John Hayes
Professor of Food Science; Director, Sensory Evaluation Center
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220 Food Science
University Park, PA - jeh40@psu.edu
- 814-863-7129
Research Summary
Perception of taste, smell and chemesthesis; eating behavior; individual differences in sensation and food preferences; COVID related anosmia
Huck Affiliations
Links
Publication Tags
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Ethanol Taste Perception Smell Polymorphism Genes Food Propylthiouracil Sucrose Pharmaceutical Preparations Gene Single Nucleotide Polymorphism Intensive Care Units Milk Mouth Capsaicin Research Tongue Pharmaceutical Carbonic Anhydrase Vi Associates Dose Response Pandemics Crowdsourcing Carbonic Anhydrases NucleotideMost Recent Publications
Dose-response relationships for vanilla flavor and sucrose in skim milk: Evidence of synergy
Gloria Wang, John Hayes, Gregory Ziegler, Robert Roberts, Helene Hopfer, Beverages on p. 73
Sugar reduction in chocolate compound by replacement with flours containing small insoluble starch granules
Kai Ma, Gregory Ziegler, John Hayes, 2024, Journal of Food Science on p. 10
Inducible desensitization to capsaicin with repeated low-dose exposure in human volunteers
A Nolden, G Lenart, Andrew , John Hayes, 2023, Physiology & Behavior
More than fat – Proteins in dairy and plant milks contribute to the reduction of oral burn from capsaicin
Justin Gaiser, John E. Hayes, 2023, Food Quality and Preference
Texture term usage and hedonic ratings in two age-diverse cohorts of Americans
Kai Ma, Aarthi Madhavan, Nicole M. Etter, Helene Hopfer, John E. Hayes, 2023, Journal of Texture Studies on p. 860-871
Reasons for meal termination, eating frequency, and typical meal context differ between persons with and without a spinal cord injury
Gary Farkas, Paige Cunningham, Alicia Sneij, John Hayes, Mark Nash, Arthur Berg, David Gater, Barbara Rolls, 2023, Appetite
Transient loss and recovery of oral chemesthesis, taste and smell with COVID-19: A small case-control series
Elisabeth Weir, Cara Exten, Richard C. Gerkin, Steven Munger, Richard Gerkin, Steven D. Munger, John E. Hayes, 2023, Physiology and Behavior
Text-based predictions of COVID-19 diagnosis from self-reported chemosensory descriptions
Hongyang Li, Richard Gerkin, Alyssa Bakke, Raquel Norel, Guillermo Cecchi, Christophe Laudamiel, Masha Niv, Kathrin Ohla, John Hayes, Valentina Parma, others, 2023, Communications Medicine on p. 104
Longitudinal study of energy, neurosensory and eating responses durinG pregnancY (ENERGY cohort): A study protocol
Jessica McCormack, Reece Roberts, Mike Garratt, T Wang, John Hayes, Mei Peng, 2023, Clinical Nutrition ESPEN on p. 271-276
Using Herbs/Spices to Enhance the Flavor of Commonly Consumed Foods Reformulated to Be Lower in Overconsumed Dietary Components Is an Acceptable Strategy and Has the Potential to Lower Intake of Saturated Fat and Sodium: A National Health and Nutrition Examination Survey Analysis and Blind Tasting
Kristina Petersen, Victor Fulgoni, Helene Hopfer, John E. Hayes, Rachel Gooding, P Kris-Etherton, 2023, Journal of the Academy of Nutrition and Dietetics
Most-Cited Papers
More than smell - COVID-19 is associated with severe impairment of smell, taste, and chemesthesis
Valentina Parma, Kathrin Ohla, Maria G. Veldhuizen, Masha Y. Niv, Christine E. Kelly, Alyssa J. Bakke, Keiland W. Cooper, Cédric Bouysset, Nicola Pirastu, Michele Dibattista, Rishemjit Kaur, Marco Tullio Liuzza, Marta Y. Pepino, Veronika Schöpf, Veronica Pereda-Loth, Shannon B. Olsson, Richard C. Gerkin, Paloma Rohlfs Domínguez, Javier Albayay, Michael C. Farruggia, Surabhi Bhutani, Alexander W. Fjaeldstad, Ritesh Kumar, Anna Menini, Moustafa Bensafi, Mari Sandell, Iordanis Konstantinidis, Antonella Di Pizio, Federica Genovese, Lina Öztürk, Thierry Thomas-Danguin, Johannes Frasnelli, Sanne Boesveldt, Özlem Saatci, Luis R. Saraiva, Cailu Lin, Jérôme Golebiowski, Liang Dar Hwang, Mehmet Hakan Ozdener, Maria Dolors Guàrdia, Christophe Laudamiel, Marina Ritchie, Jan Havlícek, Denis Pierron, Eugeni Roura, Marta Navarro, Alissa A. Nolden, Juyun Lim, Katherine L. Whitcroft, John E. Hayes, 2020, Chemical Senses on p. 609-622
The Relationships Between Common Measurements of Taste Function
Jordannah Webb, Dieuwerke P. Bolhuis, Sara Cicerale, John E. Hayes, Russell Keast, 2015, Chemosensory Perception on p. 11-18
Recent smell loss is the best predictor of COVID-19 among individuals with recent respiratory symptoms
