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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

Characterization of Aroma Compounds Responsible for the Rosy/Floral Flavor in Cheddar Cheese,MARY E. CARUNCHIA WHETSTINE, KEITH R. CADWALLADER, AND MARYANNE DRAKE, Journal of Agricultural and Food Chemistry,J. Agric. Food Chem. 2005, 53, 3126-3132

Preference Mapping of Commercial Chocolate Milks, Journal of Food Science Vol. 69, Nr. 9, 2004

Characterization of Nutty Flavor in Cheese, Journal of Dairy Science, Vol.87, No.7, 2004

Preference Mapping of Cheddar Cheese with Varying Maturity Levels, Journal of Dairy Science, Vol.87, No.1, 2004

ADSA Foundation Scholar Award: Defining Cheese Flavors, Journal of Dairy Science, Vol.87, No.4, 2004

Evaluation Of The Character Impact Odorants In Skim Milk Powder By Sensory Studies On Model Mixtures, Journal of Sensory Studies,Feb. 2004.

Cross Validation of a Sensory Language For Cheddar Cheese, Journal of Sensory Studies, 2002.

Characteristic Aroma Components of Rennet Casein,YONCA KARAGU L-YU CEER, KATRINA N. VLAHOVICH, MARYANNE DRAKE, ANDKEITH R. CADWALLADER, J. Agric. Food Chem. 2003, 51, 6797-6801

Development of a Descriptive Language for Cheddar Cheese, Journal of Food Science Vol. 66, No. 9, 2001.

more to come...


FLAVOR RULES!

All of NC State University's Sensory Service Center research is conducted compliant with the highest ethical standards. Of particular consideration is our strict adherence to federal and university rules for the protection of human subjects. Visit the NC State Human Subjects website for more information.

 

North Carolina State University, Raleigh, NC 27695 (919) 513-4598
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