@article{demchik_fischbach_yates_2016, title={Physical characteristics and sensory analysis of American hazelnuts in comparison to Tonda di Giffoni}, volume={90}, ISSN={["1572-9680"]}, DOI={10.1007/s10457-016-9898-y}, number={5}, journal={AGROFORESTRY SYSTEMS}, author={Demchik, M. C. and Fischbach, J. and Yates, M. D.}, year={2016}, month={Oct}, pages={919–926} }
 @article{oltman_yates_drake_2016, title={Preference Mapping of Fresh Tomatoes Across 3 Stages of Consumption}, volume={81}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.13306}, abstractNote={AbstractTomatoes (Solanum lycoperiscum) are a popular produce choice and provide many bioactive compounds. Consumer choice of tomatoes is influenced by flavor and visual appearance and external texture cues including hand firmness and sliceability. The objective of this study was to determine drivers of liking for fresh tomatoes across 3 stages of consumption. Seven tomato cultivars were ripened to a 6 on the USDA color chart. Trained panelists documented appearance, flavor, and texture attributes of tomatoes in triplicate. Tomato consumers (n = 177) were provided with knives and cutting boards and evaluated tomatoes across 3 stages: appearance (stage 1), slicing (stage 2), and consumption (stage 3). Consumers evaluated overall liking at each stage. Analysis of variance and external preference mapping were conducted. Overall liking was highest during the appearance portion of the test and lowest during the consumption portion (P < 0.05). Drivers of liking at stage 1 were color intensity, even outside color, and overall aroma. Drivers of liking at stage 2 were wetness/juiciness and overall aroma. Wetness/juiciness, seed presence, ripe flavor, and sweet and umami tastes were drivers of liking for tomatoes at consumption (stage 3). Four separate clusters of tomato consumers were identified. Cluster 1 preferred tomatoes with even color, higher color intensity, and flavor intensity. Cluster 2 preferred firm tomatoes. Cluster 3 preferred tomatoes that were soft and at peak ripeness; this cluster also had the highest liking scores for all tomatoes. Cluster 4 consumers generally consumed tomatoes in sandwiches rather than as‐is and preferred tomatoes with even and intense color. Tomato growers can utilize these results to target cultivars that are well liked by consumers.}, number={6}, journal={JOURNAL OF FOOD SCIENCE}, author={Oltman, A. E. and Yates, M. D. and Drake, M. A.}, year={2016}, month={Jun}, pages={S1495–S1505} }
 @article{drake_yates_drake_2010, title={DEVELOPMENT OF A FLAVOR LEXICON FOR PROCESSED AND IMITATION CHEESES}, volume={25}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459x.2010.00300.x}, abstractNote={ABSTRACT 
In the U.S.A., the production of processed cheese (PC) totaled 1,014 million kg in 2005. These products are made using natural cheese (NC), but imitation products are also available. Functionality and meltability are primary characteristics of these products, but flavor also plays a role. Studies have not focused on the flavor of these products. This study was conducted to identify and define the sensory properties of PC and imitation cheese (Imi). Three dairy experts evaluated 55 PC and Imi for initial language development. Following language development and refinement, 26 PC and Imi were selected and evaluated in triplicate by an experienced sensory panel (n = 8). Data were evaluated by analysis of variance with Fisher's least significant difference for means separation and by principal component analysis. Eighteen aromatics and five basic tastes were documented in the products. PC products, which are made from NC, were characterized by sweet aromatic, cooked/milky, caramelized/toasted cheese, diacetyl, whey, milkfat and brothy flavors. Imis that had casein/caseinates were distinguished by minty flavors and Imis with other protein sources were differentiated by cardboard and oxidized/fatty flavors. This study demonstrated an array of flavor profiles among PC and between PC and Imi. This flavor lexicon can help the industry to better define and differentiate PC and Imi and ultimately to help better understand consumer flavor preferences for these products. 
