Mary Elizabeth Whetstine

Works (9)

Updated: July 5th, 2023 15:59

2007 article

Characterization of Flavor and Texture Development Within Large (291 kg) Blocks of Cheddar Cheese

Whetstine, M. E. C., Luck, P. J., Drake, M. A., Foegeding, E. A., Gerard, P. D., & Barbano, D. M. (2007, June 20). Journal of Dairy Science, Vol. 90, pp. 3091–3109.

By: M. Whetstine n, P. Luck n , M. Drake n, E. Foegeding n, P. Gerard * & D. Barbano *

Contributors: M. Whetstine n, P. Luck n , M. Drake n, E. Foegeding n, P. Gerard * & D. Barbano *

author keywords: 291-kilogram block; flavor development; texture development
MeSH headings : Animals; Cheese / analysis; Cheese / standards; Food Handling / methods; Gas Chromatography-Mass Spectrometry; Humans; Hydrolysis; Least-Squares Analysis; Milk Proteins / chemistry; Milk Proteins / metabolism; Taste; Time Factors; Volatilization; Water / analysis
topics (OpenAlex): Probiotics and Fermented Foods; Proteins in Food Systems; Meat and Animal Product Quality
TL;DR: Dynamic headspace results for flavor volatiles were consistent with descriptive sensory flavor results, documenting differences between inner and outer locations within 291-kg blocks. (via Semantic Scholar)
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Sources: Web Of Science, NC State University Libraries, ORCID
Added: August 6, 2018

2007 article

Sources of Umami Taste in Cheddar and Swiss Cheeses

Drake, S. L., Whetstine, M. E. C., Drake, M. A., Courtney, P., Fligner, K., Jenkins, J., & Pruitt, C. (2007, June 28). Journal of Food Science.

By: S. Drake n, M. Whetstine n, M. Drake n, P. Courtney n, K. Fligner n, J. Jenkins n, C. Pruitt n

author keywords: basic tastes; Cheddar; cheese; Swiss cheese; umami
MeSH headings : Cheese / analysis; Food Preferences; Glutamic Acid / analysis; Guanosine Monophosphate / analysis; Humans; Inosine Monophosphate / analysis; Lactic Acid / analysis; Propionates / analysis; Sensory Thresholds; Sodium Chloride / analysis; Sodium Glutamate / analysis; Succinic Acid / analysis; Taste
topics (OpenAlex): Biochemical Analysis and Sensing Techniques; Advanced Chemical Sensor Technologies; Sensory Analysis and Statistical Methods
TL;DR: Sensory analysis of model cheeses revealed that glutamic acid played the largest role inUmami taste of both Cheddar and Swiss cheeses while succinic and propionic acids contributed to umami taste in Swiss cheese. (via Semantic Scholar)
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UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2006 article

Characterization of a Cabbage Off‐flavor in Whey Protein Isolate

Wright, J. M., Whetstine, M. E. C., Miracle, R. E., & Drake, M. (2006, March 1). Journal of Food Science.

By: J. Wright n, M. Whetstine n, R. Miracle n & M. Drake n

author keywords: whey protein isolate; off-flavor; dimethyl trisulfide; GCO; SPME
topics (OpenAlex): Meat and Animal Product Quality; Sensory Analysis and Statistical Methods; Fermentation and Sensory Analysis
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2006 article

Enhanced Nutty Flavor Formation in Cheddar Cheese Made with a Malty Lactococcus lactis Adjunct Culture

Whetstine, M. E. C., Drake, M. A., Broadbent, J. R., & McMahon, D. (2006, September 1). Journal of Dairy Science.

By: M. Whetstine n, M. Drake n, J. Broadbent * & D. McMahon *

author keywords: Strecker aldehyde; Cheddar cheese flavor; adjunct culture; Lactococcus lactis
MeSH headings : Aldehydes / analysis; Cheese / analysis; Cheese / microbiology; Cheese / standards; Food Microbiology / standards; Lactococcus lactis; Taste; Temperature; Time Factors
topics (OpenAlex): Probiotics and Fermented Foods; Meat and Animal Product Quality; Protein Hydrolysis and Bioactive Peptides
TL;DR: Results from this study provide a simple methodology for cheese manufacturers to obtain consistent nutty flavor in Cheddar cheese and confirm that 2- and 3-methyl butanal and 2-methyl propanal are a source of nutty flavour in C cheese. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2006 article

Flavor Profiles of Full-Fat and Reduced-Fat Cheese and Cheese Fat Made from Aged Cheddar with the Fat Removed Using a Novel Process

Whetstine, M. E. C., Drake, M. A., Nelson, B. K., & Barbano, D. M. (2006, February 1). Journal of Dairy Science.

