@article{keefer_harwood_castura_drake_2022, title={Temporal ranking for characterization and improved discrimination of protein beverages}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12751}, abstractNote={Abstract}, journal={JOURNAL OF SENSORY STUDIES}, author={Keefer, Heather M. and Harwood, Will S. and Castura, John C. and Drake, MaryAnne}, year={2022}, month={May} }
 @article{harwood_drake_2021, title={Application of temporal penalty analysis for the optimization of sugar reduction in protein beverages}, volume={36}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12644}, abstractNote={Abstract}, number={3}, journal={JOURNAL OF SENSORY STUDIES}, author={Harwood, William S. and Drake, MaryAnne}, year={2021}, month={Jun} }
 @article{meals_harwood_drake_2021, title={Consumer perceptions of anticake agents on shredded Cheddar cheese}, volume={104}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2020-19052}, abstractNote={Prepackaged natural cheese shreds are a growing consumer category. Anticake agents are applied to commercial cheese shreds to assist with shelf life and ease of use. The objective of this study was to investigate consumer perception of 3 anticake agents applied at various levels to Cheddar cheese shreds. Three common anticake agents (80% potato starch/20% cellulose blend, 100% potato starch, or potato starch/corn starch/calcium sulfate blend) were applied to duplicate lots of Cheddar cheese shreds at 1, 2, 3, 4, and 5% (wt/wt). Control Cheddar cheese shreds with no anticake were also included. Sensory properties (appearance, flavor, texture, and hot texture) were documented using a trained sensory panel (n = 8), and 3 consumer acceptance tests were also conducted. In test 1, consumers (n = 110) visually evaluated liking of cold shred appearance. In test 2, consumers (n = 100) evaluated melted shreds on a flour tortilla for overall liking and appearance, flavor, and texture liking. In test 3, consumers (n = 49) participated in a home usage test. Two-way ANOVA (anticake × anticake application rate) was used to interpret the collected data from each test. Visual appearance of shreds was the primary attribute influenced by anticake application and anticake agent (P < 0.05). Trained panel evaluation demonstrated that the 100% potato starch anticake had minimal effects on visual appearance. The other 2 agents (80% potato starch/20% cellulose blend and potato starch/corn starch/calcium sulfate blend) showed increases in visible powder at >3% (wt/wt). Consistent with results from trained panelists, higher application rates decreased consumer appearance and color liking for Cheddar shreds with 80% potato starch/20% cellulose and potato starch/corn starch/calcium sulfate blends at >2 or 3% (wt/wt), respectively. Appearance liking of melted shreds decreased with increased anticake application percent but decreased the most for 100% potato starch anticake at greater than 1% (wt/wt) application. Overall liking, flavor liking, and texture liking attributes for melted shreds were negatively affected at >3% (wt/wt) application regardless of anticake agent used. In general, anticake agents can be applied to Cheddar cheese shreds at up to 3% (wt/wt) with minimal effect on consumer perception.}, number={1}, journal={JOURNAL OF DAIRY SCIENCE}, author={Meals, S. E. and Harwood, W. S. and Drake, M. A.}, year={2021}, month={Jan}, pages={281–294} }
 @article{keefer_harwood_ennis_drake_2021, title={The effect of carrier on consumer liking of soy sauce}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12700}, abstractNote={Abstract}, journal={JOURNAL OF SENSORY STUDIES}, author={Keefer, Heather R. M. and Harwood, William S. and Ennis, Daniel and Drake, MaryAnne}, year={2021}, month={Aug} }
 @article{harwood_mclean_ennis_ennis_drake_2020, title={Comparison of preference mapping with projective mapping for characterizing consumer perception of brewed black coffees}, volume={35}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12563}, abstractNote={Abstract}, number={3}, journal={JOURNAL OF SENSORY STUDIES}, author={Harwood, William S. and McLean, Kyle G. and Ennis, John M. and Ennis, Daniel M. and Drake, MaryAnne}, year={2020}, month={Jun} }
 @article{rizzo_harwood_drake_2020, title={Consumer desires and perceptions of lactose-free milk}, volume={103}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2019-17940}, abstractNote={Fluid milk consumption has declined in the United States, but lactose-free dairy milk (LFM) sales have steadily increased. It is important to understand how consumers perceive LFM and what consumers value when purchasing LFM. This study characterized consumer perceptions and preferences for LFM. Three 1.5-h focus groups (n = 25), an online survey (n = 331), trained panel descriptive analysis, and a consumer acceptance taste test (n = 160) were conducted with LFM consumers. Focus groups were evaluated by frequency of responses. From the focus group findings, we found that price was a primary choice driver of LFM. Habit and flavor familiarity with cow milk