 
PRACTICAL APPLICATIONS 
Processed cheese (PC) makes up a large market segment with processed cheese foods, spreads, and cold pack products and imitation products. These products are distinct from natural cheeses. This study established a defined descriptive flavor language for these products that can help cheese manufacturers understand the flavor profiles of different PC- and imitation cheese-type products.}, number={5}, journal={JOURNAL OF SENSORY STUDIES}, author={Drake, S. L. and Yates, M. D. and Drake, M. A.}, year={2010}, month={Oct}, pages={720–739} }
 @article{drake_drake_sanderson_daniels_yates_2010, title={THE EFFECT OF PURGING TIME ON THE SENSORY PROPERTIES OF AQUACULTURED SOUTHERN FLOUNDER (PARALICHTHYS LETHOSTIGMA)}, volume={25}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459x.2009.00255.x}, abstractNote={ABSTRACT This study was conducted to determine the impact of purging on the sensory flavor properties and consumer acceptance of aquacultured southern flounder, especially with regard to earthy/musty off‐flavor common in aquacultured seafood. Flounders were placed into three different purge tanks based on salinity level (0, 15 and 30 ppt) and were held for 0, 2 or 4 weeks. Flounders were then filleted, vacuum‐sealed and frozen at −20C. The fillets were poached in their vacuum‐sealed pouches until cooked. Descriptive sensory analysis was conducted using a defined sensory lexicon (appearance and flavor) to document sensory properties. Consumer acceptance testing (n = 75 consumers) was then conducted. Differences between treatments were evaluated by analysis of variance with means separation. Two or four weeks of purging, regardless of salinity level, decreased earthy/musty off‐flavor in cooked fillets. There was no difference in salty taste perception between 15 and 30 ppt salinity (P < 0.05). Consumers could not differentiate between fish purged for 2 or 4 weeks (P < 0.05), and acceptance for purged fillets was higher than acceptance for unpurged fillets (P < 0.05). The use of purging tanks for aquacultured flounder will be beneficial to the industry to guarantee a consistent and desirable flavor.PRACTICAL APPLICATIONSAquacultured flounder fillets are highly desirable and a potentially profitable product, but earthy/musty off flavor can limit consumer appeal. The results of our study demonstrate that purging flounder in fresh water for 2 weeks reduces earthy/musty off‐flavor in cooked flounder fillets, and will help meet the goal of a high‐quality and consistently flavored product.}, number={2}, journal={JOURNAL OF SENSORY STUDIES}, author={Drake, S. L. and Drake, M. A. and Sanderson, R. and Daniels, H. V. and Yates, M. D.}, year={2010}, month={Apr}, pages={246–259} }
 @article{childs_yates_drake_2009, title={Sensory Properties and Consumer Perception of Wet and Dry Cheese Sauces}, volume={74}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2009.01187.x}, abstractNote={ABSTRACT:  Flavor and texture lexicons and consumer perception for 2 cheese sauce categories, wet and dry, were determined and compared. Commercial and prototype, as well as homemade, wet (n = 24) and dry cheese sauces (n = 14) were evaluated by a trained descriptive panel (n = 9). Consumer acceptance testing was conducted on representative wet sauces (10) and dry sauces (8) on different days (n = 122 consumers each day). Cheese sauces were served over pasta for consumer testing. Univariate and multivariate statistical analyses were used to evaluate the collected data. Flavor and cheese flavor liking were highly correlated with overall liking for both wet and dry sauces. Salty taste was a key driver of liking for both cheese sauce categories. Flavor attributes of wet sauces that contributed most to higher acceptance were beefy/brothy, sweet/caramelized, and free fatty acid. Liking of dry sauces was driven by Alfredo sauce specific flavors such as onion/garlic and herbal for 2 of the consumer clusters, but beefy/brothy and free fatty acid were drivers for the traditional macaroni and cheese consumers. The impact of color/appearance and texture attributes had only a minor influence on consumer liking. By knowing what drives liking in wet and dry cheese sauces, researchers and product developers can more easily develop cheese sauces that appeal to all categories of consumers.}, number={6}, journal={JOURNAL OF FOOD SCIENCE}, author={Childs, Jessica L. and Yates, Michele D. and Drake, MaryAnne}, year={2009}, month={Aug}, pages={S205–S218} }
