Keith R. Cadwallader

Effect of post-harvest drying process on chlorogenic acids, antioxidant activities and CIE-Lab color of Thai Arabica green coffee beans

Food Chemistry · 2021 · 118 citations

Flavor binding property of coconut protein affected by protein-glutaminase: Vanillin-coconut protein model

LWT · 2020 · 50 citations

Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products

Food Research International · 2020 · 43 citations

Identification of Rotundone as an Important Contributor to the Flavor of Oak-Aged Spirits

Molecules · 2021-07-20 · 19 citations

Experiments were conducted to identify a compound responsible for a spicy, woody, incense-like odor note in oak-aged spirits. The target compound was extracted from oak wood and various oak-aged spirits and analyzed by multidimensional (heart-cut) gas chromatography–mass spectrometry–olfactometry (MD–GC–MS–O), and was unambiguously identified as the sesquiterpene ketone, 5-isopropenyl-3,8-dimethyl-3,4,5,6,7,8-hexadydro-1(2H)-azulenone (rotundone). Quantitation of the trace-level target compound…

Effect of functional groups in strawberry flavoring on pea protein-flavor interactions: Potential applicable in flavor formulation for plant-based protein aqueous foods

Food Chemistry X · 2024-07-30 · 9 citations

This research aimed to explore binding interactions between pea protein isolate (PPI) and selected strawberry flavorings including vanillin, γ-decalactone, furaneol, and (Z)-3-hexen-1-ol within an aqueous system. The results showed that binding affinities of PPI with all various functional group of flavor compounds decreased as temperature increased from 5 °C to 25 °C. Notably, at 25 °C, γ-decalactone displayed the highest binding affinity, followed by vanillin, (Z)-3-hexen-1-ol, and furaneol. L…