@article{zhang_jo_lopetcharat_drake_2020, title={Comparison of a central location test versus a home usage test for consumer perception of ready-to-mix protein beverages}, volume={103}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2019-17260}, abstractNote={Ready-to-mix (RTM) whey protein beverages are an expanding product category, and sensory properties strongly affect consumer acceptance and purchase intent. Because consumers themselves prepare RTM whey protein beverages, understanding possible gaps between central location test (CLT) and home usage test (HUT) results is critical. The objectives of this study were to compare results obtained from a CLT and a HUT and to identify the drivers of liking and disliking vanilla-flavored RTM whey protein beverages. Fourteen commercial vanilla-flavored RTM whey protein beverages were rehydrated with spring water at 15% solids (wt/vol) and evaluated by a trained panel (n = 8). Ten representative products were selected for consumer testing. Rehydrated beverages were subsequently evaluated by protein beverage consumers (n = 160) in a CLT. Nine representative products were selected for the HUT. Consumers prepared and evaluated individual beverages over 3 consecutive weeks, trying 3 samples each week. Overall liking and other attributes were scored by consumers in both tests. Data were evaluated by univariate and multivariate statistical analyses. Overall liking scores from the HUT were higher than scores from the CLT. The products with the highest and lowest overall liking scores were consistent between the CLT and HUT. More differences were observed among beverages by CLT compared with HUT when liking was averaged across all consumers. Both methods identified 2 distinct consumer clusters. Fruity flavor and sweet taste were drivers of liking, whereas cardboard flavor and bitter taste were drivers of disliking in both methods. The HUT exclusively identified thickness (viscosity) as a driver of liking and astringency as a driver of disliking. These results suggest that a CLT can be used to differentiate consumer acceptance among vanilla-flavored RTM whey protein beverages. A HUT should be used to provide more intensive insights for mouthfeel and mixing experience-related attributes.}, number={4}, journal={JOURNAL OF DAIRY SCIENCE}, author={Zhang, M. T. and Jo, Y. and Lopetcharat, K. and Drake, M. A.}, year={2020}, month={Apr}, pages={3107–3124} }
 @article{parker_lopetcharat_drake_2018, title={Consumer acceptance of natural sweeteners in protein beverages}, volume={101}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2018-14707}, abstractNote={Protein beverage consumption by Americans has increased in recent years. Coupled with this increased consumption is an interest in natural sweeteners. The objective of this study was to evaluate the sensory properties of naturally sweetened ready-to-mix (RTM) whey protein beverages using 3 temporal methods and to formulate a natural noncaloric sweetener blend that could be added to RTM protein beverages to provide sweetness while still appealing in flavor to consumers. Iso-sweet concentrations of sweeteners (sucralose, sucrose, fructose, stevia, monk fruit) in RTM vanilla whey protein beverages (25 g of protein/360 mL of water) were established using magnitude estimation scaling and 2-alternative forced-choice testing. Temporal sensory profiling was then conducted on each beverage by a trained panel using time intensity, temporal dominance of sensations, and temporal check-all-that-apply. These findings were used to formulate natural sweetener blends that closely matched the temporality of sucrose-sweetened RTM vanilla protein beverages for consumer testing. One sugar-free blend (25% stevia/75% monk fruit) and 1 reduced-sugar blend (25% stevia/25% monk fruit/50% fructose) were selected for consumer testing (n = 150 consumers) in addition to 3 control RTM beverages containing sucralose, stevia, or monk fruit. Two distinct consumer clusters were identified. The label-conscious segment of consumers preferred beverages sweetened with natural blends when primed. The flavor-driven segment of consumers conceptually preferred naturally sweetened beverages but preferred sucralose-sweetened beverages when primed. An all-natural label claim was most preferred across all consumers. Application of these findings to commercially produced RTM protein beverages aids in the development of naturally sweetened protein beverages with reduced calories and desirable sensory properties and highlights the importance of label claims to consumers overall but to a label-conscious segment of consumers in particular.}, number={10}, journal={JOURNAL OF DAIRY SCIENCE}, author={Parker, M. N. and Lopetcharat, K. and Drake, M. A.}, year={2018}, month={Oct}, pages={8875–8889} }
 @article{lawrence_lopetcharat_drake_2016, title={Preference Mapping of Soymilk with Different US Consumers}, volume={81}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.13182}, abstractNote={Abstract}, number={2}, journal={JOURNAL OF FOOD SCIENCE}, author={Lawrence, S. E. and Lopetcharat, K. and Drake, M. A.}, year={2016}, month={Feb}, pages={S463–S476} }