were a major driver of selection of LFM over plant-based alternatives for consumers. Higher sweetness and lower viscosity were the primary sensory differences between LFM and traditional milk, and were viewed negatively in general. The online survey included Kano questions, maximum difference scaling, and an adaptive choice-based conjoint. The data gathered from these techniques provided insight into the perceptions and purchase habits of consumers. Kano data demonstrated consumer attitudes toward the presence or absence of product attributes. The maximum difference scaling scaled the importance of product attributes to consumers. An adaptive choice-based conjoint provided insight into consumer purchase habits by simulating a purchase decision through an online interface. The attributes evaluated included price, packaging material, package size, lactose removal method, shelf life, sweetness, texture, nutrition claims, and label claims. Survey responses were analyzed by univariate and multivariate statistics. Survey results quantitatively confirmed many focus group observations. Price, texture, sweetness, shelf life, and package size were the most important attributes to LFM consumers. A low price, ultrapasteurized LFM in a half-gallon cardboard package was the ideal LFM. Descriptive analysis of 9 commercial LFM followed by consumer acceptance testing was conducted. External preference mapping was conducted with trained panel and consumer acceptance results. Consumer acceptance testing of commercial LFM revealed 3 consumer clusters with distinct preferences for LFM flavor and texture. High sweet taste was a driver of liking for the overall population, and eggy flavor and viscosity were drivers of disliking. Knowledge of consumer preferences for LFM will provide actionable insights for new product development within the dairy industry for this market segment.}, number={8}, journal={JOURNAL OF DAIRY SCIENCE}, author={Rizzo, P. V. and Harwood, W. S. and Drake, M. A.}, year={2020}, month={Aug}, pages={6950–6966} }
 @article{schiano_harwood_gerard_drake_2020, title={Consumer perception of the sustainability of dairy products and plant-based dairy alternatives}, volume={103}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2020-18406}, abstractNote={Plant-based dairy alternative beverage sales have increased in recent years. Plant-based dairy alternatives often advertise on a platform of sustainability and environmental commitment. To successfully position and market dairy products in this competitive environment, dairy companies must understand the consumer definition of and importance placed on sustainability, as well as communicate sustainability information effectively. The objective of this study was to characterize consumer perception of the sustainability of milk and dried dairy ingredients and their respective plant-based alternatives. Focus groups and 2 online surveys were conducted. In the first survey, maximum difference scaling was used to rank the importance of specific dairy product attributes to sustainability, along with an exercise in which respondents selected whether a fluid milk or protein powder product was sustainable. A follow-up survey included 2 exercises in which respondents selected whether generic dairy products or dried dairy ingredients were sustainable, natural, healthy, trustworthy, or ethical. Over half of dairy product consumers reported that they looked for sustainability-related information. Consumers who purchased both plant-based dairy alternative and dairy products placed a higher self-reported importance on sustainability than those who purchased dairy products only. Focus group and survey maximum difference scaling results identified 5 key attributes for sustainability: minimal carbon footprint/greenhouse gas emissions, few/no preservatives, animal happiness and welfare, and simple/minimal ingredients. Plant-based dairy alternatives followed by fluid milk and protein powders were considered more sustainable than dairy products, but package type and organic status also played a role in consumer sustainability perception. Product labels were the most common source of sustainability information, although consumers also sought information on websites affiliated and unaffiliated with dairy companies. There was cognitive overlap among the terms sustainable, natural, healthy, ethical, and trustworthy as they relate to dairy products, but consumers used the terms distinctly. Consumers perceived differences in these terms between general categories of dairy as well as among products in a specific dairy category. Dairy companies may be able to differentiate themselves by helping consumers make these choices by simplifying sustainability-related messaging and by maintaining open, transparent communication regarding sustainability.}, number={12}, journal={JOURNAL OF DAIRY SCIENCE}, author={Schiano, A. N. and Harwood, W. S. and Gerard, P. D. and Drake, M. A.}, year={2020}, month={Dec}, pages={11228–11243} }
