Research Repository

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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, doi: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

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). doi:10.1016/j.physbeh.2018.01.017. ISSN 1873-507X

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

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), doi:10.1111/ijfs.13417. ISSN 0950-5423

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

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. doi: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

Literary correspondences: Bernardin de Saint-Pierre and Mme de Genlis (2015)
Journal Article
Ford, R. L. (in press). Literary correspondences: Bernardin de Saint-Pierre and Mme de Genlis. Nottingham French Studies, 54(2), doi:10.3366/nfs.2015.0118. ISSN 0029-4586

Although Bernardin’s correspondence spans most of his adult life and involves a wide range of correspondents and subject matter, there is a marked increase in the number of correspondents and frequency of correspondence from the time he begins to enj... Read More

The interactions of CO2, ethanol, hop acids and sweetener on flavour perception in a model beer (2011)
Journal Article
Clark, R. A., Hewson, L., Bealin-Kelly, F., & Hort, J. (2011). The interactions of CO2, ethanol, hop acids and sweetener on flavour perception in a model beer. Chemosensory Perception, 4(1-2), 42-54. doi:10.1007/s12078-011-9087-3

Beer is a complex beverage. Beer flavour is a multisensory experience in which, in addition to aroma volatiles, CO2, ethanol, bitterness (hop acids) and sweetness all contribute. To investigate the interactions between these fundamental components, a... Read More