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the taste science laboratory/taste science llc

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Taste and smell research at Cornell

Groups studying taste and smell at Cornell can be found in the Department of Psychology and the Department of Food Science in Ithaca NY, and at the NY State Agricultural Experiment Station In Geneva NY.

Bruce Halpern,in Psychology, studies human retronasal olfaction (the smell that arrives in the nose from items such as food in the mouth) and the effects of aging on chemosensory perception

Gavin Sacks, at the NY State Agricultural Experiment Station at Geneva, applies advanced physical chemical techniques to the study of flavor in wine, and how to develop desirable flavors through approaches applied in the vineyard and during vinificatio and storage. He is also deeply involved in supporting the promotion of winemaking in New York State through direct work with vintners and through development of the new undergraduate major in Enology and Viticulture (VIEN) at Cornell.

Terry Acree, at the NY State Agricultural Experiment Station at Geneva, studies how food flavor can be modified by the chemical composition of the foods, and how perceptions of these flavors varies from individual to individual. He and his students have developed a selective and sensitive bio-assay for smell based on gas chromatography - olfactometry (GCO) called CharmAnalysis. An important goal of his research is to enhance food quality.

Harry Lawless, recently retired from the Department of Food Science, has had a particular interest in non-traditional taste exeriences such as the chemical irritation we get from pepper, the astringency we get from tannins and other polyphenols, and the metallic taste we get from iron compounds and other chemicals. He has also had a long-standing interest in improving methods for testing sensory perception. He is the co-author, with Hildegarde Heymann, of "Sensory Evaluation of Food: Principles and Practices" in the Food Science Text Series - the second edition was published by Springer in 2010.

Mission of the Taste Science Laboratory at Taste Science LLC

The mission of the Taste Science Laboratory at Taste Science LLC is to elucidate the impact of individual differences in perception - in particular, differences in taste and smell sensitivity - on personality, performance, and preferences.
An understanding of the biology and psychology of individual differences will help us to:

• appreciate the diversity of human experience;
• guide people to behaviors (for example, eating behaviors) that increase their well-being;
• help organizations and industries accomodate these individual differences, to maximize the well-being and satisfaction of their clients, consumers, and employees.

Our expertise includes:

• curriculum creation for courses and workshops;
• analysis of research literature;
• development and analysis of sensory evaluations;
• questionnaire and survey design;
• data mining and analysis;
• data interpretation and presentation.

Our services

We can provide:

• industry specific sensory sensitivity documentation;
• development of industry-specific sensory evaluation tools;
• full-service research studies, from questionnaire and survey design to survey administration to creation of a full report;
• instructional services (for example short courses and workshops) in the use and interpretation of sensory sensitivity tools and surveys;
• and more...please inquire at doctoru@tastescience.com!

People

Virginia Utermohlen MD obtained her undergraduate degree in physics from Washington University in St. Louis, and her medical degree from Columbia University's College of Physicians and Surgeons. After an internship, residency, and chief residency in pediatrics, she was appointed a post-doctoral fellow in immunology at Rockefeller University, and thereafter moved to Cornell University, where she was on the faculty in the Division of Nutritional Sciences. In January 2011 Dr. Utermohlen created Taste Science LLC to partner with industry in developing an understanding of how taste sensitivity and preferences influence marketing choices and product success.

• "Ever since I can remember, I have been fascinated with the question: why do people differ? I don't mean obvious differences, like sex or age, but rather subtle differences, for example differences in their likes and dislikes, in their behaviors and personalities, and in their physical and mental performance. As a faculty member in the Division of Nutritional Sciences at Cornell, my fascination with this question was been channelled to an examination of individual differences in taste and smell sensitivity, and how they relate to a number of different aspects of personality and performance. Since retiring from my facuty position, I have launched Taste Science LLC with the hope of bringing my insights to the food and beverage industry."

Location

The Taste Science Laboratory, formerly in the Division of Nutritional Sciences at Cornell University, is now Taste Science LLC. It is located in Ithaca, New York, in the heart of the Finger Lakes Wine Country.

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Copyright © V Utermohlen, MD | Webpage design by SmallPark

Updated August 5, 2011.