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  • 1
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    A comparison of methods for the detection of Escherichia coli O157:H7 from artificially-contaminated dairy products using PCR (2000)
    Wiley
    Details
    Publication Date: 2000-07-01
    Print ISSN: 1364-5072
    Electronic ISSN: 1365-2672
    Topics: Biology
    Published by Wiley
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    PAPER CURRENT
  • 2
    Electronic Resource
    Electronic Resource
    EFFECTS OF SWEETENER, SWEETENER CONCENTRATION, AND FRUIT FLAVOR ON SENSORY PROPERTIES OF SOY FORTIFIED YOGURT (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 16 (2001), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of sweetener type, sweetener concentration, and fruit flavor on the sensory attributes of soy fortified yogurt were determined. Soy fortified dairy yogurts were made by the addition of soy protein concentrate (0, 2.5, 5%) to standard yogurt mixes prior to fermentation. Sweetener type (sucrose, fructose, sucrose/fructose) and sweetener concentration (6, 8, 10%) were incorporated into yogurts in a split plot experiment with soy concentration as a subplot factor. Flavor effects (plain, lemon, strawberry) were studied in a 3 × 3 factorial experiment (soy concentration × flavor). A trained descriptive panel (n=13) evaluated yogurts for seven flavor and aroma terms. Sweetener type had no effect on sensory properties with the exception of perceived sweetness. Soy flavors and astringency decreased with increasing sweetener concentration. Fruit flavors decreased soy aromas, soy flavors, and astringency in yogurts containing soy protein. These results indicate that sweetener concentration and fruit flavors play a crucial role in formulating yogurts fortified with soy protein.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2001.tb00309.x
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  • 3
    Electronic Resource
    Electronic Resource
    EVALUATION OF THE CHARACTER IMPACT ODORANTS IN SKIM MILK POWDER BY SENSORY STUDIES ON MODEL MIXTURES (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of this study was to verify key aroma-active compounds responsible for reconstituted fresh skim milk powder (SMP) aroma using threshold analysis, odor activity values, and model systems. Twelve odor-active compounds of SMP and one odor-active compound from fluid milk were selected based on flavor dilution factors from gas chromatography-olfactometry. Thresholds for the 13 odor-active compounds were identified using five-set ascending forced choice threshold analysis in odor-free water and fluid skim milk. Model systems were prepared using rehydrated milk retentate (RMR). The aroma of each model was evaluated by descriptive sensory analysis and by difference-from-control testing using a trained panel. The aroma of reconstituted fresh SMP and liquid skim milk were used as controls. Models containing a mixture of twelve of the thirteen chemicals had the most similar odor characteristics to rehydrated SMP aroma (9.0/10) indicating that these compounds constitute the character impact odorants of rehydrated fresh SMP.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2004.tb00132.x
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  • 4
    Electronic Resource
    Electronic Resource
    DETERMINATION OF THE SENSORY ATTRIBUTES OF DRIED MILK POWDERS AND DAIRY INGREDIENTS (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A standardized descriptive language for skim milk powder and dried dairy ingredients was developed. The lexicon was initially identified from a large sample set of dried dairy ingredients (138). A highly trained descriptive panel (n = 14) refined terms and identified references. Dried dairy ingredients (36) were then evaluated using the developed language. Twenty-one descriptors were identified for dried dairy ingredients. Seventeen flavors and tastes were identified in skim milk powders (27) with nine flavors/tastes observed in all skim milk powders. Dried dairy ingredients were differentiated using the language (P〈0.05). There were flavors common to all dried dairy ingredients while other flavors were specific to particular products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2003.tb00385.x
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  • 5
    Electronic Resource
    Electronic Resource
    CROSS VALIDATION OF A SENSORY LANGUAGE FOR CHEDDAR CHEESE (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 17 (2002), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Communication and replication of sensory data from different sites are important to track progress on fundamental research issues and to ensure that research efforts are not duplicated. A uniform anchored Cheddar cheese sensory language has previously been identified and refined. The objective of this study was to demonstrate application of the defined sensory language for Cheddar cheese for communication between sensory panels at three different sites. The defined and referenced sensory language for Cheddar cheese was disseminated to panel leaders at the three sites and sensory panels (n ≤ 8) were trained for 40 to 80 h at each site. Ten forty-pound blocks of Cheddar cheese representing different ages were collected and evaluated by the panels. Cheeses were differentiated by the three panels by univariate and multivariate analysis (P〈0.05). Cheeses were differentiated by the three panels in a similar manner. Results indicate that it is possible to calibrate panels using a standardized defined sensory language.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2002.tb00344.x
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  • 6
    Electronic Resource
    Electronic Resource