 @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{harwood_drake_2020, title={The influence of automatic associations on preference for milk type}, volume={103}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2020-19037}, abstractNote={In recent decades, organic milk has been an exception to the trend of decreased fluid milk consumption in the United States. However, the reasons behind consumer preference for organic milk over conventional and other milk types are ill-defined. The objective of this study was to use an implicit association test (IAT) and primed and unprimed preference testing 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. Self-reported fluid milk consumers (n = 473) participated in online IAT exercises where pairwise comparisons of milk types (conventional, organic, local, pasture-raised) were measured on both positive and negative dimensions related to cow-welfare, sustainability, health, trust, safety, and quality. Latency times from IAT responses were subsequently transformed into standardized D-scores to categorize bias effect sizes. Additionally, fluid milk consumers (n = 174) participated in preference tests that compared commercial milks representing different milk types through presentations where milk type was shown (primed) or hidden (unprimed). Following preference tests, consumers were asked to explain their preferred sample using check-all-that-apply tasks. Analysis of IAT results showed that conventional milk was more associated with negative dimension descriptors compared with organic, local, and pasture-raised milks. Additionally, a positive bias in favor of organic milk was expressed when compared with pasture-raised milk offerings; however, no differences were found in pairwise comparisons of other nonconventional milk type pairings, suggesting that consumers may conflate these designations. Blinded preference testing showed that milk preferences were largely dictated by flavor, with consumers differentiating milk types based upon flavors related to packaging, pasteurization method, and feeding systems. In primed evaluations, consumers generally expressed preferences that aligned with their explicit beliefs, and flavor considerations appeared to be a secondary differentiator of preference. Based on these results, conventional milk is associated with negative implicit beliefs related to production and product quality more often than other milk types, which was reflected in IAT evaluations and primed preference tests. However, the blinded tastings suggested that conventional milk was preferred, or competitive with, other milk types based on flavor alone. Findings from this study suggest consumer differentiation and preference of milks is significantly affected by perceptions and beliefs related to milk type. In particular, conventional milk was associated with relatively few unique belief descriptions, indicating strict utilitarian consumer categorization. Organic and local milks were comparatively associated with greater care for nutrition, sustainability, animal welfare, and local farm support. These results demonstrate a need for greater education related to conventional milk offerings to dispel factors influencing negative implicit bias. Furthermore, improving product narrative via label information and alignment with locality and regionality were identified as possible opportunities for improving consumer sentiments related to conventional milk. A more thorough understanding of these attributes may reinforce stated beliefs more effectively and stave off consumer losses to plant-based alternatives that fulfill similar beliefs.}, number={12}, journal={JOURNAL OF DAIRY SCIENCE}, author={Harwood, W. S. and Drake, M. A.}, year={2020}, month={Dec}, pages={11218–11227} }
 @article{harwood_carter_cadwallader_drake_2020, title={The role of heat treatment in light oxidation of fluid milk}, volume={103}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2020-18933}, abstractNote={Light-oxidized flavor (LOF) resulting from photooxidation of riboflavin following light exposure is one of the most common off-flavors in fluid milk. The sensory perception of LOF has been studied extensively in high temperature, short time pasteurized (HTST) milk, but few studies have evaluated ultrapasteurized (UP) milk. The objective of this study was to evaluate the role of heat treatment in the development of LOF in UP fluid skim milk. Skim milk was processed by HTST or by direct steam injection (DSI-UP) and subsequently exposed to 2,000-lx light-emitting diode light for various times. Sensory properties were monitored by descriptive analysis and threshold tests, and volatile compounds were evaluated by solid phase microextraction with gas chromatography-mass spectrometry. Dissolved oxygen and riboflavin were determined at each time point using an oxygen meter and ultra-performance liquid chromatography with a fluorescence detector, respectively. The entire experiment was performed in triplicate. Typical cardboard and mushroom flavors (LOF) were detected by trained panelists in HTST milk after 3.5 h of light exposure. In