William Spencer Harwood

Works (15)

Updated: July 5th, 2023 15:35

2022 article

Temporal ranking for characterization and improved discrimination of protein beverages

Keefer, H. M., Harwood, W. S., Castura, J. C., & Drake, M. A. (2022, May 23). JOURNAL OF SENSORY STUDIES.

By: H. Keefer n, W. Harwood n, J. Castura & M. Drake n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: June 13, 2022

2021 journal article

Application of temporal penalty analysis for the optimization of sugar reduction in protein beverages

JOURNAL OF SENSORY STUDIES, 36(3).

By: W. Harwood n & M. Drake n

UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: March 8, 2021

2021 article

The effect of carrier on consumer liking of soy sauce

Keefer, H. R. M., Harwood, W. S., Ennis, D., & Drake, M. A. (2021, August 9). JOURNAL OF SENSORY STUDIES.

By: H. Keefer n, W. Harwood n, D. Ennis* & M. Drake n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 16, 2021

2020 journal article

Comparison of preference mapping with projective mapping for characterizing consumer perception of brewed black coffees

JOURNAL OF SENSORY STUDIES, 35(3).

By: W. Harwood n, K. McLean n, J. Ennis*, D. Ennis* & M. Drake n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: February 3, 2020

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)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 10, 2020

2020 journal article

Consumer perception of the sustainability of dairy products and plant-based dairy alternatives

JOURNAL OF DAIRY SCIENCE, 103(12), 11228–11243.

By: A. Schiano n, W. Harwood n, P. Gerard * & M. Drake n

author keywords: sustainability; milk; plant-based dairy alternatives; consumer surveys; qualitative research
MeSH headings : Adolescent; Adult; Aged; Animal Welfare; Animals; Carbon Footprint; Commerce; Consumer Behavior; Dairy Products / standards; Diet, Vegetarian; Female; Focus Groups; Humans; Male; Middle Aged; Milk / chemistry; Milk / standards; Perception; Program Evaluation; Qualitative Research; Surveys and Questionnaires; Young Adult
TL;DR: Consumer perception of the sustainability of milk and dried dairy ingredients and their respective plant-based alternatives was characterized to identify 5 key attributes for sustainability: minimal carbon footprint/greenhouse gas emissions, few/no preservatives, animal happiness and welfare, and simple/minimal ingredients. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: January 4, 2021

2020 journal article

Consumer perceptions of anticake agents on shredded Cheddar cheese

JOURNAL OF DAIRY SCIENCE, 104(1), 281–294.

By: S. Meals n, W. Harwood n & M. Drake n

author keywords: Cheddar cheese shreds; consumer liking; anticake agents
MeSH headings : Analysis of Variance; Animals; Calcium Sulfate / administration & dosage; Cheese / analysis; Color; Consumer Behavior; Flavoring Agents; Food Additives / administration & dosage; Food Handling / methods; Humans; Sensation; Solanum tuberosum / chemistry; Starch / administration & dosage; Zea mays / chemistry
TL;DR: Overall liking, flavor liking, and texture liking attributes for melted shreds were negatively affected at >3% (wt/wt) application regardless of anticake agent used, and in general, anticake agents can be applied to Cheddar cheese shreds at up to 3% with minimal effect on consumer perception. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: January 19, 2021

2020 journal article

The influence of automatic associations on preference for milk type

JOURNAL OF DAIRY SCIENCE, 103(12), 11218–11227.

By: W. Harwood n & M. Drake n

author keywords: milk; organic; implicit; bias; local; consumer
MeSH headings : Animals; Cattle; Consumer Behavior; Dairying; Female; Food, Organic; Humans; Milk / chemistry; Milk / standards; Organic Agriculture; Pasteurization; Taste; United States
TL;DR: An implicit association test (IAT) and primed and unprimed preference testing were used to determine if fluid milk consumer preferences for milk types are influenced by implicit biases and, if so, to define these biases within the context of the consumer sensory experience. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: January 4, 2021

2020 journal article

The role of heat treatment in light oxidation of fluid milk

JOURNAL OF DAIRY SCIENCE, 103(12), 11244–11256.

