@article{mccarthy_parker_ameerally_drake_drake_2017, title={Drivers of choice for fluid milk versus plant-based alternatives: What are consumer perceptions of fluid milk?}, volume={100}, DOI={10.3168/jds.2016-12519}, abstractNote={Fluid milk consumption has declined for decades while consumption of nondairy alternatives has increased. A better understanding of why consumers purchase fluid milk or nondairy alternatives is needed to assist increased sales of milk or maintain sales without further decline. The objective of this study was to determine the extrinsic attributes that drive purchase within each product category. The second objective was to determine the personal values behind the purchase of each beverage type to give further understanding why particular attributes are important. An online conjoint survey was launched with 702 dairy consumers, 172 nondairy consumers, and 125 consumers of both beverages. Individual means-end chain interviews were conducted with fluid milk consumers (n = 75), plant-based alternative consumers (n = 68), and consumers of both beverages (n = 78). Fat content was the most important attribute for dairy milk followed by package size and label claims. Consumers of fluid milk preferred 1 or 2% fat content, gallon, or half-gallon packaging, conventionally pasteurized store-brand milk. Sugar level was the most important attribute for plant-based beverages, followed by plant source and package size. Almond milk was the most desirable plant source, and half-gallon packaging was the most preferred packaging. Means-end chain interviews results suggested that maintaining a balanced diet and healthy lifestyle was important to all consumer groups. Lactose free was an important attribute for plant-based alternative consumers and consumers of both dairy and nondairy. A distinguishing characteristic of those who only drank nondairy plant-based alternatives was that plant-based beverages contributed to a goal to consume less animal products, beliefs about animal mistreatment, and perceived lesser effect on the environment than fluid milk. Unique to fluid milk consumers was that fluid milk was perceived as a staple food item. These results suggest that the dairy industry should focus on the nutrition value of milk and educating consumers about misconceptions regarding dairy milk. Future beverage innovation should include the development of lactose-free milk that is also appealing to consumers in flavor.}, number={8}, journal={Journal of Dairy Science}, author={McCarthy, K. S. and Parker, M. and Ameerally, A. and Drake, S. L. and Drake, M. A.}, year={2017}, pages={6125–6138} }
 @article{drake_drake_2011, title={COMPARISON OF SALTY TASTE AND TIME INTENSITY OF SEA AND LAND SALTS FROM AROUND THE WORLD}, volume={26}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459x.2010.00317.x}, abstractNote={ABSTRACTU.S. dietary guidelines suggest a maximum intake of 2,300 mg of sodium per day (5.8 g of salt), while the average consumer intake is 9 g of salt (3,600 mg Na) per day. Sea salts can have lower sodium content and distinct mineral profiles that may also influence salty taste intensity and/or time intensity. The objective of this study was to evaluate the sensory profiles of sea salts and to determine if other mineral content impacted the basic taste profile. Sea salts (n = 38) were collected and sodium, calcium, potassium, magnesium, iron and zinc concentration of each salt was determined. A trained descriptive sensory panel (n = 9 panelists) evaluated each salt in triplicate. Salt solutions were evaluated on an equivalent weight and on an equivalent sodium content basis. Time‐intensity profiling of salty taste was also conducted. Salts differed (P < 0.05) in specific minerals. Some sea salts had volatile flavors (green/herbal, smoky, earthy) while three sea salts had 30% less sodium compared to a reference table salt. Salty taste intensity on an equivalent sodium basis was not different (P < 0.05), but time‐intensity profiles for salty taste were distinct (P < 0.05). These results suggest that other minerals may play a role in salty taste perception.}, number={1}, journal={JOURNAL OF SENSORY STUDIES}, author={Drake, S. L. and Drake, M. A.}, year={2011}, month={Feb}, pages={25–34} }
 @article{kim_drake_drake_2011, title={EVALUATION OF KEY FLAVOR COMPOUNDS IN REDUCED- AND FULL-FAT CHEDDAR CHEESES USING SENSORY STUDIES ON MODEL SYSTEMS}, volume={26}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459x.2011.00343.x}, abstractNote={Recent flavor chemistry studies have identified flavor compounds at different concentrations in full- and low-fat Cheddar cheeses. The specific flavor contributions of these compounds in full- and low-fat cheese matrices have not been established. The purpose of this study was to evaluate the sensory response of Cheddar flavor compounds in model full-fat and 75% reduced-fat cheeses. Odor activity values (OAVs) for each compound in full- and reduced-fat cheeses were calculated. Each compound was then added to model cheeses created from 3-week-old full- and reduced-fat Cheddar cheeses. A trained sensory panel (n = 8) evaluated the sensory properties of the cheese models. The final combination of compounds was incorporated into reduced-fat cheese models, and consumers (n = 85) evaluated perceived-aged Cheddar cheese aroma. Based on OAVs and perception of the individual compounds in cheese models, 12 key flavor compounds were identified. Target ideal concentrations of specific cheese flavor compounds in 75% reduced-fat cheese were determined. According to consumers, the perceived aged Cheddar cheese aroma intensity of reduced-fat model cheese with these added compounds was not different (P > 0.05) from the perceived Cheddar cheese aroma intensity of commercial aged full-fat Cheddar cheeses. 