 @article{warmund_elmore_drake_yates_2009, title={Descriptive analysis of kernels of selected black and Persian walnut cultivars}, volume={89}, ISSN={["1097-0010"]}, DOI={10.1002/jsfa.3417}, abstractNote={AbstractBACKGROUND: Two types of walnut are valued for their nuts, the Persian walnut (Juglans regia L.) and eastern black walnut (Juglans nigra L.). While there is a well‐established market for Persian walnuts, there is a relatively small, but increasing demand for black walnuts. In spite of their availability in the marketplace, their similarities in sensory characteristics of kernels, as well as their unique attributes have not been explored. The objective of this study was to characterize selected Persian and black walnut cultivars using aroma, flavor, and texture sensory attributes.RESULTS: Twenty‐two terms were used for descriptive analysis of walnut kernels. All but two attributes (fruity and painty/rancid) were common to black and Persian walnut kernels. Black walnuts were distinguished from Persian walnuts by their overall aroma and fruity and musty flavors. Overall aroma, fruity, woody, musty and sweet flavors also varied among the kernels of some black walnut cultivars. Kernels of Persian walnuts generally had higher ratings of nutty, woody and astringent flavors than those of most black walnut cultivars.CONCLUSION: This study demonstrated that Persian and black walnut kernels share common sensory attributes, but also have unique characteristics. The aroma and fruity flavor of black walnuts can be promoted in the marketplace, which will distinguish them from Persian walnuts. Copyright © 2008 Society of Chemical Industry}, number={1}, journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}, author={Warmund, Michele R. and Elmore, Janelle and Drake, MaryAnne and Yates, Michele D.}, year={2009}, month={Jan}, pages={117–121} }
 @article{drake_yates_gerard_2008, title={Determination of regional flavor differences in US Cheddar cheeses aged for 6 mo or longer}, volume={73}, ISSN={["0022-1147"]}, DOI={10.1111/j.1750-3841.2008.00750.x}, abstractNote={ABSTRACT:  Cheddar cheese is a widely popular food in the United States. This product is produced in facilities across the United States and often marketed based on region of manufacture, implying that regional differences in flavor character of the cheese exist. This study was conducted to determine if regional differences in flavor exist in the aged U.S. Cheddar cheeses. Three times per year for 2 y, triplicate 18‐kg blocks of Cheddar cheese (< 60 d old) were obtained from 19 manufacturing facilities located in 4 major cheese‐ producing regions/states: California, Northwest, Midwest, and Northeast. A trained sensory panel documented the flavor characteristics of cheeses after 6‐, 9‐, 12‐, 18‐, and 24‐mo ripening at 7 °C. Regional differences were observed for specific flavors for cheeses manufactured in the Northwest, Midwest, and Northeast across ripening (P < 0.05), but the specific flavors responsible for these effects were not consistent across ripening. Similarly, cheese make procedure effects were also observed for specific flavors across ripening (P < 0.05), but these differences were also not consistent across ripening. The impact of region and cheese make procedure on flavor of the aged Cheddar cheeses was small in comparison to consistently documented, facility‐specific flavor differences (P < 0.0001). Flavor profiles of aged Cheddar cheeses were most strongly influenced by practices specific to manufacturing facility rather than region of manufacture.}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Drake, M. A. and Yates, M. D. and Gerard, P. D.}, year={2008}, pages={S199–S208} }
 @article{childs_yates_drake_2007, title={Sensory properties of meal replacement bars and beverages made from whey and soy proteins}, volume={72}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2007.00429.x}, abstractNote={ABSTRACT:  Whey and soy proteins have a variety of applications. Previous work has documented flavors of rehydrated whey and soy proteins. It is necessary to understand what flavors whey and soy proteins contribute to product applications to optimize protein performance in desired applications. This research was conducted to characterize sensory properties of meal replacement products containing whey and soy proteins. Flavor and texture lexicons were developed for meal replacement bars and beverages. Commercial peanut butter‐flavored meal replacement bars and vanilla meal replacement shakes were evaluated by an experienced, trained descriptive panel (n= 9). Prototypes of bars and beverages were developed with 3 levels of whey and soy protein and subsequently evaluated. Consumer acceptance testing (n= 85) was conducted on the prototype bars and beverages. Protein type as well as product‐specific formulation contributed differences in flavor and texture of commercial bars and beverages (P < 0.05). Sensory properties of prototype bars and beverages fell within the spectrum of commercial products. Prototype bars made with whey protein were characterized by sweet aromatic and vanillin flavor notes while the texture was characterized by adhesiveness and cohesiveness. Prototype bars made with soy protein were characterized by nutty flavor while the texture was characterized by tooth‐pack and denseness. Whey protein contributed to sweet aromatic and vanillin flavors in prototype beverages while soy protein contributed cereal/grainy flavors. Consumer acceptance scores were higher for prototype bars and beverages containing whey protein or a mixture of whey/soy protein than for products made with soy protein alone (P < 0.05). These results will aid researchers and product developers in optimizing sensory quality in meal replacement products.}, number={6}, journal={JOURNAL OF FOOD SCIENCE}, author={Childs, J. L. and Yates, M. D. and Drake, M. A.}, year={2007}, month={Aug}, pages={S425–S434} }
