Journal of Dairy Science
Volume 90, Issue 11 , Pages 4925-4937 , November 2007

Invited Review: Sensory Analysis of Dairy Foods

Received 2 May 2007 ,Accepted 25 June 2007.

References 

  1. ASTM (American Society for Testing and Materials). Standard practice for determination of odor and taste thresholds by a forced-choice method of limits. E-679-91. Annual Book of Standards. Philadelphia, PA: ASTM; 1992;Pages 35–39 15.07
  2. Avsar YK, Karagul-Yuceer Y, Drake MA, Singh TK, Yoon Y, Cadwallader KR. Characterization of nutty flavor in Cheddar cheese. J. Dairy Sci. 2004;87:1999–2010
  3. Bodyfelt, F. W., M. A. Drake, and S. A. Rankin. Developments in dairy foods sensory science and education—From student contests to impact on product quality. Int. Dairy J. (accepted)
  4. Bodyfelt FW, Tobias J, Trout GM. The Sensory Evaluation of Dairy Products. New York, NY: Van Nostrand Reinhold; 1988;
  5. Brown JA, Foegeding EA, Daubert CR, Drake MA. Changes in rheological and sensorial properties of young cheeses as related to maturation. J. Dairy Sci. 2003;86:3054–3067
  6. Carunchia Whetstine ME, Cadwallader KR, Drake MA. Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese. J. Agric. Food Chem. 2005;53:3126–3132
  7. Carunchia Whetstine ME, Drake MA. The flavor and flavor stability of skim and whole milk powders. In:  Cadwallader KR,  Drake MA,  McGorrin R editor. Flavor Chemistry of Dairy Products. Washington, DC: ACS Publishing; 2007;p. 217–252
  8. Carunchia Whetstine ME, Drake MA, Broadbent JB, McMahon DJ. Enhanced nutty flavor formation in Cheddar cheese made with a “malty” Lactococcus lactis adjunct culture. J. Dairy Sci. 2006;89:3277–3284
  9. Carunchia Whetstine ME, Drake MA, Nelson BK, Barbano D. 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. 2006;89:505–517
  10. Carunchia Whetstine ME, Luck PJ, Drake MA, Foegeding EA, Gerard PD, Barbano DM. Characterization of flavor and texture development within large (291-kg) blocks of milled and stirred curd Cheddar cheese. J. Dairy Sci. 2007;90:3091–3109
  11. Chambers DH, Allison AA, Chambers D. Training effects on performance of descriptive panelists. J. Sens. Stud. 2004;19:486–489
  12. Childs JL, Yates MD, Drake MA. Sensory properties of meal replacement bars and beverages made from whey or soy proteins. J. Food Sci. 2007;72:5425–5434
  13. Childs, J. L., J. L. Thompson, S. L. Lillard, T. K. Berry, and M. A. Drake. Consumer perception of whey and soy protein in meal replacement products. J. Sens. Stud. (accepted)
  14. Cotunga N, Vickery CE. Children rate the summer food service program. Family Economics Nutr. 2004;16:3–12
  15. Delahunty CM, Drake MA. Sensory character of cheese and its evaluation. In:  Fox PF,  McSweeney PLH,  Cogan TM,  Guinee TP editor. Cheese: Chemistry, Physics and Microbiology. Vol. 1. General Aspects. 3rd ed. London, UK: Elsevier; 2004;p. 455–487
  16. Drake MA. Defining dairy flavors. J. Dairy Sci. 2004;87:777–784
  17. Drake MA, Civille GV. Flavor Lexicons. Comp. Rev. Food Sci. 2003;2:33–40
  18. Drake MA, Gerard PD, Wright S, Cadwallader KR, Civille GV. Cross validation of a sensory language for Cheddar cheese. J. Sens. Stud. 2002;17:215–229
  19. Drake MA, Karagul-Yuceer Y, Cadwallader KR, Civille GV, Tong PS. Determination of the sensory attributes of dried milk powders and dairy ingredients. J. Sens. Stud. 2003;18:199–216
  20. Drake MA, McIngvale S, Gerard PD, Cadwallader KR, Civille GV. Development of a descriptive language for Cheddar cheese. J. Food Sci. 2001;66:1422–1427
  21. Drake MA, Miracle RE, Caudle AD, Cadwallader KR. Relating Sensory and Instrumental Analyses. In:  Marsili R editors. Sensory-Directed Flavor Analysis. Taylor and Francis Publishing, Boca Raton, FL: CRC Press; 2006;p. 23–55
  22. Drake MA, Yates MD, Gerard PD, Delahunty CM, Sheehan EM, Turnbull RP, et al. 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. 2005;15:473–483
  23. Foegeding EA, Drake MA. Sensory and mechanical properties of cheese texture. J. Dairy Sci. 2007;90:1611–1624
