Yonca Karagul-Yuceer

Works (6)

Updated: July 5th, 2023 16:00

2004 journal article

Characterization of nutty flavor in Cheddar cheese

JOURNAL OF DAIRY SCIENCE, 87(7), 1999–2010.

By: Y. Avsar *, Y. Karagul-Yuceer*, M. Drake n, T. Singh *, Y. Yoon n & K. Cadwallader *

author keywords: Cheddar cheese; cheese flavor; nutty flavor; Strecker aldehyde
MeSH headings : Aldehydes / analysis; Cheese / analysis; Chromatography, Gas; Gas Chromatography-Mass Spectrometry / methods; Smell; Taste; Vacuum; Volatilization
TL;DR: The addition of Strecker aldehydes to young (<4 mo old) Cheddar cheese models resulted in nutty/malty flavor perceived by sensory analysis, and when Streker aldeHydes were incorporated into aged Cheddar Cheese models, nutty flavor perception increased. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2003 journal article

Aroma characterization of fresh and stored-nonfat dry milk

Freshness and Shelf Life of Foods, 836, 108–123.

By: Y. Karagul-Yuceer n, M. Drake n & K. Cadwallader *

Ed(s): H. K. R. Cadwallader

Source: NC State University Libraries
Added: August 6, 2018

2003 journal article

Aroma-active components of liquid cheddar whey

JOURNAL OF FOOD SCIENCE, 68(4), 1215–1219.

By: Y. Karagul-Yuceer*, M. Drake* & K. Cadwallader

author keywords: whey; flavor; GCO; AEDA
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2003 journal article

Determination of the sensory attributes of dried milk powders and dairy ingredients

JOURNAL OF SENSORY STUDIES, 18(3), 199–216.

By: M. Drake n, Y. Karagul-Yuceer n, K. Cadwallader *, G. Civille & P. Tong*

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2003 journal article

Soy protein fortification of a low-fat dairy-based ice cream

JOURNAL OF FOOD SCIENCE, 68(9), 2651–2657.

By: K. Friedeck*, Y. Karagul-Yuceer* & M. Drake*

author keywords: soy protein isolate; ice cream; low-fat; flavor; volatile analysis
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2002 journal article

Volatile flavor components of stored nonfat dry milk

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 50(2), 305–312.

By: Y. Karagul-Yuceer n, K. Cadwallader  n & M. Drake n

author keywords: nonfat dry milk; AEDA; flavor, gas chromatography-olfactometry; gas chromatography-mass spectrometry
MeSH headings : Animals; Chromatography, Gas / methods; Food Handling; Gas Chromatography-Mass Spectrometry; Milk / chemistry; Odorants / analysis; Taste; Volatilization
TL;DR: A variety of aldehydes, ketones, and free fatty acids were responsible for generation of flavors in stored NDM and exhibited high aroma impact by AEDA. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

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