Jacob Lahne

article

Development of a hard cider flavor wheel using free word sorting and multivariate statistical techniques

Martha D. Calvert, Clinton L. Neill, Marlon F. Ac‐Pangan, Amanda C. Stewart, more

Journal of Sensory Studies > 39 > 2 > n/a - n/a

Flavor wheels are visual tools built from standardized sensory lexicons that are used in many different industries to improve communication, marketing, and quality discrimination among products. To date, flavor wheels have been developed for spices, coffee, wine, beer, and many other foods and beverages—yet no flavor wheel has been constructed for hard cider. While there is no single established...

article

Exploring cider website descriptions using a novel text mining approach

Martha D. Calvert, Elizabeth Cole, Clinton L. Neill, Amanda C. Stewart, more

Journal of Sensory Studies > 38 > 5 > n/a - n/a

Rapid methods of text analysis are increasingly important tools for efficiently extracting and understanding communication within the food and beverage space. This study aimed to use frequency‐based text mining and biterm topic modeling (BTM) as tools for analyzing how cider products are communicated and marketed on cider‐producer websites for products made in Virginia, Vermont, and New York. BTM...

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Sensory descriptive analysis of hard ciders from the Northeast and Mid‐Atlantic United States

Martha D Calvert, Clinton L Neill, Amanda C. Stewart, Jacob Lahne

Journal of Food Science > 88 > 4 > 1700 - 1717

Although alcoholic or “hard” cider is a beverage of growing popularity throughout the Northeastern and Mid‐Atlantic United States (US), the industry lacks a consistent language for describing the sensory quality of its products. The main objective of this research was to explore the sensory attributes that can be used to describe a large representative sample (N = 42 samples) of ciders from Virginia,...

article

Mashbill and barrel aging effects on the sensory and chemometric profiles of American whiskeys

Katherine Phetxumphou, Greg Miller, P. Layton Ashmore, Thomas Collins, more

Journal of the Institute of Brewing > 126 > 2 > 194 - 205

American whiskeys are economically and culturally significant beverages with complex sensory profiles; however, how aromas and flavours are linked to mashbill (fermentedwash recipe) and/or aging time in new, charred oak barrels have not been thoroughly investigated. To accomplish this goal, sensory Descriptive Analysis and Chemometric analyses, including Headspace Solid‐Phase Microextraction‐Gas Chromatography‐Mass...

article

Bourbon and Rye Whiskeys Are Legally Distinct but Are Not Discriminated by Sensory Descriptive Analysis

Jacob Lahne, Hervé Abdi, Thomas Collins, Hildegarde Heymann

Journal of Food Science > 84 > 3 > 629 - 639

Abstract We present a Descriptive Analysis (DA) of a large representative sample (24 whiskeys) of two legally distinct types of American whiskeys: bourbon and rye whiskey (respectively distilled from a fermented “mashbill” of at least 51% corn or rye). We wanted to determine whether a trained panel could find sensory differences between these two products. We used standard DA: 11 judges were trained...

article

Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider

Sihui Ma, Andrew Neilson, Jacob Lahne, Gregory Peck, more

Journal of Food Science > 83 > 11 > 2772 - 2781

The term “cider” refers to the fermented beverage produced from apples. The rapid growth in the cider industry coupled with the prominence of traditional, or craft, approaches emphasizes the need for research on cider production. A common problem in ciders is the production of sulfur off‐aromas by yeast during fermentation. Prefermentation juice clarification has the potential to reduce the occurrence...

article

Free amino acid composition of apple juices with potential for cider making as determined by UPLC‐PDA

Sihui Ma, Andrew P. Neilson, Jacob Lahne, Gregory M. Peck, more

Journal of the Institute of Brewing > 124 > 4 > 467 - 476

Amino acids and ammonium ions constitute the yeast assimilable nitrogen naturally present in apple juice, with free amino acids being the major constituent. Little information is available on the extent to which free amino acid composition in apple (Malus × domestica Borkh.) juice varies among juices used for fermentation. Twenty amino acids were quantified by UPLC‐PDA in juices from 13 apple cultivars...

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Development of the Cooking and Food Provisioning Action Scale (CAFPAS): A new measurement tool for individual cooking practice

Jacob Lahne, Julia A. Wolfson, Amy Trubek

Food Quality and Preference > 2017 > 62 > C > 96-105

Researchers studying consumer food-behaviors, like cooking, in everyday life require better tools for assessment of food-related abilities. This study presents a measurement tool for assessing cooking and food-preparation practices: the Cooking and Food Provisioning Action Scale (CAFPAS). The CAFPAS is based on the “Food Agency” framework for understanding cooking behavior as sociological “agency”...

