydimethyl siloxane (PDMS) membranes and one polyoctylmethyl siloxane (POMS) membrane were tested for pervaporation and compared for their separation performance. Surrogate flavor solutions were concentrated by pervaporation using six organic compounds (cis-3-hexenol, phenethyl alcohol, benzaldehyde, trans-2-hexenal, ethyl butyrate, and methyl anthranilate). It was possible to concentrate more flavor components in the pervaporation of real flavors. Both continuous and semi-batch operations were carried out. Operating conditions (downstream pressure, feed flow rate, feed concentration, and temperature) were optimized by the performance standards of product flux and enrichment factor. Optimum operating conditions were determined by different flavor systems and concentration requirement. A mass transfer mechanism investigation was also included in the study. Specific mass transfer driving forces and resistances were defined based on nonequilibrium thermodynamic formalisms. Using a concentration polarization model, the liquid boundary layer thickness on the feed side and the intrinsic membrane permeance were calculated for various pervaporation systems. When the separation performance of multicomponent systems was compared to that obtained from single component systems, no obvious coupling effects were detected for the pervaporation of dilute multiple flavor organics. Thus, it was concluded that no coupling terms need to be included in the mass transfer equations for dilute flavor pervaporation. This research was the first attempt to systematically study the flavor pervaporation process. The selected operating parameters were close to those of industrial scale applications that are seldom reported in literature. The experimental r (open full item for complete abstract)

Committee: Dr. Sun-Tak Hwang (Advisor) Subjects: Engineering, Chemical

Doctor of Philosophy, The Ohio State University, 2024, Food Science and Technology

Hybrid American-European hazelnuts (Corylus americana x C. avellana) are being developed in the Upper Midwest of the United States to enhance ecological and economic sustainability, while providing consumers with healthy, local food. Researchers are currently working on pre-commercialization aspects of this perennial crop, including the investigation of flavor quality, a key driver of food choice. This dissertation's overall aim was to evaluate the flavor of developing hybrid varieties, both through sensory and chemical analysis, and to identify key aroma compounds that impact perception and consumer liking. In the first phase of this project, consumer acceptance and perception of twelve different varieties of roasted hybrid hazelnuts were evaluated alongside two European hazelnut varieties, revealing unique aroma and flavor profiles that impacted liking. Key aroma and flavor attributes driving liking were identified as roasty, hazelnut-like, caramel-like, chocolate-like, sweet, and salty, while earthy, burnt, and bitter were identified as primary drivers of disliking. In phase two, gas chromatography/mass spectrometry/olfactometry (GC/MS/O) was utilized to identify odor-active compounds in a hybrid hazelnut variety, which was differentiated by consumers for its roasty and nutty aroma profile. Application of aroma extract dilution analysis (AEDA) revealed 33 odor-active compounds with flavor dilution values ≥ 16, including 2-acetylpyrazine and 2-aminoacetophenone as first reported odorants in hazelnut. Quantitative analysis of the identified compounds showed differences compared to the prior literature on European hazelnuts and highlighted the importance of roasting on the development of hazelnut aroma. Sensory descriptive analysis confirmed the contribution of 27 compounds quantified above literature threshold values to the roasted hazelnut aroma, which was broken into six main attributes: roasty, nutty, fruity, sweet/caramel, earthy, and fatty. The third phase (open full item for complete abstract)

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

Doctor of Philosophy (Ph.D.), Bowling Green State University, 2023, American Culture Studies

