Yejin Jo

Works (8)

Updated: August 7th, 2023 21:17

2020 journal article

Comparison of a central location test versus a home usage test for consumer perception of ready-to-mix protein beverages

JOURNAL OF DAIRY SCIENCE, 103(4), 3107–3124.

By: M. Zhang n, Y. Jo n, K. Lopetcharat* & M. Drake n

author keywords: central location test; home usage test; flavor; mouthfeel
MeSH headings : Animals; Beverages / analysis; Cattle / physiology; Consumer Behavior; Female; Flavoring Agents / analysis; Humans; Taste; Vanilla; Viscosity; Whey Proteins / analysis
TL;DR: It is suggested that a CLT can be used to differentiate consumer acceptance among vanilla-flavored RTM whey protein beverages and a HUT should be used for more intensive insights for mouthfeel and mixing experience-related attributes. (via Semantic Scholar)
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Source: Web Of Science
Added: April 20, 2020

2019 journal article

Concentration of furfuryl alcohol in fluid milk, dried dairy ingredients, and cultured dairy products

JOURNAL OF DAIRY SCIENCE, 102(5), 3868–3878.

By: B. Wherry n, Y. Jo n & M. Drake n

author keywords: furfuryl alcohol; dairy product; concentration
MeSH headings : Animals; California; Cheese / analysis; Cultured Milk Products / analysis; Dairy Products / analysis; Flavoring Agents / analysis; Food, Preserved / analysis; Furans / analysis; Gas Chromatography-Mass Spectrometry / methods; Milk / chemistry; Milk Proteins / analysis; Pasteurization; Solid Phase Microextraction; Whey Proteins / chemistry
TL;DR: The results suggest that Furfuryl alcohol is present at higher levels in dairy products that have been subjected to higher temperatures or have been stored longer. (via Semantic Scholar)
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Source: Web Of Science
Added: April 29, 2019

2019 journal article

Does vitamin fortification affect light oxidation in fluid skim milk?

JOURNAL OF DAIRY SCIENCE, 102(6), 4877–4890.

By: A. Schiano n, Y. Jo n, D. Barbano * & M. Drake n

author keywords: Vitamin fortification; light oxidation; milk; flavor
MeSH headings : Animals; Cattle; Food Handling / methods; Food, Fortified; Gas Chromatography-Mass Spectrometry; Light; Milk / chemistry; Milk / radiation effects; Odorants; Oxidation-Reduction; Pasteurization; Riboflavin / chemistry; Solid Phase Microextraction; Taste; Vitamin A / chemistry; Vitamin D / chemistry; Vitamins / chemistry
TL;DR: The results show no evidence that vitamin fortification at current levels provides any protection against light oxidation-related off-flavors in fluid milk and a perfumey/floral flavor was documented in the oil-based vitamin A-fortified milk, suggesting that light exposure affected the off-Flavors contributed by water- versus oil- baseditamin fortification. (via Semantic Scholar)
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Source: Web Of Science
Added: June 24, 2019

2019 journal article

Identification of the source of volatile sulfur compounds produced in milk during thermal processing

JOURNAL OF DAIRY SCIENCE, 102(10), 8658–8669.

By: Y. Jo n, B. Carter n, D. Barbano * & M. Drake n

author keywords: skim milk; volatile sulfur compound; ultrapasteurization
MeSH headings : Animals; Caseins / analysis; Cattle; Gas Chromatography-Mass Spectrometry; Hot Temperature; Milk / chemistry; Milk Proteins / analysis; Odorants / analysis; Pasteurization / methods; Solid Phase Microextraction; Steam; Sulfides; Sulfur Compounds / analysis; Taste
TL;DR: The combination of sensory and instrumental methods used in the current study effectively identified that milk serum proteins are the source of sulfur compounds in milk, and further confirmed the contribution of hydrogen sulfide and carbon disulfide to eggy and sulfur/burnt flavors, respectively. (via Semantic Scholar)
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6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: October 7, 2019

2018 journal article

Flavor and flavor chemistry differences among milks processed by high-temperature, short-time pasteurization or ultra-pasteurization

JOURNAL OF DAIRY SCIENCE, 101(5), 3812–3828.

By: Y. Jo n, D. Benoist  n, D. Barbano * & M. Drake n

author keywords: fluid milk; ultra-pasteurization; flavor
MeSH headings : Animals; Flavoring Agents / chemistry; Gas Chromatography-Mass Spectrometry; Hot Temperature; Humans; Milk / chemistry; Odorants / analysis; Pasteurization / instrumentation; Pasteurization / methods; Taste; Time Factors
TL;DR: Differences in the flavor and volatile compound profiles of milk subjected to HTST, DSI-UP, or IND-UP using sensory and instrumental techniques provide a foundation knowledge of the effect of heat treatments on flavor development and differences in sensory quality of UP milks. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2017 journal article

Sensory and chemical properties of Gouda cheese

JOURNAL OF DAIRY SCIENCE, 101(3), 1967–1989.

By: Y. Jo n, D. Benoist  n, A. Ameerally n & M. Drake n

author keywords: Gouda cheese; flavor; preference mapping
MeSH headings : Cheese / analysis; Food Quality; Gas Chromatography-Mass Spectrometry; Olfactometry; Solid Phase Microextraction; United States; Volatile Organic Compounds / analysis
TL;DR: Findings from this study establish key differences in Gouda cheese regarding age and origin and identify US consumer desires for this cheese category. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2017 journal article

The effect of vitamin concentrates on the flavor of pasteurized fluid milk

JOURNAL OF DAIRY SCIENCE, 100(6), 4335–4348.

By: E. Yeh n, A. Schiano n, Y. Jo n, D. Barbano * & M. Drake n

author keywords: milk; vitamin fortification; flavor
MeSH headings : Animals; Flavoring Agents / administration & dosage; Flavoring Agents / analysis; Glycolipids / analysis; Glycoproteins / analysis; Lipid Droplets; Milk / chemistry; Pasteurization; Sensory Thresholds; Smell; Taste / drug effects; Taste Threshold; Vitamin A / analysis; Vitamin D / administration & dosage; Vitamin D / analysis; Vitamins / administration & dosage; Vitamins / analysis
TL;DR: It is demonstrated that vitamin concentrates may contribute to off flavor(s) in fluid milk, especially in skim milk fortified with water-dispersible vitamin concentrate. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2016 journal article

Flavor and stability of milk proteins

JOURNAL OF DAIRY SCIENCE, 99(6), 4325–4346.

By: T. Smith n, R. Campbell n, Y. Jo n & M. Drake n

author keywords: milk protein; flavor; shelf life
MeSH headings : Animals; Flavoring Agents; Food Handling; Gas Chromatography-Mass Spectrometry; Milk Proteins; Taste; Whey Proteins
TL;DR: Flavored milk proteins developed animal and burnt sugar flavors over time and solubility of MPC decreased and furosine concentration increased with storage time and temperature, with storage temperature having the greatest effect. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

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