Christopher T. Simons
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View article: Postprandial Glycemia and Insulinemia Responses to a Standard and Modified Muffin in Healthy Adults and Adults with Type 2 Diabetes
Postprandial Glycemia and Insulinemia Responses to a Standard and Modified Muffin in Healthy Adults and Adults with Type 2 Diabetes Open
Background/Objectives: Modifying standard foods to minimize postprandial glucose (PPG) and insulin excursions may benefit health. We conducted a randomized, double-blind, crossover study to compare postprandial responses to an isocaloric (…
View article: Comparison of ratings based and choice based approaches at integrating sensory attributes with extrinsic product attributes
Comparison of ratings based and choice based approaches at integrating sensory attributes with extrinsic product attributes Open
Discrete choice experiments and ratings-based conjoint analysis are methods frequently used to examine trade-offs between product attributes. However, they rarely incorporate evaluation of a product's sensory characteristics. This work aim…
View article: Investigating the Impact of Gamification on Performance and Engagement of Panelists in the Descriptive Analysis of Puffed‐Rice Cakes
Investigating the Impact of Gamification on Performance and Engagement of Panelists in the Descriptive Analysis of Puffed‐Rice Cakes Open
Panelists are commonly found to be disengaged from the repetitive tasks associated with descriptive testing, leading to poor panel performance and resulting in data that lack actionable insights. One potential solution to this issue is gam…
View article: Chemical characterization and sensory evaluation of a phenolic-rich melanoidin isolate contributing to coffee astringency
Chemical characterization and sensory evaluation of a phenolic-rich melanoidin isolate contributing to coffee astringency Open
A complex phenolic-rich melanoidin fraction contributed astringent sensations to the tactile flavor profile of coffee.
View article: Towards universal chemosensory testing: needs, barriers, and opportunities
Towards universal chemosensory testing: needs, barriers, and opportunities Open
Millions of people in the United States experience a reduced or distorted ability to smell or taste. Chemosensory disorders such as anosmia (the inability to smell), parosmia (distorted smell), or dysgeusia (altered taste) have major impac…
View article: “That Looks Like My Kitchen!” − Personalized context by usage frequency and familiarity influences consumer perception and liking of chicken nuggets in VR
“That Looks Like My Kitchen!” − Personalized context by usage frequency and familiarity influences consumer perception and liking of chicken nuggets in VR Open
Restoring relevant context during consumer sensory testing using virtual reality (VR) technologies may facilitate evaluations reflective of real-world experiences, enabling reliable data collection to better predict product success. Prior …
View article: Development of probiotic yogurt products incorporated with Lactobacillus kefiranofaciens OSU-BSGOA1 in mono- and coculture with Kluyveromyces marxianus
Development of probiotic yogurt products incorporated with Lactobacillus kefiranofaciens OSU-BSGOA1 in mono- and coculture with Kluyveromyces marxianus Open
The bacterium Lactobacillus kefiranofaciens OSU-BDGOA1 and yeast Kluyveromyces marxianus bdgo-ym6 were previously isolated from kefir grains and have shown probiotic traits in mono- and coculture. This research evaluates the effect of intr…
View article: Feedback control of apple juice quality during storage via multiple, mild in-situ processing treatments
Feedback control of apple juice quality during storage via multiple, mild in-situ processing treatments Open
Current food preservation practice involves a single intensive kill-step followed by isolation of the product within a package: an open-loop control strategy. Alternatively, a closed-loop control strategy, wherein the food is minimally pro…
View article: The development of an immersive mixed-reality application to improve the ecological validity of eating and sensory behavior research
The development of an immersive mixed-reality application to improve the ecological validity of eating and sensory behavior research Open
Introduction The modern eating environment has been implicated as a driving force of the obesity epidemic. Mixed reality applications may improve traditional methodological assessments of eating behavior by improving the ecological validit…
