Food and Flavor Chemistry and Sensory Science
Cierra James, a graduate student in the Department of Food Science and Technology, is working to analyze the compounds that give Yellowfin and Bluefin tuna their flavor. The idea is to create a plant and cell culture based meat alternative for the endangered fish.
![Student working with droppers in lab facility](/content/fst_vt_edu/en/research/food-and-flavor-chemistry-and-sensory-science/_jcr_content/article-image.transform/m-medium/image.jpg)
This area deals with the science behind the human perception of food, including taste, aroma, mouthfeel, and appearance, and the various factors that influence it. Flavor chemistry seeks to understand and influence these traits through the chemical processes and interactions of a food’s components. Sensory science seeks to understand how people perceive these traits. Our research focuses on improving the taste and quality of food and on helping food producers understand how to effectively market the sensory experience of their products.
Disciplines
![spoon and form in shield](/content/fst_vt_edu/en/research/food-and-flavor-chemistry-and-sensory-science/_jcr_content/content/vtcontainer_15909945/vtcontainer-content/vtmulticolumn_118465/vt-items_0/vtcontainer_280827288/vtcontainer-content/adaptiveimage_copy_c.transform/m-medium/image.png)
Microbiology
![Chemestry vials representing Food Chemestry](/content/fst_vt_edu/en/research/food-and-flavor-chemistry-and-sensory-science/_jcr_content/content/vtcontainer_15909945/vtcontainer-content/vtmulticolumn_118465/vt-items_1/vtcontainer_28082728/vtcontainer-content/adaptiveimage_copy_1.transform/m-medium/image.png)
Food Chemistry
![salad, carrot, tomato and bottle of water icon](/content/fst_vt_edu/en/research/food-and-flavor-chemistry-and-sensory-science/_jcr_content/content/vtcontainer_15909945/vtcontainer-content/vtmulticolumn_118465/vt-items_2/vtcontainer_28082728_397943348/vtcontainer-content/adaptiveimage_copy_c_1772168455.transform/m-medium/image.png)
Food Processing
![Food Packaging Icon](/content/fst_vt_edu/en/research/food-and-flavor-chemistry-and-sensory-science/_jcr_content/content/vtcontainer_15909945/vtcontainer-content/vtmulticolumn_118465/vt-items_3/vtcontainer_28082728/vtcontainer-content/adaptiveimage_copy_c_1772168455.transform/m-medium/image.png)
Food Packaging
![Untitled design - food business icon (2) Untitled design - food business icon (2)](/content/fst_vt_edu/en/research/food-and-flavor-chemistry-and-sensory-science/_jcr_content/content/vtcontainer_15909945/vtcontainer-content/vtmulticolumn_118465/vt-items_4/vtcontainer_28082728/vtcontainer-content/adaptiveimage_copy_c.transform/m-medium/image.png)
Food
Business
![Food Science Icon](/content/fst_vt_edu/en/research/food-and-flavor-chemistry-and-sensory-science/_jcr_content/content/vtcontainer_15909945/vtcontainer-content/vtmulticolumn_118465/vt-items_5/vtcontainer_28082728/vtcontainer-content/adaptiveimage_copy_c.transform/m-medium/image.png)
Sensory
Science
Featured Project
Virginia Tech researchers conduct first formal sensory study on aging characteristics of American whiskeys
![whiskey testing](/content/fst_vt_edu/en/research/food-and-flavor-chemistry-and-sensory-science/_jcr_content/content/vtcontainer_copy_cop_1185264699/vtcontainer-content/vtmulticolumn/vt-items_1/adaptiveimage.transform/m-medium/image.jpeg)
Virginia Tech sensory scientists Jacob Lahne and Katherine Phetxumphou conducted the first-ever formal sensory panel on the aging characteristics of American whiskeys in the hope of informing whiskey recipe development and aiding distillers in fine-tuning their aging processes.
Faculty
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Bio ItemAnn Sandbrook , bio
Food Chemistry Lab Manager
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Bio ItemJacob Lahne , bio
Associate Professor: Sensory Evaluation
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Bio ItemMarlon F. Ac-Pangan , bio
Postdoctoral Research Associate: Postharvest Processing, Food and Beverage Fermentation, Food and Flavor Chemistry, Gas and Liquid Chromatography
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Bio ItemMelissa Wright , bio
Director, Food Producer Technical Assistance Network
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Bio ItemRenata Carneiro , bio
Research Assistant Professor: Food Chemistry, Sensory Science, Cyberbiosecurity
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Bio ItemSean O'Keefe , bio
Professor: Food Chemistry, Lipid and Flavor Chemistry
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Bio ItemYun Yin , bio
Assistant Professor: Aroma and Flavor Compounds in Food Systems, Flavor Analysis and Sensory Evaluation
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