SENSORY RESEARCH

Ongoing flavor research under Dr. Drake.s direction is primarily focused on dairy products with a specific focus on the development of defined sensory languages and the application of these languages to enhanced product understanding, links to volatile compounds (flavor chemistry) and enhanced consumer understanding. We have ongoing work with fluid milk, cheese, milk powders, whey proteins, and butter. Descriptive analysis, consumer testing, and preference mapping are all used. Instrumental flavor analysis techniques including gas chromatography/olfactometry and gas chromatography/mass spectroscopy are also used to relate sensory properties to the chemical components of foods.

SELECTED PUBLICATIONS

Flavor Lexicons, Comprehensive Reviews in Food Science and Food Safety by M.A. Drake and G. V Civille

Comparison of differences between lexicons for descriptive analysisof Cheddar cheese flavour in Ireland, New Zealand, and, the United States of America,M.A. Drake, M.D. Yatesa, P.D. Gerard, C.M. Delahunty, E.M. Sheehan,R.P. Turnbull, T.M. Dodds, International Dairy Journal, 15 (2005) 473-483.

Production and Sensory Characterization of a Bitter Peptide from B-Casein,TANOJ K. SINGH, NIKKI D. YOUNG, MARYANNE DRAKE, ANDKEITH R. CADWALLADER, Journal of Agricultural and Food Chemistry, J. Agric. Food Chem. 2005, 53, 1185-1189