Jeffrey Lynette Greene

Works (4)

Updated: July 5th, 2023 15:56

2008 journal article

Characterization of volatile compounds contributing to naturally occurring fruity fermented flavor in peanuts

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 56(17), 8096–8102.

By: J. Greene n, T. Sanders n & M. Drake n

author keywords: peanuts; fruity fermented; off-flavor; sensory analysis; GC-O; instrumental analysis
MeSH headings : Arachis / chemistry; Fermentation; Fruit; Gas Chromatography-Mass Spectrometry; Humans; Odorants / analysis; Seeds / chemistry; Taste; Volatilization
TL;DR: The results suggest that a laboratory method using SPME-GC techniques could be developed and correlated on an ester concentration versus FF intensity basis to provide an alternative to sensory analysis for detection of FF off-flavor in peanut lots. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2007 journal article

Fruity fermented off-flavor distribution in samples from large peanut lots

JOURNAL OF SENSORY STUDIES, 22(4), 453–461.

By: J. Greene*, T. Whitaker*, K. Hendrix n & T. Sanders n

Source: Web Of Science
Added: August 6, 2018

2006 journal article

Effectiveness of category and line scales to characterize consumer perception of fruity fermented flavor in peanuts

JOURNAL OF SENSORY STUDIES, 21(2), 146–154.

By: J. Greene n, K. Bratka n, M. Drake n & T. Sanders n

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

2004 journal article

Macroscopic and sensory evaluation of bread supplemented with sweet-potato flour

Journal of Food Science, 69(4), SNQ167–173.

By: J. Greene n & A. Bovell-Benjamin *

TL;DR: The bread with 65% sweet-potato flour had the most intense yellow-orange color, and the breads were similarly firm, with comparable vitamin C contents at the end of storage. (via Semantic Scholar)
Source: NC State University Libraries
Added: August 6, 2018

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