@article{shepard_miracle_leksrisompong_drakel_2013, title={Relating sensory and chemical properties of sour cream to consumer acceptance}, volume={96}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2012-6317}, abstractNote={Sour cream is a widely popular acidified dairy product. Volatile compounds and organic acids and their specific contributions to flavor or acceptance have not been established, nor has a comprehensive study been conducted to characterize drivers of liking for sour cream. The objective of this study was to characterize chemical and sensory properties of sour cream and to determine the drivers of liking for sour cream. Descriptive sensory and instrumental analyses followed by consumer testing were conducted. Flavor and texture attributes of 32 (22 full-fat, 6 reduced-fat, and 4 fat-free) commercial sour creams were evaluated by a trained descriptive sensory panel. Percent solids, percent fat, pH, titratable acidity, and colorimetric measurements were conducted to characterize physical properties of sour creams. Organic acids were evaluated by HPLC and volatile aroma active compounds were evaluated by gas chromatography-mass spectrometry with gas chromatography-olfactometry. Consumer acceptance testing (n=201) was conducted on selected sour creams, followed by external preference mapping. Full-fat sour creams were characterized by the lack of surface gloss and chalky textural attributes, whereas reduced-fat and fat-free samples displayed high intensities of these attributes. Full-fat sour creams were higher in cooked/milky and milk fat flavors than the reduced-fat and fat-free samples. Reduced-fat and fat-free sour creams were characterized by cardboard, acetaldehyde/green, and potato flavors, bitter taste, and astringency. Lactic acid was the prominent organic acid in all sour creams, followed by acetic and citric acids. High aroma-impact volatile compounds in sour creams were 2,3-butanedione, acetic acid, butyric acid, octanal, 2-methyl-3-furanthiol, 1-octene-3-one, and acetaldehyde. Positive drivers of liking for sour cream were milk fat, cooked/milky and sweet aromatic flavors, opacity, color intensity, and adhesiveness. This comprehensive study established sensory and instrumental properties of sour creams and their relationship to consumer acceptance.}, number={9}, journal={JOURNAL OF DAIRY SCIENCE}, author={Shepard, L. and Miracle, R. E. and Leksrisompong, P. and Drakel, M. A.}, year={2013}, month={Sep}, pages={5435–5454} }
 @article{leksrisompong_gerard_lopetcharat_drake_2012, title={Bitter Taste Inhibiting Agents for Whey Protein Hydrolysate and Whey Protein Hydrolysate Beverages}, volume={77}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2012.02800.x}, abstractNote={Abstract:  Whey protein hydrolysates (WPH) are known for bioactivity and functionality, but WPH also have a distinct bitter taste. Identification of effective bitter taste inhibiting agents for WPH would broaden the use of this ingredient. The objective of this study was to evaluate the effectiveness of 24 documented bitter taste inhibitors for WPH. Two spray‐dried WPH with different levels of hydrolysis (DH) were evaluated with each potential inhibitor. Quinine hydrochloride (quinine) was presented as a control with each WPH. Percent bitter taste inhibition was reported relative to quinine bitterness. Effective bitter taste inhibitors were subsequently evaluated in WPH beverages with vanilla and chocolate flavoring followed by descriptive analysis. The compounds evaluated did not inhibit bitter taste of quinine and the 2 WPH in a similar manner (P < 0.05). Effective bitter taste inhibitors (P < 0.05) of both WPH were sucralose, fructose, sucrose, adenosine 5’ monophosphate (5’AMP), adenosine 5’monophosphate disodium (5’AMP Na2), sodium acetate, monosodium glutamate, and sodium gluconate. Sodium chloride inhibited bitter taste of WPH with high DH but not WPH with low DH. Amino acids (l‐Lysine, l‐arginine) inhibited bitter taste of quinine but not WPH. All effective inhibitors in rehydrated WPH were also effective in the beverage applications. Sweeteners (fructose, sucralose, and sucrose) enhanced vanilla and chocolate flavors in beverages. Most salts and a nucleotide, while effective for bitter taste inhibition, suppressed vanilla and chocolate flavors and potentiated other flavors (that is, sour aromatic), and basic tastes (salty, sour).}, number={8}, journal={JOURNAL OF FOOD SCIENCE}, author={Leksrisompong, Pattarin and Gerard, Patrick and Lopetcharat, Kannapon and Drake, MaryAnne}, year={2012}, month={Aug}, pages={S282–S287} }
 @article{leksrisompong_lopetcharat_guthrie_drake_2012, title={DESCRIPTIVE ANALYSIS OF CARBONATED REGULAR AND DIET LEMON-LIME BEVERAGES}, volume={27}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459x.2012.00389.x}, abstractNote={ABSTRACTA lexicon for lemon‐lime carbonated beverages (regular and diet) was developed to understand the flavor and mouthfeel attributes of lemon‐lime beverages. Descriptive analysis of 18 carbonated lemon‐lime or citrus beverages was performed by a highly trained panel. Analysis of variance and principle component analysis were used to interpret results. Key differentiating attributes of beverages were mouthfeel attributes (carbonation, bite, burn, numbing, after‐numbing, slipperiness, tongue heaviness), basic tastes (sour aftertaste, sour, bitter, bitter aftertaste, other aftertaste, metallic aftertaste) and aromatics (overall aroma, cooked lime/lemon, lemon candy). Beverages were distinguished based on category (sparkling or soda), sweetening systems (diet versus regular) and brand. Beverages in the soda category were characterized by high bite, burn, numbing, carbonation and after‐numb, whereas beverages in the sparkling beverage category were characterized by slipperiness, overall aroma, cooked lemon/lime, sour taste and sour aftertaste. Diet beverages were characterized by bitter, bitter aftertaste, metallic aftertaste and other aftertaste, while regular beverages were characterized by tongue heaviness and lemon candy. The developed lexicon allowed for documentation of multimodal sensory perceptions generated by carbonated beverages.}, number={4}, journal={JOURNAL OF SENSORY STUDIES}, author={Leksrisompong, P. P. and Lopetcharat, K. and Guthrie, B. and Drake, M. A.}, year={2012}, month={Aug}, pages={247–263} }
