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Thermal taster status: Temperature modulation of cortical response to sweetness perception (2020)
Journal Article
Eldeghaidy, S., Yang, Q., Abualait, T., Williamson, A., Hort, J., & Francis, S. T. (2021). Thermal taster status: Temperature modulation of cortical response to sweetness perception. Physiology and Behavior, 230, Article 113266. https://doi.org/10.1016/j.physbeh.2020.113266

© 2020 Temperature is known to impact taste perception, but its reported effect on sweet taste perception in humans is inconsistent. Here, we assess whether thermal taste phenotype alters the temperature modulation of the brains’ response to sweet sa... Read More about Thermal taster status: Temperature modulation of cortical response to sweetness perception.

Measuring consumer emotional response and acceptance to sustainable food products (2020)
Journal Article
Yang, Q., Shen, Y., Foster, T., & Hort, J. (2020). Measuring consumer emotional response and acceptance to sustainable food products. Food Research International, 131, https://doi.org/10.1016/j.foodres.2020.108992

© 2020 Elsevier Ltd With current global challenges such as population growth, climate change and water scarcity, it is critical to develop sustainable strategies to achieve food security. One way to tackle this is by developing new products that use... Read More about Measuring consumer emotional response and acceptance to sustainable food products.

The effect of consumption context on consumer hedonics, emotional response and beer choice (2019)
Journal Article
Nijman, M., James, S., Dehrmann, F., Smart, K., Ford, R., & Hort, J. (2019). The effect of consumption context on consumer hedonics, emotional response and beer choice. Food Quality and Preference, 74, 59-71. https://doi.org/10.1016/j.foodqual.2019.01.011

The context of a consumer test affects participant response. Data collected in a sensory laboratory is likely to have little predictive value of consumer experience in real-life situations. This study determined the effects of context on consumer res... Read More about The effect of consumption context on consumer hedonics, emotional response and beer choice.

Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer (2018)
Journal Article
Ramsey, I., Ross, C., Ford, R., Fisk, I., Yang, Q., Gomez-Lopez, J., & Hort, J. (2018). Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer. Food Quality and Preference, 68, 292-303. https://doi.org/10.1016/j.foodqual.2018.03.019

A low alcohol beer evoking similar sensory enjoyment as its higher alcohol counterpart is potentially an attractive proposition to breweries for increased sales volumes, as well as consumers due to health and societal reasons. This study aimed to det... Read More about Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer.

The impact of PROP and thermal taster status on the emotional response to beer (2018)
Journal Article
Yang, Q., Dorado, R., Chaya, C., & Hort, J. (2018). The impact of PROP and thermal taster status on the emotional response to beer. Food Quality and Preference, 68, https://doi.org/10.1016/j.foodqual.2018.03.001

With an increasingly competitive global market, understanding consumer emotional response to products can provide a different perspective to identify drivers of consumer food choice behaviour beyond traditional hedonic measurement. This study investi... Read More about The impact of PROP and thermal taster status on the emotional response to beer.

Variation in thermally induced taste response across thermal tasters (2018)
Journal Article
Skinner, M., Eldeghaidy, S., Ford, R., Giesbrecht, T., Thomas, A., Francis, S., & Hort, J. (2018). Variation in thermally induced taste response across thermal tasters. Physiology and Behavior, 188, 67-78. https://doi.org/10.1016/j.physbeh.2018.01.017

Thermal tasters (TTs) perceive thermally induced taste (thermal taste) sensations when the tongue is stimulated with temperature in the absence of gustatory stimuli, while thermal non tasters (TnTs) only perceive temperature. This is the first study... Read More about Variation in thermally induced taste response across thermal tasters.

An automated method to detect and quantify fungiform papillae in the human tongue: Validation and relationship to phenotypical differences in taste perception (2017)
Journal Article
Eldeghaidy, S., Thomas, D., Skinner, M., Ford, R., Giesbrecht, T., Thomas, A., …Francis, S. (2018). An automated method to detect and quantify fungiform papillae in the human tongue: Validation and relationship to phenotypical differences in taste perception. Physiology and Behavior, 184, 226-234. https://doi.org/10.1016/j.physbeh.2017.12.003

Determination of the number of fungiform papillae (FP) on the human tongue is an important measure that has frequently been associated with individual differences in oral perception, including taste sensitivity. At present, there is no standardised m... Read More about An automated method to detect and quantify fungiform papillae in the human tongue: Validation and relationship to phenotypical differences in taste perception.

