@article{harwood_parker_drake_2020, title={Influence of ethanol concentration on sensory perception of rums using temporal check-all-that-apply}, volume={35}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12546}, abstractNote={Abstract}, number={1}, journal={JOURNAL OF SENSORY STUDIES}, author={Harwood, William S. and Parker, Megan N. and Drake, MaryAnne}, year={2020}, month={Feb} }
 @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{park_parker_drake_2016, title={Short communication: The effect of liquid storage on the flavor of whey protein concentrate}, volume={99}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2016-10946}, abstractNote={Unit operations in dried dairy ingredient manufacture significantly influence sensory properties and, consequently, their use and consumer acceptance in a variety of ingredient applications. In whey protein concentrate (WPC) manufacture, liquid can be stored as whey or WPC before spray drying. The objective of this study was to determine the effect of storage, composition, and bleaching on the flavor of spray-dried WPC80. Liquid whey was manufactured and subjected to the following treatments: bleached or unbleached and liquid whey or liquid WPC storage. The experiment was replicated 3 times and included a no-storage control. All liquid storage was performed at 4°C for 24h. Flavor of the final spray-dried WPC80 was evaluated by a trained panel and volatile compound analyses. Storage of liquids increased cardboard flavor, decreased sweet aromatic flavor, and resulted in increased volatile lipid oxidation products. Bleaching altered the effect of liquid storage. Storage of unbleached liquid whey decreased sweet aromatic flavor and increased cardboard flavor and volatile lipid oxidation products compared with liquid WPC80 and no storage. In contrast, storage of bleached liquid WPC decreased sweet aromatic flavor and increased cardboard flavor and associated volatile lipid oxidation products compared with bleached liquid whey or no storage. These results confirm that liquid storage increases off-flavors in spray-dried protein but to a variable degree, depending on whether bleaching has been applied. If liquid storage is necessary, bleached WPC80 should be stored as liquid whey and unbleached WPC80 should be stored as liquid WPC to mitigate off-flavors.}, number={6}, journal={JOURNAL OF DAIRY SCIENCE}, author={Park, Curtis W. and Parker, Megan and Drake, MaryAnne}, year={2016}, month={Jun}, pages={4303–4308} }