    Preference Mapping of Commercial Chocolate Milks (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The dairy beverage market is a competitive and growing category in the food industry. Within this arena, chocolate milks vary widely in flavor, color, and viscosity. Understanding what sensory properties drive consumer liking is critical for maximum market share. This study was conducted to identify and define sensory characteristics of commercial chocolate milks and to link these differences to consumer preferences through the application of internal and external preference mapping. A sensory language was identified to document the sensory properties (visual, flavor, mouthfeel) of chocolate milks. Twenty-eight commercial chocolate milks were subsequently evaluated by descriptive sensory analysis using the identified sensory language. Thirteen representative milks were chosen for consumer acceptance testing followed by internal and external preference mapping to identify key drivers. Instrumental color and viscosity measurements were also taken. Two different techniques were used for external preference mapping: cluster analysis with generalized procrustes analysis and landscape segmentation analysis. Chocolate milks were differentiated by descriptive sensory analysis (P 〈 0.001). Wide variability was also observed in consumer acceptability of chocolate milks (P 〈 0.001). Correlations were observed among descriptive and consumer, descriptive and instrumental, and instrumental and consumer results (P 〈 0.001). Generalized procrustes analysis revealed 2 groups of consumers with 1 nondistinguishing driver of liking: cocoa aroma. Landscape segmentation analysis confirmed and clarified generalized procrustes analysis results by identifying 3 consumer segments with 3 drivers: cocoa aroma, malty, and cooked/eggy flavors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb09958.x
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  • 7
    Electronic Resource
    Electronic Resource
    Aroma-active Components of Liquid Cheddar Whey (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Fresh Cheddar cheese whey batches from 2 processing plants and 4 starter culture rotations were extracted with diethyl ether followed by isolation of volatiles by high-vacuum distillation. Odorants were evaluated by gas chromatography-olfactometry (GCO) and aroma extract dilution analysis (AEDA). 2,3-butanedione (buttery), hexanal (green), 2-acetyl-1-pyrroline (popcorn), methional (potato), (E,E)-2,4-decadienal (frying oil) and (E,E)-2,4-nonadienal (frying oil) were potent neutral/basic aroma-active compounds identified in all whey samples. Odor intensities of hexanal, (E,E)-2,4-nonadienal, 2,3-butanedione, and (E,E)-2,4-decadienal were variable. Short-chain volatile acids were predominant in acidic fractions and their intensities differed among the whey samples. GCO findings agreed with quantitation results. Liquid whey aroma components are influenced by starter culture rotation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb09627.x
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  • 8
    Electronic Resource
    Electronic Resource
    Sensory Aroma Characteristics of Milk Spoilage by Pseudomonas Species (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Sensory characteristics of the spoilage aromas of milk containing Pseudomonas species were determined. Two strains each of P. fluorescens, P.fragi, and P. putida were evaluated. Milk (skim and whole) was double-steamed and inoculated with 103 CFU/mL (ca) of Pseudomonas. Milk samples were stored at 5 °C for 1 mo. Plate counts were conducted every 3rd day to determine growth rates. Descriptive aroma analysis was conducted weekly (n = 4) using 10 trained panelists. All 6 strains grew at refrigeration temperatures and there was no difference in growth among strains. Type and onset of spoilage depended on strain of Pseudomonas and milkfat content. This information may aid in shelf-life prediction of milk.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb10690.x
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  • 9
    Electronic Resource
    Electronic Resource
    IMPACT OF SERVING TEMPERATURE ON TRAINED PANEL PERCEPTION OF CHEDDAR CHEESE FLAVOR ATTRIBUTES (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The impact of serving temperature on trained panel perception of Cheddar cheese flavor attributes was determined. Seven cheeses were selected to represent a range of age and flavor profiles. A descriptive sensory panel received 75 h training on 15 terms for cheese flavor attributes and basic tastes from a previously identified sensory lexicon for Cheddar cheese. Three serving temperatures were selected (5, 12, 21C). Cheeses were subsequently evaluated in quadruplicate by the panel at each serving temperature. Cheeses were differentiated on their flavor and taste attributes (P 〈 0.0001). Perception of sour taste intensity increased with serving temperature (P 〈 0.05). Other flavors and basic tastes did not exhibit a temperature effect or temperature by cheese interaction (P 〉 0.05). Panelists noted that cheese was more difficult to evaluate at 21C compared with 12 or 5C. Cheddar cheese serving temperature should not pose an issue for comparing descriptive sensory results from multiple locations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00013.x
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  • 10
    Electronic Resource
    Electronic Resource
    ABILITY OF HAND EVALUATION VERSUS MOUTH EVALUATION TO DIFFERENTIATE TEXTURE OF CHEESE (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Hand evaluation and mouth evaluation were compared for texture of cheese. Panelists (n = 11) identified seven mouth terms and five hand terms and developed definitions and standard procedures for evaluation during the course of training. The terms were used to evaluate texture properties of fourteen different types of natural and processed full fat and reduced fat cheeses. Hand and mouth evaluation were able to discriminate cheese texture (P≦0.05). Principal component analysis of data revealed that hand and mouth evaluation differentiated the cheeses in a similar manner. Correlation analysis, factor analysis, and canonical analysis revealed that mouth and hand terms were highly correlated (P≦0.05). Either hand or mouth evaluation can be used to discriminate cheese texture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00126.x
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