View article: Understanding the Effects of Smart-Speaker-Based Surveys on Panelist Experience in Immersive Consumer Testing
Understanding the Effects of Smart-Speaker-Based Surveys on Panelist Experience in Immersive Consumer Testing Open
Utilizing immersive technologies to reintroduce the environmental context (i.e., visual, auditory, and olfactory cues) in sensory testing has been one area of research for improving panelist engagement. The current study sought to understa…
View article: Identification of Non-Volatile Compounds Generated during Storage That Impact Flavor Stability of Ready-to-Drink Coffee
Identification of Non-Volatile Compounds Generated during Storage That Impact Flavor Stability of Ready-to-Drink Coffee Open
Coffee brew flavor is known to degrade during storage. Untargeted and targeted LC/MS flavoromics analysis was applied to identify chemical compounds generated during storage that impacted the flavor stability of ready-to-drink (RTD) coffee…
View article: Identification of Non-Volatile Compounds That Impact Flavor Disliking of Whole Wheat Bread Made with Aged Flours
Identification of Non-Volatile Compounds That Impact Flavor Disliking of Whole Wheat Bread Made with Aged Flours Open
Whole wheat flour has a shorter shelf life than refined wheat flour due to off-flavor development. An untargeted liquid chromatography/mass spectrometry (LC/MS) flavoromics approach was applied to identify compounds that negatively impact …
View article: Elucidation of a lingual detection mechanism for high-viscosity solutions in humans
Elucidation of a lingual detection mechanism for high-viscosity solutions in humans Open
Longer filiform papillae and a higher density on the tongue are associated with sensitivity to viscous solutions corroborating prior theoretical models. From these perceptual and anatomical data, a new model of filiform-based perception is…
View article: Assessing Regional Sensitivity and Desensitization to Capsaicin Among Oral Cavity Mucosae
Assessing Regional Sensitivity and Desensitization to Capsaicin Among Oral Cavity Mucosae Open
This study aimed to determine perceptual response differences and characterize desensitization to capsaicin over time across several oral cavity mucosae– the tongue, cheek, hard palate, and lip. For each region, subjects rated the intensit…
View article: Impact of bitter tastant sub-qualities on retronasal coffee aroma perception
Impact of bitter tastant sub-qualities on retronasal coffee aroma perception Open
The impact of different bitter taste compounds on the retronasal perception of coffee aroma was investigated. A sorted napping experiment was carried out on thirteen compounds at iso-intense bitter concentrations. Differences in perceptual…
View article: Chemogenic Subqualities of Mouthfeel
Chemogenic Subqualities of Mouthfeel Open
Mouthfeel refers to the physical or textural sensations in the mouth caused by foods and beverages that are essential to the acceptability of many edible products. The sensory subqualities contributing to mouthfeel are often chemogenic in …
View article: Olfactory Adaptation is Dependent on Route of Delivery
Olfactory Adaptation is Dependent on Route of Delivery Open
Odorants are perceived orthonasally (nostrils) or retronasally (oral cavity). Prior research indicates route of delivery impacts odorant perception, pleasantness, and directed behaviors thus suggesting differential processing of olfactory …
View article: Quantification of Oral Roughness Perception and Comparison with Mechanism of Astringency Perception
Quantification of Oral Roughness Perception and Comparison with Mechanism of Astringency Perception Open
Texture contributes to food acceptance, but oral texture perception is incompletely understood. Presently, we quantified individual sensitivities to lingual tactile roughness and assessed the impact of age, salivary flow (SF), and fungifor…
View article: Effects of feeding diets based on transgenic soybean meal and soybean hulls to dairy cows on production measures and sensory quality of milk
Effects of feeding diets based on transgenic soybean meal and soybean hulls to dairy cows on production measures and sensory quality of milk Open
This experiment was conducted to determine whether feeding meal and hulls derived from genetically modified soybeans to dairy cows affected production measures and sensory qualities of milk. The soybeans were genetically modified (Event DA…