Development of a flavor lexicon for processed and imitation cheeses

Journal of Sensory Studies

Volumn 25, Issue 5, 2010, Pages 720-739

  Drake, S L ^a   Yates, M D ^a   Drake, M A ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DIACETYL; FLAVOR LEXICONS; FLAVOR PROFILES; LANGUAGE DEVELOPMENT; LEAST SIGNIFICANT DIFFERENCES; MELTABILITY; NATURAL CHEESE; PROCESSED CHEESE; PROTEIN SOURCES; SENSORY PANELS; SENSORY PROPERTIES;

PRINCIPAL COMPONENT ANALYSIS; RATING; REGRESSION ANALYSIS;

FLAVORS;

EID: 78149241870     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2010.00300.x     Document Type: Article

References (38)

1. ASTON, J.W., GILES, J.E., DURWARD, I.G. and DULLEY, J.R. 1985. Effect of elevated ripening temperature on proteolysis and flavour development in Cheddar cheese. J. Dairy Res. 52, 565-572.
2. BÁRCENAS, P., PÁREZ-ELORTONDO, F.J. and ALBISU, M. 2005. Sensory comparison of several cheese varieties manufactured from different milk sources. J. Sensory Studies 20, 62-74.
3. BÁRCENAS, P., PÁREZ-ELORTONDO, F.J., SALMERÁN, J. and ALBISU, M. 1999. Development of a preliminary sensory lexicon and standard references of ewes milk cheeses aided by multivariate statistical procedures. J. Sensory Studies 14, 161-179.
4. BÉRODIER, F., LAVANCHY, P., ZANNONI, M., CASALS, J., HERRERO, L. and ADAMO, C. 1997. A guide to the sensory evaluation of smell, aroma and taste of hard and semi-hard cheeses. Lebensm.-Wiss. Technol. 30, 653-664.
5. CARUNCHIA-WHETSTINE, M.E., CROSSANT, A.E. and DRAKE, M.A. 2005. Characterization of dried whey protein concentrate and isolate flavor. J. Dairy Sci. 88, 3826-3839.
6. CARUNCHIA-WHETSTINE, M.E., DRAKE, M.A., NELSON, B.K. and BARBANO, D. 2006. Flavor profiles of full fat, reduced fat and cheese fat made from aged Cheddar with the fat removed using a novel process. J. Dairy Sci. 89, 505-517.
7. CARUNCHIA-WHETSTINE, M.E., LUCK, P.J., DRAKE, M.A., FOEGED- ING, E.A., GERARD, P.D. and BARBANO, D.M. 2007. Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese. J. Dairy Sci. 90, 3091-3109.
8. DRAKE, M.A. 2007. Defining cheese flavour. Ch 17. In Improving the Flavour of Cheese (B. Weimer, ed.) pp. 370-395, CRC Press, New York, NY.
9. DRAKE, M.A. and CIVILLE, G.V. 2003. Flavor lexicons. Com. Rev. Food Sci. Food Safety. 2, 33-40.
10. DRAKE, M.A., MCINGVALE, S.C., GERARD, P.D., CADWALLADER, K.R. and CIVILLE, G.V. 2001. Development of a descriptive language for cheddar cheese. J. Food Sci. 66, 1422-1427.
11. DRAKE, M.A., GERARD, P.D., WRIGHT, S., CADWALLADER, K.R. and CIVILLE, G.V. 2002. Cross validation of a sensory language for Cheddar cheese. J. Sensory Studies 17, 215-229.
12. DRAKE, M.A., KARAGUL-YUCEER, Y., CADWALLADER, K.R., CIVILLE, G.V. and TONG, P.S. 2003. Determination of the sensory attributes of dried milk powders and dairy ingredients. J. Sensory Studies 18, 199-216.
13. DRAKE, M.A., YATES, M.D., GERARD, P.D., DELAHUNTY, C.M., SHEEHHAN, E.M., TURNBILL, R.P. and DODDS, T.M. 2005a. Comparison of differences between lexicons for descriptive analysis of Cheddar cheese flavour in Ireland, New Zealand, and the United States of America. Int. Dairy J. 15, 473-483.
14. DRAKE, M.A., GERARD, P.D. and YATES, M.D. 2005b. Impact of serving temperature on trained panel perception of Cheddar cheese flavor attributes. J. Sensory Studies 20, 147-155.
15. DRAKE, M.A., YATES, M. and GERARD, P.D. 2008a. Determination of regional flavor differences in U.S. Cheddar cheeses aged for six months or longer. J. Food Sci. 73, 199-208.
16. DRAKE, S.L., GERARD, P.D. and DRAKE, M.A. 2008b. Consumer preferences for mild cheddar cheese flavors. J. Food Sci. 73, 449-455.