 @article{drake_drake_daniels_yates_2006, title={Sensory properties of wild and aquacultured southern flounder (Paralichthys lethostigma)}, volume={21}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459X.2006.00062.x}, abstractNote={ABSTRACT There is considerable interest in the aquaculture of southern flounder, Paralichthys lethostigma, because of its worldwide market appeal, high market value and ability to grow in fresh or brackish water. This study was conducted to identify and define sensory properties of wild (WF), freshwater farm‐raised (FFF) and saltwater farm‐raised (SFF) southern flounder. In addition, consumer acceptance of these three sources of southern flounder was determined. A defined sensory lexicon for southern flounder (appearance, flavor, texture) was identified. Descriptive sensory differences were documented among the three types of flounder (P < 0.05). FFF flounder was differentiated by an earthy flavor. WF and SFF flounder were characterized by medicinal and fresh fish flavors, respectively. Consumer acceptance scores for SFF were significantly higher in all attributes compared with WF or FFF flounder (P < 0.05). Consumers preferred SFF > WF > FFF flounder (P < 0.05). SFF flounder may be a viable alternative to WF flounder.}, number={2}, journal={JOURNAL OF SENSORY STUDIES}, author={Drake, SL and Drake, MA and Daniels, HV and Yates, MD}, year={2006}, month={Apr}, pages={218–227} }
 @article{drake_yates_gerard_2005, title={Impact of serving temperature on trained panel perception of Cheddar cheese flavor attributes}, volume={20}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459X.2005.00013.x}, abstractNote={ABSTRACT The impact of serving temperature on trained panel perception of Cheddar cheese flavor attributes was determined. Seven cheeses were selected to represent a range of age and flavor profiles. A descriptive sensory panel received 75 h training on 15 terms for cheese flavor attributes and basic tastes from a previously identified sensory lexicon for Cheddar cheese. Three serving temperatures were selected (5, 12, 21C). Cheeses were subsequently evaluated in quadruplicate by the panel at each serving temperature. Cheeses were differentiated on their flavor and taste attributes (P < 0.0001). Perception of sour taste intensity increased with serving temperature (P < 0.05). Other flavors and basic tastes did not exhibit a temperature effect or temperature by cheese interaction (P > 0.05). Panelists noted that cheese was more difficult to evaluate at 21C compared with 12 or 5C. Cheddar cheese serving temperature should not pose an issue for comparing descriptive sensory results from multiple locations.}, number={2}, journal={JOURNAL OF SENSORY STUDIES}, author={Drake, MA and Yates, MD and Gerard, PD}, year={2005}, month={Apr}, pages={147–155} }
 @article{thompson_drake_lopetcharat_yates_2004, title={Preference mapping of commercial chocolate milks}, volume={69}, DOI={10.1111/j.1365-2621.2004.tb09958.x}, abstractNote={ABSTRACT:  The dairy beverage market is a competitive and growing category in the food industry. Within this arena, chocolate milks vary widely in flavor, color, and viscosity. Understanding what sensory properties drive consumer liking is critical for maximum market share. This study was conducted to identify and define sensory characteristics of commercial chocolate milks and to link these differences to consumer preferences through the application of internal and external preference mapping. A sensory language was identified to document the sensory properties (visual, flavor, mouthfeel) of chocolate milks. Twenty‐eight commercial chocolate milks were subsequently evaluated by descriptive sensory analysis using the identified sensory language. Thirteen representative milks were chosen for consumer acceptance testing followed by internal and external preference mapping to identify key drivers. Instrumental color and viscosity measurements were also taken. Two different techniques were used for external preference mapping: cluster analysis with generalized procrustes analysis and landscape segmentation analysis. Chocolate milks were differentiated by descriptive sensory analysis (P < 0.001). Wide variability was also observed in consumer acceptability of chocolate milks (P < 0.001). Correlations were observed among descriptive and consumer, descriptive and instrumental, and instrumental and consumer results (P < 0.001). Generalized procrustes analysis revealed 2 groups of consumers with 1 nondistinguishing driver of liking: cocoa aroma. Landscape segmentation analysis confirmed and clarified generalized procrustes analysis results by identifying 3 consumer segments with 3 drivers: cocoa aroma, malty, and cooked/eggy flavors.}, number={9}, journal={Journal of Food Science}, author={Thompson, J. L. and Drake, M. A. and Lopetcharat, K. and Yates, M. D.}, year={2004}, pages={S406–413} }