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Keith R. Cadwallader
Researcher at University of Illinois at Urbana–Champaign
Publications - 168
Citations - 5938
Keith R. Cadwallader is an academic researcher from University of Illinois at Urbana–Champaign. The author has contributed to research in topics: Aroma & Flavor. The author has an hindex of 42, co-authored 166 publications receiving 5258 citations. Previous affiliations of Keith R. Cadwallader include Çanakkale Onsekiz Mart University & Louisiana State University Agricultural Center.
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Flavor of Cheddar Cheese: A Chemical and Sensory Perspective
TL;DR: The present review outlines major metabolic pathways and agents involved in the modification of milk constituents in Cheddar cheese ripening and Mechanisms of volatile flavor and off-flavor production.
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Development of a Descriptive Language for Cheddar Cheese
TL;DR: In this paper, a standardized descriptive language for Cheddar cheese flavor was developed and validated using a 3-dimensional roundtable discussion with 15 individuals from industry, academia, and government.
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Inactivation of Escherichia coli with power ultrasound in apple cider
TL;DR: The use of acoustic energy to secure apple cider safety was explored in this article, where the cell morphology was observed with environmental scanning electron microscopy for samples treated at 40 °C and 60 °C.
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Characterization of nutty flavor in Cheddar cheese
Yahya Kemal Avşar,Yonca Karagül-Yüceer,MaryAnne Drake,Tanoj K. Singh,Y. Yoon,Keith R. Cadwallader +5 more
TL;DR: The addition of Strecker aldehydes to young (<4 mo old) Cheddar cheese models resulted in nutty/malty flavor perceived by sensory analysis, and when Streker aldeHydes were incorporated into aged Cheddar Cheese models, nutty flavor perception increased.
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Comparison of natural and roasted Turkish tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis.
TL;DR: Descriptive sensory analysis (DSA) showed that some flavor attributes such as "aftertaste", "burnt", "coffee/chocolate-like", "roasty", and "sweet" were rated significantly higher in roasted hazelnut compared to its natural counterpart.