MS (Master of Science)
Date of Award
Committee Chair or Co-Chairs
Peng Sun, Ningfeng (Peter) Zhao
In this research project, real natural strawberries bought from different local sources were profiled by gas chromatography-mass spectroscopy (GCMS). These profiles were then used as a reference to compare GCMS profiles of commercial artificial strawberry flavor products such as strawberry flavored Cool Splashers™, Gatorade®, and Aquacal® flavored water. The chromatograms obtained were patterned using simple visual observations, scatter plot designs, Mann-Whitney U Test, and correlation coefficients. The artificially flavored commercial products tend to have simpler chromatograms. The Burger King® milkshake, Gatorade®, and Hi-C® are the most similar to that of the natural strawberry flavor. Their correlation coefficients are 0.972, 0.870, and 0.984 respectively. The Mann-Whitney U Test results also support the conclusions from correlation coefficients. However, the natural products tend to have more constituents including the main flavoring compounds. Thus fresh produce have better flavor and are more nutritious for a good reason.
Thesis - Open Access
Sluss, Randi Jasmine, "Comparison of Artificial Flavors in Commercial Products and Actual Natural Flavor via Gas Chromatography Mass Spectroscopy Data." (2009). Electronic Theses and Dissertations. Paper 1804. https://dc.etsu.edu/etd/1804
Copyright by the authors.