17. DRAKE, S.L., LOPETCHARAT, K., CLARK, S., LEE, S. and DRAKE, M.A. 2009a. Mapping differences in consumer perception of sharp cheddar cheese in the United States. J. Food Sci. 74, S182-S191.
18. DRAKE, M.A., WRIGHT, J., WHITSON, M. and LLOYD, M. 2009b. Impact of dairy ingredients on the flavor profiles of foods. In Dairy- Derived Ingredients Ch. 17, (M. Corredig, ed.) pp. 442-469, CRC Press, LLC, Boca Raton, FL.
19. FOOD AND DRUG ADMINISTRATION 2008. 21 CFR, Part 133.169 to 133.180. Food and Drug Administration. Washington, D.C.: Dept. of Health and Human Services.
20. FRANCIS, L.L., JEON, I.J., SCHMIDT, K.A., MILLIKEN, G.A., CHAM- BERS, D.H. and KONG, S.H. 2005. Serving temperature effects on milk flavor, milk aftertaste, and volatile compound quantification in nonfat and whole milk. J. Food Sci. 70, s413-s418.
21. HEISSERER, D. and CHAMBERS, E. 1993. Determination of the sensory flavor attributes of aged natural cheese. J. Sensory Studies 8, 121-132.
22. HONGSOONGNERN, P. and CHAMBERS, E. 2008. A lexicon for green odor or flavor and characteristics of chemicals associated with green. J. Sensory Studies 23, 205-221.
23. HUNTER, E.A. and MCEWAN, J.A. 1998. Evaluation of an international ring trial for sensory profiling of hard cheese. Food Qual. Prefer. 9, 343-354.
24. KAPOOR, R. and METZGER, L.E. 2008. Process cheese: Scientific and technology aspects - A Review. Com. Rev. Food Sci. Food Saf. 7, 194-214.
25. KARAGUL-YUCEER, Y., DRAKE, M.A. and CADWALLADER, K. 2004. Evaluation of the character impact odorants in skim milk powder by sensory studies on model mixtures. J. Sensory Studies 19, 1-13.
26. KUSSY, D. and AYLWARD, E. 2009. Chapter 12. Pasteurized process cheese. In The Sensory Evaluation of Dairy Products (S. Clark, M. Costello, M.A. Drake and F. Bodyfelt, eds.) pp. 387-401, Van Nostrand Reinhold, New York, NY.
27. LIGGETT, R.E., DRAKE, M.A. and DELWICHE, J.F. 2008. Impact of flavor attributes on consumer liking of Swiss cheese. J. Dairy Sci. 91, 466-476.
28. MEILGAARD, M.M., CIVILLE, G.V. and CARR, B.T. 1999. Selection and training of panel members. Sensory Evaluation Techniques, 2nd Ed., Ch.8, pp. 135-183, CRC Press, Boca Raton, FL.
29. MEYER, A. 1973. Processed Cheese Manufacture, Food Trade Press Ltd, London, UK.
30. MUIR, D.D., HUNTER, E.A., BANKS, J.M. and HORNE, D.S. 1995. Sensory properties of hard cheese: Identification of key attributes. Int. Dairy J. 5, 157-177.
31. MURRAY, J.M. and DELAHUNTY, C.M. 2000. Selection of standards to reference terms in a Cheddar-type cheese flavor language. J. Sensory Studies 15, 179-199.
32. NORONHA, N., CRONIN, D.A., DOLORES O'RIORDAN, E. and O'SULLIVAN, M. 2008. Flavouring of imitation cheese with enzymemodified cheeses (EMCs): Sensory impact and measurement of aroma active short chain fatty acids (SCFAs). Food Chem. 106, 905-913.
33. PIGGOT, J.R. and MOWAT, R.G. 1991. Sensory aspects of maturation of Cheddar cheese by descriptive analysis. J. Sensory Studies 6, 49-62.
34. RÈTIVEAU, A., CHAMBERS, D.H. and ESTEVE, E. 2005. Developing a lexicon for the flavor description of French cheeses. Food Qual. Prefer. 16, 517-527.
35. RUSSELL, T., DRAKE, M.A. and GERARD, P. 2006. Sensory properties of whey and soy protein. J. Food Sci. 71, S447-S455.
36. TALAVERA, K., VOETS, T., NILIUS, B., NINOMIYA, Y. and WINKEL, C. 2007. Influence of temperature on taste perception. Cell. Mol. Life Sci. 64, 377-381.
37. WRIGHT, B., ZEVCHAK, S.E., WRIGHT, J.M. and DRAKE, M.A. 2009. The impact of agglomeration and storage on flavor and flavor stability of whey protein concentrate 80% and whey protein isolate. J. Food Sci. 74, 17-29.
38. YOUNG, N.D., DRAKE, M.A., LOPETCHARAT, K. and MCDANIELS, M.R. 2004. Preference mapping of Cheddar cheese with varying maturity levels. J. Dairy Sci. 87, 11-19.