Skip to main content
SpringerLink
Log in
Book cover

The Sensory Evaluation of Dairy Products pp 505–530Cite as

Modern Sensory Practices

  • Chapter
  • First Online:

This is a preview of subscription content, log in via an institution.

Chapter
USD   29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD   79.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD   99.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Learn about institutional subscriptions

References

  • ASTM, 1992. Standard practice for determination of odor and taste thresholds by a forced-choice method of limits. E-679-91. In: Annual Book of Standards. 15.07. Philadelphia, PA: American Society for Testing and Materials, pp. 35–39.

    Google Scholar 

  • Avsar, Y.K., Karagul-Yuceer, Y., Drake, M.A., Singh, T.K., Yoon, Y., and Cadwallader, K.R. 2004. Characterization of nutty flavor in Cheddar cheese. J. Dairy Sci. 87:1999– 2010.

    Article  CAS  Google Scholar 

  • Bodyfelt, F.W., Tobias, J., and Trout, G.M. 1988. The Sensory Evaluation of Dairy Products. Van Nostrand Reinhold, New York, 569 pp.

    Google Scholar 

  • Bodyfelt, F.W., Drake, M.A., Rankin, S.A. 2008. Developments in dairy foods sensory science and education – from student contests to impact on product quality. Int. Dairy J. 18:729–734.

    Google Scholar 

  • Boon, K., Penner, K., Gordon, J.C., Remig, V., Harvery, L., and Clark, T. 2005. Common themes of safe food-handling behavior among mature adults. Food Prot. Trends. 25:706–711.

    Google Scholar 

  • Brown, J.A., Foegeding, E.A., Daubert, C.R., and Drake, M.A. 2003. Changes in rheological and sensorial properties of young cheeses as related to maturation. J. Dairy Sci. 86:3054–3067.

    Article  CAS  Google Scholar 

  • Cadwallader, K.R. 2007. Measuring cheese flavor. Chapter 18 In Improving the flavor of cheese. B.C. Weimer, Ed., CRC Press, New York, pp. 401–412.

    Chapter  Google Scholar 

  • Carunchia Whetstine, M.E. and Drake, M.A. 2007. The flavor and flavor stability of skim and whole milk powders. Chapter 13. In: Flavor Chemistry of Dairy Products. Cadwallader, K.R., Drake, M.A. and McGorrin, R. Eds. ACS Publishing, Washington, DC, pp. 217–252.

    Chapter  Google Scholar 

  • Carunchia Whetstine, M.E., Cadwallader, K.R., and Drake, M.A. 2005. Characterization of aroma compounds responsible for the rosy/floral flavor in cheddar cheese. J. Agric. Food Chem. 53:3126–3132.

    Article  CAS  Google Scholar 

  • Carunchia Whetstine, M.E., Drake, M.A., Nelson, B.K., and Barbano, D. 2006a. 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. 89:505–517.

    Google Scholar 

  • Carunchia Whetstine, M.E., Drake, M.A., Broadbent, J.B., and McMahon, D.J. 2006b. Enhanced nutty flavor formation in Cheddar cheese made with a “malty” Lactococcus lactis adjunct culture. J. Dairy Sci. 89:3277–3284.

    Google Scholar 

  • Childs, J.L., Thompson, J.L., Lillard, S.L., Berry, T.K., and Drake, M.A. 2008. Consumer perception of whey and soy protein in meal replacement products. J. Sensory Stud. 23:330–339.

    Google Scholar 

  • Cotunga, N. and Vickery, C.E. 2004. Children rate the summer food service program. Fam. Econ. Nutr. 16:3–12.

    Google Scholar 

  • Delahunty, C.M. and Drake, M.A. 2004. Sensory character of cheese and its evaluation. In: Cheese; Chemistry, Physics and Microbiology, Volume 1 General Aspects, 3rd Edition (P.F. Fox, P.L.H. McSweeney, T.M. Cogan and T.P. Guinee, Eds.), Elsevier, London. Chapter 19: 455–487.

