2011 article

Application of Sensory and Instrumental Volatile Analyses to Dairy Products


By: A. Croissant n, D. Watson n & M. Drake n

author keywords: descriptive sensory; flavor chemistry; instrumental analysis; sensory analysis; whey protein
MeSH headings : Chemical Phenomena; Chromatography, Gas / methods; Dairy Products / analysis; Food Handling; Food Preferences; Gas Chromatography-Mass Spectrometry; Humans; Milk Proteins / chemistry; Sensation; Solid Phase Extraction / methods; Volatile Organic Compounds / analysis; Volatile Organic Compounds / chemistry; Whey Proteins
TL;DR: A review of whey protein flavor research is presented to demonstrate the range of techniques available for the investigation of food flavors, applicable to all food categories. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2009 journal article

The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate

JOURNAL OF DAIRY SCIENCE, 92(12), 5917–5927.

By: A. Croissant n, E. Kang n, R. Campbell n, E. Bastian & M. Drake n

author keywords: whey protein concentrate; solid-phase microextraction; flavor; bleach
MeSH headings : Adult; Benzoyl Peroxide / chemistry; Bixaceae; Carotenoids / analysis; Color; Female; Food Technology / methods; Humans; Hydrogen Peroxide / chemistry; Male; Middle Aged; Milk Proteins / chemistry; Plant Extracts / analysis; Principal Component Analysis; Taste; Volatile Organic Compounds / analysis; Whey Proteins
TL;DR: The results indicate that the bleaching of liquid whey may affect the flavor of WPC and that the type of bleaching agent used may affect WPC flavor. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2007 journal article

Chemical properties and consumer perception of fluid milk from conventional and pasture-based production systems

JOURNAL OF DAIRY SCIENCE, 90(11), 4942–4953.

By: A. Croissant*, S. Washburn n, L. Dean n & M. Drake*

author keywords: milk; flavor; pasture; sensory
MeSH headings : Animal Feed / analysis; Animals; Breeding; Cattle; Consumer Behavior; Dairying / methods; Diet / veterinary; Fatty Acids / analysis; Feeding Methods / veterinary; Female; Humans; Milk / chemistry; Milk / standards; Principal Component Analysis; Taste
TL;DR: Comparing the chemical and sensory properties of PB milk with conventional fluid milk from Jersey and Holstein cows and to evaluate consumer acceptance of those milks indicate distinct flavor and compositional differences between TMR and PB milks, but the differences were such that they did not affect consumer acceptance. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2005 journal article

Characterization of dried whey protein concentrate and isolate flavor

JOURNAL OF DAIRY SCIENCE, 88(11), 3826–3839.

By: M. Whetstine n, A. Croissant n & M. Drake n

author keywords: whey protein concentrate; whey protein isolate; flavor
MeSH headings : Alcohols / analysis; Aldehydes / analysis; Chromatography, Gas; Fatty Acids / analysis; Gas Chromatography-Mass Spectrometry; Humans; Hydrogen-Ion Concentration; Ketones / analysis; Milk Proteins / chemistry; Milk Proteins / isolation & purification; Odorants / analysis; Smell; Taste; Vacuum; Volatilization; Water / analysis; Whey Proteins
TL;DR: B 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. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

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