Jonas Yde Junge

Postdoctoral Fellow


Postdoctoral Fellow, Monell Chemical Senses Center


Ph.D., Sensory and Consumer Science, Department of Food Science, Aarhus University, Denmark.

Laboratory Of

Dr. Valentina Parma

Research Summary

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

Representative Publications

Junge, J. Y., Mielby, L. A., & Kidmose, U. (2022). Comparison of Sweet–Sour Taste Interactions between Cold Brewed Coffee and Water. Beverages, 8(2).

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).

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).