    Chapter  Google Scholar 

  • Drake, M.A. 2004. Defining dairy flavors. J. Dairy Sci. 87:777–784.

    Article  CAS  Google Scholar 

  • Drake, M.A. and Civille, G.V. 2003. Flavor Lexicons. Compr. Rev. Food Sci. 2(1):33–40.

    Article  Google Scholar 

  • Drake, M.A., Gerard, P.D., and Civille, G.V. 1999. Ability of hand versus mouth evaluation to differentiate texture of cheese. J. Sens. Stud. 14:425–441.

    Article  Google Scholar 

  • Drake, M.A., McIngvale, S., Gerard, P.D., Cadwallader, K.R., and Civille, G.V. 2001. Development of a descriptive language for Cheddar cheese. J. Food Sci. 66:1422–1427.

    Article  CAS  Google Scholar 

  • Drake, M.A., Gerard, P.D., Wright, S., Cadwallader, K.R., and Civille, G.V. 2002. Cross validation of a sensory language for Cheddar cheese. J. Sens. Stud. 17:215–229.

    Article  Google Scholar 

  • Drake, M.A., Karagul-Yuceer, Y., Cadwallader, K.R., Civille, G.V., and Tong, P.S. 2003. Determination of the sensory attributes of dried milk powders and dairy ingredients. J. Sens. Stud. 18:199–216.

    Article  Google Scholar 

  • Drake, M.A., Yates, M.D., Gerard, P.D., Delahunty, C.M., Sheehan, E.M., Turnbull, R.P., and Dodds, T.M. 2005. 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. 15:473–483.

    Article  Google Scholar 

  • Drake, M.A., Miracle, R.E., Caudle, A.D., and Cadwallader, K.R. 2006. Relating sensory and instrumental analyses. Chapter 2. In: Sensory- Directed Flavor Analysis. R. Marsili, Ed., CRC Press, Taylor and Francis Publishing, Boca Raton, FL, 23–55.

    Google Scholar 

  • Foegeding, E.A. and Drake, M.A. 2007. Sensory and mechanical properties of cheese texture. J Dairy Sci. 90:1611–1624.

    Article  CAS  Google Scholar 

  • Greene, J.L., Bratka, K., Drake, M.A., and Sanders, T.H. 2006. Effectiveness of category and line scales to characterize consumer perception of fruity fermented flavor in peanuts. J. Sens. Stud. 21:146–154.

    Article  Google Scholar 

  • Herr, P.M. and Page, C.M. 2004. Asymmetric association of liking and disliking judgments: So whats not to like? J. Consum. Res. 30:588–601.

    Article  Google Scholar 

  • Hough, G. and Sánchez, R. 1998. Descriptive analysis and external preference mapping of powdered chocolate milk. Food Qual. Prefer. 9:197–204.

    Article  Google Scholar 

  • Hough, G., Wakeling, I., Mucci, A., Chambers, E., Mendez Gallardo, I., and Rangel Alves, L. 2006. Number of consumers necessary for sensory acceptability tests. Food Qual Prefer. 17:522–526.

    Article  Google Scholar 

  • IFT/SED. 1981. Sensory evaluation guide for testing food and beverage products. Food Technol. 35: 550–559.

    Google Scholar 

  • Jack, F.R., Paterson, A., and Piggot, J.R. 1993. Relationships between rheology and composition of Cheddar cheeses and texture as perceived by consumers. Int. J. Food Sci. Technol. 28:293–302.

    CAS  Google Scholar 

  • Jiamyangyuen, S., Delwiche, J.F., and Harper, W.J. 2002. The impact of wood ice cream stick’s origin on the aroma of exposed ice cream mixes. J. Dairy Sci. 85:355–359.

    Article  CAS  Google Scholar 

  • Jones, V.S., Drake, M.A., Harding, R., and Kuhn-Sherlock, B. 2008. Consumer perception of soy and dairy products: a cross-cultural Study. J. Sensory Stud. 23:65–79.

