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| | | . | Tasting Science Information about Jeannine Delwiche, Ph.D. |
| Jeannine Delwiche, Ph.D., is the current sensory manager in the Perfumery division of Firmenich at Princeton, NJ. She began her research career while still an undergraduate at the University of California, Davis in 1990 while working under the guidance of Dr. Michael O'Mahony. Since that time, she has worked with other prominent researchers in sensory science and human taste perception, including Dr. Bruce Halpern and Dr. Harry Lawless while at Cornell University, and Dr. Paul Breslin and Dr. Marci Pelchat while at the Monell Chemical Senses Center. She is the former head of the Ohio State University Sensory Science Group, where she was tenured professor in the Department of Food Science and Technology. Her work while a professor at OSU included several studies examining questions in basic taste perception, as well as upon some of the underlying principles that influence sensory evaluation methodologies. Her research focused upon (1) individual differences in taste perception, (2) sensory interactions in flavor perception, and (3) probabilistic modeling of sensory data. |  Education | | 1997 | Ph.D. in Psychology, studying human taste perception under Dr. Bruce P. Halpern at Cornell University, Ithaca, NY | | 1992 | M.S. in Food Science & Technology, specializing in Sensory Sciences, studying under Dr. Michael A. P. O'Mahony at the University of California, Davis, CA | | 1990 | B.S. in Food Science & Technology with a minor in Psychology at the University of California, Davis, CA, with High Honors | | Research Interests | | . | Taste, Smell, and Flavor Perception & Psychophysics; Probabilistic models of Methodologies Used in the Sensory Evaluation; Impact of genetics and environment on the development of preferences | | Relevant Professional Experience | 2007 - present | Sensory Manager, Perfumery Division, Firmenich Inc., Princeton, NJ | 2006 - 2007 | Associate Professor, Department of Food Science and Technology, The Ohio State University | 2000 - 2006 | Assistant Professor, Department of Food Science and Technology, The Ohio State University | | 1999 - 2000 | Post-doctoral Fellow, under an NRSA grant, at Monell Chemical Senses Center, Philadelphia, PA | | 1997 - 1998 | Post-doctoral Fellow, under an NIH training grant, at Monell Chemical Senses Center, Philadelphia, PA | | 1995 | Lecturer for Food Science 410 (Sensory Evaluation) in the Department of Food Science at Cornell University, Ithaca, NY | | 1993 | Associate-in/Lecturer for Food Science 107 (Principles of Sensory Analysis of Foods) in the Department of Food Science at the University of California, Davis | | Professional Associations | Member of the Institute of Food Technologists and the Sensory Evaluation Division (since 1990) Incoming Chair of the Sensory Evaluation Division (term begins 2007) Former roles: Technical Program Representative of the SED, Chair of the Ohio Valley section of IFT, Member of the Electronic Communications Committee | Member of the 5th – 7th Pangborn Sensory Science Symposium Scientific Committees | | Member of the Association for Chemoreception Sciences (since 1991) | Member of the American Chemical Society and the Agriculture and Food Chemistry Division (since 2002) | | Member of the Psychonomic Society (since 2005) | | Member of the Journal of Sensory Studies editorial board (since 2002) | | Member of the Journal of Dairy Science editorial board (since 2004) | | Edited Book | | >K. Deibler and J. Delwiche (2003) Handbook of Flavor Characterization: Sensory Analysis, Chemistry, and Physiology. Marcel Dekker. View book description and reviews | | Journal Articles and Other Publications | Cordonnier, S.M. and Delwiche, J.F. (2008) An alternative method for assessing liking: Positional relative rating versus the 9-point hedonic scale. Journal of Sensory Studies, 23:284-292. View abstract Request a reprint | Delwiche, J.F. (2007) Thurstonian probabilistic approaches to new food product development. In Consumer-Led Food Product Development, H Macfie, Ed. Woodhead Publishing Limited, Cambridge. 456-470. View introduction Request a reprint | Liggett, R.E., Drake, M.A., and Delwiche, J.F. (2008) Impact of Flavor Attributes on Consumer Liking of Swiss Cheese. Journal of Dairy Science, 91:466-476. View abstract Request a reprint | Kamerud, J.K. and Delwiche, J.F. (2007) Individual Differences in Perceived Bitterness Predict Liking of Sweeteners. Chemical Senses. 