Peter Rizzo

College of Agriculture and Life Sciences

Works (4)

Updated: July 5th, 2023 14:51

2022 journal article

Identification of aroma-active compounds in Cheddar cheese imparted by wood smoke

JOURNAL OF DAIRY SCIENCE, 105(7), 5622–5640.

By: P. Rizzo n, R. Del Toro-Gipson  n, D. Cadwallader n & M. Drake n

author keywords: smoked Cheddar cheese; descriptive analysis; gas chromatography; aroma-active compound
MeSH headings : Animals; Cheese / analysis; Gas Chromatography-Mass Spectrometry / veterinary; Odorants / analysis; Smoke / analysis; Taste; Wood / chemistry
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Source: Web Of Science
Added: November 21, 2022

2020 journal article

Consumer desires and perceptions of lactose-free milk

JOURNAL OF DAIRY SCIENCE, 103(8), 6950–6966.

By: P. Rizzo n, W. Harwood n & M. Drake n

author keywords: lactose-free milk; focus group; conjoint analysis; descriptive analysis; consumer acceptance
MeSH headings : Animals; Cattle; Commerce; Consumer Behavior; Female; Flavoring Agents / analysis; Focus Groups; Food Preferences; Humans; Lactose / chemistry; Milk / chemistry; Milk / economics; Surveys and Questionnaires; Taste
TL;DR: It was found that price was a primary choice driver of LFM, and high sweet taste was a driver of liking for the overall population, and eggy flavor and viscosity were drivers of disliking. (via Semantic Scholar)
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Source: Web Of Science
Added: August 10, 2020

2020 journal article

Consumer perception of smoked Cheddar cheese

JOURNAL OF DAIRY SCIENCE, 104(2), 1560–1575.

By: R. Del Toro-Gipson  n, P. Rizzo n, D. Hanson n  & M. Drake n

author keywords: smoked cheese; focus groups; conjoint analysis
MeSH headings : Adolescent; Adult; Animals; Bayes Theorem; Cheese / analysis; Cheese / standards; Cluster Analysis; Consumer Behavior; Female; Flavoring Agents / chemistry; Focus Groups; Food Preferences / psychology; Humans; Male; Middle Aged; Smoke; Surveys and Questionnaires; Taste; Taste Perception; Young Adult
TL;DR: Consumer perception of smoked cheese was evaluated through focus groups, surveys, and central location testing and indicated that smoked Cheese was perceived as an artisan, high-end product and that appearance and price were strong purchase factors. (via Semantic Scholar)
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Sources: Web Of Science, NC State University Libraries
Added: February 15, 2021

2020 journal article

Sensory characterization of specific wood smoke aromas and their contributions to smoked Cheddar cheese flavor

JOURNAL OF SENSORY STUDIES, 35(3).

By: R. Del Toro-Gipson  n, P. Rizzo n, D. Hanson n  & M. Drake n

UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Sources: Web Of Science, NC State University Libraries
Added: February 17, 2020

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