Robert Evan Miracle

Works (16)

Updated: July 29th, 2023 15:05

2014 article

The role of sodium in the salty taste of permeate

Frankowski, K. M., Miracle, R. E., & Drake, M. A. (2014, July 11). Journal of Dairy Science.

By: K. Frankowski n, R. Miracle n & M. Drake n

author keywords: permeate; salty taste; sodium
MeSH headings : Adenosine Monophosphate / analysis; Animals; Chromatography, High Pressure Liquid; Citric Acid / analysis; Cytidine Monophosphate / analysis; Gas Chromatography-Mass Spectrometry; Guanosine Monophosphate / analysis; Hippurates / analysis; Inosine Monophosphate / analysis; Lactic Acid / analysis; Lactose / analysis; Milk / chemistry; Orotic Acid / analysis; Potassium Chloride / analysis; Sodium Chloride / analysis; Taste; Urea / analysis; Uric Acid / analysis; Uridine Monophosphate / analysis; Volatile Organic Compounds / analysis
topics (OpenAlex): Biochemical Analysis and Sensing Techniques; Advanced Chemical Sensor Technologies; Meat and Animal Product Quality
TL;DR: Sensory tests with sodium chloride solutions confirmed that the salty taste of reduced-lactose permeates was not solely due to the sodium present, and elements other than sodium contribute to the salty Taste of permeate. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2013 article

Relating sensory and chemical properties of sour cream to consumer acceptance

Shepard, L., Miracle, R. E., Leksrisompong, P., & Drake, M. A. (2013, July 10). Journal of Dairy Science.

By: L. Shepard n, R. Miracle n, P. Leksrisompong n & M. Drake  n

author keywords: sour cream; flavor; preference mapping
MeSH headings : Chromatography, Gas; Chromatography, High Pressure Liquid; Colorimetry; Consumer Behavior; Dairy Products / analysis; Dairy Products / standards; Fats / analysis; Food Quality; Humans; Hydrogen-Ion Concentration; Lactic Acid / analysis
topics (OpenAlex): Sensory Analysis and Statistical Methods; Biochemical Analysis and Sensing Techniques; Meat and Animal Product Quality
TL;DR: Sour cream was characterized by the lack of surface gloss and chalky textural attributes, whereas reduced-fat and fat-free samples displayed high intensities of these attributes. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2011 article

Comparison of the Flavor Chemistry and Flavor Stability of Mozzarella and Cheddar Wheys

Liaw, I. W., Miracle, R. E., Jervis, S. M., Listiyani, M. A. D., & Drake, M. A. (2011, October 1). Journal of Food Science.

By: I. Liaw n, R. Miracle n, S. Jervis n, M. Listiyani n & M. Drake n

author keywords: Cheddar; flavor chemistry; gas chromatography-olfactometry; liquid whey; Mozzarella
MeSH headings : Adult; Aldehydes / analysis; Butyric Acid / analysis; Cheese / analysis; Female; Food Analysis / methods; Food Handling / methods; Gas Chromatography-Mass Spectrometry / methods; Humans; Ketones / analysis; Male; Odorants / analysis; Taste; United States; Volatile Organic Compounds / analysis; Young Adult
topics (OpenAlex): Meat and Animal Product Quality; Proteins in Food Systems; Sensory Analysis and Statistical Methods
TL;DR: Results suggest that similar compounds in different concentrations comprise the flavor of these 2 whey sources and that steps should be taken to minimize lipid oxidation during fluid whey processing. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2011 article

Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate

Whitson, M., Miracle, R. E., Bastian, E., & Drake, M. A. (2011, July 26). Journal of Dairy Science.

By: M. Whitson n, R. Miracle n, E. Bastian & M. Drake n

author keywords: whey protein; retentate; storage; flavor
MeSH headings : Cheese / standards; Dairy Products / standards; Food Handling; Food Storage / methods; Milk Proteins / drug effects; Milk Proteins / metabolism; Taste; Time Factors; Whey Proteins
topics (OpenAlex): Microencapsulation and Drying Processes; Meat and Animal Product Quality; Protein Hydrolysis and Bioactive Peptides
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2011 article

Effect of temperature and bleaching agent on bleaching of liquid Cheddar whey

Listiyani, M. A. D., Campbell, R. E., Miracle, R. E., Barbano, D. M., Gerard, P. D., & Drake, M. A. (2011, December 20). Journal of Dairy Science.

By: M. Listiyani n, R. Campbell n, R. Miracle n, D. Barbano *, P. Gerard * & M. Drake n

author keywords: whey; bleach; norbixin; flavor
MeSH headings : Bleaching Agents / pharmacology; Carotenoids / analysis; Cheese / analysis; Cheese / classification; Cheese / standards; Cold Temperature; Color; Hot Temperature; Lipid Metabolism / drug effects; Milk Proteins / drug effects; Milk Proteins / metabolism; Oxidation-Reduction / drug effects; Whey Proteins
topics (OpenAlex): Meat and Animal Product Quality; Proteins in Food Systems; Fermentation and Sensory Analysis
TL;DR: It is suggested that fat separation of liquid Cheddar whey has no effect on bleaching efficacy or lipid oxidation and that hot bleaching may result in increased lipid oxidation in fluid whey. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2011 article

Effects of Starter Culture and Storage on the Flavor of Liquid Whey

Campbell, R. E., Miracle, R. E., Gerard, P. D., & Drake, M. A. (2011, May 4). Journal of Food Science.

