1989 …2019
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Research Output 1989 2019

2019

Characterization of typical potent odorants in raw and cooked Toona sinensis (A. Juss.) M. Roem. by instrumental-sensory analysis techniques

Yang, W., Cadwallader, K. R., Liu, Y., Huang, M. & Sun, B., Jun 1 2019, In : Food Chemistry. 282, p. 153-163 11 p.

Research output: Contribution to journalArticle

Olfactometry
odor compounds
Disulfides
Dilution
sensory evaluation

Impact of drying process on chemical composition and key aroma components of Arabica coffee

Kulapichitr, F., Borompichaichartkul, C., Suppavorasatit, I. & Cadwallader, K. R., Sep 1 2019, In : Food chemistry. 291, p. 49-58 10 p.

Research output: Contribution to journalArticle

Chemical Phenomena
Coffee
Coffea arabica
Solar System
solar drying

Influence of Ethanol on Flavor Perception in Distilled Spirits

Wang, Z., Ickes, C. M. & Cadwallader, K. R., Jan 1 2019, In : ACS Symposium Series. 1321, p. 277-290 14 p.

Research output: Contribution to journalArticle

Flavors
Ethanol
Dilution
Water
Surface tension

Overview of Distilled Spirits

Qian, M. C., Hughes, P. & Cadwallader, K., Jan 1 2019, In : ACS Symposium Series. 1321, p. 125-144 20 p.

Research output: Contribution to journalArticle

Fermentation
Alcohols
Beverages
Flavors
Vegetables

Quantitation of three strecker aldehydes from enzymatic hydrolyzed rice bran protein concentrates as prepared by various conditions

Arsa, S., Theerakulkait, C. & Cadwallader, K. R., Jun 28 2019, In : Journal of Agricultural and Food Chemistry. 67, 29, p. 8205-8211 7 p.

Research output: Contribution to journalArticle

Protein Hydrolysates
protein concentrates
rice bran
protein hydrolysates
Aldehydes
Chilling
Flavors
flavorings
encapsulation
Encapsulation

Streamlined approach for careful and exhaustive aroma characterization of aged distilled liquors

Zhu, W. & Cadwallader, K. R., Sep 30 2019, In : Food Chemistry: X. 3, 100038.

Research output: Contribution to journalArticle

Open Access
Flavors
flavor
odors
evaporation
Evaporation
2018

Effect of ethanol on flavor perception of Rum

Ickes, C. M. & Cadwallader, K. R., Jun 2018, In : Food Science and Nutrition. 6, 4, p. 912-924 13 p.

Research output: Contribution to journalArticle

rum
Ethanol
flavor
ethanol
distilled spirits

Identification and Quantitation of Potent Odorants in Spearmint Oils

Kelley, L. E. & Cadwallader, K. R., Mar 14 2018, In : Journal of Agricultural and Food Chemistry. 66, 10, p. 2414-2421 8 p.

Research output: Contribution to journalArticle

spearmint oil
Mentha spicata
odor compounds
Gas chromatography
Oils

Quantification of odorants in animal feeds at commercial swine and poultry operations

Yang, X., Lorjaroenphon, Y., Li, H., Cadwallader, K. R., Wang, X. & Zhang, Y., Jan 1 2018, In : Transactions of the ASABE. 61, 2, p. 693-698 6 p.

Research output: Contribution to journalArticle

Poultry
poultry
odor compounds
Animals
Swine
Chilling
Flavors
encapsulation
Encapsulation
Capsules

Starch-Flavor Complexation Applied to 2-Acetyl-1-pyrroline

Hausch, B. J., Little, J. A., Kenar, J. A. & Cadwallader, K. R., Nov 7 2018, In : Journal of Agricultural and Food Chemistry. 66, 44, p. 11718-11728 11 p.

