Understanding the Multisensory
Nature of Flavor
How do we choose what foods to eat? Eating is a dynamic, multisensory process shaped by odor, taste, and texture. Odors and tastes arise from complex mixtures of compounds that are released as foods are manipulated in the mouth and evolve over time. Our lab's research focuses on identifying the chemical, structural, and temporal features of sensory stimuli that drive the perceptual organization of flavor, with the goal of uncovering general principles governing food choice across individuals with intact and altered sensory systems.
We are engaged in academic and industry research and provide fee-based sensory testing services through the Texas A&M Sensory Science Facility.
