Characterizing milk aftertaste: The effects of salivation rate, PROP taster status, or small changes in acidity, fat, or sucrose on acceptability of milk to milk dislikers

Food Quality and Preference

Volumn 16, Issue 7, 2005, Pages 608-620

  Porubcan, Alyssa R ^a   Vickers, Zata M ^b  

^a Southern Progress Corporation   (United States)

^b UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Aftertaste; Milk; PROP; Saliva flow

Indexed keywords

EID: 22144491860     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2005.01.007     Document Type: Article

References (41)

1. AOAC International Official methods of analysis 16th ed. 1995 AOAC International Gaithersburg, Maryland
2. L.M. Bartoshuk V.B. Duffy K. Fast B.G. Green J. Prutkin & D.J. Snyder Labeled scales (e.g., category, Likert, VAS) and invalid across-group comparisons: What we have learned from genetic variation in taste Food Quality and Preference 14 2 2003 125-138
3. L.M. Bartoshuk V.B. Duffy & I.J. Miller PTC/PROP tasting: Anatomy, psychophysics and sex effects Physiology and Behavior 56 1994 1165-1171
4. A.F. Blakeslee A.L. Fox Our different taste worlds Journal of Heredity 23 1932 97-107
5. F.W. Bodyfelt J. & Tobias G.M. Trout The sensory evaluation of dairy products 1988 Van Nostrand Reinhold New York
6. M.S. Brauss R.S.T. Linforth I. Cayeux B. Harvey & A.J. Taylor Altering fat content affects flavor release in a model yogurt system Journal of Agricultural and Food Chemistry 4 1999 2055-2059
7. K.R. Cadwallader & C.L. Howard Analysis of aroma-active components of light-activated milk In: C.J. Mussinan & M.J. Morello (Eds.) Flavor analysis: Developments in isolation and characterization ACS symposium series 705 1998 American Chemical Society Washington, DC 343-358
8. M. Claassen H.T. Lawless Comparison of descriptive terminology systems for sensory evaluation of fluid milk Journal of Food Science 57 1992 596 600, 621
9. A. Drewnowski S.A. Henderson & A. Barratt-Fornell Genetic sensitivity to 6-n-propylthiouracil and sensory responses to sugar and fat mixtures Physiology and Behavior 63 1998 771-777
10. A. Drewnowski S.A. Henderson C.S. Hann W.A. Berg & M.T. Ruffin Genetic taste markers and preferences for vegetables and fruit of female breast care patients Journal of the American Dietic Association 100 2000 191-197
11. A. Drewnowski A. Kristal & J. Cohen Genetic taste responses to 6-n-Propylthiouracil among adults: A screening tool for epidemiological studies Chemical Senses 26 2001 483-489
12. V.B. Duffy & L.M. Bartoshuk Food acceptance and genetic variation in taste Journal of the American Dietetic Association 100 2000 647-655
13. L. Engelen R.A. de Wijkm J.F. Prinz A. van der Bilt & F. Bosman The relation between saliva flow after different stimulations and the perception of flavor and texture attributes in custard desserts Physiology and Behavior 78 2003 165-169
14. G.K. Essick A. Chopra S. Guest & F. McGlone Lingual tactile acuity, taste perception, and the density and diameter of fungiform papillae in female subjects Physiology and Behavior 80 2003 289-302
15. D.A. Froehlich R.M. Pangborn & J.R. Whitaker The effect of oral stimulation on human parotid salivary flow rate and alpha-amylase secretion Physiology and Behavior 41 1987 209-217
16. M.B. Frost G. Dijksterhuis & M. Martens Sensory perception of fat in milk Food Quality and Preference 12 2001 327-336
17. J. Guinard C. Zoumas-Morse & C. Walchak Relation between parotid saliva flow and composition and the perception of gustatory and trigeminal stimuli in foods Physiology and Behavior 63 1997 109-118
18. C.C. Horwath C.H. Govan A.J. Campbell W. Busby & V. Scott Factors influencing milk and milk product consumption in young and elderly women with low calcium intakes Nutrition Research 15 1995 1735-1745