This dissertation examines comedy roasts as an American form of cultural ritual. It focuses on selected televised comedy roasts from the mid-twentieth century to the present. A roast is an event when a panel honors a well-known public figure, usually an entertainer and sometimes a politician. Notably, the process of “honoring” the person involves ridicule, lampooning, and carefully crafted insults known as “roasting.” A roast's overt content is significant, but it is also necessary to recognize that the structure and context of roasts provide insight into the positioning of power and the changing social hierarchies in America since 1900. The roast format may appear to perpetuate racist and bigoted comedic actions, but rather than dismiss the cultural ritual on that account, the dissertation's research intervention explores how roast rituals reflect the tensions and contradictions in their evolving social contexts. The project's focus on performance rituals and culturally specific developments, rather than ahistorical aesthetic, philosophical, or psychological studies of comedy or humor in the abstract, places it within the interdisciplinary field of American Culture Studies. Applying a multidisciplinary approach to four case studies, The Dean Martin Celebrity Roast: Sammy Davis Jr (1975, ABC), The Dean Martin Celebrity Roast: Joan Collins (1985, ABC), The Comedy Central Roast of Pamela Anderson (2005, Comedy Central), and The Comedy Central Roast of Flavor Flav (2007, Comedy Central), the dissertation shows how the changing dynamics in comedy roasts are closely intertwined with developments in American values, identity, and inequalities. The analysis of the participants and their performances reveals that roasts can be a useful site of analysis of shifting cultural developments. This project traces the American form of ritual from its development from Vaudeville performance of the early 20th century to the Friars Club in the 1940s, and to the televised performan (open full item for complete abstract)

Committee: Cynthia Baron Ph.D. (Committee Chair); Angela Ahlgren Ph.D. (Committee Member); Susana Pena Ph.D. (Committee Member); Abby Braden Ph.D. (Other) Subjects: American Studies; Mass Media

PhD, University of Cincinnati, 2022, Arts and Sciences: Physics

We measure the branching fraction for the Cabibbo-suppressed decay D0 → Ks0 Ks0 ϖ+ ϖ- and search for CP violation via a measurement of the CP asymmetry ACP and also the T -odd asymmetry aCPT. We use 922 fb-1 of data recorded by the Belle experiment, which ran at the KEKB asymmetric-energy e+e- collider. The branching fraction is measured relative to the Cabibbo-favored normalization channel D0 → Ks0 Ks0 ϖ+ ϖ-; the result is B( D0 → Ks0 Ks0 ϖ+ ϖ-)= [4.82 ± 0.08 (stat) ± 0.10 (syst) ± 0.31 (norm)] X 10-4, where the first uncertainty is statistical, the second is systematic and the third is from uncertainty in the normalization channel. We also measure ACP = [-2.51 ± 1.44 (stat)+0.35-0.52(syst)]%, and aCPT = [-1.95 ±1.42 (stat) +0.14-0.12(syst)]%. These values are consistent with CP conservation.

Committee: Alan Schwartz Ph.D. (Committee Member); L. C. R. Wijewardhana Ph.D. (Committee Member); Alexandre Sousa Ph.D. (Committee Member) Subjects: Particle Physics

PhD, University of Cincinnati, 2022, Arts and Sciences: Physics

Perturbation theory is a necessary tool used to calculate amplitudes in many interacting quantum field theories, including the standard model of particle physics. Modern flavor physics experiments are reaching high levels of precision in their measurements of standard model observables. This necessitates the calculation of higher-order perturbative corrections to these observables in order to match this precision from the theory side. Renormalization group effects can also be sizeable in processes featuring largely separated scales, such as direct detection of dark matter with weak-scale mass or above. As such, it is important to consistently account for such effects, which only appear beyond leading order in perturbation theory. In the first part of the thesis, we examine general electroweak scalar multiplet extensions of the standard model. We derive a useful form of the self-interaction potential and prove multiple group-theory relations in order to renormalize the theory. We perform a two-loop calculation of the beta functions corresponding to the standard model and scalar interaction couplings. This calculation shows that certain choices of multiplets can lead to a dramatic alteration of electroweak physics at scales accessible to modern experiments. We then turn our focus to the precision observable of indirect CP violation in KL → ππ decays, εK , and compute the next-to-leading order perturbative electroweak contributions. While these contributions are numerically smaller than the effects from quantum chromo-dynamics (QCD), a recent reduction of perturbative theory error necessitates percent-level precision in the short-distance calculation. We calculate all electroweak contributions at next-to-leading order and find a O(1%) shift in the central value of |εK|.

