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

Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate. Jervis, S., Campbell, R.E., Wojciechowski, K.L., Foegeding, E.A., Drake, M.A., and Barbano, D.M. 2012. J. Dairy Sci. 95(6): 2848-2862.

The use of lactoperoxidase for the bleaching of fluid whey. Campbell, R.E., Kang, E.J., Bastian, E. and Drake, M.A. 2012. J. Dairy Sci. 95(6): 2882-2890.

Application of ethnography and conjoint analysis to determine key consumer attributes for latte-style coffee beverages. Jervis, S., Lopetcharat, K., and Drake, M.A. 2012. Journal of Sensory Studies. 27(1): 48-58.

Sensory attributes and consumer acceptance of sweet potato cultivars with varying flesh colors. Leksrisompong, P.P., Whitson, M.E., Truong, V.D., and Drake, M.A. 2012. Journal of Sensory Studies 27(1): 59-69.

Alternative bleaching methods for Cheddar cheese whey. Kang, E.J., Smith, T.J., and Drake, M.A. 2012. J Food Sci. 77(7): c818-c823.

Influence of storage, heat treatment, and solids composition on the bleaching of whey with hydrogen peroxide. Li, X.E., Campbell, R.E., Fox, A.J., Gerard,P.D., and Drake, M.A. 2012. J Food Sci. 77(7):C798-c804.

Bitter taste inhibiting agents for whey protein hydrolysates and whey protein hydrolysate beverages. Leksrisompong, P.P., Gerard, P.D., Lopetcharat, K., and Drake, M.A. 2012. J Food Sci.

Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins. Listiyani, M.A.D., Campbell, R.E., Miracle, R.E., Dean, L.O., and Drake, M.A. 2011.J. Dairy Sci 94(9): 4347-4359. 

The impact of antioxidant addition on flavor of Cheddar and Mozzarella whey and cheddar whey protein concentrate. Liaw, I.W., Eshpari, H., Tong, P.S., and Drake, M.A. 2011 J food Sci 75(6): c559-c569.

Effect of liquid retentate storage on flavor of spray- dried whey protein concentrate and isolate. Whitson, M., Miracle, R.E., Bastian, E., and Drake, M.A. 2011. J. Dairy Sci. 94(8): 3747-3760.

Salty taste in dairy foods: Can we reduce the salt? Drake, S.L., Lopetcharat, K., and Drake, M.A. 2011. J. Dairy Sci. 94(2): 636-645.

Comparison of salty taste and time intensity of sea and land salts from around the world. Drake, S.L. and Drake, M.A. 2011. Journal of Sensory Studies. 26(1): 25-34.

Evaluation of key flavor compounds in reduced - and full-fat Cheddar cheeses using sensory studies on model systems. Kim, M.K, Drake, S.L., and Drake, M.A. 2011. Journal of Sensory Studies 26(4):278-290.

Comparison of the flavor and flavor stability of Mozzarella and Cheddar wheys. Liaw, I.W., Miracle, R.E., Jervis, S.M., Listiyani, M.A.D., and Drake, M.A. 2011. J Food Sci. 76(8): c1188-c1194.

Impact of fat reduction on flavor and flavor chemistry of Cheddar cheese. Drake, M.A., Miracle, R.E., and Bastian, E. 2010. J. Dairy Sci. 93(11): 5069-5081.

Invited review: Annatto usage and bleaching in dairy foods. Kang, E.J., Campbell, R.E., Bastian, E. and Drake, M.A. 2010. 93(9): 3891-3901.

Development of a flavor lexicon for processed and imitation cheeses. Drake, S.L., Yates, M.D, and Drake, M.A. 2010. Journal of Sensory Studies 25(5): 720-739.

Sensory characterization of chemical components responsible for cardboard flavor in whey protein. Whitson, M.E., Miracle, R.E., and Drake, M.A. 2010. Journal of Sensory Studies. 25(4): 616-636.

The effect of purging time on the sensory properties of aquacultured southern Flounder (PARALICHTHYS LETHOSTIGMA). Drake, S.L., Drake, M.A., Sanderson, R., Daniels, H.V. , and Yates, M.D. 2010. Journal of Sensory Studies 25(2): 246-259.

Consumer perception of astringency in clear acidic whey protein beverages. Childs, J.L. and Drake, M.A. 2010. J Food Sci. 75(9): s513-s521.

Measuring acceptance of milk and milk substitutes among younger and older children. Palacios, O.M., Badran, J., Spence, L., Drake, M.A., Reisner, M., and Moskowitz, H.R. 2010. 75(9): s522-s526.

The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate. Croissant, A. E., Kang, E.J., Campbell, R.E., Bastian, E., and Drake, M,A. 2009. J. Dairy Sci. 92: 5917-5927.

Effect of nitrogen flushing and storage temperature on flavor and shelf-life of whole milk powders. Lloyd, M.A, Hess, H.J., and Drake, M.A. 2009. J. Dairy Sci. 92: 2409-2422.

The impact of agglomeration and storage and flavor and flavor stability of whey protein concentrate 80% and whey protein isolate. Wright, B.J., Zevchak, S.E, Wright, J.M., and Drake, M.A. 2009. J. Food sci 74(1):s17-s29.

