@article{leksrisompong_whitson_truong_drake_2012, title={SENSORY ATTRIBUTES AND CONSUMER ACCEPTANCE OF SWEET POTATO CULTIVARS WITH VARYING FLESH COLORS}, volume={27}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459x.2011.00367.x}, abstractNote={ABSTRACTThe sensory characteristics of sweet potatoes (n = 12 cultivars) with varying flesh color (orange, purple, yellow) and the impact of flesh colors on consumer acceptance were evaluated. A lexicon was developed for sweet potato flavor followed by consumer acceptance testing conducted with and without blindfold conditions to identify if color or visual cues impacted consumer acceptance. Cluster analysis was performed on overall liking scores followed by external preference mapping to identify the drivers of liking for sweet potatoes. The lexicon differentiated sweet potatoes. Appearance (visual appearance) positively impacted liking scores of products that were not well liked but had a lower impact on liking when the sweet potato was well liked suggesting that flavor and texture were the driving attributes for liking. Three consumer clusters were found for overall liking. All clusters liked smooth texture, brown sugar and dried apricot flavor and sweet taste and disliked bitter, umami, astringent mouthfeel, vanilla aroma and residual fibers. Clusters were differentiated by the liking of visual moistness and color homogeneity, white potato, canned carrot and dried apricot flavors, chalky, firmness, denseness and fibrous texture. Sweet potatoes with unfamiliar colors were accepted by all consumers but different sensory characteristics appealed to different consumer groups.}, number={1}, journal={JOURNAL OF SENSORY STUDIES}, author={Leksrisompong, P. P. and Whitson, M. E. and Truong, V. D. and Drake, M. A.}, year={2012}, month={Feb}, pages={59–69} }
 @article{whitson_miracle_bastian_drake_2011, title={Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate}, volume={94}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2010-4045}, abstractNote={The objective of this study was to determine the effects of holding time of liquid retentate on flavor of spray-dried whey proteins: Cheddar whey protein isolate (WPI) and Mozzarella 80% whey protein concentrate (WPC80). Liquid WPC80 and WPI retentate were manufactured and stored at 3°C. After 0, 6, 12, 24, and 48h, the product was spray-dried (2kg) and the remaining retentate held until the next time point. The design was replicated twice for each product. Powders were stored at 21°C and evaluated every 4 mo throughout 12 mo of storage. Flavor profiles of rehydrated proteins were documented by descriptive sensory analysis. Volatile components were analyzed with solid phase microextraction coupled with gas chromatography mass spectrometry. Cardboard flavors increased in both spray-dried products with increased retentate storage time and cabbage flavors increased in WPI. Concurrent with sensory results, lipid oxidation products (hexanal, heptanal, octanal) and sulfur degradation products (dimethyl disulfide, dimethyl trisulfide) increased in spray-dried products with increased liquid retentate storage time, whereas diacetyl decreased. Shelf stability was decreased in spray-dried products from longer retentate storage times. For maximum quality and shelf life, liquid retentate should be held for less than 12h before spray drying.}, number={8}, journal={JOURNAL OF DAIRY SCIENCE}, author={Whitson, M. and Miracle, R. E. and Bastian, E. and Drake, M. A.}, year={2011}, month={Aug}, pages={3747–3760} }
 @article{whitson_miracle_drake_2010, title={SENSORY CHARACTERIZATION OF CHEMICAL COMPONENTS RESPONSIBLE FOR CARDBOARD FLAVOR IN WHEY PROTEIN}, volume={25}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459x.2010.00289.x}, abstractNote={ABSTRACT Cardboard flavor is one of the most commonly described off‐flavors in whey proteins. The objective of this research was to identify volatile components that are likely sources of cardboard flavor in dried whey protein concentrate and isolates and characterize them by sensory analysis. Cardboard and brown paper samples (n = 5) soaked in deionized water and whey proteins with and without cardboard flavor were analyzed by gas chromatography mass spectrometry and descriptive sensory analysis to select the potential contributors to cardboard flavor. Compounds were evaluated by trained sensory panelists using sniff jars, dose‐response experiments and whey protein models. Sensory analysis of the aroma of the chemical standards yielded no single compound exhibiting a cardboard aroma, suggesting that cardboard flavor does not result from one compound but a combination. A combination of compounds (pentanal, heptanal, nonanal, 1‐octen‐3‐one, dimethyl trisulfide) elicited cardboard flavor in whey protein previously deemed free of cardboard flavor. }, number={4}, journal={JOURNAL OF SENSORY STUDIES}, author={Whitson, M. E. and Miracle, R. E. and Drake, M. A.}, year={2010}, month={Aug}, pages={616–636} }