@article{whetstine_luck_drake_foegeding_gerard_barbano_2007, title={Characterization of Flavor and Texture Development Within Large (291 kg) Blocks of Cheddar Cheese}, volume={90}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-35748980863&partnerID=MN8TOARS}, DOI={10.3168/jds.2006-755}, abstractNote={Cheddar cheese is a natural product that has a variable flavor and texture profile. Many companies produce 291-kg blocks of Cheddar cheese, which are subsequently cut and shipped, or stored and subsequently cut. Previous research has shown that compositional differences exist within 291-kg blocks and that these differences may influence flavor and texture development. The objectives of this study were to systematically characterize flavor and texture differences within 291-kg blocks. On 2 different occasions, a 291-kg block was manufactured at each of 4 manufacturing facilities. After 7 d, the 291-kg blocks were sliced into sixteen 18-kg sample portions using a predetermined diagram, and each portion was labeled appropriately (outer corner, inner corner, etc.) and stored at 7 degrees C. Cheese from different locations within the 291-kg blocks was evaluated at 1, 4, 8, and 12 mo. At each time point, two 18-kg portions representing an inside and outside location with the 291-kg block cross-section (from inside to outside) were sampled. The moisture content was lower in the inner than outer locations within the 291-kg blocks. Protein hydrolysis was higher in the inner location and inner locations developed aged Cheddar flavors sulfur, nutty, and brothy more rapidly than the outer locations. However, plant-to-plant differences in aging were often larger than differences caused by block location. These differences were due to differences in cheese manufacturing practices among plants. Dynamic headspace results for flavor volatiles were consistent with descriptive sensory flavor results, documenting differences between inner and outer locations within 291-kg blocks. The inner locations were more fracturable and the outer locations were more cohesive and had more residual in the mouth. Inner locations had greater fracture strain than outer locations. Documenting the differences in aging of 291-kg blocks of Cheddar cheese is important in understanding how to make a consistent high-quality Cheddar cheese.}, number={7}, journal={Journal of Dairy Science}, author={Whetstine, M.E. Carunchia and Luck, P.J. and Drake, M.A. and Foegeding, E.A. and Gerard, P.D. and Barbano, D.M.}, year={2007}, month={Jun}, pages={3091–3109} }
 @article{drake_whetstine_drake_courtney_fligner_jenkins_pruitt_2007, title={Sources of Umami Taste in Cheddar and Swiss Cheeses}, DOI={10.1111/j.1750-3841.2007.00402.x}, abstractNote={ABSTRACT: Umami plays an important role in the flavor of many cheese varieties. The purpose of this study was to identify the compound(s) responsible for umami taste in Cheddar and Swiss cheeses. Four Cheddar and 4 Swiss cheeses (two with low umami intensity and two with high umami intensity from each type) were selected using a trained sensory panel. Monosodium glutamate (MSG), disodium 5′‐inosine monophosphate (IMP), disodium 5′‐guanosine monophosphate (GMP), sodium chloride, lactic acid, propionic acid, and succinic acid were quantified in the cheeses instrumentally. Taste thresholds (best estimate thresholds, BETs) were determined for each compound in water. Subsequently, a trained descriptive sensory analysis panel evaluated each compound in odor‐free water across threshold concentrations to confirm that the thresholds were based on umami and not some other stimuli. Model system studies with trained panelists were then conducted with each compound individually or all compounds together. Comparison of analytical data and sensory thresholds indicated that IMP and GMP thresholds were 100‐fold higher than their concentrations in cheese. All other compounds contributed some umami taste within their concentration range in umami cheeses. Sensory analysis of model cheeses revealed that glutamic acid played the largest role in umami taste of both Cheddar and Swiss cheeses while succinic and propionic acids contributed to umami taste in Swiss cheeses. Knowledge of the key compounds associated with umami taste in cheeses will aid in the identification of procedures to enhance formation of this taste in cheese.}, number={6}, journal={Journal of Food Science}, author={Drake, S.L. and Whetstine, M.E. Carunchia and Drake, M.A. and Courtney, P. and Fligner, K. and Jenkins, J. and Pruitt, C.}, year={2007}, month={Jun} }