By: M. Whetstine n, M. Drake n, B. Nelson* & D. Barbano *

author keywords: reduced-fat cheese; sensory analysis; gas chromatography/olfactometry
MeSH headings : Cheese / analysis; Chemical Phenomena; Chemistry, Physical; Chromatography, Gas; Consumer Behavior; Dietary Fats / administration & dosage; Fats / analysis; Food Handling / methods; Humans; Odorants / analysis; Smell; Taste; Time Factors; Volatilization
topics (OpenAlex): Probiotics and Fermented Foods; Meat and Animal Product Quality; Biochemical Analysis and Sensing Techniques
TL;DR: It is demonstrated that when fat was removed from aged full-fat Cheddar cheese, most of the flavor and flavor compounds remained in the cheese and were not removed with the fat. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2005 article

Characterization of Aroma Compounds Responsible for the Rosy/Floral Flavor in Cheddar Cheese

Whetstine, M. E. C., Cadwallader, K. R., & Drake, M. A. (2005, March 16). Journal of Agricultural and Food Chemistry.

By: M. Whetstine n, K. Cadwallader  n & M. Drake n

author keywords: cheddar cheese flavor; GC-O; sensory analysis; threshold determination; model systems
MeSH headings : Acetaldehyde / analogs & derivatives; Acetaldehyde / analysis; Acetates / analysis; Cheese / analysis; Chromatography, Gas; Humans; Odorants / analysis; Phenylethyl Alcohol / analysis; Taste
topics (OpenAlex): Probiotics and Fermented Foods; Fermentation and Sensory Analysis; Biochemical Analysis and Sensing Techniques
TL;DR: Quantification, threshold analysis, and sensory analysis of model cheeses confirmed that increased concentrations of phenylacetaldehyde and phenylacetic acid caused rosy/floral flavor when spiked into Cheddar cheese. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2005 article

Characterization of Dried Whey Protein Concentrate and Isolate Flavor

Whetstine, M. E. C., Croissant, A. E., & Drake, M. A. (2005, November 1). Journal of Dairy Science.

By: M. Whetstine n, A. Croissant n & M. Drake n

author keywords: whey protein concentrate; whey protein isolate; flavor
MeSH headings : Alcohols / analysis; Aldehydes / analysis; Chromatography, Gas; Fatty Acids / analysis; Gas Chromatography-Mass Spectrometry; Humans; Hydrogen-Ion Concentration; Ketones / analysis; Milk Proteins / chemistry; Milk Proteins / isolation & purification; Odorants / analysis; Smell; Taste; Vacuum; Volatilization; Water / analysis; Whey Proteins
topics (OpenAlex): Meat and Animal Product Quality; Protein Hydrolysis and Bioactive Peptides; Biochemical Analysis and Sensing Techniques
TL;DR: B baseline data on flavor and flavor sources in whey proteins will aid ongoing and future research and will help to identify the most appropriate whey ingredients to use to control or minimize flavor variability in Whey enhanced products. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2003 article

Determining Flavor and Flavor Variability in Commercially Produced Liquid Cheddar Whey

Whetstine, M. E. C., Parker, J. D., Drake, M. A., & Larick, D. K. (2003, February 1). Journal of Dairy Science.

By: M. Whetstine n, J. Parker n, M. Drake n & D. Larick n

author keywords: whey flavor; starter culture; oxidative stability
MeSH headings : Amino Acids / analysis; Cheese / analysis; Fatty Acids, Nonesterified / analysis; Female; Humans; Hydrolysis; Male; Milk Proteins / chemistry; Milk Proteins / metabolism; Odorants / analysis; Taste; Volatilization; Whey Proteins
topics (OpenAlex): Meat and Animal Product Quality; Sensory Analysis and Statistical Methods; Fermentation and Sensory Analysis
TL;DR: The flavor of liquid Cheddar cheese whey is variable and impacted by milk source and starter culture rotation, and results from this study will aid future studies that address the impact of liquid whey flavor variability on flavor of dried whey ingredients. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2003 article

Identification and Quantification of Character Aroma Components in Fresh Chevre‐style Goat Cheese

Carunchiawhetstine, M. E., Karagul‐Yuceer, Y., Avsar, Y. K., & Drake, M. A. (2003, October 1). Journal of Food Science.

By: M. Carunchiawhetstine n, Y. Karagul‐Yuceer  n, Y. Avsar n & M. Drake n

topics (OpenAlex): Meat and Animal Product Quality; Probiotics and Fermented Foods; Fermentation and Sensory Analysis
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: NC State University Libraries
Added: August 6, 2018

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