contrast, LOF was not detected by trained panelists in UP milk until 36 h of light exposure. Similarly, the best estimate threshold for LOF from untrained consumers (n = 101) was higher for DSI-UP milk (61.0 h) than for HTST milk (15.2 h). Milks with LOF were characterized by higher relative abundance of the lipid oxidation compounds hexanal and heptanal. Dissolved oxygen (DO) and riboflavin concentrations decreased with increased light exposure time, and the decrease was slower in UP milk compared with HTST milk. Initial DO concentration was investigated as a possible influence in LOF development because DSI-UP milks had lower initial DO concentrations than HTST milks. However, follow-up evaluations of deaerated HTST milks suggested that DO was not a significant factor in LOF development. These results demonstrate that UP milk is less sensitive to LOF than HTST milk, possibly due to sensory masking effects or antioxidant effects of volatile sulfur compounds. An enhanced understanding of light and storage effects on milks will assist with best practices when transporting and displaying fluid milk products for sale.}, number={12}, journal={JOURNAL OF DAIRY SCIENCE}, author={Harwood, W. S. and Carter, B. G. and Cadwallader, D. C. and Drake, M. A.}, year={2020}, month={Dec}, pages={11244–11256} }
 @article{harwood_drake_2020, title={Validation of fluid milk consumer segments using qualitative multivariate analysis}, volume={103}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2019-17797}, abstractNote={Consumption of fluid milk in the United States has declined in recent years. To increase appeal and meet ever-changing consumer demands, several product features have been introduced to the fluid milk market. As such, it is imperative to assess consumer sentiments from both quantitative and qualitative perspectives to better understand the effect of various product offerings. The objectives of this study were to identify fluid milk consumer segments that were characterized by preference for specific product features and to verify those sentiments using qualitative multivariate analysis (QMA). An adaptive choice-based conjoint survey (n = 719) was designed to explore consumer desires regarding the fat content, package type, shelf life, label claims, and prices of commercial milks. Part-worth utilities from the conjoint task were subsequently clustered, revealing 4 unique consumer segments. Representative consumers from each cluster (n = 18 total) were selected to participate in a 4-wk QMA study, consisting of a home-usage test followed by focus groups and projective mapping. Nine commercial milks representing various pasteurization methods, label claims, and packaging types were used within the study. When analyzed by segment, significant (P < 0.05) differences in conjoint utilities for specific product features were identified. Overall, price was the largest differentiator of segments, followed by fat content, shelf life, and milk designation. Several of the segmental differences were confirmed in the QMA study, with sentiments regarding price and milk type (i.e., conventional, organic, local) consistent between conjoint survey and QMA for each consumer group. Within the projective mapping exercise, intrinsic sensory properties, price, and quality perception were the primary differentiators for fluid milks. Comments from QMA journal entries and focus groups revealed that consumer segments with preferences for nonconventional milk types were primarily motivated by the belief that organic, local, or pasture-raised milks were superior in sensory quality and congruent with personal values. Overall, QMA was an effective means for verifying conjoint-derived consumer groups and provided a contextual support for conjoint insights. Joint conclusions drawn from the components of this study may serve to guide marketing campaigns and new product development for fluid milk processors.}, number={11}, journal={JOURNAL OF DAIRY SCIENCE}, author={Harwood, W. S. and Drake, M. A.}, year={2020}, month={Nov}, pages={10036–10047} }
 @article{speight_schiano_harwood_drake_2019, title={Consumer insights on prepackaged Cheddar cheese shreds using focus groups, conjoint analysis, and qualitative multivariate analysis}, volume={102}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2018-16209}, abstractNote={This study established attractive attributes and drivers of purchase for prepackaged Cheddar cheese shreds. Seven focus groups of Cheddar cheese shred consumers (n = 61) were conducted to probe consumer beliefs regarding packaging, ingredients, label claims, and applications of prepackaged Cheddar cheese shreds. Subsequently, an online survey was developed utilizing the key attributes from the focus groups. The survey (n = 1,288) included maximum difference scaling, Kano questions, and adaptive choice-based conjoint analysis. Additionally, 9 different commercial Cheddar cheese shreds varying in color, shred thickness, brand, and price were selected for a follow-up qualitative multivariate analysis to gain further