D
Damian Frank
Researcher at Commonwealth Scientific and Industrial Research Organisation
Publications - 45
Citations - 1707
Damian Frank is an academic researcher from Commonwealth Scientific and Industrial Research Organisation. The author has contributed to research in topics: Aroma & Flavor. The author has an hindex of 19, co-authored 42 publications receiving 1160 citations. Previous affiliations of Damian Frank include University of Sydney & Health Sciences North.
Papers
More filters
Journal ArticleDOI
Solid phase microextraction (SPME) combined with gas-chromatography and olfactometry-mass spectrometry for characterization of cheese aroma compounds
TL;DR: The applicability of solid phase microextraction (SPME) as a technique for the concentration of cheese aroma for analysis by gas chromatography-mass spectrometry (GC-MS) and GC-O was assessed in this preliminary study as discussed by the authors.
Journal ArticleDOI
Sheepmeat flavor and the effect of different feeding systems: a review.
TL;DR: This review brings together recent research findings and proposes some novel approaches to gain insights into the relationship between animal diet, genetics, and sheepmeat quality.
Journal ArticleDOI
Sensory and Flavor Chemistry Characteristics of Australian Beef: Influence of Intramuscular Fat, Feed, and Breed.
Damian Frank,Alex Ball,Joanne Hughes,Raju Krishnamurthy,Udayasika Piyasiri,Janet Stark,Peter Watkins,Robyn D. Warner +7 more
TL;DR: Tenderness and juiciness increased with the marbling level and were correlated with Warner-Bratzler peak force measurements, and trained panel sensory differences in flavor corresponded with increases in aroma volatiles and changes in nonvolatile flavor compounds.
Journal ArticleDOI
Consumer Acceptability of Intramuscular Fat
TL;DR: The present work provides a short overview of the unique sensory characteristics of marbled beef and changing consumer preferences for fat in meat in general.
Journal ArticleDOI
Trace metal studies of selected white wines: an alternative approach
TL;DR: In this paper, a number of white wines from vineyards outside the metropolitan region of Melbourne were analyzed for the trace metals copper, iron, potassium, sodium, magnesium and calcium by atomic absorption spectrometry (AAS).