  24. Gacula M, Rutenbeck S. Sample size in consumer test and descriptive analysis. J. Sens. Stud. 2006;29:121–145
  25. Greene JL, Bratka K, Drake MA, Sanders TH. Effectiveness of category and line scales to characterize consumer perception of fruity fermented flavor in peanuts. J. Sens. Stud. 2006;21:146–154
  26. Herr PM, Page CM. Asymmetric association of liking and disliking judgments: So what's not to like?. J. Consum. Res. 2004;30:588–601
  27. Hough G, Sánchez R. Descriptive analysis and external preference mapping of powdered chocolate milk. Food Qual. Pref. 1998;9:197–204
  28. Hough G, Wakeling I, Mucci A, Chambers E, Mendez Gallardo I, Rangel Alves L. Number of consumers necessary for sensory acceptability tests. Food Qual. Pref. 2006;17:522–526
  29. IFT/SED (Int. Food Technol./Sens. Eval. Div.). Sensory evaluation guide for testing food and beverage products. Food Technol. 1981;35:550–559
  30. Jack FR, Paterson A, Piggot JR. Relationships between rheology and composition of Cheddar cheeses and texture as perceived by consumers. Int. J. Food Sci. Technol. 1993;28:293–302
  31. Jiamyangyuen S, Delwiche JF, Harper WJ. The impact of wood ice cream sticks’ origin on the aroma of exposed ice cream mixes. J. Dairy Sci. 2002;85:355–359
  32. Jones, V. S., M. A. Drake, R. Harding, and B. Kuhn-Sherlock. Consumer perception of soy and dairy products: A cross-cultural study. J. Sens. Stud. (accepted)
  33. Karagül-Yüceer , Drake MA, Cadwallader KR. Evaluation of the character impact odorants in skim milk powder by sensory studies on model mixtures. J. Sens. Stud. 2004;19:1–14
  34. Kosa KM, Cates SC, Post RC, Canavan J. Consumers’ attitudes toward labeling food products with possible allergens. Food Prot. Trends. 2004;24:605–611
  35. Krause AJ, Lopetcharat K, Drake MA. Identification of the characteristics that drive consumer liking of butter. J. Dairy Sci. 2007;90:2091–2102
  36. Kreuger RA, Casey MA. Focus Groups: A Practical Guide for Applied Research. 3rd ed. Thousand Oaks, CA.: Sage Publications; 2000;
  37. Kroll BJ. Evaluating rating scales for sensory testing with children. Food Technol. 1990;44:78–86
  38. Lawless HT, Heymann H. Physiological and psychological foundations of sensory function. Sensory Evaluation of Food. 1st ed. New York, NY: Chapman and Hall; 1999;pages 28–74
  39. Lawless HT, Heymann H. Discrimination testing. Sensory Evaluation of Food. 1st ed. New York, NY: Chapman and Hall; 1999;
  40. Lawless HT, Heymann H. Measurement of sensory thresholds. Sensory Evaluation of Food. 1st ed. New York, NY: Chapman and Hall; 1999;pages 173–204
  41. Lawless HT, Heymann H. Descriptive analysis. Sensory Evaluation of Food. 1st ed. New York, NY: Chapman and Hall; 1999;pages 341–372
  42. Lawless HT, Heymann H. Consumer field tests and questionnaire design. Sensory Evaluation of Food. 1st ed. New York, NY: Chapman and Hall; 1999;pages 480–514
  43. Lawless HT, Heymann H. Qualitative consumer research methods. Sensory Evaluation of Food. 1st ed. New York, NY: Chapman and Hall; 1999;pages 519–547
  44. Lawlor JB, Delahunty CM. The sensory profile and consumer preference for ten specialty cheeses. Int. Dairy Technol. J. 2000;53:28–36
  45. Liggett, R., M. A. Drake, and J. F. Delwiche. Impact of sensory characteristics on consumer liking of Swiss cheese. J. Dairy Sci. (accepted)
  46. Meilgaard MM, Civille GV, Carr T. Overall difference tests: Does a sensory difference exist between samples?. Sensory Evaluation Techniques. 4th ed. New York, NY: CRC Press; 2007;pages 63–104
  47. Meilgaard MM, Civille GV, Carr T. Attribute difference tests: How does attribute x differ between samples?. Sensory Evaluation Techniques. 4th ed. New York, NY: CRC Press; 2007;pages 105–128
  48. Meilgaard MM, Civille GV, Carr T. Determining threshold. Sensory Evaluation Techniques. 4th ed. New York, NY: CRC Press; 2007;pages 129–139