Committee: Joachim Brod (Committee Member); Jure Zupan Ph.D. (Committee Member); Alan Schwartz Ph.D. (Committee Member); Alex Kagan Ph.D. (Committee Member) Subjects: Particle Physics

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

Whole grains have been widely recognized as an important component of a healthy diet. A major factor limiting consumption of whole grain products is inferior flavor quality, which is characterized by negative attributes such as cardboard aromas and bitter taste. A number of these negative sensory attributes in whole grains have been attributed to lipid oxidation pathways. However, limited information is known regarding the impact of enzymatic lipid oxidation pathways on the overall flavor profile and consumer acceptability of whole grain products. The overall goal of this project is to understand the aroma formation from enzymatic lipid oxidation pathways and chemical drivers of liking for whole wheat bread aroma. Whole wheat flour is prone to lipid oxidation from the enzymatic action of lipase and lipoxygenase. In the first phase of this project, a sensory-guided technique through chromatography/mass spectrometry/olfactometry (GC/MS/O) was utilized to examine the impact of enzyme activity on aroma formation in whole wheat bread. Bread made from non-aged lipase/lipoxygenase knock-out (KO), aged lipase/lipoxygenase knock-out (KO), non-aged wild-sibling control (WS), and aged wild-sibling control flour samples (WS) were analyzed. Twenty-nine odor compounds were identified and quantified above their odor threshold values. Descriptive sensory analysis (DA) revealed five main attributes of the bread samples: fermented/yeasty, cardboard, fruity, roasty, and bran. Knock-out of the lipase and lipoxygenase activity reported a reduction in lipid oxidation compound formation during flour storage, which aligned with a lower perceived cardboard intensity. Additionally, the knock-out samples reported an increased fermented/yeasty and fruity perception related to the high concentration of 2-phenylethanol, ethyl hexanoate, and ethyl heptanoate, when compared to the wild-sibling control samples. Sensory analysis of the recombination models also supported similar changes in the ar (open full item for complete abstract)

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

Bachelor of Science, Ashland University, 2021, Chemistry/Geology/Physics

The use of electronic cigarettes has increased a lot in recent years, especially within teen groups, despite little being known about their effects on the body. This research project aimed to determine the effects of the flavoring compounds used in e-cigarette liquids, specifically how these compounds break down during the process of vaping. The compound vanillin, responsible for vanilla flavoring, was analyzed to determine possible degradation products between e-cigarette liquids before and after they were vaped. Fourteen e-liquids were “vaped” through an apparatus, and samples of each e-liquid pre- and post-vaping were analyzed by HPLC and GC-MS. From the HPLC data results, three of the analyzed e-liquids had the potential to contain vanillin degradation products, since the amount of vanillin they contained decreased from the pre- to post-vaped sample. The results from the GC-MS data show that five of the e-liquids had one or multiple differences between the pre- and post-vaped sample chromatograms, indicating a new compound had appeared in the post-vaped sample. Of these five, only four e-liquids contained possible degradation product(s) of vanillin.

Committee: Robert Bergosh Ph.D. (Advisor); Perry Corbin Ph.D. (Other); Brian Mohney Ph.D. (Other) Subjects: Chemistry

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

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, 2020, Food Science and Technology