consumer insight on attribute importance. Consumers (n = 13) were provided with commercial packages of shreds to evaluate over a 4-week period. Consumers journaled their likes and dislikes after use of each cheese shred and subsequently participated in a final 2.5-h focus group and projective mapping exercise. Consumers placed highest importance on price, followed by nutrition claims, color, sharpness, thickness, and label claims. Four consumer clusters were identified from conjoint utility scores. One consumer cluster exhibited preference for value-added features such as nutrition claims and brand, and another consumer cluster placed importance on shred color, whereas the other 2 groups were driven primarily by price. The 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.}, number={8}, journal={JOURNAL OF DAIRY SCIENCE}, author={Speight, K. C. and Schiano, A. N. and Harwood, W. S. and Drake, M. A.}, year={2019}, month={Aug}, pages={6971–6986} }
 @article{harwood_drake_2019, title={Understanding implicit and explicit consumer desires for protein bars, powders, and beverages}, volume={34}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12493}, abstractNote={Abstract}, number={3}, journal={JOURNAL OF SENSORY STUDIES}, author={Harwood, Will S. and Drake, MaryAnne}, year={2019}, month={Jun} }
 @article{harwood_drake_2018, title={Identification and characterization of fluid milk consumer groups}, volume={101}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2018-14855}, abstractNote={Consumption of fluid milk has steadily declined over the last few decades. Understanding the attributes of fluid milk products that are attractive to specific consumer groups may provide a sound basis for education and marketing to encourage increased dairy consumption and reverse the downward trend. The objective of this study was to identify the attributes of fluid milk that specific consumer groups find attractive and attributes that suggest a higher purchase likelihood. An adaptive choice-based conjoint (ACBC) survey was designed to assess attributes of fluid milk. The ACBC survey included Kano, importance, labeling identification, and beliefs questions to determine the key attributes that dictated consumer purchase and consumption. Self-reported purchase habits and attitudes for organic food products were also collected. Attributes in the ACBC exercise included fat content, package type, shelf life, and label claims. Maximum difference scaling was used to rank the importance of attributes in fluid milk that affected purchase. Maximum difference scaling was also used to rank qualities and issues associated with organic milk that were most motivating for those who identified as organic milk consumers. Results were analyzed by univariate and multivariate statistics. A total of 1,163 fluid milk consumers completed the survey, and of those, 434 were regular purchasers of organic milk. The ideal fluid milk from conjoint analysis was 2% milkfat, organic, packaged in a plastic jug, conventionally pasteurized, and contained no additives or label claims. The belief that "organic milk is healthier" was the most important motivator for purchases of organic milk, followed by the beliefs that "organic milk production encourages ethical treatment of animals" and "organic milk production supports local farms and farmers." Conjoint importance scores of all fluid milk consumers showed that milkfat content was the most important attribute, followed by flavor, package size, and price. For all milk consumers, designation as organic was ranked as the 8th most important of 14 attributes. 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.}, number={10}, journal={JOURNAL OF DAIRY SCIENCE}, author={Harwood, W. S. and Drake, M. A.}, year={2018}, month={Oct}, pages={8860–8874} }
 @article{schiano_harwood_drake_2017, title={A 100-Year Review: Sensory analysis of milk}, volume={100}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2017-13031}, abstractNote={Evaluation of the sensory characteristics of food products has been, and will continue to be, the ultimate method for evaluating product quality. Sensory quality is a parameter that can be evaluated only by humans and consists of a series of tests or tools that can be applied objectively or subjectively within the constructs of carefully selected testing procedures and parameters. Depending on the chosen test, evaluators are able to probe areas of interest that are intrinsic product attributes (e.g., flavor profiles and off-flavors) as well as extrinsic measures (e.g., market penetration and consumer perception). This review outlines the literature pertaining to relevant testing procedures and studies of the history of sensory analysis of fluid milk. In addition, evaluation methods outside of traditional sensory techniques and future outlooks on the subject of sensory analysis of fluid milk are explored and presented.}, number={12}, journal={JOURNAL OF DAIRY SCIENCE}, author={Schiano, A. N. and Harwood, W. S. and Drake, M. A.}, year={2017}, month={Dec}, pages={9966–9986} }