Research output: Contribution to journalArticle

Flavors
Complexation
amylose
Starch
flavor
2017

Characterization of Sensory Differences in Mixing and Premium Rums Through the Use of Descriptive Sensory Analysis

Ickes, C. M. & Cadwallader, K. R., Nov 2017, In : Journal of food science. 82, 11, p. 2679-2689 11 p.

Research output: Contribution to journalArticle

rum
Vanilla
sensory evaluation
Mouth
wheels

Effects of Ethanol on Flavor Perception in Alcoholic Beverages

Ickes, C. M. & Cadwallader, K. R., Dec 1 2017, In : Chemosensory Perception. 10, 4, p. 119-134 16 p.

Research output: Contribution to journalArticle

Alcoholic Beverages
Ethanol
Beverages
Wine
Molecular Structure

Identification of predominant aroma components of raw, dry roasted and oil roasted almonds

Erten, E. S. & Cadwallader, K. R., Feb 15 2017, In : Food chemistry. 217, p. 244-253 10 p.

Research output: Contribution to journalArticle

almond oil
odor compounds
odors
almonds
furaneol

Investigating the thermal decomposition differences between beet and cane sucrose sources

Lu, Y., Thomas, L. C., Jerrell, J. P., Cadwallader, K. R. & Schmidt, S. J., Dec 1 2017, In : Journal of Food Measurement and Characterization. 11, 4, p. 1640-1653 14 p.

Research output: Contribution to journalArticle

Canes
thermal degradation
Beta vulgaris
beet sugar
Sugar (sucrose)

Novel Creation of a Rum Flavor Lexicon Through the Use of Web-Based Material

Ickes, C. M., Lee, S-Y. & Cadwallader, K. R., May 2017, In : Journal of food science. 82, 5, p. 1216-1223 8 p.

Research output: Contribution to journalArticle

rum
flavor
Vanilla
Blogging
Molasses
2016
tributyrin
Capsules
gamma-cyclodextrin
drying
inulin
2015

Changes in the Profile of Volatiles of Canned Coconut Milk during Storage

Tinchan, P., Lorjaroenphon, Y., Cadwallader, K. R. & Chaiseri, S., Jan 1 2015, In : Journal of food science. 80, 1, p. C49-C54

Research output: Contribution to journalArticle

coconut milk
Cocos
lactones
Lactones
Milk

Characterization of potent odorants in male giant water bug (Lethocerus indicus Lep. and Serv.), an important edible insect of Southeast Asia

Kiatbenjakul, P., Intarapichet, K. O. & Cadwallader, K. R., Feb 1 2015, In : Food chemistry. 168, p. 639-647 9 p.

Research output: Contribution to journalArticle

Lethocerus indicus
edible insects
Belostomatidae
Southeastern Asia
Odors
carbonated beverages
Carbonated Beverages
soft drinks
Odors
odor compounds

Flavor chemistry of lemon-lime carbonated beverages

Hausch, B. J., Lorjaroenphon, Y. & Cadwallader, K. R., Jan 14 2015, In : Journal of Agricultural and Food Chemistry. 63, 1, p. 112-119 8 p.

Research output: Contribution to journalArticle

carbonated beverages
Carbonated Beverages
Flavors
lemons
Dilution

Identification and characterization of the aroma-impact components of Thai fish sauce

Lapsongphon, N., Yongsawatdigul, J. & Cadwallader, K. R., Mar 18 2015, In : Journal of Agricultural and Food Chemistry. 63, 10, p. 2628-2638 11 p.

Research output: Contribution to journalArticle

fish sauce
odor compounds
Fish
Dilution
Fishes
carbonated beverages
Carbonated Beverages
soft drinks
odor compounds
quantitative analysis
2014

Analysis of particle-borne odorants emitted from concentrated animal feeding operations

Yang, X., Lorjaroenphon, Y., Cadwallader, K. R., Wang, X., Zhang, Y. & Lee, J., Aug 15 2014, In : Science of the Total Environment. 490, p. 322-333 12 p.