  49. Meilgaard MM, Civille GV, Carr T. Affective tests: Consumer tests and in-house panel acceptance tests. Sensory Evaluation Techniques. 4th ed. New York, NY: CRC Press; 2007;pages 255–309
  50. Moskowitz HR, Beckley JH, Resurreccion AVA. Sensory and Consumer Research in Food Product Development. Ames, IA: Blackwell Publishing and IFT Press; 2007;
  51. Murray JM, Delahunty CM. Mapping consumer preference for the sensory and packaging attributes for Cheddar cheese. Food Qual. Pref. 2000;11:419–435
  52. Murray JM, Delahunty CM, Baxter I. Descriptive sensory analysis: A review. Food Res. Int. 2001;34:461–471
  53. Orme BK. Getting Started with Conjoint Analysis. Strategies for Product Design and Pricing Research. Madison, WI: Research Publishers LLC; 2006;
  54. Park Y, Gerard PD, Drake MA. Impact of frozen storage on flavor of caprine milk cheeses. J. Sens. Stud. 2006;21:654–663
  55. Peryam DR, Pilgrim FJ. Hedonic scale method of measuring food preferences. Food Technol. 1957;11:9–14
  56. Popper R, Rosenstock W, Schraidt M, Kroll BJ. The effect of attribute ratings on overall liking ratings. Food Qual. Pref. 2004;15:853–858
  57. Rehman, S. U., N. Farkye, and M. A. Drake. Differences between Cheddar cheese manufactured by the milled curd and stirred curd methods using different commercial starters. J. Dairy Sci. (accepted)
  58. Resurreccion AVA. The consumer panel. Consumer Testing for Product Development. Gaithersburg, MD: Aspen Publishers; 1998;pages 71–91
  59. Richardson-Harman NJ, Stevens R, Walker S, Gamble J, Miller M, Wong M, et al. Mapping consumer perceptions of creaminess and liking for liquid dairy products. Food Qual. Pref. 2000;11:239–246
  60. Robinson KM, Klein BP, Lee SY. Utilizing the R-index measure for threshold testing in model soy isoflavone solutions. J. Food Sci. 2004;69:SNQ1–SNQ4
  61. Robinson KM, Klein BP, Lee SY. Utilizing the R-index measure for threshold testing in model caffeine solutions. Food Qual Pref. 2005;16:284–289
  62. Russell T, Drake MA, Gerard PD. Sensory properties of whey and soy proteins. J. Food Sci. 2006;71:S447–S455
  63. Rychlik, M., P. Schieberle, and W. Grosch. 1998. Compilation of thresholds, odor qualitities, and retention indices of key food odorants. Deutsche Forschungsanstalt fur Lebensmittelchemie and Institut fur Lebensmittelchemie der Technischen Universitat Munchen, Garching, Germany.
  64. Schlich P. Preference mapping: Relating consumer preferences to sensory or instrumental measurements. In:  Etivant P,  Schreier P editor. Bioflavour ’95. Analysis/Precursor Studies/Biotechnology. Versailles, France: INRA Editions; 1995;p. 231–245
  65. Schutz HG, Cardello AV. A labeled affective magnitude (LAM) scale for assessing food liking/disliking. J. Sens. Stud. 2001;16:117–159
  66. Sherlock M, Labuzza TP. Consumer perceptions of consumer time-temperature indicators for use on refrigerated dairy foods. J. Dairy Sci. 1992;75:3167–3176
  67. Singh T, Drake MA, Cadwallader KR. Flavor of Cheddar cheese: A chemical and sensory perspective. Comp. Rev. Food Sci. 2003;2:139–162
  68. Suriyaphan O, Drake MA, Chen XQ, Cadwallader KR. Characteristic aroma components of British Farmhouse Cheddar cheese. J. Agric. Food Chem. 2001;49:1382–1387
  69. Thompson JL, Drake MA, Lopetcharat K, Yates MD. Preference mapping of commercial chocolate milks. J. Food Sci. 2004;69:S406–S413
  70. van Gemart LJ. Compilations of odour threshold values in air, water, and other media. Rotterdam, the Netherlands: Oliemans Punter and Partners BV; 2003;
  71. Wright JM, Carunchia Whetstine ME, Miracle RE, Drake MA. Characterization of a cabbage off-flavor in whey protein isolate. J. Food Sci. 2006;71:C91–C96
  72. Yates MD, Drake MA. Texture properties of Gouda cheese. J. Sens. Stud. 2007;(accepted)
  73. Young N, Drake MA, Lopetcharat K, McDaniel M. Preference mapping of Cheddar cheeses. J. Dairy Sci. 2004;87:11–19

PII: S0022-0302(07)71960-4

doi: 10.3168/jds.2007-0332

Journal of Dairy Science
Volume 90, Issue 11 , Pages 4925-4937 , November 2007

Article Tools

* Image Usage & Resolution