19. K.L. Keller L. Steinmann R.J. Nurse & B.J. Tepper Genetic taste sensitivity to 6-n-propylthiouracil influences food preference and reported intake in preschool children Appetite 38 2002 3-12
20. H.T. Lawless & M.R. Claassen Validity of Descriptive and Defect-Oriented Terminology Systems for Sensory Analysis of Fluid Milk Journal of Food Science 58 1993 108-112
21. R.S.T. Linforth & A.J. Taylor Persistence of volatile compounds in the breath after their consumption in aqueous solutions Journal of Agricultural and Food Chemistry 48 2000 5419-5423
22. I.J. Miller & F.E. Reedy Variations in human taste bud density and taste intensity perception Physiology and Behavior 47 1990 1213-1219
23. M. Navazesh & C.M. Christensen A comparison of whole mouth resting and stimulated measurement procedures Journal of Dental Research 61 1982 1158-1162
24. Oehlert G.W. & Bingham C. 2004 Downloaded from: http://www.stat.umn.edu/macanova.
25. D.G. Peterson & G.A. Reineccius Determination of the aroma impact compounds in heated sweet cream butter Flavour Fragrance Journal 18 2003 320-324
26. Phillips L.G. & Barbano D.M. 1997 The influence of fat substitutes based on protein and titanium dioxide on the sensory properties of low fat milks. 80 2726-2731.
27. L.G. Phillips M.L. McGiff D.M. Barbano & H.T. Lawless The influence of fat on the sensory properties, viscosity, and color of low fat milk Journal of Dairy Science 78 1995 1258-1266
28. M. Qian & G. Reineccius Potent aroma compounds in Parmigiano Reggiano cheese studied using a dynamic headspace (purge-trap) method Flavour and Fragrance Journal 18 2003 252-259
29. H.J. Quinones D.M. Barbano & L.G. Phillips Influence of protein standardization by ultrafiltration on the viscosity, color, and sensory properties of skim and 1% milk Journal of Dairy Science 80 1997 3142-3151
30. H.J. Quinones D.M. Barbano & L.G. Phillips Influence of protein standardization by ultrafiltration on the viscosity, color, and sensory properties of 2 and 3.3% milks Journal of Dairy Science 81 1998 884-894
31. H.G. Schutz A.V. & Cardello A labeled affective magnitude (LAM) scale for assessing food liking/disliking Journal of Sensory Studies 16 2001 117-160
32. J. Sentipal G. Wardlaw J. Mahan & V. Matkovic Influence of calcium intake and growth indexes on vertebral bone mineral density in young females American Journal of Clinical Nutrition 54 1991 425-428
33. T.K. Singh M.A. Drake & K.R. Cadwallader Flavor of Cheddar Cheese: A chemical and sensory perspective Comprehensive Reviews in Food Science and Food Safety 2 2003 139-161
34. D. Teegarden R.M. Lyle W.R. Proulx C.C. & Johnston C.M. Weaver Previous milk consumption is associated with greater bone density in young women American Journal of Clinical Nutrition 69 1999 1014-1017
35. B.J. Tepper 6-n-Propylthiouracil: A genetic marker for taste, with implications for food preference and dietary habits American Journal of Human Genetics 63 1998 1271-1276
36. B.J. Tepper Does genetic taste sensitivity to PROP influence food preferences and body weight? Appetite 32 1999 422
37. B.J. Tepper C.M. Christensen & J. Cao Development of brief methods to classify individuals by PROP taster status Physiology and Behaviour 73 2001 571-577
38. G. Venkateshwarlu M.V. Chandravadana R.P. Tewari Volatile flavour components of some edible mushrooms (Basidiomycetes) Flavour and Fragrance Journal 14 1999 191-194
39. M. Wang P.B. Crawford M. Hudes M. Van Loan K. Siemering L.K. Bachrach Diet in midpuberty and sedentary activity in prepuberty predict peak bone mass American Journal of Clinical Nutrition 77 2003 495-503
40. S. Watanabe C. Dawes The effects of different foods and concentrations of citric acid on the flow rate of whole saliva in man Archives of Oral Biology 33 1988 1-5
41. C. Yackinous &J. Guinard Relation between PROP taster status and fat perception, touch, and olfaction Physiology and Behavior 72 2001 427-437