The Duality of Smell posits aroma perception depends on route of odorant delivery: orthonasal (through the nose) or retronasal (through the oral cavity). The same stimulus is perceived differently depending on stimulation route. The duality of smell has been shown to hinder the ability to match the same stimulus when presented across the two routes which could reflect relative perceptual differences of the stimuli. To date, this phenomenon has only been demonstrated using complex odor mixtures. One possible factor contributing to these perceptual differences is the resident enzymes and mucosa that differentially occupy the nasal and oral cavities. Compounds exposed to the oral cavity may undergo differential mucosal adsorption and metabolic degradation such that the constellation of odorant molecules reaching the olfactory epithelium is different from the original odorant mixture and from processes that occur in the nasal cavity. The likelihood of biotransformation is higher for a complex odor mixture that presents multiple compounds compared to a stimulus comprised of a single compound. The objective of the present study was to determine whether perception of single odorant stimuli also depends on route of delivery. Participants matched four single aromatic compounds (benzaldehyde, ethyl butyrate, phenethyl alcohol, benzyl isobutyrate) when delivered in two congruent (orthonasal-orthonasal, retronasal-retronasal) and two incongruent (orthonasal-retronasal, retronasal-orthonasal) conditions. Panelists smelled orthonasal flavors and swallowed retronasal flavors. To examine effects of intensity, panelists rated aroma intensity on a gLMS and completed a matching task of one aroma based on intensity. To determine whether the single compound odors as a group were more different from each other than a family of fruit flavors (yuzu, papaya, longan), panelists completed a degree of difference task with three of the single aromas. Analysis of aroma compounds retained in sub (open full item for complete abstract)

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

Master of Arts, Marietta College, 2018, Psychology

While there is some research demonstrating flavor-nutrient hedonic learning (FNL-H) in humans, the overall picture is contradictory and incomplete. One possible explanation is the failure to use novel flavors in human experiments; most humans have previously learned associations between many flavors and the nutritive content and/or post-ingestive effects. This experiment used novel floral flavors, with familiar flavor control groups, with the prediction that participants in high-fat diet conditions would show significantly more liking for their assigned flavor compared to participants in the low-fat conditions. The results did not support the hypothesis; there was no significant difference between liking across diet conditions.

Committee: Alicia Doerflinger Ph.D. (Advisor); Mark Sibicky Ph.D. (Committee Member) Subjects: Psychology

Doctor of Philosophy, The Ohio State University, 2017, Horticulture and Crop Science

Many Ohio wineries produce white wines from cultivars with fruity or floral varietal characteristics. The quality of these wines is largely dependent on vintner practices that control oxygen levels during the post fermentation and aging processes. Exposure to oxygen at any point in these processes is generally considered to have a negative impact on color, aroma, flavor and shelf-life. However, the process of hyperoxidation, the intentional exposure to high levels of oxygen to recently pressed juice, has been used to initiate enzymatically-controlled oxidation cascades that remove the phenolic precursors of oxidized compounds. Removal of these precursors prior to vinification may lead to a product with improved color that is more shelf-stable and less harsh, bitter, or off-flavored. However, the overall effects of hyperoxidation on white wine flavor quality is still in dispute. Storage temperatures can also affect the quality of white wine by modifying or decreasing volatile flavor compounds, and by forming new detrimental flavor constituents. Therefore, the objectives of this doctoral research project were to: a) chemically analyze the effects of hyperoxidation and storage temperatures (63°F, 75°F, and 90°F) on Riesling wine, b) examine the effects of multiple levels of hyperoxidation on Riesling wine, c) evaluate the effects of hyperoxidation on the flavor profiles of Riesling wines in three different storage temperatures (63°F, 75°F, and 90°F) through a quantitative descriptive analysis (QDA) panel, d) analyze consumer attitudes and practices with respect to the purchase, storage, and consumption of white wines in Ohio. Conclusions drawn from these objectives indicate that there are no significant differences between hyperoxidated and control wines, or between varying levels of hyperoxidation. Significant differences were found among the storage temperatures, demonstrating that 90°F is a detrimental environment to store wines, and that cooler or refrigeration (open full item for complete abstract)

Committee: Joseph Scheerens (Advisor); Imed Dami (Committee Member); Joshua Blakeslee (Committee Member); Emily Buck (Committee Member); Matthew Kleinhenz (Committee Member) Subjects: Horticulture