 
 
 
PRACTICAL APPLICATION 
 
The market for reduced-fat Cheddar cheese is increasing as consumers become more health conscious. The structure and biochemistry of reduced-fat Cheddar cheeses are altered, and flavor and texture remain a challenge. This study established the role of 23 volatile compounds using descriptive analysis of cheese model systems. The impact of key compound concentration differences and how these differences affect sensory perception of cheese flavor in full- and 75% reduced-fat Cheddar cheeses were determined. These results provide guidance for mimicking aged Cheddar cheese flavor in reduced-fat cheese.}, number={4}, journal={JOURNAL OF SENSORY STUDIES}, author={Kim, M. K. and Drake, S. L. and Drake, M. A.}, year={2011}, month={Aug}, pages={278–290} }
 @article{drake_whitney_levine_depaola_jaykus_2010, title={Correlation of Mannitol Fermentation with Virulence-Associated Genotypic Characteristics inVibrio vulnificusIsolates from Oysters and Water Samples in the Gulf of Mexico}, volume={7}, ISSN={1535-3141 1556-7125}, url={http://dx.doi.org/10.1089/fpd.2009.0362}, DOI={10.1089/fpd.2009.0362}, abstractNote={Vibrio vulnificus strains (n = 469) isolated from the Gulf of Mexico oysters and waters over a period of 2 years were subjected to phenotypic and genotypic characterizations. Of the strains that could be definitively genotyped (n = 465), 58% were classified as genotype A, 29% as genotype B, and 13% as genotype A/B by 16S rRNA genotyping. When the same strain bank was characterized by virulence-correlated gene (vcg) typing, 65% were genotype E while 35% were genotype C. Further analysis focusing on strains falling into typical genotype categories (i.e., 16S rRNA types A or B, excluding type A/B strains) showed a high degree of concordance (93%) when comparing the two genotyping methods. d-Mannitol fermentation was also predictive of genotype, with an 86% agreement between 16S rRNA genotype and mannitol fermentation patterns, and an 85% agreement between vcg genotype and mannitol fermentation patterns. d-Mannitol fermentation should be considered as a simple and less expensive alternative to screen V. vulnificus isolates for virulence potential, particularly when analyzing large strain banks.}, number={1}, journal={Foodborne Pathogens and Disease}, publisher={Mary Ann Liebert Inc}, author={Drake, Stephenie L. and Whitney, Brooke and Levine, Jay F. and DePaola, Angelo and Jaykus, Lee-Ann}, year={2010}, month={Jan}, pages={97–101} }
 @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.}, 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{drake_lopetcharat_drake_2009, title={Comparison of two methods to explore consumer preferences for cottage cheese}, volume={92}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2009-2389}, abstractNote={In the past 2 decades, total sales of cottage cheese have declined 17% despite increases in sales for low-fat cottage cheese. There are no recent published studies investigating consumer preferences for cottage cheese. This study was conducted to identify and define sensory characteristics of commercial cottage cheese and to compare 2 approaches for characterizing consumer preferences: traditional preference mapping and a new composite qualitative approach, qualitative multivariate analysis (QMA). A sensory language was identified to document the sensory properties (visual, flavor, and texture) of cottage cheeses. Twenty-six commercial cottage cheeses with variable fat contents (4, 2, 1, and 0% fat) were evaluated by trained panelists using the sensory language. Eight representative cottage cheeses were selected for consumer acceptance testing (n = 110) and QMA with consumer home usage testing (n = 12), followed by internal and external preference mapping to identify key drivers. Principal component analysis of descriptive data indicated that cottage cheeses were primarily differentiated by cooked, milkfat, diacetyl, and acetaldehyde flavors and salty taste, and by firmness, smoothness, tackiness, curd size, and adhesiveness texture attributes. Similar drivers of liking (diacetyl and milkfat flavors, smooth texture, and mouthcoating) were identified by both consumer research techniques. However, the QMA technique identified controversial distinctions among the cottage cheeses and the influence of brand and pricing. These results can be used by processors to promote cottage cheese sales.}, number={12}, journal={JOURNAL OF DAIRY SCIENCE}, author={Drake, S. L. and Lopetcharat, K. and Drake, M. A.}, year={2009}, month={Dec}, pages={5883–5897} }