 @article{wright_whetstine_miracle_drake_2006, title={Characterization of a Cabbage Off‐flavor in Whey Protein Isolate}, DOI={10.1111/j.1365-2621.2006.tb08887.x}, abstractNote={ABSTRACT Whey protein isolate (WPI) is a value‐added protein with multiple ingredient applications. A bland flavor is expected in WPI, and off‐flavors can limit its use in foods. Recently, a cabbage off‐flavor was noted in some WPI. The objective of this study was to characterize the source of cabbage flavor in WPI. WPI with and without cabbage flavor were collected, and descriptive sensory analysis was conducted on the rehydrated WPI using a trained panel and a previously identified sensory language. Volatile compounds were extracted by solvent extraction followed by solvent‐assisted flavor evaporation (SAFE), followed by gas chromatography‐mass spectrometry (GC‐MS) and gas chromatography‐olfactometry (GCO), to identify and characterize aroma‐active compounds. Dimethyl trisulfide (DMTS) (cabbage aroma) was identified by GCO and GC‐MS in WPI with the cabbage flavor. DMTS was quantified by solid‐phase microextraction (SPME) with GC‐MS. Orthonasal thresholds of DMTS in deodorized water and WPI were determined by ascending forced choice analysis, and descriptive analysis of model systems was used to confirm instrumental results. DMTS levels were 1.94 ± 0.26 and 3.25 ± 0.61 parts per billion (ppb) in WPI with cabbage flavor, and 0.44 ± 0.25 and 0.43 ± 0.18 ppb in those without cabbage flavor. The orthonasal thresholds for DMTS in water and WPI were 0.07 ± 1.28 parts per trillion (ppt) and 0.80 ± 0.45 ppb, respectively. Descriptive analysis of model systems confirmed the role of DMTS in the cabbage off‐flavor. Knowledge of the source of this flavor will aid in identification of ways to minimize or prevent DMTS formation in WPI.}, number={2}, journal={Journal of Food Science}, author={Wright, Joy M. and Whetstine, Mary E. Carunchia and Miracle, R. Evan and Drake, Maryanne}, year={2006}, month={Mar} }
 @article{whetstine_drake_broadbent_mcmahon_2006, title={Enhanced Nutty Flavor Formation in Cheddar Cheese Made with a Malty Lactococcus lactis Adjunct Culture}, DOI={10.3168/jds.S0022-0302(06)72364-5}, abstractNote={Nutty flavor in Cheddar cheese is desirable, and recent research demonstrated that 2- and 3-methyl butanal and 2-methyl propanal were primary sources of nutty flavors in Cheddar. Because malty strains of Lac-tococcus lactis (formerly Streptococcus lactis var. malti-genes) are characterized by the efficient production of these and other Strecker aldehydes during growth, this study investigated the influence of a malty L. lactis adjunct culture on nutty flavor development in Cheddar cheese. Cheeses made with different adjunct levels (0, 10(4) cfu/mL, and 10(5) cfu/mL) were ripened at 5 or 13 degrees C and analyzed after 1 wk, 4 mo, and 8 mo by a combination of instrumental and sensory methods to characterize nutty flavor development. Cheeses ripened at 13 degrees C developed aged flavors (brothy, sulfur, and nutty flavors) more rapidly than cheeses held at 5 degrees C. Additionally, cheeses made with the adjunct culture showed more rapid and more intense nutty flavor development than control cheeses. Cheeses that had higher intensities of nutty flavors also had a higher concentration of 2/3-methyl butanal and 2-methyl propanal compared with control cheeses, which again confirmed that these compounds are a source of nutty flavor in Cheddar cheese. Results from this study provide a simple methodology for cheese manufacturers to obtain consistent nutty flavor in Cheddar cheese.}, number={9}, journal={Journal of Dairy Science}, author={Whetstine, M.E. Carunchia and Drake, M.A. and Broadbent, J.R. and McMahon, D.}, year={2006}, month={Sep} }