    Google Scholar 

  • Keim, K.S., Swanson, M.A., Cann, S.E., and Salinas, A. 1999. Focus group methodology: adapting the process for low-income adults and children of Hispanic and Caucasian ethnicity. Fam. Consum. Sci. Res. J. 27:451–465.

    Article  Google Scholar 

  • Kosa, K.M., Cates, S.C., Post, R.C., and Canavan, J. 2004. Consumers’ attitudes toward labeling food products with possible allergens. Food Prot. Trends 24:605–611.

    Google Scholar 

  • Krause, A.J., Lopetcharat, K., Drake, M.A. 2007. Identification of the characteristics that drive consumer liking of butter flavor. J. Dairy Sci. 90:2091–2102.

    Google Scholar 

  • Kreuger, R.A. and Casey, M.A. 2000. Focus Groups: A Practical Guide for Applied Research. 3rd Edition. Sage Publications, Thousand Oaks, CA. 234.

    Google Scholar 

  • Lawless, H.T. and Heymann, H. 1999. Qualitative consumer research methods. In: Chapter 15: Sensory Evaluation of Food. Chapman and Hall, New York, pp. 519–547.

    Google Scholar 

  • Lawlor, J.B. and Delahunty, C.M. 2000. The sensory profile and consumer preference for ten specialty cheeses. Int. Dairy Tech. J. 53:28–36.

    Article  Google Scholar 

  • Liggett, R., Drake, M.A., Delwiche, J. 2008. Impact of flavor attributes on consumer liking of Swiss cheese. J. Dairy Sci. 91:466–476.

    Google Scholar 

  • McNeill, K.L., Sanders, T.H., and Civille, G.V. 2000. Using focus groups to develop a quantitative consumer questionnaire for peanut butter. J. Sens. Stud. 15:163–178.

    Article  Google Scholar 

  • Meilgaard, M.M., Civille, G.V., and Carr, T. 2007. Sensory Evaluation Techniques. 4th Ed. CRC Press, New York, 448 pp

    Google Scholar 

  • Murray, J.M. and Delahunty, C.M. 2000. Consumer preference for Irish farmhouse and factory cheeses. Irish J. Food Agric. Res. 39:433–449.

    Google Scholar 

  • Murray, J.M. and Delahunty, C.M. 2000. Mapping consumer preference for the sensory and packaging attributes for Cheddar cheese. Food Qual. Prefer. 11:419–35.

    Article  CAS  Google Scholar 

  • Murray, J.M., Delahunty, C.M., and Baxter, I. 2001. Descriptive sensory analysis: a review. Food Res. Int. 34:461–471.

    Article  Google Scholar 

  • Orme, B.K. 2006. Getting Started with Conjoint Analysis: Strategies for Product Design and Pricing Research. Research Publishers, LLC, Madison, WI.

    Google Scholar 

  • Resurreccion, A.V.A. 1998. The consumer panel. In: Chapter 4: Consumer Testing for Product Development. Aspen Publishers, Gaithersburg, MD, pp. 71–91.

    Google Scholar 

  • Richardson-Harman, N.J., Stevens, R., Walker, S., Gamble, J., Miller, M., Wong, M., and McPherson, A. 2000. Mapping consumer perceptions of creaminess and liking for liquid dairy products. Food Qual. Prefer. 11:239–246.

    Article  Google Scholar 

  • Robinson, K.M., Klein, B.P., and Lee, S.Y. 2004. Utilizing the R-index measure for threshold testing in model soy isoflavone solutions. J. Food Sci. 69:SNQ1–4.

    Google Scholar 

  • Robinson, K.M., Klein, B.P., and Lee, S.Y. 2005. Utilizing the R-index measure for threshold testing in model caffeine solutions. Food Qual Prefer. 16:284–289.

    Article  Google Scholar 

  • Russell, T., Drake, M.A., Gerard, P.D. 2006. Sensory properties of whey and soy proteins. J. Food Sci. 71:S447–S455.