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Empowered to cook: The crucial role of ‘food agency’ in making meals

Amy B. Trubek, Maria Carabello, Caitlin Morgan, Jacob Lahne

Appetite > 2017 > 116 > C > 297-305

What makes an individual, on any given occasion, able and willing to prepare a meal for themselves: that is, to cook? As home cooking has increasingly become the focus of public-health, nutrition, and policy interventions and campaigns, the need for a better understanding has become apparent. It is clear that cooking is not merely a matter of mechanical skill or rote training; beyond this, it is difficult...

article

You’ll spoil your dinner: Attenuating hedonic contrast in meals through cuisine mismatch

Jacob Lahne, Richard Pepino, Debra Zellner

Food Quality and Preference > 2017 > 56 > PA > 101-106

Previous research (Lahne & Zellner, 2015) has shown that hedonic contrast occurs in a multi-coursed meal such that good appetizers reduce the hedonic evaluation of an entrée. This paper extends that finding by examining whether hedonic contrast between courses served in a real restaurant meal can be attenuated or eliminated through a categorical mismatch of cuisine (Italian vs Thai). Subjects...

article

Replication Improves Sorting‐Task Results Analyzed by DISTATIS in a Consumer Study of American Bourbon and Rye Whiskeys

Jacob Lahne, Thomas S. Collins, Hildegarde Heymann

Journal of Food Science > 81 > 5 > S1263 - S1271

In consumer food‐sensory studies, sorting and closely related methods (for example, projective mapping) have often been applied to large product sets which are complex and fatiguing for panelists. Analysis of sorting by Multi‐Dimensional Scaling (MDS) is common, but this method discards relevant individual decisions; analysis by DISTATIS, which accounts for individual differences, is gaining acceptance...

article

The great is the enemy of the good: Hedonic contrast in a coursed meal

Jacob Lahne, Debra A. Zellner

Food Quality and Preference > 2015 > 45 > Complete > 70-74

This study investigates whether hedonic contrast occurs between foods served in different courses within a meal. In particular, does the hedonic value of an appetizer affect the hedonic value of the subsequently eaten main course? Hedonic contrast is known to occur in laboratory settings, but so far it has not been demonstrated in ecologically valid, real-world meal situations. To that end, this study...

article

“A little information excites us.” Consumer sensory experience of Vermont artisan cheese as active practice

Jacob Lahne, Amy B. Trubek

Appetite > 2014 > 78 > Complete > 129-138

This research is concerned with explaining consumer preference for Vermont artisan cheese and the relationship between that preference and sensory experience. Artisan cheesemaking is increasingly an important part of Vermont's dairy sector, and this tracks a growing trend of artisan agricultural practice in the United States. In popular discourse and academic research into products like artisan cheese,...

article

Consumer sensory perception of cheese depends on context: A study using comment analysis and linear mixed models

Jacob Lahne, Amy B. Trubek, Marcia L. Pelchat

Food Quality and Preference > 2014 > 32 > Part C > 184-197

This study examines the effects of information and personal context on consumers’ hedonic liking and sensory description of Vermont artisan cheeses. Four representative Vermont cheeses (unripened goat’s cheese, bloomy-rind, cheddar, and blue) were presented to 182 different consumers in 2 different information conditions: socially and contextually relevant production information (informed) or generic...

INFONA - science communication portal

Search results for: Jacob Lahne

Development of a hard cider flavor wheel using free word sorting and multivariate statistical techniques

Exploring cider website descriptions using a novel text mining approach

Sensory descriptive analysis of hard ciders from the Northeast and Mid‐Atlantic United States

Mashbill and barrel aging effects on the sensory and chemometric profiles of American whiskeys

Bourbon and Rye Whiskeys Are Legally Distinct but Are Not Discriminated by Sensory Descriptive Analysis

Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider

Free amino acid composition of apple juices with potential for cider making as determined by UPLC‐PDA

Development of the Cooking and Food Provisioning Action Scale (CAFPAS): A new measurement tool for individual cooking practice

Empowered to cook: The crucial role of ‘food agency’ in making meals

You’ll spoil your dinner: Attenuating hedonic contrast in meals through cuisine mismatch

Replication Improves Sorting‐Task Results Analyzed by DISTATIS in a Consumer Study of American Bourbon and Rye Whiskeys

The great is the enemy of the good: Hedonic contrast in a coursed meal

“A little information excites us.” Consumer sensory experience of Vermont artisan cheese as active practice

Consumer sensory perception of cheese depends on context: A study using comment analysis and linear mixed models

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