@article{avsar_karagul-yuceer_drake_singh_yoon_cadwallader_2004, title={Characterization of nutty flavor in Cheddar cheese}, volume={87}, ISSN={["1525-3198"]}, DOI={10.3168/jds.S0022-0302(04)70017-X}, abstractNote={The objectives of this study were to determine the volatile components responsible for the sensory perception of nutty flavor in Cheddar cheese. Cheddar cheeses with and without nutty flavors were selected by descriptive sensory analysis. Volatile aroma components from Cheddar cheeses with and without nutty flavors were isolated and characterized using solvent extraction with high vacuum distillation, dynamic headspace analysis, gas chromatography-olfactometry, and gas chromatography-mass spectrometry. More than 50 aroma-active compounds were detected in Cheddar cheeses. Consistent differences were observed between nutty and not nutty Cheddar cheeses. Strecker aldehydes were detected in higher amounts in Cheddar cheeses with nutty flavors compared with Cheddar cheeses without nutty flavors. Strecker aldehydes, dimethyl sulfide, and propionic acid were evaluated in young and aged Cheddar cheese models for nutty flavor by descriptive sensory analysis. Dimethyl sulfide and propionic acid did not contribute to nutty flavor in Cheddar cheese. The addition of Strecker aldehydes to young (<4 mo old) Cheddar cheese models resulted in nutty/malty flavor perceived by sensory analysis. When Strecker aldehydes were incorporated into aged (>9 mo old) Cheddar cheese models, nutty flavor perception increased. Strecker aldehydes contribute to nutty flavor in aged Cheddar cheese.}, number={7}, journal={JOURNAL OF DAIRY SCIENCE}, author={Avsar, YK and Karagul-Yuceer, Y and Drake, MA and Singh, TK and Yoon, Y and Cadwallader, KR}, year={2004}, month={Jul}, pages={1999–2010} }
 @article{karagul-yuceer_drake_cadwallader_2003, title={Aroma characterization of fresh and stored-nonfat dry milk}, volume={836}, DOI={10.1021/bk-2003-0836.ch008}, abstractNote={Determination of the chemical nature and sensory profiles of nonfat dry milk (NDM) is necessary to improve processing methods and storage conditions to maintain product freshness. Aroma-active compounds of NDM were identified by gas chromatography/olfactometry (GCO) and gas chromatography-mass spectrometry (GC-MS). Thermally induced volatiles Furaneol®, methional, sotolon, and maltol, free fatty acids, lactones as well as aldehydes and ketones were primary contributors to both desirable fresh and undesirable stale/stored aromas of NDM.}, journal={Freshness and shelf life of foods}, publisher={Washington, DC: American Chemical Society}, author={Karagul-Yuceer, Y. and Drake, M. A. and Cadwallader, K. R.}, editor={K. R. Cadwallader, H. WeenenEditor}, year={2003}, pages={108–123} }
 @article{karagul-yuceer_drake_cadwallader_2003, title={Aroma-active components of liquid cheddar whey}, volume={68}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.2003.tb09627.x}, abstractNote={ABSTRACT:  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.}, number={4}, journal={JOURNAL OF FOOD SCIENCE}, author={Karagul-Yuceer, Y and Drake, MA and Cadwallader, KR}, year={2003}, month={May}, pages={1215–1219} }
 @article{drake_karagul-yuceer_cadwallader_civille_tong_2003, title={Determination of the sensory attributes of dried milk powders and dairy ingredients}, volume={18}, ISSN={["0887-8250"]}, DOI={10.1111/j.1745-459X.2003.tb00385.x}, abstractNote={ABSTRACT}, number={3}, journal={JOURNAL OF SENSORY STUDIES}, author={Drake, MA and Karagul-Yuceer, Y and Cadwallader, KR and Civille, GV and Tong, PS}, year={2003}, month={Jul}, pages={199–216} }
 @article{friedeck_karagul-yuceer_drake_2003, title={Soy protein fortification of a low-fat dairy-based ice cream}, volume={68}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.2003.tb05784.x}, abstractNote={ABSTRACT The flavor and texture effects of soy protein fortification of low‐fat dairy‐based ice cream were characterized. Low‐fat ice cream mixes were formulated with 0%, 2%, and 4% soy protein isolate (SPI). Sensory attributes, volatile flavor components, instrumental color, and viscosity were compared. SPI‐fortified mixes displayed different textural and color properties compared with the 0% SPI control. Green/grassy and doughy/fatty flavors increased in intensity with added SPI. Instrumental volatile analysis revealed higher intensities of hexanal, (Z)‐4‐heptanal, 2‐acetyl‐1‐pyrroline, and (E,E)‐2,4‐decadienal in the SPI‐fortified mixes compared with controls. This information will aid in the design and optimization of an acceptable soy‐fortified dairy ice cream. Keywords: soy protein isolate, ice cream, low‐fat, flavor, volatile analysis}, number={9}, journal={JOURNAL OF FOOD SCIENCE}, author={Friedeck, KG and Karagul-Yuceer, Y and Drake, MA}, year={2003}, pages={2651–2657} }
 @article{karagul-yuceer_cadwallader_drake_2002, title={Volatile flavor components of stored nonfat dry milk}, volume={50}, ISSN={["1520-5118"]}, DOI={10.1021/jf010648a}, abstractNote={Nonfat dry milk (NDM) is widely used both as an ingredient in other preparations and for direct consumption. Flavor quality of NDM is a critical parameter because it can directly impact final product quality. Flavors can be formed in NDM during subsequent storage. Identification of compounds responsible for storage-induced flavors is necessary to correlate sensory quality with potential sources of the flavors. Six NDM samples were selected for volatile flavor analysis based on sensory analysis and storage time. Volatile components were extracted by direct solvent extraction/high vacuum distillation. Volatile extracts were separated into neutral/basic and acidic fractions and analyzed by gas chromatography-olfactometry (GCO) and aroma extract dilution analysis (AEDA). A variety of aldehydes, ketones, and free fatty acids were responsible for generation of flavors in stored NDM. The following compounds exhibited high aroma impact by AEDA: 3-(methylthio)propanal (boiled potato); o-aminoacetophenone (corn tortilla); 2,5-dimethyl-4-hydroxy-3(2H)-furanone and 2-methyl-3-hydroxy-4H-pyran-4-one (burnt sugar); butanoic acid (cheesy); pentanoic acid (sweaty); acetic and hexanoic acids (sour/vinegar); octanoic, decanoic, and dodecanoic acids (waxy); p-cresol (cowy/barny); 3-methylindole (fecal); dimethyl trisulfide (cabbage); (E,E)-2,4-decadienal (fried/fatty); furfuryl alcohol (rubber/vitamin); phenylacetic acid (rose-like); and 1-octen-3-one (mushroom).}, number={2}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Karagul-Yuceer, Y and Cadwallader, KR and Drake, M}, year={2002}, month={Jan}, pages={305–312} }