The effect of aging on low-fat, reduced-fat, and full-fat cheddar cheese texture. Rogers, N.R., Drake, M.A, Daubert, C.R., McMahon, D.J, Bletsch, T.K., and Foegeding, E.A.2009. J. Dairy Sci. 92:4756-4772.

Comparison of composition, sensory, and volatile components of thirty- four percent whey protein and milk serum protein concentrates. Evans, J., Zulewska, J., Newbold, M., Drake, M.A, and Barbano, D.M. 2009. J. Dairy sci. 92(10): 4773-4791.

Comparison of two methods to explore consumer preferences for cottage cheese. Drake, S.L., Lopetcharat, K., and Drake, M.A. 2009. J. Dairy Sci. 92(11): 5883-5897.

Flavor variability and flavor stability of U.S. - produced whole milk powders. Lloyd, M.A, Drake, M.A, and Gerard, P.D. 2009. J. Food Sci 74(7): s334-s343.

Suitability of recombinant camel (Camelus dromedaries) chymosin in as a coagulant for cheddar cheese. Bansal, N., Drake, M.A., Piraino, P., Broe, M. L., Harboe, M., Fox, P.F., and Mcsweeney, P.L.H. 2009. International Dairy Journal 19(9): 510-517.

Mapping differences in consumer perception of sharp Cheddar cheese in the United States. Drake, S.L., Lopetcharat, K., Clark,S., Kwak, H.S., Lee, S.Y., and Drake, M.A. 2009. J Food Sci. 74(6): s276-s285.

Rapid profiling of swiss cheese by attenuated total reflectance (ATR) infrared spectroscopy and descriptive sensory analysis. Kocaoglu- Vurma, N.A., Eliardi, A., Drake, M.A., Rodriguez-Saona, L.E., and Harper, W.J. 2009. J Food Sci. 74(6): s232-s239.

Effect of partial or total substitution of bovine for caprine milk on compositional, volatile, non-volatile, and sensory characteristics of semi- hard cheese. Sheehan, J.J., Patel, A.D., Drake, M.A., Mcsweeney, P.L.H. 2009. international dairy journal 19(9): 498-509.

Sensory properties and consumer perception of wet and dry cheese sauces. Childs, J.L., Yates, M.D., and Drake, M.A. 2009. J Food Sci. 74(6): s205-s218.

Consumer perception of whey and soy protein in meal replacement bars. Childs, J.L., Thompson, J.L., Lillard, J.S., Berry, T.K., and Drake, M.A. 2008. Journal of sensory studies 23: 320-339.

The impact of frozen or refrigerated storage on butter flavor and texture, Krause, A.J., Miracle, R.E., Sanders, T.H., Dean, L., and Drake, M.A. 2008., J. Dairy Sci. 91:455-46.

Differences between Cheddar cheese manufactured by the Milled-Curd and the Stirred-Curd methods using different commercial starters. Shakell-ur-Rehman, Drake, M.A. and Farkye, N.Y. 2008. J. Dairy Sci. 91(1): 76-84.

Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature. 2008. J. Dairy Sci. 91(8): 2947-2959.

Impact of flavor attributes on consumer liking of Swiss cheese. Liggett, R.E., Drake, M.A., and Delwiche, J.F. 2008. J. Dairy Sci. 91(2): 466-476. 

Consumer perception of soy and dairy products: a cross -cultural study. Jones, V.S., Drake, M.A., Harding, R., and Kuhn-Sherlock, B. 2008. Journal of sensory Studies 23(1): 65-79.

Determination of regional flavor differences in U.S. Cheddar cheeses aged for 6 months or longer. Drake, M.A., Yates, M.D, and Gerard, P.D. 2008. J Food Sci. 73(5): s199-s208.

Developments in dairy foods sensory science and education: From student contests to impact on product quality. Bodyfelt, B.W., Drake, M.A., and Rankin, S.A. 2008. International dairy journal 18(7): 729-734.

Characterization of Alkylmethoxypyrazines contributing to earthy/bell pepper flavor in farmstead Cheddar cheese. Neta, E.R.D., Miracle, R.E., Sanders, T.H., and Drake, M.A. 2008. J Food Sci. 73(9): c632-c638.

Consumer preferences for mild cheddar cheese flavors. Drake, S.L., Gerard, P.D, and Drake, M.A.2008. J Food Sci 73(9): s449-s455.

Sensory analysis of dairy foods., Drake, M.A. 2007,. J. Dairy Sci. 90:4925-4937.

Comparison of differences between lexicons for descriptive analysis of 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, and Keith 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.

Characteristic Aroma Components of Rennet Casein, Yonca Karagul-Yu Ceer, Katrina N. Vlahovich, Maryanne Drake, and Keith R. Cadwallader, J. Agric. Food Chem. 2003, 51, 6797-6801.

Cross Validation of a Sensory Language For Cheddar Cheese, Journal of Sensory Studies, 2002.
 
Development of a Descriptive Language for Cheddar Cheese, Journal of Food Science Vol. 66, No. 9, 2001.

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.