Research output: Contribution to journalArticle

Odors
Animals
odor
animal
lauric acid

Characterization of potent odorants in Thai chempedak fruit (Artocarpus integer Merr.), an exotic fruit of Southeast Asia

Buttara, M., Intarapichet, K. O. & Cadwallader, K. R., Oct 13 2014, In : Food Research International. 66, p. 388-395 8 p.

Research output: Contribution to journalArticle

Artocarpus integer
Artocarpus
Southeastern Asia
introduced plants
South East Asia

Identification of potent sulfur-containing odorants in scent glands of edible male giant water bug, Lethocerus indicus (Lep. and Serv.)

Kiatbenjakul, P., Intarapichet, K. O. & Cadwallader, K. R., Mar 1 2014, In : Flavour and Fragrance Journal. 29, 2, p. 107-113 7 p.

Research output: Contribution to journalArticle

Lethocerus indicus
Scent Glands
Belostomatidae
scent glands
Sulfur
halides
Complexation
odor compounds
Zinc
Stabilization
2013

Characterization of protein hydrolysis and odor-active compounds of fish sauce inoculated with Virgibacillus sp. SK37 under reduced salt content

Lapsongphon, N., Cadwallader, K. R., Rodtong, S. & Yongsawatdigul, J., Jul 10 2013, In : Journal of Agricultural and Food Chemistry. 61, 27, p. 6604-6613 10 p.

Research output: Contribution to journalArticle

Virgibacillus
fish sauce
salt content
Odors
odor compounds
deuterium
isotope dilution technique
Deuterium
Isotopes
Dilution

Effect of addition of commercial rosemary extracts on potent odorants in cooked beef

Kim, H., Cadwallader, K. R., Kido, H. & Watanabe, Y., Jun 1 2013, In : Meat Science. 94, 2, p. 170-176 7 p.

Research output: Contribution to journalArticle

rosemary
odor compounds
beef
Olfactometry
Maillard Reaction

Effect of Enzymatic Protein Deamidation on Protein Solubility and Flavor Binding Properties of Soymilk

Suppavorasatit, I., Lee, S. Y. & Cadwallader, K. R., Jan 1 2013, In : Journal of food science. 78, 1, p. C1-C7

Research output: Contribution to journalArticle

deamidation
soymilk
binding properties
protein solubility
Solubility
Pasteurization
Escherichia coli K12
Sonication
Malus
Escherichia
2012

Changes in dark chocolate volatiles during storage

Nightingale, L. M., Cadwallader, K. R. & Engeseth, N. J., May 9 2012, In : Journal of Agricultural and Food Chemistry. 60, 18, p. 4500-4507 8 p.

Research output: Contribution to journalArticle

chocolate
Flavors
Fats
Temperature
storage conditions
deamidation
glutaminase
Glutaminase
Soybean Proteins
binding properties

Evaluation of a commercial ozone treatment system to improve swine slurry

Walker, P. M., Omer, A. R., Brewer, M. S., Cadwallader, K. R. & Kelley, T. R., Dec 1 2012, In : Applied Engineering in Agriculture. 28, 6, p. 949-955 7 p.

Research output: Contribution to journalArticle

Odors
Ozone
Chemical oxygen demand
Dissolved oxygen
Volatile organic compounds

Improved synthesis of deuterium-labeled alkyl pyrazines for use in stable isotope dilution analysis

Fang, M. & Cadwallader, K. R., Jan 1 2012, Recent Advances in the Analysis of Food and Flavors. American Chemical Society, p. 57-69 13 p. (ACS Symposium Series; vol. 1098).

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Pyrazines
Deuterium
Isotopes
Dilution
Chemical analysis

Streamlined analysis of potent odorants in distilled alcoholic beverages: The case of tequila

Lahne, J. & Cadwallader, K., Jan 1 2012, Flavor Chemistry of Wine and Other Alcoholic Beverages. American Chemical Society, p. 37-53 17 p. (ACS Symposium Series; vol. 1104).