Richard C. Gerkin, Kathrin Ohla, Maria G. Veldhuizen, Paule V. Joseph, Christine E. Kelly, Alyssa J. Bakke, Kimberley E. Steele, Michael C. Farruggia, Robert Pellegrino, Marta Y. Pepino, Cédric Bouysset, Graciela M. Soler, Veronica Pereda-Loth, Michele Dibattista, Keiland W. Cooper, Ilja Croijmans, Antonella Di Pizio, Mehmet Hakan Ozdener, Alexander W. Fjaeldstad, Cailu Lin, Mari A. Sandell, Preet B. Singh, V. Evelyn Brindha, Shannon B. Olsson, Luis R. Saraiva, Gaurav Ahuja, Mohammed K. Alwashahi, Surabhi Bhutani, Anna D’Errico, Marco A. Fornazieri, Jérôme Golebiowski, Liang Dar Hwang, Lina Öztürk, Eugeni Roura, Sara Spinelli, Katherine L. Whitcroft, Farhoud Faraji, Florian Ph S. Fischmeister, Thomas Heinbockel, Julien W. Hsieh, Caroline Huart, Iordanis Konstantinidis, Anna Menini, Gabriella Morini, Jonas K. Olofsson, Carl M. Philpott, Denis Pierron, Vonnie D.C. Shields, Vera V. Voznessenskaya, John E. Hayes, 2021, Chemical Senses
Physical approaches to masking bitter taste: Lessons from food and pharmaceuticals
John N. Coupland, John E. Hayes, 2014, Pharmaceutical Research on p. 2921-2939
Crowdsourcing taste research: Genetic and phenotypic predictors of bitter taste perception as a model
Nicole L. Garneau, Tiffany M. Nuessle, Meghan M. Sloan, Stephanie A. Santorico, Bridget C. Coughlin, John E. Hayes, 2014, Frontiers in Integrative Neuroscience
Exploring associations between taste perception, oral anatomy and polymorphisms in the carbonic anhydrase (gustin) gene CA6
Emma L. Feeney, John E. Hayes, 2014, Physiology and Behavior on p. 148-154
Differential bitterness in capsaicin, piperine, and ethanol associates with polymorphisms in multiple bitter taste receptor genes
Alissa A. Nolden, John E. McGeary, John E. Hayes, 2016, Physiology and Behavior on p. 117-127
Smell and taste changes are early indicators of the COVID-19 pandemic and political decision effectiveness
Denis Pierron, Veronica Pereda-Loth, Marylou Mantel, Maëlle Moranges, Emmanuelle Bignon, Omar Alva, Julie Kabous, Margit Heiske, Jody Pacalon, Renaud David, Caterina Dinnella, Sara Spinelli, Erminio Monteleone, Michael C. Farruggia, Keiland W. Cooper, Elizabeth A. Sell, Thierry Thomas-Danguin, Alyssa J. Bakke, Valentina Parma, John E. Hayes, Thierry Letellier, Camille Ferdenzi, Jérôme Golebiowski, Moustafa Bensafi, 2020, Nature Communications
Polymorphisms in TRPV1 and TAS2Rs Associate with Sensations from Sampled Ethanol
Alissa L. Allen, John E. Mcgeary, John E. Hayes, 2014, Alcoholism: Clinical and Experimental Research on p. 2550-2560
Regional Differences in Suprathreshold Intensity for Bitter and Umami Stimuli
Emma L. Feeney, John E. Hayes, 2014, Chemosensory Perception on p. 147-157
News Articles Featuring John Hayes
Feb 22, 2024
Scientists slash sugar in chocolate with oat flour-based innovation
Scientists have formulated sugar-reduced chocolates by replacing up to 25% sucrose in chocolate with oat flour to reduce total sugar levels by 13.5%
Full Article
Feb 13, 2024
Chocolate made with oat flour just as delicious — with less sugar
Researchers from Penn State reveal that oat flour is key to making chocolate still taste good but with less added sugar
Full Article
Feb 12, 2024
Chocolate with less sugar still tastes great with a secret ingredient
For chocolate lovers seeking to indulge in their favorite treat with less guilt, a recent study discovered that oat flour can be used to create delicious chocolate with 25% less added sugar, without compromising on taste or texture
Full Article
Feb 02, 2024
Proteins in milk, not just fat, may help reduce oral burn from spicy food
A new study conducted by Penn State food scientists suggests that protein plays a role in cooling the heat sensation of spicy foods
Full Article
Jan 31, 2024
Proteins in milk — not just fat — may help reduce oral burn from spicy food
Spicy food lovers know that milk can ease the oral burn, but why? Some believe that fat is the soother, with whole cow’s milk reducing the bite more than low-fat cow’s milk or plant milks
Full Article
Jan 24, 2024
Bullying on the Rise, Disappearing Pay Phones, Why We Love (or Hate) Spicy Foods
Podcast including a section about spice tolerance featuring a Penn State Scientist
Full Article
Oct 07, 2023
Radio clip on sodium intake
The Average American consumes nearly 50% more sodium than they need
Full Article
Sep 15, 2023
Why do some people think cilantro tastes like soap?
Researchers see that genetics may play a role as to why cilantro tastes like soap to some people
Full Article
May 23, 2023
Why do people like spicy food?
The chemicals that make food spicy don't target taste receptors, but rather temperature receptors in the tongue.
Full Article
Nov 18, 2021
More than a million people in the US may not have regained sense of smell months after Covid-19 infection, study estimates
The Covid-19 pandemic has brought on an "emerging public health concern" of people losing their sense of smell, according to new research published Thursday.
Full Article