 @article{leksrisompong_whitson_truong_drake_2012, title={SENSORY ATTRIBUTES AND CONSUMER ACCEPTANCE OF SWEET POTATO CULTIVARS WITH VARYING FLESH COLORS}, volume={27}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459x.2011.00367.x}, abstractNote={ABSTRACTThe sensory characteristics of sweet potatoes (n = 12 cultivars) with varying flesh color (orange, purple, yellow) and the impact of flesh colors on consumer acceptance were evaluated. A lexicon was developed for sweet potato flavor followed by consumer acceptance testing conducted with and without blindfold conditions to identify if color or visual cues impacted consumer acceptance. Cluster analysis was performed on overall liking scores followed by external preference mapping to identify the drivers of liking for sweet potatoes. The lexicon differentiated sweet potatoes. Appearance (visual appearance) positively impacted liking scores of products that were not well liked but had a lower impact on liking when the sweet potato was well liked suggesting that flavor and texture were the driving attributes for liking. Three consumer clusters were found for overall liking. All clusters liked smooth texture, brown sugar and dried apricot flavor and sweet taste and disliked bitter, umami, astringent mouthfeel, vanilla aroma and residual fibers. Clusters were differentiated by the liking of visual moistness and color homogeneity, white potato, canned carrot and dried apricot flavors, chalky, firmness, denseness and fibrous texture. Sweet potatoes with unfamiliar colors were accepted by all consumers but different sensory characteristics appealed to different consumer groups.}, number={1}, journal={JOURNAL OF SENSORY STUDIES}, author={Leksrisompong, P. P. and Whitson, M. E. and Truong, V. D. and Drake, M. A.}, year={2012}, month={Feb}, pages={59–69} }
 @article{leksrisompong_miracle_drake_2010, title={Characterization of Flavor of Whey Protein Hydrolysates}, volume={58}, ISSN={["1520-5118"]}, DOI={10.1021/jf100009u}, abstractNote={Twenty-two whey protein hydrolysates (WPH) obtained from 8 major global manufacturers were characterized by instrumental analysis and descriptive sensory analysis. Proximate analysis, size exclusion chromatography, and two different degrees of hydrolysis (DH) analytical methods were also conducted. WPH were evaluated by a trained descriptive sensory panel, and volatile compounds were extracted by solid phase microextraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Eleven representative WPH were selected, and 15 aroma active compounds were quantified by GC-MS via the generation of external standard curves. Potato/brothy, malty, and animal flavors and bitter taste were key distinguishing sensory attributes of WPH. Correlations between bitter taste intensity, degree of hydrolysis (using both methods), and concentration of different molecular weight peptides were documented, with high DH samples having high bitter taste intensity and a high concentration of low molecular weight peptides and vice versa. The four aroma-active compounds out of 40 detected by GC-O present at the highest concentration and with consistently high odor activity values in WPH were Strecker derived products, dimethyl sulfide (DMS), 3-methyl butanal, 2-methyl butanal, and methional. Orthonasal thresholds of WPH were lower (p < 0.05) than basic taste thresholds suggesting that aromatics and bitter taste are both crucial to control in WPH food applications.}, number={10}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Leksrisompong, Pattarin P. and Miracle, R. Evan and Drake, MaryAnne}, year={2010}, month={May}, pages={6318–6327} }
 @article{leksrisompong_barbano_foegeding_gerard_drake_2010, title={THE ROLES OF FAT AND PH ON THE DETECTION THRESHOLDS AND PARTITION COEFFICIENTS OF THREE COMPOUNDS: DIACETYL, delta-DECALACTONE AND FURANEOL}, volume={25}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459x.2009.00264.x}, abstractNote={ABSTRACT The effect of fat and pH on the best estimate threshold (BET) of three prominent dairy product flavor compounds with varying physicochemical properties: diacetyl (2, 3‐butanedione), δ‐decalactone and furaneol (2,5‐dimethyl‐4‐hydroxy‐3[2H]‐furanone), in water, oil and oil‐in‐water model emulsions (at 10 and 20% fat at neutral and acidified pH 5.5) were investigated. The headspace‐matrix partition coefficients (KHS/matrix) of each compound in the different matrixes were established using gas chromatography–mass spectrometry. The particle size of the emulsions was controlled. Fat had the largest impact on the BET and partition coefficients of δ‐decalactone followed by diacetyl (P ≤ 0.05). Fat content did not affect the BET value of furaneol (P > 0.05) but some effects on partition coefficients were noted (P ≤ 0.05). BET values of the three compounds were unaffected by pH (P > 0.05), but differences in partition coefficients (P ≤ 0.05) were noted for diacetyl and furaneol.}, number={3}, journal={JOURNAL OF SENSORY STUDIES}, author={Leksrisompong, Pattarin and Barbano, David M. and Foegeding, Allen E. and Gerard, Patrick and Drake, Maryanne}, year={2010}, month={Jun}, pages={347–370} }