Postdoctoral Fellow, Monell Chemical Senses Center
Ph.D., Sensory and Consumer Science, Department of Food Science, Aarhus University, Denmark.
Dr. Valentina Parma
When we consume foods or beverages, many sensory inputs are perceived simultaneously, and they can affect each other. My research interests relate to what happens within these complex systems, whether they are interactions between tastes, aromas, or textures.
My work at Monell will specifically investigate the intricate physical sensations known as mouthfeel. We will use surveys and statistical methods to develop a definition that encompasses mouthfeel’s full range of complexities.
mouthfeel, taste, psychophysics, sensory, olfaction, chemesthesis
Junge, J. Y., Mielby, L. A., & Kidmose, U. (2022). Comparison of Sweet–Sour Taste Interactions between Cold Brewed Coffee and Water. Beverages, 8(2). https://doi.org/10.3390/beverages8020032
Junge, J. Y., Bertelsen, A. S., Mielby, L. A., Zeng, Y., Sun, Y. X., Byrne, D. V., & Kidmose, U. (2020). Taste interactions between sweetness of sucrose and sourness of citric and tartaric acid among Chinese and Danish consumers. Foods, 9(10). https://doi.org/10.3390/foods9101425
Wang, Q. J., Mielby, L. A., Junge, J. Y., Bertelsen, A. S., Kidmose, U., Spence, C., & Byrne, D. V. (2019). The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review. Foods, 8(6). https://doi.org/10.3390/foods8060211