    Article  CAS  Google Scholar 

  • Rychlik, M., Schieberle, P., Grosch, W. 1998. Compilation of thresholds, odor qualities, and retention indices of key food odorants. In: Deutsche Forschungsanstalt fur Lebensmittelchemie and Instiut fur Lebensmittelchemie der Technischen Universitat Munchen. Garching, Germany.

    Google Scholar 

  • Sandra, S., Stanford, M.A., McDaniel, M.R., and Meunier-Goddik, L. 2004. Method development for assessing the complete process of crumbling cheese using hand evaluation. J. Dairy Sci. 69:SNQ127–130.

    Google Scholar 

  • Schutz, H.G. and Cardello, A.V. 2001. A labeled affective magnitude (LAM) scale for assessing food liking/disliking. J Sens. Stud. 16:117–159.

    Article  Google Scholar 

  • Sherlock, M. and Labuzza, T.P. 1992. Consumer perceptions of consumer time-temperature indicators for use on refrigerated dairy foods. J. Dairy Sci. 75:3167–3176.

    Article  Google Scholar 

  • Singh, T., Drake, M.A., and Cadwallader, K.R. 2003. Flavor of Cheddar cheese: A chemical and sensory perspective. Compr. Rev. Food Sci. 2:139–162.

    CAS  Google Scholar 

  • Suriyaphan, O., Drake, M.A., Chen, X.Q., and Cadwallader, K.R. 2001. Characteristic aroma components of British Farmhouse Cheddar cheese. J. Agric. Food Chem. 49:1382–1387.

    Article  CAS  Google Scholar 

  • Thompson, J.L., Drake, M.A., Lopetcharat, K., and Yates, M.D. 2004. Preference mapping of commercial chocolate milks. J. Food Sci. 69:S406–413.

    Google Scholar 

  • Van Gemart, L.J. 2003. Compilations of odour threshold values in air, water, and other media. Oliemans Punter and Partners BV, Amsterdam, The Netherlands.

    Google Scholar 

  • Wright, J.M., Carunchia Whetstine, M.E., Miracle, R.E., and Drake, M.A. 2006. Characterization of a cabbage off-flavor in whey protein isolate. J. Food Sci. 71:C91–96.

    Article  Google Scholar 

  • Xiong, R., Meullenet, J.F., Hankins, J.A., and Chung, W.K. 2002. Relationship between sensory and instrumental hardness of commercial cheeses. J. Food Sci. 67:877–883.

    Article  CAS  Google Scholar 

  • Yates, M.D. and Drake, M.A. 2007. Texture properties of Gouda cheese. J. Sensory Stud. 22:493–506.

    Google Scholar 

  • Young, N., Drake, M.A., Lopetcharat, K., and McDaniel, M. 2004. Preference mapping of Cheddar cheeses. J. Dairy Sci. 87:11–19.

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Dept. Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC 27695-7624

    Mary Anne Drake

Authors
  1. Mary Anne Drake
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Dept. Food Science & Human Nutrition, Washington State University, Dairy Road 1, Pullman, 99164-6376, U.S.A.

    Stephanie Clark

  2. Dept. Food Science & Human Nutrition, Washington State University, Dairy Road 1, Pullman, 99164-6376, U.S.A.

    Michael Costello

  3. Department of Food Science, North Carolina State University, Raleigh, 27695-7624, U.S.A.

    MaryAnne Drake

  4. Department of Food Science, Oregon State University, NW 34th 503, Corvallis, 97330-5047, U.S.A.

    Floyd Bodyfelt

Rights and permissions

Reprints and permissions

Copyright information

© 2008 Springer Science+Business Media, LLC

About this chapter

Cite this chapter

Drake, M.A. (2008). Modern Sensory Practices. In: Clark, S., Costello, M., Drake, M., Bodyfelt, F. (eds) The Sensory Evaluation of Dairy Products. Springer, New York, NY. https://doi.org/10.1007/978-0-387-77408-4_17

Download citation

Publish with us

Policies and ethics

Search

Navigation