Dry-hopping: the effects of temperature and hop variety on the bittering profiles and properties of resultant beers (2017)
Journal Article
Oladokun, O., James, S., Cowley, T., Smart, K., Hort, J., & Cook, D. (2017). Dry-hopping: the effects of temperature and hop variety on the bittering profiles and properties of resultant beers. Monatsschrift fur brauwissenschaft (Internet), 70(6),

This paper reports the effects of dry-hopping at 4 and 19 °C for a low alpha versus high alpha hop variety on the resulting profiles of non-volatile hop acids (humulinones, iso-a-acids, a-acids). In a dry-hopping study conducted over 2 weeks, we foun... Read More about Dry-hopping: the effects of temperature and hop variety on the bittering profiles and properties of resultant beers.

Investigating the oronasal contributions to metallic perception (2017)
Journal Article
Skinner, M., Lim, M., Tarrega, A., Ford, R. A., Linforth, R. S., Thomas, A., & Hort, J. (2017). Investigating the oronasal contributions to metallic perception. International Journal of Food Science and Technology, 52(6), 1299-1306. https://doi.org/10.1111/ijfs.13417

Metallic taints elicited when consuming food can be unpleasant for the consumer, and are therefore problematic to food manufacturers. Although metallic has been proposed as a taste in the past, evidence remains inconclusive. This study investigates... Read More about Investigating the oronasal contributions to metallic perception.

Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma (2017)
Journal Article
Oladokun, O., James, S., Cowley, T., Dehrmann, F., Smart, K., Hort, J., & Cook, D. (2017). Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma. Food Chemistry, 230, https://doi.org/10.1016/j.foodchem.2017.03.031

The impact of hop variety and hop aroma on perceived beer bitterness intensity and character was investigated using analytical and sensory methods. Beers made from malt extract were hopped with 3 distinctive hop varieties (Hersbrucker, East Kent Gold... Read More about Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma.

Prior Consumption of a Fat Meal in Healthy Adults Modulates the Brain's Response to Fat (2016)
Journal Article
Eldeghaidy, S., Marciani, L., Hort, J., Hollowood, T. A., Singh, G., Bush, D., …Francis, S. T. (2016). Prior Consumption of a Fat Meal in Healthy Adults Modulates the Brain's Response to Fat. Journal of Nutrition, 146(11), 2187-2198. https://doi.org/10.3945/jn.116.234104

Background: Consumption of fat is regulated by reward and homeostatic pathways, but no studies have examined the role of the intake of a high fat meal (HFM) on subsequent brain activation to oral stimuli. Objective: We evaluated how prior consumptio... Read More about Prior Consumption of a Fat Meal in Healthy Adults Modulates the Brain's Response to Fat.

Modification of perceived beer bitterness intensity, character and temporal profile by hop aroma extract (2016)
Journal Article
Oladokun, O., Tarrega, A., James, S., Cowley, T., Dehrmann, F., Smart, K., …Hort, J. (2016). Modification of perceived beer bitterness intensity, character and temporal profile by hop aroma extract. Food Research International, 86, 104-111. https://doi.org/10.1016/j.foodres.2016.05.018

© 2016 Elsevier Ltd. The effect of hop aroma on perceived bitterness intensity, character and temporal profile of beer was investigated. A hop aroma extract was added at 3 levels (0, 245, 490 mg/L) to beers at low, medium and high bitterness. Beers w... Read More about Modification of perceived beer bitterness intensity, character and temporal profile by hop aroma extract.

Predicting sensory perceptions of thickened solutions based on rheological analysis (2016)
Journal Article
He, Q., Hort, J., & Wolf, B. (in press). Predicting sensory perceptions of thickened solutions based on rheological analysis. Food Hydrocolloids, 61, https://doi.org/10.1016/j.foodhyd.2016.05.010

The sensory perceptions of sweetened, flavoured and thickened solutions prepared from xanthan, dextran, sucrose and banana flavour were evaluated and correlated to rheological parameters. The primary aim of this research was to evaluate the relevance... Read More about Predicting sensory perceptions of thickened solutions based on rheological analysis.

