@article{young_sanders_drake_osborne_civille_2005, title={Descriptive analysis and US consumer acceptability of peanuts from different origins}, volume={16}, ISSN={["0950-3293"]}, DOI={10.1016/j.foodqual.2003.12.006}, abstractNote={The objective of this study was to evaluate descriptive and consumer flavor responses to peanuts (Arachis hypogaea, runner type) from different production origins: United States, China, and Argentina. Twenty, 25-lb samples from lots exported from each country (total=60) were randomly selected. After roasting, peanuts were evaluated using descriptive sensory analysis. Six samples from each origin, which covered the sensory space of all samples from that origin were selected for consumer testing in the United States. Consumers (n=100) evaluated peanuts for overall liking and the strength/intensity for liking of: color, flavor and texture attributes using a nine-point hedonic scale. Descriptive sensory profiles, specific for the different origins, were observed (p<0.05). Consumer scores for overall liking were United States>China>Argentina, respectively. Overall and flavor liking exhibited strong correlation with strength/intensity for liking characteristics of many of the attributes studied (p<0.05). This study demonstrated that production origin impacts descriptive sensory attribute intensity and consumer preference of roasted peanuts.}, number={1}, journal={FOOD QUALITY AND PREFERENCE}, author={Young, ND and Sanders, TH and Drake, MA and Osborne, J and Civille, GV}, year={2005}, month={Jan}, pages={37–43} }
 @article{singh_young_drake_cadwallader_2005, title={Production and sensory characterization of a bitter peptide from beta-casein}, volume={53}, ISSN={["1520-5118"]}, DOI={10.1021/jf049058d}, abstractNote={Peptide β-casein fragment 193-209 (β-CN f193-209) was isolated and purified for detailed sensory analysis in different matrices. The purity of the peptide was >98%. The mass of the peptide was 1882.51 Da, which coincided with the expected mass of β-CN f193-209. N-Terminal analysis confirmed that the peptide started at residue 193 on the published sequence of β-casein. Detection thresholds were 0.03, 0.06, and 0.63% (w/w) for water, milk, and cheese, respectively. Descriptive sensory analysis confirmed that the peptide exhibited a bitter taste, which increased with increasing concentrations, with minimal other flavors or tastes detected. The β-CN f193-209 can contribute to bitterness in cheeses. Keywords: Caseins; peptide; bitter taste; caffeine; quinine sulfate; sensory threshold analysis; descriptive sensory analysis}, number={4}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Singh, TK and Young, ND and Drake, M and Cadwallader, KR}, year={2005}, month={Feb}, pages={1185–1189} }