 @article{drake_lopetcharat_clark_kwak_lee_drake_2009, title={Mapping Differences in Consumer Perception of Sharp Cheddar Cheese in the United States}, volume={74}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2009.01219.x}, abstractNote={ABSTRACT:  There is tremendous variability in flavor profiles of sharp or aged U.S. cheddar cheese due to varied practices among commercial facilities and the lack of legal definitions for these terms. This study explored U.S. consumer perception and liking of commercial sharp or aged cheddar cheese profiles. Flavor profiles of 29 representative sharp cheddar cheeses were documented by descriptive sensory analysis with a trained panel. A total of 9 representative cheddar cheeses were selected and evaluated by consumers in 3 regional locations: east coast (Raleigh, N.C.; n = 150), midwest (Champaign, Ill.; n = 75), and west coast (Pullman, Wash.; n = 100). Consumers assessed the cheeses for overall liking and other consumer liking attributes. External preference mapping revealed 5 distinct consumer segments. The segment membership distribution between east coast and midwest consumers was similar while the west coast distribution was distinct (P < 0.05). A larger proportion of west coast consumers were present in segment 3, which consisted of consumers with specific likes for cheeses characterized by intense flavors of free fatty acid, brothy, and nutty flavors and salty and sour tastes. Consumer preferences in other segments differed from segment 3 due to their liking of at least 1 sensory attribute generally associated with young or mild cheddar cheese flavor. Key drivers of liking for these segments included whey flavor for segments 1 and 4 and milkfat flavor for segment 5. Segment 2 consumers liked most of the cheeses tested except those with dominant whey flavor. A sharp or aged cheddar cheese label means different things to different consumers and liking profiles are not defined by consumer location.}, number={6}, journal={JOURNAL OF FOOD SCIENCE}, author={Drake, S. L. and Lopetcharat, K. and Clark, S. and Kwak, H. S. and Lee, S. Y. and Drake, M. A.}, year={2009}, month={Aug}, pages={S276–S285} }
 @article{drake_gerard_drake_2008, title={Consumer Preferences for Mild Cheddar Cheese Flavors}, volume={73}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2008.00960.x}, abstractNote={ABSTRACT:  Flavor is an important factor in consumer selection of cheeses. Mild Cheddar cheese is the classification used to describe Cheddar cheese that is not aged extensively and has a “mild” flavor. However, there is no legal definition or age limit for Cheddar cheese to be labeled mild, medium, or sharp, nor are the flavor profiles or flavor expectations of these cheeses specifically defined. The objectives of this study were to document the distinct flavor profiles among commercially labeled mild Cheddar cheeses, and to characterize if consumer preferences existed for specific mild Cheddar cheese flavors or flavor profiles. Flavor descriptive sensory profiles of a representative array of commercial Cheddar cheeses labeled as mild (n= 22) were determined using a trained sensory panel and an established cheese flavor sensory language. Nine representative Cheddar cheeses were selected for consumer testing. Consumers (n= 215) assessed the cheeses for overall liking and other consumer liking attributes. Internal preference mapping, cluster analysis, and discriminant analysis were conducted. Mild Cheddar cheeses were diverse in flavor with many displaying flavors typically associated with more age. Four distinct consumer clusters were identified. The key drivers of liking for mild Cheddar cheese were: color, cooked/milky, whey and brothy flavors, and sour taste. Consumers have distinct flavor and color preferences for mild Cheddar cheese. These results can help manufacturers understand consumer preferences for mild Cheddar cheese.}, number={9}, journal={JOURNAL OF FOOD SCIENCE}, author={Drake, S. L. and Gerard, P. D. and Drake, M. A.}, year={2008}, pages={S449–S455} }