Master of Science, The Ohio State University, 2017, Animal Sciences

Inconsistency of lamb quality in the United States has resulted from the wide-range of production management systems including variation of breed, diet, and animal age at time of harvest (slaughter endpoints), which in turn affects body composition. In the present study, a total of 48 lambs originating from three western U.S. regions (16 lambs; 8 ewes and 8 wethers from each location) and similar breed composition (Suffolk cross), were selected to represent different carcass weight compositions (heavy and light market weights), and age at time of harvest (5 and 12 mo.). Lambs were intended to represent different production systems and US market channels within the lamb category. After harvest, carcass measurements were recorded, then fabricated into wholesale cuts (inside boneless lamb leg, boneless sirloin, rack, and whole boneless shoulder), and the semimembranosus, gluteus medius, longissimus thoracis, and ground shoulder were derived from these cuts (14 d postmortem) to identify differences in meat quality and palatability characteristics. Feeding lambs a high concentrate diet after weaning (HW12), and reaching heavier end weights clearly added excess fat (backfat and body wall), had a larger ribeye, and higher yield grades (P < 0.05), resulting in a lower lean to fat ratio compared with 5 and 12 month light weight lambs. Furthermore, intramuscular fat in the longissimus thoracis was influenced as 12 month lambs possessed higher lipid concentrations than 5 month lambs (P < 0.05), and a sex effect was noted as wether lambs had greater lipid concentrations than ewe lambs (P < 0.05). Additionally, shoulder patty samples possessed higher lipid concentrations in heavy weight lambs (P < 0.05). Color (L*, a*, and b*) values and pH were moderately influenced by age, sex, and body weight, but light weight 12 mo. lambs (LW12) had the lowest L* values (darkest) in the LT muscle (P < 0.01). Lastly, a sex difference was noted as wether lambs possessed higher a* value (redder (open full item for complete abstract)

Committee: Lyda Garcia (Advisor); Francis Fluharty (Committee Member); Stephan Boyles (Committee Member); Steve Moeller (Committee Member) Subjects: Animal Sciences

PHD, Kent State University, 2017, College of Arts and Sciences / Department of Physics

This research work is in the field of experimental nuclear physics, more specifically, the analysis of data taken with the Solenoidal Tracker at RHIC (STAR) apparatus at the Relativistic Heavy Ion Collider (RHIC) located at Brookhaven National Laboratory (BNL). There, we accelerate and collide beams of heavy ions (e.g. gold nuclei) at relativistic velocities. The collisions of heavy nuclei in the STAR Experiment compress nuclear matter to high densities, and heat it to extreme temperatures, over one trillion degrees Celsius. Under such conditions, Lattice QCD and other phenomeno- logical models predict a phase transition in nuclear matter, a transition, where quarks and gluons become deconfined, i.e. they freely move throughout the interaction volume and are no longer confined to individual nucleons, forming Quark Gluon Plasma (QGP), a new state of nuclear matter. The study of QGP, its properties and dynamics, will provide a better understanding of QCD, the strong force, and of the history of the early universe. Mesons containing heavy flavor (charm and bottom) quarks can be used in QGP searches. Heavy quarks are produced mainly in the early stages of a collisions via energetic parton-parton interactions; heavy flavor production in QGP or during hadronization is suppressed due to the high masses of the quarks. Heavy quarks can therefore be used to probe the whole evolution of the system and as a calibrated tool to better understand the nature of the early, hot matter formed in the collisions. A key finding by the experiments at RHIC is the anomalously low production of heavy flavor at high transverse momentum values. This was found by measuring the yields of the decay electrons from mesons containing either charm or bottom quarks. These measurements suffer from very large combinatorial backgrounds and conceal the parent's kinematic properties. A suppression of particle production at high transverse momenta is likely caused by their interaction with the hot and (open full item for complete abstract)

Committee: Spyridon Margetis (Advisor); Declan Keane (Committee Member) Subjects: Experiments; High Temperature Physics; Nuclear Physics; Particle Physics; Physics; Quantum Physics