 @article{jervis_gerard_drake_lopetcharat_drake_2014, title={THE PERCEPTION OF CREAMINESS IN SOUR CREAM}, volume={29}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12098}, abstractNote={Abstract}, number={4}, journal={JOURNAL OF SENSORY STUDIES}, author={Jervis, S. M. and Gerard, P. and Drake, S. and Lopetcharat, K. and Drake, M. A.}, year={2014}, month={Aug}, pages={248–257} }
 @article{kim_lopetcharat_drake_2013, title={Influence of packaging information on consumer liking of chocolate milk}, volume={96}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2012-6399}, abstractNote={Chocolate milk varies widely in flavor, color, and viscosity, and liking is influenced by these properties. Additionally, package labels (declared fat content) and brand are some of the extrinsic factors that may influence consumer perception. The objective of this study was to evaluate the effects of packaging labels and brand name on consumer liking and purchase intent of chocolate milk. A consumer acceptance test, conjoint analysis survey, and Kano analysis were conducted. One hundred eight consumers evaluated 7 chocolate milks with and without brand or package information in a 2-d crossover design. A conjoint analysis survey and Kano analysis were conducted after the consumer acceptance test. Results were evaluated by 2-way ANOVA and multivariate analyses. Declared fat content and brand influenced overall liking and purchase intent for chocolate milks to differing degrees. A subsequent conjoint analysis (n=250) revealed that fat content was a driver of choice for purchasing chocolate milk followed by sugar content and brand. Brand name was less important for purchase intent of chocolate milk than fat or sugar content. Among fat content of chocolate milk, 2 and 1% fat level were most appealing to consumers, and reduced sugar and regular sugar were equally important for purchase intent. Kano analysis confirmed that fat content (whole milk, 1, or 2% fat chocolate milk) was an attractive attribute for consumer satisfaction, more so than brand. Organic labeling did not affect the purchase decision of chocolate milk; however, Kano results revealed that having an organic label on a package positively influenced consumer satisfaction. Findings from this study can help chocolate milk producers as well as food marketers better target their product labels with attributes that drive consumer choice of chocolate milk.}, number={8}, journal={JOURNAL OF DAIRY SCIENCE}, author={Kim, M. K. and Lopetcharat, K. and Drake, M. A.}, year={2013}, month={Aug}, pages={4843–4856} }
 @article{leksrisompong_lopetcharat_guthrie_drake_2013, title={Preference Mapping of Lemon Lime Carbonated Beverages with Regular and Diet Beverage Consumers}, volume={78}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.12028}, abstractNote={Abstract}, number={2}, journal={JOURNAL OF FOOD SCIENCE}, author={Leksrisompong, P. P. and Lopetcharat, K. and Guthrie, B. and Drake, M. A.}, year={2013}, month={Feb}, pages={S320–S328} }
 @article{jervis_lopetcharat_drake_2012, title={APPLICATION OF ETHNOGRAPHY AND CONJOINT ANALYSIS TO DETERMINE KEY CONSUMER ATTRIBUTES FOR LATTE-STYLE COFFEE BEVERAGES}, volume={27}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459x.2011.00366.x}, abstractNote={ABSTRACTThe objective of this study was to examine and compare ethnography and conjoint analysis to identify the factors that influence choice of latte‐style coffee beverages. Ethnographical data were collected at four of the top producers of latte‐style beverages. Attributes measured by the conjoint survey included location of purchase, milk type, fat content, sweetener type and additional flavor. Consumer responses (n = 721) from the conjoint survey showed that the most important attributes in determining latte beverage purchase intent were location and milk type, followed by fat content, sweetener and additional flavor. Segmentation of respondents based upon patterns in utility scores showed three distinct groups. Segment 1 (n = 185) called the “indulgents” was influenced by milk type and sweetener type. Segment 2 (n = 200), “location consumers,” was influenced by a coffee house. Segment 3 (n = 336), “health conscious,” was calorie and health conscious. Ethnographical observations identified and described the consumer segments based upon patterns of behaviors and were in alignment with consumer responses to survey questions. Ethnography coupled with choice‐based conjoint provided a robust technique for understanding consumer choices of latte‐style coffee beverages.}, number={1}, journal={JOURNAL OF SENSORY STUDIES}, author={Jervis, S. M. and Lopetcharat, K. and Drake, M. A.}, year={2012}, month={Feb}, pages={48–58} }
