Yarlagadda, A., Wilkinson, M.G., Ryan, S., Doolan, A.I., O’Sullivan, M.G. and Kilcawley, K.N. (2014) Utilisation of a Cell Free Extract of Lactic Acid Bacteria Entrapped in Yeast to Enhance Flavour Development in Cheddar Cheese. International Journal of Dairy Science Technology, 67, 21-30. https://doi.org/10.1111/1471-0307.12099

has been cited by the following article:

• TITLE: Sensory Profiling of Two Commercial Ground-Roasted Arabica Filter Coffees Presented with and without Sweetener and Milk

  AUTHORS: Chloe N. Stokes, Joseph P. Kerry, Maurice G. O’Sullivan

  KEYWORDS: Sensory Profiles, Coffees, Attributes

  JOURNAL NAME: Food and Nutrition Sciences, Vol.9 No.12, December 28, 2018

  ABSTRACT: The aim of this study was to evaluate the descriptive sensory attributes of coffee presented to trained assessors in four different ways (black unsweetened, black sweetened, white unsweetened and white sweetened), and also to obtain information on untrained assessor hedonic preferences for the same four different presentation styles. Sensory profiles of two commercial ground-roasted Arabica coffees (currently available on the Irish and UK marketplace) were studied through Sensory Acceptance Testing (n = 24) and Ranking Descriptive Analysis (n = 20). ANOVA-Partial Least Square Regression (APLSR) was used to analyse the experimental data. This study established that the na?ve assessors preferred both coffee samples when served white unsweetened and white sweetened. In terms of the descriptive attributes, it is evident that when coffee is served black, the attributes are more pronounced.