By: R. Campbell n, R. Miracle n, P. Gerard  n & M. Drake n

author keywords: culture; flavor; lipid oxidation; volatile compounds; whey
MeSH headings : Dairy Products / analysis; Fatty Acids, Nonesterified / analysis; Food Preservatives / analysis; Food Preservatives / metabolism; Food Storage / methods; Humans; Odorants / analysis; Research Design; Taste; Volatile Organic Compounds / analysis
topics (OpenAlex): Proteins in Food Systems; Meat and Animal Product Quality; Protein Hydrolysis and Bioactive Peptides
TL;DR: Results from this study demonstrate that oxidation occurs in milk prior to cheesemaking but that starter type and starter strain influence also oxidative stability and lipid oxidation off flavors in fluid whey. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2011 article

Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins

Listiyani, M. A. D., Campbell, R. E., Miracle, R. E., Dean, L. O., & Drake, M. A. (2011, August 21). Journal of Dairy Science.

By: M. Listiyani n, R. Campbell n, R. Miracle n, L. Dean n & M. Drake n

author keywords: whey; benzoic acid; bleach; flavor
MeSH headings : Animals; Benzoic Acid / analysis; Benzoyl Peroxide / pharmacology; Bleaching Agents / pharmacology; Carotenoids / analysis; Cattle; Cheese / analysis; Cheese / standards; Color; Hydrogen Peroxide / pharmacology; Lipid Peroxidation / drug effects; Milk Proteins / analysis; Milk Proteins / drug effects; Taste; Whey Proteins
topics (OpenAlex): Meat and Animal Product Quality; Fermentation and Sensory Analysis; Sensory Analysis and Statistical Methods
TL;DR: Benzoyl peroxide is more effective in color removal of whey and results in fewer flavor side effects compared with HP and residual BA is decreased by ultrafiltration and diafiltration, with smaller differences than those observed in WPC34. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2011 article

The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate

Campbell, R. E., Miracle, R. E., & Drake, M. A. (2011, February 20). Journal of Dairy Science.

By: R. Campbell n, R. Miracle n & M. Drake n

author keywords: annatto; flavor; starter culture; whey protein
MeSH headings : Animals; Bixaceae; Carotenoids / pharmacology; Cultured Milk Products; Food Coloring Agents / pharmacology; Food Handling / methods; Milk Proteins / analysis; Milk Proteins / drug effects; Plant Extracts / pharmacology; Taste; Whey Proteins
topics (OpenAlex): Meat and Animal Product Quality; Protein Hydrolysis and Bioactive Peptides; Proteins in Food Systems
TL;DR: Results suggest that annatto has a no effect on whey protein flavor, but that the starter culture has a large influence on the oxidative stability of whey. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2010 article

Characterization of Flavor of Whey Protein Hydrolysates

Leksrisompong, P. P., Miracle, R. E., & Drake, M. A. (2010, April 23). Journal of Agricultural and Food Chemistry.

By: P. Leksrisompong n, R. Miracle* & M. Drake*

author keywords: Whey protein hydrolysate; enzymatic hydrolysis; degree of hydrolysis; bitter taste; whey protein flavor
MeSH headings : Chromatography, Gas / methods; Chromatography, Gel; Gas Chromatography-Mass Spectrometry; Humans; Hydrolysis; Milk Proteins / chemistry; Odorants / analysis; Protein Hydrolysates / chemistry; Smell; Solid Phase Extraction; Taste; Whey Proteins
topics (OpenAlex): Protein Hydrolysis and Bioactive Peptides; Meat and Animal Product Quality; Consumer Attitudes and Food Labeling
TL;DR: Odor activity thresholds of whey protein hydrolysates were lower than basic taste thresholds suggesting that aromatics and bitter taste are both crucial to control in WPH food applications. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2010 article

Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses

Drake, M. A., Miracle, R. E., & McMahon, D. J. (2010, November 1). Journal of Dairy Science.

By: M. Drake n, R. Miracle n & D. McMahon *

author keywords: cheese; fat reduction; low fat; flavor chemistry
MeSH headings : Cheese / analysis; Consumer Behavior; Dietary Fats / analysis; Fatty Acids, Nonesterified / analysis; Food Handling / methods; Furans / analysis; Ketones / analysis; Lactones / analysis; Phenylethyl Alcohol / analysis; Taste; Volatile Organic Compounds / analysis
topics (OpenAlex): Probiotics and Fermented Foods; Fermentation and Sensory Analysis; Meat and Animal Product Quality
TL;DR: Results confirm that flavor differences documented between full-fat and reduced-fat cheeses are not due solely to differences in matrix and flavor release but also to distinct differences in ripening biochemistry, which leads to an imbalance of many flavor-contributing compounds. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2010 journal article

Influence of fat on flavour and flavour development in cheddar cheese

Australian Journal of Dairy Technology, 65(3), 195–199.