The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer (2016)
Journal Article
Oladokun, O., Tarrega, A., James, S., Smart, K., Hort, J., & Cook, D. (2016). The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer. Food Chemistry, 205, https://doi.org/10.1016/j.foodchem.2016.03.023

Thirty-four commercial lager beers were analysed for their hop bitter acid, phenolic acid and polyphenol contents. Based on analytical data, it was evident that the beers had been produced using a range of different raw materials and hopping practice... Read More about The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer.

Thermal taster status: evidence of cross-modal integration (2016)
Journal Article
Hort, J., Ford, R. A., Eldeghaidy, S., & Francis, S. T. (2016). Thermal taster status: evidence of cross-modal integration. Human Brain Mapping, 37(6), 2263-2275. https://doi.org/10.1002/hbm.23171

Thermal taster status refers to the finding that, in some individuals, thermal stimulation of the tongue elicits a phantom taste. Little is known regarding the mechanism for this, it is hypothesised to be a result of cross-wiring between gustatory an... Read More about Thermal taster status: evidence of cross-modal integration.

Developing a reduced consumer-led lexicon to measure emotional response to beer (2015)
Journal Article
Chaya, C., Eaton, C., Hewson, L., Fernández Vázquezc, R., Fernández-Ruiz, V., Smart, K. A., & Hort, J. (2015). Developing a reduced consumer-led lexicon to measure emotional response to beer. Food Quality and Preference, 45, https://doi.org/10.1016/j.foodqual.2015.06.003

Previous researchers have recently recommended and utilised consumer-led lexicons to measure emotional response. This study further advances this approach by 1) making the lexicon generation process more efficient by using consumer focus groups as op... Read More about Developing a reduced consumer-led lexicon to measure emotional response to beer.

Measuring the emotional response to beer and the relative impact of sensory and packaging cues (2015)
Journal Article
Chaya, C., Pacoud, J., Ng, M. L., Fenton, A., & Hort, J. (2015). Measuring the emotional response to beer and the relative impact of sensory and packaging cues. Journal- American Society of Brewing Chemists, 73(1), https://doi.org/10.1094/ASBCJ-2015-0114-01

In today’s extremely competitive markets, recent studies have highlighted that using hedonic measurement alone is inadequate for evaluating consumer product experience. Measuring emotional response is suggested to provide a richer insight into consum... Read More about Measuring the emotional response to beer and the relative impact of sensory and packaging cues.

Phenotypic variation in oronasal perception and the relative effects of PROP and Thermal Taster Status (2014)
Journal Article
Yang, Q., Hollowood, T. A., & Hort, J. (2014). Phenotypic variation in oronasal perception and the relative effects of PROP and Thermal Taster Status. Food Quality and Preference, 38, https://doi.org/10.1016/j.foodqual.2014.05.013

Individual variation in taste perception has long been investigated, particular in relation to PROP taster status (PTS). Recently, a new marker has been identified, Thermal Taster Status (TTS), whereby individuals are categorised as thermal tasters (... Read More about Phenotypic variation in oronasal perception and the relative effects of PROP and Thermal Taster Status.

Color influences sensory perception and liking of orange juice (2014)
Journal Article
Fernandez-Vazquez, R., Hewson, L., Fisk, I. D., Hernanz Vila, D., Heredia Mira, F. J., Vicario, I. M., & Hort, J. (2014). Color influences sensory perception and liking of orange juice. Flavour, 3(1), https://doi.org/10.1186/2044-7248-3-1

Background: This study assesses the effect of slight hue variations in orange juice (reddish to greenish) on perceived flavour intensity, sweetness, and sourness, and on expected and actual liking. A commercial orange juice (COJ) was selected as a co... Read More about Color influences sensory perception and liking of orange juice.

Impact of salt crystal size on in-mouth delivery of sodium and saltiness perception from snack foods (2013)
Journal Article
Rama, R., Chiu, N., Da Silva, M. C., Hewson, L., Hort, J., & Fisk, I. D. (2013). Impact of salt crystal size on in-mouth delivery of sodium and saltiness perception from snack foods. Journal of Texture Studies, 44(5), https://doi.org/10.1111/jtxs.12017

Fried, sliced potato crisps were flavored with sodium chloride of varying size fractions to investigate the impact of salt crystal size on the delivery rate of sodium to the tongue and resultant saltiness, measured over 65?s with a defined chew proto... Read More about Impact of salt crystal size on in-mouth delivery of sodium and saltiness perception from snack foods.