 @article{whetstine_drake_nelson_barbano_2006, title={Flavor Profiles of Full-Fat and Reduced-Fat Cheese and Cheese Fat Made from Aged Cheddar with the Fat Removed Using a Novel Process}, DOI={10.3168/jds.s0022-0302(06)72113-0}, abstractNote={Many consumers are concerned with fat intake. However, many reduced-fat foods, including reduced-fat cheese, lack robust flavors. The objectives of this study were to characterize the flavors found in full-fat cheese, cheese fat, and reduced-fat cheese made from aged Cheddar using a novel process to remove the fat (Nelson and Barbano, 2004). Two full-fat, aged cheeses (9 and 39 mo) were selected, and the fat was removed using the novel fat removal process. Full-fat cheeses, shredded and reformed full-fat cheeses, corresponding reduced-fat cheeses, and cheese fats were then analyzed using descriptive sensory and instrumental analysis followed by consumer acceptance testing. Cheeses were extracted with diethyl ether followed by isolation of volatile material by high vacuum distillation. Volatile extracts were analyzed using gas chromatography/ olfactometry with aroma extract dilution analysis. Selected compounds were quantified. The 39-mo cheese was characterized by fruity and sulfur notes, and the 9-mo-old cheese was characterized by a spicy/brothy flavor. Reduced-fat cheeses had similar flavor profiles with no difference in most sensory attributes to corresponding full-fat cheeses. Sensory profiles of the cheese fats were characterized by low intensities of the prominent flavors found in the full-fat cheeses. Instrumental analysis revealed similar trends. Consistent with sensory analysis, there were lower concentrations and log(3) flavor dilution factors for most compounds in the cheese fats compared with both the reduced- and full-fat cheeses, regardless of compound polarity. Consumers found the intensity of flavor in the reduced-fat cheese to be equal to the full-fat cheeses. This study 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.}, number={2}, journal={Journal of Dairy Science}, author={Whetstine, M.E. Carunchia and Drake, M.A. and Nelson, B.K. and Barbano, D.M.}, year={2006}, month={Feb} }
 @article{whetstine_cadwallader_drake_2005, title={Characterization of Aroma Compounds Responsible for the Rosy/Floral Flavor in Cheddar Cheese}, DOI={10.1021/jf048278o}, abstractNote={The aroma-active compounds that contribute to the rosy/floral flavor in Cheddar cheese were characterized using both instrumental and sensory techniques. Two cheeses (>12 months old) with rosy/floral flavor and two Cheddar cheeses of similar ages without rosy/floral flavors were selected. After direct solvent extraction/solvent-assisted flavor evaporation and separation into neutral/basic and acidic fractions, samples were analyzed by gas chromatography-olfactometry with aroma extract dilution analysis. Selected compounds were quantified using internal standard methodology. Some of the intense aroma-active compounds in the neutral basic fraction of the rosy/floral cheeses included 2-phenethanol (rosy), phenylethyl acetate (rosy), and phenylacetaldehyde (rosy/floral). 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.}, number={8}, journal={Journal of Agricultural and Food Chemistry}, author={Whetstine, Mary E. Carunchia and Cadwallader, Keith R. and Drake, MaryAnne}, year={2005}, month={Mar} }