By: M. Drake, R. Miracle & D. McMahon

Source: NC State University Libraries
Added: August 6, 2018

2010 article

SENSORY CHARACTERIZATION OF CHEMICAL COMPONENTS RESPONSIBLE FOR CARDBOARD FLAVOR IN WHEY PROTEIN

WHITSON, M. E., MIRACLE, R. E., & DRAKE, M. A. (2010, April 30). Journal of Sensory Studies.

By: M. Whitson n, R. Miracle n & M. Drake n

topics (OpenAlex): Meat and Animal Product Quality; Sensory Analysis and Statistical Methods; Protein Hydrolysis and Bioactive Peptides
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2008 article

Characterization of Alkylmethoxypyrazines Contributing to Earthy/Bell Pepper Flavor in Farmstead Cheddar Cheese

Neta, E. R. D., Miracle, R. E., Sanders, T. H., & Drake, M. A. (2008, October 13). Journal of Food Science.

By: E. Neta n, R. Miracle*, T. Sanders* & M. Drake*

author keywords: alkylmethoxypyrazines; cheese flavor; earthy/bell pepper flavor
MeSH headings : Capsicum; Cheese / analysis; Cheese / microbiology; Consumer Behavior; Earth, Planet; Gas Chromatography-Mass Spectrometry; Humans; North Carolina; Odorants; Penicillium / growth & development; Pyrazines / analysis; Reproducibility of Results; Sensitivity and Specificity; Taste
topics (OpenAlex): Fermentation and Sensory Analysis; Meat and Animal Product Quality; Advanced Chemical Sensor Technologies
TL;DR: The results suggest that 2-sec-butyl-3-methoxypyrazine and 2-isopropyl- 3-mETHoxypYrazine are formed near the surface of the cheeses and migrate into the cheese during ripening, suggesting an earthy/bell pepper (EBP) flavor to these cheeses. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
13. Climate Action (Web of Science)
Source: Web Of Science
Added: August 6, 2018

2008 article

The Effect of Refrigerated and Frozen Storage on Butter Flavor and Texture

Krause, A. J., Miracle, R. E., Sanders, T. H., Dean, L. L., & Drake, M. A. (2008, January 24). Journal of Dairy Science.

By: A. Krause n, R. Miracle n, T. Sanders*, L. Dean* & M. Drake n

author keywords: butter; storage; butter quality; oxidative stability
MeSH headings : Butter / analysis; Butter / standards; Color; Fatty Acids / analysis; Female; Food Handling / methods; Freezing; Humans; Male; Refrigeration; Taste
topics (OpenAlex): Food Quality and Safety Studies; Fermentation and Sensory Analysis; Food Chemistry and Fat Analysis
TL;DR: Refrigerated butter quarters exhibited refrigerator/stale off-flavors concurrent with increased levels of oxidation within 6 mo of refrigerated storage, and similar trends were observed for refrigerated bulk butter after 9 mo. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2007 article

Effect of Cold Storage and Packaging Material on the Major Aroma Components of Sweet Cream Butter

Lozano, P. R., Miracle, E. R., Krause, A. J., Drake, M., & Cadwallader, K. R. (2007, August 17). Journal of Agricultural and Food Chemistry.

By: P. Lozano n, E. Miracle n, A. Krause n, M. Drake n & K. Cadwallader  n

author keywords: butter; flavor; aroma; storage; wrapping material; styrene migration
MeSH headings : Butter / analysis; Chromatography, Gas; Cold Temperature; Food Packaging / instrumentation; Food Preservation / methods; Humans; Odorants / analysis; Smell; Taste
topics (OpenAlex): Fermentation and Sensory Analysis; Meat and Animal Product Quality; Sensory Analysis and Statistical Methods
TL;DR: Foil wrapping material performed better than wax parchment paper in preventing styrene migration into butter and in minimizing the formation of lipid oxidation and hydroxyl acid products that contribute to the loss of fresh butter flavor. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2006 article

Characterization of a Cabbage Off‐flavor in Whey Protein Isolate

Wright, J. M., Whetstine, M. E. C., Miracle, R. E., & Drake, M. (2006, March 1). Journal of Food Science.

By: J. Wright n, M. Whetstine n, R. Miracle n & M. Drake n

author keywords: whey protein isolate; off-flavor; dimethyl trisulfide; GCO; SPME
topics (OpenAlex): Meat and Animal Product Quality; Sensory Analysis and Statistical Methods; Fermentation and Sensory Analysis
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

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