Determination of carbonation threshold in yogurt

Journal of Food Science

Volumn 68, Issue 1, 2003, Pages 378-381

  Wright, A O ^a,b   Ogden, L V ^a   Eggett, D L ^a  

^a BRIGHAM YOUNG UNIVERSITY   (United States)

^b NONE   (United States)

Author keywords

3 AFC; Carbon dioxide; Sensory; Threshold; Yogurt

Indexed keywords

EID: 0037283512     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb14168.x     Document Type: Article

References (30)

1. ASTM. 1997. Standard Practice for Defining and Calculating Individual and Group Sensory Thresholds from Forced-Choice Data Sets of Intermediate Size. American Society for Testing and Materials E 1432-91 (Reapproved 1997):1-8.
2. ASTM. 1981. Guidelines for the Selection and Training of Sensory Panel Members. Amer Soc for Testing and Materials STP 758:1-35.
3. Bodyfelt FW, Tobias J, Trout GM. 1988. Sensory Evaluation of Cultured Milk Products. In: Bodyfelt FW, Tobias J, Trout GM. The sensory Evaluation of Dairy Products. New York: AVI. p 227-99, 489-526.
4. Bradley RL, Arnold E, Barbano DM, Semerad RG, Smith DE, Vines BK, Case R. 1992. Chemical and physical methods. In: Marshall RT, Editor. Standard Methods for the Examination of Dairy Products 16th Edition. Washington DC: Amer Public Health Assn. p 433-531.
5. Chen JS, Balaban MO, Wei CI. 1992. Inactivation of polyphenol oxidase by high pressure carbon dioxide. J Agric Food Chem 40(12):2345-9.
6. Choi HS, Kosikowski FV. 1985. Sweetened plain and flavored carbonated yoghurt beverages. J Dairy Sci 68(3):613-9.
7. Coghlan A. 1998/1999. Wicked bubbly. New Scientist 160(2165-2167):5.
8. Dessirier JM, O'Mahony M, Sieffermann JM, Carstens E. 1999. What causes the tingle in carbonated drinks?. In: Campbell GM, editor. Bubbles in Food. St. Paul, Minn.: Eagan Press. p 333-8.
9. Dessirier JM, Simons CT, Carstens MI, O'Mahony M, Carstens E. 2000. Psychophysical and neurobiological evidence that the oral sensation elicited by carbonated water is of chemogenic origin. Chem Sens 25(3):277-84.
10. Dessirier JM, Simons CT, O'Mahony M, Carstens E. 2001. The oral sensation of carbonated water: cross-desensitization by capsaicin and potentiation by amiloride. Chem Sens 26:639-43.
11. Glendenning K. 2001. Barriers reach the commercial heights. Cann Fill 26-30:4
12. Grab W. 1983. Flavoured Dairy Products: Sensory and Stability Problems. In: Williams AA, Atkin RK, editors. Sensory Quality in Foods and Beverages. Chichester: Ellis Horwood Ltd. p 412-22.
13. Green BG. 1992. The effects of temperature and concentration on the perceived intensity and quality of carbonation. Chem Sens 17(4) 435-50.
14. Guinard JX, Souchard A, Picot M, Rogeaux M, Sieffermann JM. 1998. Sensory determinants of the thirst-quenching character of beer. Appetite 31(1):101-15.
15. Horn S. 1992. Experience with biological acidification in the Fuerstlichen Brauerei Thurn und Taxis. Brauwelt 132(12):500-4.
16. Karagul-Yuceer Y, Wilson JC, White CH. 2001. Formulations and processing of yogurt affect the microbial quality of carbonated yogurt. J Dairy Sci 84:543-50.
17. Lederer CL, Bodyfelt FW, McDaniel MR. 1991. The effect of carbonation level on the sensory properties of flavored milk beverages. J Dairy Sci 74(7):2100-8.
18. Mancini L. 1997. Dairy processing becomes dynamic. Food Eng 69(9):165-8, 170.
19. Maniar AB, Marcy JE, Bishop JR, Duncan SE. 1994. Modified atmosphere packaging to maintain direct-set cottage cheese quality. J Food Sci 59(6):1305-1308.
20. McEwan JA, Colwill JS. 1996. The sensory assessment of the thirst-quenching characteristics of drinks. Food Qual Prefer 7(2):101-11.
21. Meilgaard M, Civille GV, Carr BT. 1999. Sensory Evaluation Techniques. 3rd ed. Boca Raton: CRC Press. p 387.
22. Meiselman HL. 1988. Consumer Studies of Food Habits. In: Piggott JR, Editor. Sensory Analysis of Foods 2nd Edition. New York: Elsevier. p 267-334.
23. 2 Analysis of Dairy Products by Infrared Method). Ithaca, NY: Cornell Univ. Press. p 1-22.
24. Newton Yau NJ, McDaniel MR, Bodyfelt FW. 1989. Sensory evaluation of sweetened flavored carbonated milk beverages. J Dairy Sci 72(2):367-77.
25. Newton Yau NJ, McDaniel MR. 1990. The Power Function of Carbonation. J Sens Stud 5(2):117-128.
26. Ogden LV, inventor; Brigham Young University, assignee. 1997 Apr 29. Process to produce carbonated semi-solid or solid food and the product thereof. U.S. patent 5624700.
27. Passe DH, Horn M, Murray R. 1997. The effects of beverage carbonation on sensory responses and voluntary fluid intake following exercise. Int J Sport Nutr 7(4):286-97.
28. Respondek M, Kundert P, Galic P. 1995. Versuchssta. Schweizerischer Brauereien, Zurich, Switzerland Brauereir- und Getraenke-Rundschau 106(5):75-7.
29. Saltzman H, Levy R, Hilke JC, 1999. Transformation and continuity: The US carbonated soft drink and bottling industry and antitrust policy since 1980. Washington, DC: US Federal Trade Commission. 266 p.
30. Stahl WH. 1973. Compilation of odor and taste threshold values data. Philadelphia: American Society for Testing and Materials. p 250.