Paul Wise



Associate Member, Monell Chemical Senses Center
Visiting Professor, Department of Culinary Arts and Food Science, Drexel University


Ph.D., Psychology; University of California, San Diego

Research Summary

I have broad interests in human perception of chemical stimuli, including taste, smell, and chemical irritation. Current interests include sweetness (the taste of low-calorie sweeteners and the influence of diet on the perception of sweetness), saltiness (including the taste of salt substitutes), carbonation, and bitter-blocking. I also have an ongoing interest in flavor, particularly in interactions between aroma and taste. Interests that cut across sensory modalities include perception of mixtures and sensory methods.


psychophysics, olfaction, chemesthesis, trigeminal, human perception, taste

Representative Publications

Isogai T, Wise PM. The Effects of Odor Quality and Temporal Asynchrony on Modulation of Taste Intensity by Retronasal Odor. Chem Senses. 2016 Sep;41(7):557-66. doi: 10.1093/chemse/bjw059. Epub 2016 May 3. PMID: 27143280.

Wise PM, Nattress L, Flammer LJ, Beauchamp GK. Reduced dietary intake of simple sugars alters perceived sweet taste intensity but not perceived pleasantness. Am J Clin Nutr. 2016 Jan;103(1):50-60. doi: 10.3945/ajcn.115.112300. Epub 2015 Nov 25. PMID: 26607941.

Wise, P.M.; Bryant, B.P. (2014) The effect of temperature and menthol on carbonation bite. Chemical Senses. 39, 571-82.

Paul Wise

Contact Information

(267) 519-4799