 @article{leksrisompong_gerard_lopetcharat_drake_2012, title={Bitter Taste Inhibiting Agents for Whey Protein Hydrolysate and Whey Protein Hydrolysate Beverages}, volume={77}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2012.02800.x}, abstractNote={Abstract:  Whey protein hydrolysates (WPH) are known for bioactivity and functionality, but WPH also have a distinct bitter taste. Identification of effective bitter taste inhibiting agents for WPH would broaden the use of this ingredient. The objective of this study was to evaluate the effectiveness of 24 documented bitter taste inhibitors for WPH. Two spray‐dried WPH with different levels of hydrolysis (DH) were evaluated with each potential inhibitor. Quinine hydrochloride (quinine) was presented as a control with each WPH. Percent bitter taste inhibition was reported relative to quinine bitterness. Effective bitter taste inhibitors were subsequently evaluated in WPH beverages with vanilla and chocolate flavoring followed by descriptive analysis. The compounds evaluated did not inhibit bitter taste of quinine and the 2 WPH in a similar manner (P < 0.05). Effective bitter taste inhibitors (P < 0.05) of both WPH were sucralose, fructose, sucrose, adenosine 5’ monophosphate (5’AMP), adenosine 5’monophosphate disodium (5’AMP Na2), sodium acetate, monosodium glutamate, and sodium gluconate. Sodium chloride inhibited bitter taste of WPH with high DH but not WPH with low DH. Amino acids (l‐Lysine, l‐arginine) inhibited bitter taste of quinine but not WPH. All effective inhibitors in rehydrated WPH were also effective in the beverage applications. Sweeteners (fructose, sucralose, and sucrose) enhanced vanilla and chocolate flavors in beverages. Most salts and a nucleotide, while effective for bitter taste inhibition, suppressed vanilla and chocolate flavors and potentiated other flavors (that is, sour aromatic), and basic tastes (salty, sour).}, number={8}, journal={JOURNAL OF FOOD SCIENCE}, author={Leksrisompong, Pattarin and Gerard, Patrick and Lopetcharat, Kannapon and Drake, MaryAnne}, year={2012}, month={Aug}, pages={S282–S287} }
 @article{kim_lopetcharat_gerard_drake_2012, title={Consumer Awareness of Salt and Sodium Reduction and Sodium Labeling}, volume={77}, ISSN={["0022-1147"]}, DOI={10.1111/j.1750-3841.2012.02843.x}, abstractNote={Abstract:  Reduction of dietary sodium by reduction of sodium in foods is a current industry target. Quantitative information on consumer knowledge of sodium and reduction of dietary sodium is limited. The objectives of this study were to characterize consumer knowledge and awareness of sodium and salt reduction in foods. Consumers (n= 489) participated in a quantitative internet survey designed to gather knowledge and attitudes towards dietary sodium, sodium in foods, and health. Eating habits and food consumption characteristics, knowledge of salt and sodium, and interest in health and wellness were probed. Saltiness believe and sodium knowledge indices were calculated based on correct responses to salt levels in food products. Kano analysis was conducted to determine the role of nutrition labels and satisfaction/dissatisfaction of foods. Consumers were aware of the presence of sodium in “salty” foods, and that sodium was part of salt. People who had a family history of certain diseases associated with a higher intake of dietary sodium did not necessarily have more knowledge of the relationship between sodium intake and a specific disease compared to consumers with no family history. Sodium content on the food label panel did not influence consumer dissatisfaction; however, sodium content did not necessarily increase consumer product satisfaction either. The addition of a healthy nutrient (that is, whole grain, fiber) into a current food product was appealing to consumers. For nutrient labeling, a “reduced” claim was more appealing to consumers than a “free” claim for “unhealthy” nutrients such as fat, sodium, and sugar.}, number={9}, journal={JOURNAL OF FOOD SCIENCE}, author={Kim, M. K. and Lopetcharat, K. and Gerard, P. D. and Drake, M. A.}, year={2012}, month={Sep}, pages={S307–S313} }
 @article{leksrisompong_lopetcharat_guthrie_drake_2012, title={DESCRIPTIVE ANALYSIS OF CARBONATED REGULAR AND DIET LEMON-LIME BEVERAGES}, volume={27}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459x.2012.00389.x}, abstractNote={ABSTRACTA lexicon for lemon‐lime carbonated beverages (regular and diet) was developed to understand the flavor and mouthfeel attributes of lemon‐lime beverages. Descriptive analysis of 18 carbonated lemon‐lime or citrus beverages was performed by a highly trained panel. Analysis of variance and principle component analysis were used to interpret results. Key differentiating attributes of beverages were mouthfeel attributes (carbonation, bite, burn, numbing, after‐numbing, slipperiness, tongue heaviness), basic tastes (sour aftertaste, sour, bitter, bitter aftertaste, other aftertaste, metallic aftertaste) and aromatics (overall aroma, cooked lime/lemon, lemon candy). Beverages were distinguished based on category (sparkling or soda), sweetening systems (diet versus regular) and brand. Beverages in the soda category were characterized by high bite, burn, numbing, carbonation and after‐numb, whereas beverages in the sparkling beverage category were characterized by slipperiness, overall aroma, cooked lemon/lime, sour taste and sour aftertaste. Diet beverages were characterized by bitter, bitter aftertaste, metallic aftertaste and other aftertaste, while regular beverages were characterized by tongue heaviness and lemon candy. The developed lexicon allowed for documentation of multimodal sensory perceptions generated by carbonated beverages.}, number={4}, journal={JOURNAL OF SENSORY STUDIES}, author={Leksrisompong, P. P. and Lopetcharat, K. and Guthrie, B. and Drake, M. A.}, year={2012}, month={Aug}, pages={247–263} }
