Ready-to-drink (RTD) protein beverages are growing in popularity in the US market.Protein beverages vary in protein amount and source and as such, have substantially different sensory experiences. This study applied descriptive analysis and consumer acceptance testing to identify sensory properties and drivers of like and dislike in vanilla RTD protein beverages. A category survey with 33 beverages were conducted by a trained panel. Ten representative beverages were evaluated by vanilla protein beverage consumers (n = 150) for overall and specific liking attributes. Twenty sensory attributes were identified. The drivers of liking for vanilla RTD protein beverages included cooked/milky, caramelized, and vanilla/vanillin flavors, sweet and salty tastes, and viscosity, while the drivers of dislike were green pea and cereal/grainy flavors. Consumer clusters were differentiated by preferences for vanilla flavor intensity, viscosity and their tolerances for bitter taste and astringency. Consumer clusters were also distinguished by preferences for natural label, protein type, carbohydrate content, and sweeteners. Practical applicationsThe ideal vanilla ready-to-drink (RTD) protein beverage for all consumers is a sweet and viscous beverage with intense milky and caramelized flavors with high protein content. This study adapted a lexicon for vanilla RTD beverages, demonstrated the intrinsic drivers of liking for vanilla RTD protein beverages and provides insights on consumer preferences to guide further product development of RTD protein beverages. | INTRODUCTIONReady-to-drink (RTD) protein beverages are growing in popularity in the US market. The total US sales of nutrition and weight loss drinks was $5.1 billion in 2018 and is forecasted for continued and steady growth (Mintel, 2020). Protein beverages usually contain 5-40 g of protein per serving. Protein beverages can be RTD or ready to mix (RTM) powders. In 2018, the RTM category was 77.8% of the protein beverages market, while the RTD category was 22.2% of the market (Statista, 2020). Within the RTD category, protein beverages can be neutral pH (typically called "shakes") or clear acidic (pH < 3.5) beverages. Neutral pH drinks or shakes are typically commercially sterile beverages processed by aseptic or retort processing, while acidic beverages are hot-filled, pasteurized cold-filled or tunnel-pasteurized beverages that are generally considered to be shelf-stable at room temperature (Rittmanic, 2006).These beverages (RTD and RTM) are used by consumers for weight management, sports, recreation and nutrition purposes, and are also consumed for their convenience and shelf stability benefits (Corbo, Bevilacqua, Petruzzi, Casanova, & Sinigaglia, 2014;Oltman, Lopetcharat, & Drake, 2015). Among the protein sources used in these products, beverages may contain a single-type of protein or a combination of proteins, including plant and animal-based protein sources. Protein selection is extremely important for consumer

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This study characterized the sensory properties of different wood smokes and their application to smoked Cheddar cheese flavor. Sniff jars of wood smokes were created by exposing filter paper to 23 C smoke (cold smoke). Sensory attributes for nine wood smokes (apple, alder, cedar, cherry, hickory, maple, mesquite, oak, and pecan) were generated by a trained panel followed by projective mapping of the different wood smoke aromas. Four distinct wood smokes (mesquite, cherry, hickory, and cedar) were selected for cold smoking of 30 day old Cheddar cheeses. Cheeses were cold smoked at 23 C followed by descriptive analysis of flavor attributes using the trained panel. Nonparametric and parametric statistical analyses were applied to the collected data. Twelve attributes were selected to describe wood smoke aromas. The sensory descriptors for the cold smokes cited most often included: sweet aromatic, charcoal/charred, guaiacol, meaty, vanillin, and fresh tobacco. Mesquite, cherry, hickory, and cedar smokes were the most distinct smokes by projective mapping, and these smokes also imparted distinct flavors to smoked Cheddar cheeses. The mesquite smoked cheese was characterized by high smoke aroma and the highest meaty/brothy flavor, the cherry smoked cheese was distinguished by campfire/marshmallow flavor, the hickory smoked cheese had high campfire/marshmallow and meaty flavors, and the cedar smoked cheese was characterized by an intense resinous flavor. The determination of sensory properties of different wood smokes demonstrates the differences in specific smoke flavor contributions to cheese. Furthermore, the determination of the sensory properties specific to smoked cheese will provide a platform to understand consumer perception of smoked cheeses. Practical ApplicationsSmoked foods are a growing category. This study demonstrated that smokes from different wood sources have distinct aromas that can be differentiated and that these distinct smoke aromatics are imparted to cheeses exposed to different wood smokes.Results from this study provide a sensory language to differentiate aromatics from different wood smokes and may be useful to product developers and food manufacturers seeking to position and differentiate smoked foods.