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Dilution
Guaiacol
isoeugenol
Phenylethyl Alcohol
Eugenol
2011

Contribution of volatile sulfur compounds to the characteristic aroma of roasted garlic

Cadwallader, K., Potts, D., Brisske-BeVier, L. & Mirarefi, S., Jan 1 2011, Volatile Sulfur Compounds in Food. American Chemical Society, p. 137-151 15 p. (ACS Symposium Series; vol. 1068).

Research output: Chapter in Book/Report/Conference proceedingConference contribution

furaneol
isoeugenol
Guaiacol
Eugenol
Sulfur Compounds

Effect of drying and proline addition on aroma volatile compounds of acid-hydrolysed rice bran protein concentrate

Kaewka, K., Therakulkait, C. & Cadwallader, K. R., Aug 2011, In : International Journal of Food Science and Technology. 46, 8, p. 1654-1660 7 p.

Research output: Contribution to journalArticle

protein concentrates
rice bran
hydrolysates
Proline
Powders

Formation of 4-hydroxy-2-(E)-nonenal in a corn-soy oil blend: A controlled heating study using a French fried potato model

LaFond, S. I., Jerrell, J. P., Cadwallader, K. R. & Artz, W. E., Jun 1 2011, In : JAOCS, Journal of the American Oil Chemists' Society. 88, 6, p. 763-772 10 p.

Research output: Contribution to journalArticle

Oils
Heating
Hydroxylamine
2-nonenal
Isotopes
thermal degradation
crystal structure
chemical analysis
Sucrose
Pyrolysis
deamidation
glutaminase
Glutaminase
Soybean Proteins
soy protein
2010

Aroma components of fresh and stored pomegranate (Punica granatum l.) juice

Cadwallader, K. R., Tamamoto, L. C. & Sajuti, S. C., Mar 18 2010, In : ACS Symposium Series. 1036, p. 93-101 9 p.

Research output: Contribution to journalArticle

Flavors
Solvent extraction
Gas chromatography
Dilution
Mass spectrometry

Chemistry, texture, and flavor of soy

Chang, S. K. C. & Cadwallader, K. R., 2010, New York City: American Chemical Society.

Research output: Book/ReportBook

Comparison of key aroma components between soymilks prepared by cold and hot grinding methods

Sun, C., Cadwallader, K. R. & Kim, H., Dec 14 2010, Chemistry, Texture, and Flavor of Soy. American Chemical Society, p. 361-373 13 p. (ACS Symposium Series; vol. 1059).

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Flavors
Lipids
Lipoxygenase
Odors
Processing

Comparison of spray drying and refractance window™ drying technologies for the encapsulation of orange oil

Cadwallader, K. R., Moore, J. J., Zhang, Z. & Schmidt, S. J., Jan 1 2010, p. 246-254. 9 p.

Research output: Contribution to conferencePaper

spray drying
encapsulation
drying
Technology
oils

Flavor-soy protein interactions

Suppavorasatit, I. & Cadwallader, K. R., Dec 14 2010, Chemistry, Texture, and Flavor of Soy. American Chemical Society, p. 339-359 21 p. (ACS Symposium Series; vol. 1059).

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Soybean Proteins
Flavors
Flavor compounds
Proteins

Instrumental Analysis of Seafood Flavour

Kim, H. & Cadwallader, K. R., Sep 2 2010, Handbook of Seafood Quality, Safety and Health Applications. Wiley Blackwell, p. 50-67 18 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Seafood
seafoods
flavor

Instrumental measurement of milk flavour and colour

Cadwallader, K., Mar 2010, Improving the Safety and Quality of Milk: Improving Quality in Milk Products. Elsevier Inc., p. 181-206 26 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

milk flavor
Flavors
dairy products
Milk
Color