History of sensory analysis

The Sensory Evaluation of Dairy Products

Volumn , Issue , 2009, Pages 1-6

  Drake, Mary Anne ^a   Drake, Stephenie ^a   Bodyfelt, Floyd ^b   Clark, Stephanie ^c   Costello, Michael ^c  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b OREGON STATE UNIVERSITY   (United States)

^c WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84892867466     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/978-0-387-77408-4_1     Document Type: Chapter

References (37)

1. Ampuero, S. and J.O. Bosset. 2003. The electronic nose applied to dairy products: A review. In Sensors and Actuators B: Chemical. 94 (1). Elsevier Science B.V. p. 1-12.
2. Anderson, D.F. and E.A. Day, 1966. Quantitative evaluation and effect of certain microorganisms on flavor components of blue cheese. J. Agr. Food Chem. 14:241.
3. Arnold, R.G., L.M. Libbey, and E.A. Day. 1968. Identification of components in the stale flavor fraction of sterilized concentrated milk. J. Food Sci. 31:566.
4. Badings, H.T. 1984. Flavors and off-flavors. In Dairy Chemistry and Physics. P. Walstra and R. Jenness, Editors. John Wiley and Sons, NY. p. 336.
5. Bengtsson, K. and E. Helm. 1946. Principles of taste tasting. Wallerstein Lab. Commun. 9:171.
6. Bodyfelt, F.W., M.A. Drake, and S.A. Rankin. 2008. Developments in dairy foods sensory science and education: From student contests to impact on product quality. Int. Dairy J. 18: 729-734.
7. Bodyfelt, F.W., J. Tobias, and G.M. Trout. 1988. The development of dairy products evaluation. In The Sensory Evaluation of Dairy Products. Van Nostrand Reinhold. NY. pp. 1-7, 59-88.
8. Day, E.A. 1967. Cheese flavor. In The Chemistry and Physiology of Flavor: A Symposium. H. W. Schultz, E.A. Day and L.M. Libbey, Editors. AVI Publ. Co. Westport. CT. p. 331.
9. Deisingh, A.K., D.C. Stone, and M. Thompson. 2004. Applications of electronic noses and tongues in food analysis. Int. J. Food Sci. Tech. 39:587-604.
10. Harper, W. 2001. The strengths and weaknesses of the electronic nose. In Headspace Analysis of Food and Flavors: Theory and Practice. R.L. Rouseff and K.R. Cadwallader, Editors. Kluwer Academic/Plenum Publishers. NY.
11. Helm, E. and B. Trolle. 1946. Selection of a taste panel. Wallerstein Lab. Commun. 9:181.
12. Hodgins, D. and Simmonds, D. 1995. Sensory technology for flavor analysis. Cereal Foods World, 40(4):186-191.
13. Hosono, A., J.A. Elliot, and W.A. McGugan. 1974. Production of ethylesters by some lactic acid and psychrotrophic bacteria [Cheddar cheese, fruity flavor, defects]. J. Dairy Sci. 57:535-539.
14. Jeon, I.J., E.L. Thomas, and G.A. Reneccius. 1978. Production of volatile flavor compounds in UHT processed milk during aseptic storage. J. Agric. Food Chem. 26:1183-1188.
15. Krulwich, R. 2007. http://www.npr.org/templates/story/story.php?storyld= 15819485. Date accessed: 11/11/2007.
16. Langler, J.E., L.M. Libbey, and E.A. Day. 1966. Volatile constituents of Swiss cheese. J. Dairy Sci. 49:709.
17. Law, B.A. 1981. The formation of flavor and aroma compounds in fermented dairy products. Dairy Sci. Abstr. 43:143.
18. Lindsay, R.C. 1967. Cultured dairy products. In Chemistry and Physiology of Flavor: A Symposium. H.W. Schultz, E.A. Day and L.M. Libbey, Editors. AVI Publ. Co. Westport, CT. p. 315.
19. Marth, E.H. 1963. Microbiological and chemical aspects of Cheddar cheese ripening: A review. J. Dairy Sci. 46:869.
20. Meilgaard, M.M., G.V. Civille, and T. Carr. 1999. Sensory attributes and the way we perceive them. In Sensory Evaluation Techniques. M.M. Meligaard, G.V. Civille, T. Carr, Editors. CRC Press, Boca Raton, FL. pp. 7-22.
21. Morgan, M.E. 1970a. Microbial flavor defects in dairy products and methods for their simulation. I. Malty flavor. J. Dairy Sci. 53(3):270.
22. Morgan, M.E. 1970b. Microbial flavor defects in dairy products and methods for their simulation. II. Fruity flavor. J. Dairy Sci. 53(3):273.
23. Morgan, M.E. 1976. The chemistry of some microbiologically induced flavor defects in milk and dairy foods. Biotechnol. Bioeng. 18:953.
24. Morris, H.A., P. Angelini,D.J. McAdoo, and C.J. Merritt. 1966. Identification of volatile components of Cheddar cheese. J. Dairy Sci. 49:710.
25. Nelson, J. and G.M. Trout. 1964. Development of dairy products judging and grading. In Judging Dairy Products. The Olsen Publishing Co., Milwaukee, WI. pp. 1-8.
26. Patton, S. 1954. The mechanism of sunlight flavor formation in milk with special reference to methionine and riboflavin. J. Dairy Sci. 37:446.
27. Patton, S., D.A. Forss, and E.A. Day. 1956. Methyl sulfide and the flavor of milk. J. Dairy Sci. 39:1469.
28. Peryam, D.R., F.J. Pilgrim, and M.S. Peterson (Editors). 1954. Food acceptance testing methodology. Washington, DC: National Academy of Sciences-National Research Council.
29. Pierami, R.M., and K.E. Stevenson. 1976. Detection of metabolites produced by psychrotrophic bacteria growing in milk. J. Dairy Sci. 59:1010-1015.
30. Reddy, M.C., D.D. Bills, R.C. Lindsay, L.M. Libbey, A. Miller, and M.E. Morgan. 1968. Ester production by Pseudomonas fragi. I. Identification and quantification of some esters produced in milk cultures. J. Dairy Sci. 51:656.
31. Scanlan, R.A., R.A. Lindsay, L.M. Libbey, and E.A. Day. 1968. Heat induced volatile compounds in heated milk. J. Dairy Sci. 51:1582.
32. Schultz, H.W., E.A. Day, and L.M. Libby. (Editors) 1964. The Chemistry of Flavor: A Symposium Proceedings. Avi Publishing, Westport, CT. 552p.
33. Singh, S. 1968. The chemical changes in the fat and protein of Limburger cheese during ripening. Ph.D Dissertation, Univ. of Illinois, Urbana, IL, Dissertation Abstracts, Section B, 29:650.
34. Stark, W. and D.A. Forss. 1966. n-Alkan-1-ols in oxidized butters. J. Dairy Res. 33:31.
35. Stone, H. and J.L. Sidel. 2004. Sensory evaluation practices, third edition. Redwood City, CA: Tragon Corporation. 377 pp.
36. Trout, G.M. and G. Weigold. 1981. Building careers in the dairy products evaluation contest (60 years of student judging, 1916-1981). Dairy and Food Ind. Sup. Ass'n. Washington, DC. 16p.
37. Winquist, F., P. Wide, and I. Lundstrom. 1997. An electronic tongue based on voltammetry. Anal. Chim. Acta 357:21-31.