By: W. Harwood n, B. Carter n, D. Cadwallader n & M. Drake n

author keywords: milk; oxidation; pasteurization; threshold
MeSH headings : Aldehydes / analysis; Animals; Gas Chromatography-Mass Spectrometry; Hot Temperature / adverse effects; Light; Lipids / chemistry; Milk / chemistry; Milk / radiation effects; Oxidation-Reduction; Oxygen / analysis; Pasteurization; Riboflavin / analysis; Solid Phase Microextraction; Steam; Sulfur Compounds / analysis; Taste; Time Factors
TL;DR: UP milk is less sensitive to LOF than HTST milk, possibly due to sensory masking effects or antioxidant effects of volatile sulfur compounds, as well as an enhanced understanding of light and storage effects on milks. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: January 4, 2021

2020 journal article

Validation of fluid milk consumer segments using qualitative multivariate analysis

JOURNAL OF DAIRY SCIENCE, 103(11), 10036–10047.

By: W. Harwood n & M. Drake n

author keywords: milk; focus groups; qualitative multivariate analysis; conjoint
MeSH headings : Animals; Consumer Behavior; Focus Groups; Food Preferences; Humans; Marketing; Milk / chemistry; Multivariate Analysis; Surveys and Questionnaires; Taste
TL;DR: QMA was an effective means for verifying conjoint-derived consumer groups and provided a contextual support for conjoint insights, and was the largest differentiator of segments, followed by fat content, shelf life, and milk designation. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: November 24, 2020

2019 journal article

Consumer insights on prepackaged Cheddar cheese shreds using focus groups, conjoint analysis, and qualitative multivariate analysis

JOURNAL OF DAIRY SCIENCE, 102(8), 6971–6986.

By: K. Speight n, A. Schiano n, W. Harwood n & M. Drake n

author keywords: Cheddar cheese shreds; consumer liking; conjoint analysis
MeSH headings : Cheese / analysis; Cheese / economics; Choice Behavior; Color; Commerce; Consumer Behavior; Focus Groups; Food Packaging; Multivariate Analysis; Surveys and Questionnaires; Taste
TL;DR: Qualitative multivariate analysis results confirmed the focus group and survey results: meltability, orange color, lack of clumps, ability to reseal the bag, and desirable "Cheddar" flavor were also preferred Cheddar shred qualities. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: July 29, 2019

2019 journal article

Influence of ethanol concentration on sensory perception of rums using temporal check-all-that-apply

JOURNAL OF SENSORY STUDIES, 35(1).

By: W. Harwood n, M. Parker n & M. Drake n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: November 11, 2019

2019 journal article

Understanding implicit and explicit consumer desires for protein bars, powders, and beverages

JOURNAL OF SENSORY STUDIES, 34(3).

By: W. Harwood n & M. Drake n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: June 24, 2019

2018 journal article

Identification and characterization of fluid milk consumer groups

JOURNAL OF DAIRY SCIENCE, 101(10), 8860–8874.

By: W. Harwood n & M. Drake n

author keywords: milk; organic milk; conjoint analysis; Kano; maximum difference scaling
MeSH headings : Animals; Beverages; Choice Behavior; Consumer Behavior; Dairy Products / analysis; Food Preferences / psychology; Milk; Perception; Taste
TL;DR: Evaluation of these results on both aggregate and individual levels suggest that fluid milk consumers are not a homogeneous consumer group and that underlying consumer groups are led to purchase decisions by specific product features or expectations. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: October 16, 2018

2017 journal article

A 100-Year Review: Sensory analysis of milk

JOURNAL OF DAIRY SCIENCE, 100(12), 9966–9986.

By: A. Schiano n, W. Harwood n & M. Drake n

author keywords: sensory analysis; flavor; fluid milk
MeSH headings : Animals; Food Analysis / history; Food Analysis / methods; Food Quality; History, 20th Century; History, 21st Century; Humans; Milk / chemistry; Milk / history; Taste; United States
TL;DR: This review outlines the literature pertaining to relevant testing procedures and studies of the history of sensory analysis of fluid milk, and evaluation methods outside of traditional sensory techniques and future outlooks are explored and presented. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

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