 @article{drake_lopetcharat_drake_2011, title={Salty taste in dairy foods: Can we reduce the salt?}, volume={94}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2010-3509}, abstractNote={Sodium can be found in many sources of the US diet. Dietary guidelines currently suggest a maximum intake of 2,300 mg of sodium (6g of sodium chloride) per day, whereas the average consumer intake is 3,600 mg of sodium (9 g of sodium chloride) per day. The main health concern with high consumption of sodium is hypertension. The objectives of this study were to identify the salty taste intensity of sodium chloride in water and various dairy food matrices, and to identify the just-noticeable difference in concentration at which consumers noticed a decrease in salty taste in these food products. Solutions and food products (water, cheese sauce, cottage cheese, and milk-based soup) were prepared with sodium chloride ranging in concentration from 0.008 to 0.06 M. Seventeen panelists evaluated the salty intensity of each product in triplicate using a magnitude estimation scale. In subsequent tests, panelists (n=50) evaluated salty intensity of these food products in separate sessions using an ascending force choice method to determine the just-noticeable difference. Consumer acceptance tests (n=75 consumers) were conducted with cottage cheeses with and without sodium reductions and under conditions with and without health benefits of sodium reduction. The magnitude estimation scale data were log-transformed, and all data were analyzed by ANOVA with Fisher's least significant difference for means separation. The linear proportion of the power function in the salty taste intensity curve for sodium chloride solutions and the 3 foods was between 0.03 and 0.20 M. Consumers were able to notice and correctly identify reductions in salt concentration of less than 20% in all products. When consumers were informed of sodium reduction and its health benefits before tasting cottage cheese with lower sodium (4-12%), overall liking scores for the lower sodium cottage cheeses were not different from higher sodium cottage cheeses. These results suggest that reducing sodium in cheese sauce, cottage cheese, and milk-based soups may be challenging and that exploration of sodium chloride alternatives in these foods is warranted. Appropriate product positioning or advertising may be beneficial to consumer acceptance of lower sodium types of products.}, number={2}, journal={JOURNAL OF DAIRY SCIENCE}, author={Drake, S. L. and Lopetcharat, K. and Drake, M. A.}, year={2011}, month={Feb}, pages={636–645} }
 @article{drake_lopetcharat_drake_2009, title={Comparison of two methods to explore consumer preferences for cottage cheese}, volume={92}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2009-2389}, abstractNote={In the past 2 decades, total sales of cottage cheese have declined 17% despite increases in sales for low-fat cottage cheese. There are no recent published studies investigating consumer preferences for cottage cheese. This study was conducted to identify and define sensory characteristics of commercial cottage cheese and to compare 2 approaches for characterizing consumer preferences: traditional preference mapping and a new composite qualitative approach, qualitative multivariate analysis (QMA). A sensory language was identified to document the sensory properties (visual, flavor, and texture) of cottage cheeses. Twenty-six commercial cottage cheeses with variable fat contents (4, 2, 1, and 0% fat) were evaluated by trained panelists using the sensory language. Eight representative cottage cheeses were selected for consumer acceptance testing (n = 110) and QMA with consumer home usage testing (n = 12), followed by internal and external preference mapping to identify key drivers. Principal component analysis of descriptive data indicated that cottage cheeses were primarily differentiated by cooked, milkfat, diacetyl, and acetaldehyde flavors and salty taste, and by firmness, smoothness, tackiness, curd size, and adhesiveness texture attributes. Similar drivers of liking (diacetyl and milkfat flavors, smooth texture, and mouthcoating) were identified by both consumer research techniques. However, the QMA technique identified controversial distinctions among the cottage cheeses and the influence of brand and pricing. These results can be used by processors to promote cottage cheese sales.}, number={12}, journal={JOURNAL OF DAIRY SCIENCE}, author={Drake, S. L. and Lopetcharat, K. and Drake, M. A.}, year={2009}, month={Dec}, pages={5883–5897} }