Doctor of Philosophy, The Ohio State University, 1984, Graduate School

Committee: Not Provided (Other) Subjects: Agriculture

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

Committee: Not Provided (Other) Subjects: Agriculture

PHD, Kent State University, 2016, College of Arts and Sciences / Department of Physics

Heavy ion collisions at RHIC provide a unique environment to probe into the understanding of nuclear matter under extreme high temperature and density conditions. Among the many insights that can be provided is the further understanding of the QCD (Quantum Chromo Dynamics) phase diagram and equation of state, as well as search for evidence of the QCD critical point and chiral symmetry restoration. Production of heavy quarks in high-energy nuclear collisions at RHIC occurs mainly through gluon fusion and quark anti-quark annihilation; and while heavy flavor production may be somewhat enhanced due to final state interactions via thermal processes these channels are greatly suppressed due to the heavy quark masses. Thus heavy flavor provides an ideal probe in the study of the hot and dense medium created in high-energy collisions as it is produced early in the evolution of the collision, and hence is sensitive to the collision dynamics of the partonic matter at early stages. Previous measurements of collective motion (flow) in light quarks (u,d,s) at RHIC suggest that partonic collectivity has been achieved in the collisions. These results also seem to suggest that the dense matter produced during collisions thermalizes at very high temperatures and form a strongly coupled Quark Gluon Plasma (QGP) whose behavior is compatible with viscous hydrodynamic models with a low shear-viscosity-to-entropy-density (η/s) ratio. The question remains as to whether or not this collective behavior applies to heavy flavor and a detailed description of the behavior of heavy flavor is essential to understand the underlying dynamics, distinguish between different energy loss mechanisms, and constrain theoretical models. In particular, if the elliptic flow of charm quarks is found to be comparable to that of lighter matter this would be indicative of frequent interactions between all quarks and would strongly support the discovery of QGP at RHIC. Understanding how this collecti (open full item for complete abstract)

Committee: Margetis Spyridon Prof. (Advisor); Xin Dong Dr. (Advisor) Subjects: Nuclear Physics; Physics

Doctor of Philosophy, The Ohio State University, 2016, Food Science and Technology

To assess the effect of peels on the quality of tomatoes and mangoes, these foods were processed into tomato juice and sauce and mango pure from peeled and unpeeled tomatoes or mangoes and the products were analyzed for volatiles, color, viscosity and sensory. Tomato juice with peel made by cold break contained higher levels of some lipoxygenase-derived volatiles, some carotenoid and amino acid derived volatiles, than the juice without peel whereas mango puree made with peel had lower levels of the lipoxygenase-derived volatiles and higher levels of the monoterpenes. Both the tomato juice and mango puree made with peel was less preferred in terms of flavor, aroma and overall liking than those made without peel. Deodorization of undesirable garlic breath was achieved by consumption of water (control), raw, juiced or heated apple, raw or heated lettuce, raw or juiced mint leaves or green tea after eating garlic. The levels of the garlic volatiles on the breath were analyzed from 1 to 60min by selected ion flow tube mass spectrometry (SIFT-MS). Garlic was also blended with water (control), polyphenol oxidase (PPO), rosmarinic acid, quercetin, catechin, peppermint, spearmint or chocolate mint and the volatiles in the headspace analyzed from 3 to 40min by SIFT-MS. Mint leaves and rosmarinic acid produced the highest deodorization compared to other foods and phenolic compounds respectively. Different concentration of phenolic compounds did not produce a significant deodorization and PPO was not the major deodorizing agent. Other non-phenolic compounds were suggested to take part in the deodorization process in addition to phenolic compounds and enzyme activity.

Committee: Sheryl Barringer (Advisor); John Litchfield (Committee Member); Monica Giusti (Committee Member); Luis Rodriguez-Saona (Committee Member) Subjects: Food Science