 @article{whetstine_croissant_drake_2005, title={Characterization of Dried Whey Protein Concentrate and Isolate Flavor}, DOI={10.3168/jds.S0022-0302(05)73068-X}, abstractNote={The flavor of whey protein concentrates (WPC 80) and whey protein isolates (WPI) was studied using instrumental and sensory techniques. Four WPC 80 and 4 WPI, less than 3 mo old, were collected in duplicate from 6 manufacturers in the United States. Samples were rehydrated and evaluated in duplicate by descriptive sensory analysis. Duplicate samples with internal standards were extracted with diethyl ether. Extracts were then distilled to remove nonvolatile material using high vacuum distillation. Volatile extracts were analyzed using gas chromatography/olfactometry with post peak intensity analysis and aroma extract dilution analysis. Compounds were identified by comparison of retention indices, odor properties, and gas chromatography/mass spectrometry against reference standards. Whey proteins exhibited sweet aromatic, cardboard/wet paper, animal/wet dog, soapy, brothy, cucumber, and cooked/milky flavors, along with the basic taste bitter, and the feeling factor astringency. Key volatile flavor compounds in WPC 80 and WPI were butanoic acid (cheesy), 2-acetyl-1-pyrroline (popcorn), 2-methyl-3-furanthiol (brothy/burnt), 2,5-dimethyl-4-hydroxy-3-(2H)-furanone (maple/spicy), 2-nonenal (fatty/old books), (E,Z)-2,6-nonadienal (cucumber), and (E,Z)-2,4-decadienal (fatty/oxidized). This 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.}, number={11}, journal={Journal of Dairy Science}, author={Whetstine, M.E. Carunchia and Croissant, A.E. and Drake, M.A.}, year={2005}, month={Nov} }
 @article{whetstine_parker_drake_larick_2003, title={Determining Flavor and Flavor Variability in Commercially Produced Liquid Cheddar Whey}, DOI={10.3168/jds.s0022-0302(03)73622-4}, abstractNote={Dried whey and whey protein are important food ingredients. Functionality of whey products has been studied extensively. Flavor inconsistency and flavors which may carry through to the finished product can limit whey ingredient applications in dairy and nondairy foods. The goal of this research was to determine the flavor and flavor variability of commercially produced liquid Cheddar cheese whey. Liquid Cheddar cheese whey from five culture blends from two different stirred-curd Cheddar cheese manufacturing facilities was collected. Whey flavor was characterized using instrumental and sensory methods. Wide variation in whey headspace volatiles was observed between different manufacturing facilities (P < 0.05). Hexanal and diacetyl were two key volatiles that varied widely (P < 0.05). FFA profiles determined by solid-phase microextraction and degree of proteolysis of the whey samples were also different (P < 0.05). Differences in whey flavor profiles were also confirmed by descriptive sensory analysis (P < 0.05). Differences in liquid whey flavor were attributed to differences in milk source, processing and handling and starter culture blend. The flavor of liquid Cheddar cheese whey is variable and impacted by milk source and starter culture rotation. Results from this study will aid future studies that address the impact of liquid whey flavor variability on flavor of dried whey ingredients.}, number={2}, journal={Journal of Dairy Science}, author={Whetstine, M.E. Carunchia and Parker, J.D. and Drake, M.A. and Larick, D.K.}, year={2003}, month={Feb} }
 @article{carunchiawhetstine_karagul‐yuceer_avsar_drake_2003, title={Identification and Quantification of Character Aroma Components in Fresh Chevre‐style Goat Cheese}, DOI={10.1111/j.1365-2621.2003.tb07043.x}, abstractNote={ABSTRACT: Chevre‐style goat cheeses were characterized by descriptive sensory analysis as exhibiting sweet dairy flavors as well as a characteristic waxy/animal flavor. Aroma‐active compounds (> 80) with high intensities identified by gas chromatography/olfactometry and gas chromatography/mass spectrometry included 2,3‐butanedione (buttery), 1‐octen‐3‐one (mushroom), o ‐aminoacetophenone (grape), lactones (coconut, peach), octanoic acid (sour/waxy), as well as 4‐methyl and 4‐ethyl octanoic acids (waxy/animal). Subsequent sensory analysis with model cheese systems confirmed that 4‐methyl and 4‐ethyl octanoic acids were responsible for the characteristic waxy/animal flavor.}, number={8}, journal={Journal of Food Science}, author={Carunchiawhetstine, M.E. and Karagul‐Yuceer, Y. and Avsar, Y.K. and Drake, M.A.}, year={2003}, month={Oct} }