 @misc{drake_depaola_jaykus_2007, title={An overview of Vibrio vulnificus and Vibrio parahaemolyticus}, volume={6}, ISSN={["1541-4337"]}, DOI={10.1111/j.1541-4337.2007.00022.x}, abstractNote={ABSTRACT:  The Vibrionaceae are environmentally ubiquitous to estuarine waters. Two species in particular, V. vulnificus and V. parahaemolyticus, are important human pathogens that are transmitted by the consumption of contaminated molluscan shellfish. This document provides a comprehensive review of the current state of knowledge about these important foodborne disease agents. Topics include the epidemiology of human disease; biotypes and virulence factors; cultural and molecular‐based detection methods; phenotyping and genotyping approaches; microbial ecology; and candidate control strategies. Recent international risk assessment efforts are also described. The reader will gain an understanding of why these organisms pose a public health risk and how improving our understanding of their behavior in the environment and the host can aid in reducing that risk in the future.}, number={4}, journal={COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY}, author={Drake, Stephenie L. and DePaola, Angelo and Jaykus, Lee-Ann}, year={2007}, month={Oct}, pages={120–144} }
 @article{drake_whetstine_drake_courtney_fligner_jenkins_pruitt_2007, title={Sources of umami taste in Cheddar and Swiss cheeses}, volume={72}, ISSN={["0022-1147"]}, 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={Aug}, pages={S360–S366} }
 @article{drake_elfving_drake_eisele_drake_visser_2006, title={Effects of aminoethoxyvinylglycine, ethephon, and 1-methylcyclopropene on apple fruit quality at harvest and after storage}, volume={16}, number={1}, journal={HortTechnology}, author={Drake, S. R. and Elfving, D. C. and Drake, M. A. and Eisele, T. A. and Drake, S. L. and Visser, D. B.}, year={2006}, pages={16–23} }
 @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}, 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_elhanafi_bang_drake_green_jaykus_2006, title={Validation of a green fluorescent protein-labeled strain of Vibrio vulnificus for use in the evaluation of postharvest strategies for handling of raw oysters}, volume={72}, ISSN={["0099-2240"]}, DOI={10.1128/AEM.01091-06}, abstractNote={ABSTRACT}, number={11}, journal={APPLIED AND ENVIRONMENTAL MICROBIOLOGY}, author={Drake, S. L. and Elhanafi, D. and Bang, W. and Drake, M. A. and Green, D. P. and Jaykus, L. A.}, year={2006}, month={Nov}, pages={7205–7211} }
 @article{drake_eisele_elfving_drake_drake_visser_2005, title={Effects of the bioregulators aminoethoxyvinylglycine and ethephon on brix, carbohydrate, acid, and mineral concentrations in 'Scarletspur Delicious' apple juice}, volume={40}, number={5}, journal={HortScience}, author={Drake, S. R. and Eisele, T. A. and Elfving, D. C. and Drake, M. A. and Drake, S. L. and Visser, D. B.}, year={2005}, pages={1421–1424} }
 @article{drake_eisele_drake_elfving_drake_visser_2005, title={The  influence of aminoethoxyvinylglycine and ethephon on objective and sensory quality of 'Delicious' apples and apple juice at harvest and after storage}, volume={40}, number={7}, journal={HortScience}, author={Drake, S. R. and Eisele, T. A. and Drake, M. A. and Elfving, D. C. and Drake, S. L. and Visser, D. B.}, year={2005}, pages={2102–2108} }
 @article{drake_elfving_drake_visser_2004, title={Quality of modified atmosphere packaged "bartlett" pears as influenced by time and type of storage}, volume={28}, DOI={10.1111/j.1745-4549.2004.23051.x}, abstractNote={Commercially mature "Bartlett" pears for this study were obtained from local commercial packing facilities. In the first year, pears were packed in modified atmosphere bags and placed in boxes or packed normally (control) with an individual paper wrap around each pear plus a polyethylene liner in the box. Boxed pears from both types of packaging were stored in regular atmosphere (RA) storage at 1C for 30 or 90 days. In the second year, pears were packed normally and stored in both RA or controlled atmosphere (CA) storage for 45 or 90 days, or packed in modified atmosphere bags and stored in RA at 1C. After 45 days, normally packed pears from both RA and CA were removed from their initial storage, placed in modified atmosphere bags and returned to RA storage for an additional 45 days. Pears stored in modified atmosphere bags were superior in quality to normally packed pears stored only in RA storage and equal in quality to pears stored in CA for periods of 90 days. The quality of pears held in modified atmosphere bags under CA conditions deteriorated after only short periods of time (<45 days). Pears in modified atmosphere bags should be stored only in RA. Little or no quality advantage was evident if use of modified atmosphere bags was delayed regardless of prior storage type.}, number={5}, journal={Journal of Food Processing and Preservation}, author={Drake, S. R. and Elfving, D. C. and Drake, S. L. and Visser, D. B.}, year={2004}, pages={348–358} }