32(9), 803-810. View abstract Request a reprint | Goerlitz, C.D. Harper, W.J., and Delwiche, J.F. (2007) Relationship of water activity to cone crispness as assessed by positional relative rating, Journal of Sensory Studies, 22, 687–694. View abstract Request a reprint | Adams, E.G., Delwiche, J.F., Harper, W.J. (2006) Effects of high pressure processing on the microbiological and physical properties of pasteurized fluid milk products. Milchwissenschaft, 61(3), 277-280. View abstract Request a reprint | Delwiche, J.F., Liggett, R.E., and Wallat, G. (2006) Consumer perception of cultured yellow perch (Perca flavescens) and its market competitors. Journal of Food Science, 71(8), S579-582. View abstract Request a reprint | Warnock, A.R., Shumaker, A.N., and Delwiche, J.F. (2006) Consideration of Thurstonian Scaling of Ratings Data. Food Quality and Preference, 17, 556-561. View abstract Request a reprint | Warnock, A.R. and Delwiche, J.F. (2006) Regional variation in sweet suppression. Journal of Sensory Studies, 21(3) 348-361. View abstract Request a reprint | Delwiche, J.F. and Heffelfinger, A.L. (2005) Cross-modal summation in taste and smell. Journal of Sensory Studies, 20(6) 512-525. View abstract Request a reprint | Wszelaki, A.L., Delwiche, J.F., Walker, S.D., Liggett, R.E., Miller, S.A., and Kleinhenz, M. D. (2005) Consumer liking and descriptive analysis of six varieties of organically grown edamame-type soybean. Food Quality and Preference, 16(8) 651-658. View abstract Request a reprint | Wszelaki, A.L., Delwiche, J.F., Walker, S.D., Liggett, R.E., Scheerens, J.C., and Kleinhenz, M.D. (2005) Sensory quality and mineral and glycoalkaloid concentrations in organically and conventionally grown redskin potatoes (Solanum tuberosum). Journal of the Science of Food and Agriculture. 85, 720–726. View abstract Request a reprint | Liggett, R.E., and Delwiche, J.F. (2005) The beta-binomial model: variability in overdispersion across methods and over time. Journal of Sensory Studies. 20, 48-61 View abstract Request a reprint | Delwiche, J.F. (2005) Physical and Perceptual Interactions in the Perception of Cheese. Atti dei Convegni Scientifica di Cheese Art 2004 [Scientific Proceedings of Cheese Art 2004]. 400-406. View Abstract Request a reprint | (2005) Workshop summary: Data analysis workshop: Getting the most out of just-about-right data. Food Quality and Preference. 15(7-8), 891-899. View Abstract Request a reprint | Goerlitz, C.D., and Delwiche, J.F. (2004) Impact of Label Information on Consumer Assessment of Soy-enhanced Tomato Juice. Journal of Food Science. 69(9), S376-9 View abstract Request a reprint | | Delwiche, J.F. (2004) Role of Sensory Analysis in Flavor Chemistry. Proceedings of the Ohio Grape-Wine Short Course. Horticulture and Crop Science Department Series 739. 29-32. View abstract Request a reprint | | Delwiche, J.F. and Liggett, R.E. (2004) Sensory preference and discrimination of wild-caught and cultured yellow perch (Perca flavescens). Journal of Food Science. 69(4), SNQ144-SNQ147. View abstract Request a reprint | Radovich, T.J.K., Kleinhenz, M.D., Delwiche, J.F., and Liggett, R.E. (2004) Triangle tests indicate that irrigation timing affects fresh cabbage sensory quality. Food Quality and Preference. 15, 471-476. View abstract Request a reprint | Delwiche, J.F. (2004) The impact of perceptual interactions on perceived flavor. Food Quality and Preference. 15, 137-146. View abstract Request a reprint | Hummel, T., Delwiche, J.F., Schmidt, C. and Hüttenbrink, K.-B. (2003). Effects of the form of glasses on the perception of wines: a blinded study in untrained subjects. Appetite, 41, 197-202. View abstract Request a reprint | Delwiche, J.F. (2003) Attributes believed to impact flavor: an opinion survey. Journal of Sensory Studies. 18(4), 347-352. View abstract Request a reprint | Delwiche, J. F. (2003) Impact of color on perceived wine flavor. Foods and Food Ingredients: Journal of Japan. 208(5), 349-352. View abstract Request a reprint | Ratanatriwong, P., Barringer, S.A., and Delwiche, J. (2003). Sensory preference, coating evenness, dustiness, and transfer efficiency of electrostatically coated potato chips. Journal of Food Science, 68(4), 1542-1547. View abstract Request a reprint | Delwiche, J.F., Buletic, Z., and Breslin, P.A.S. (2002) Clustering bitter compounds via individual sensitivity differences. Chapter 6 in Chemistry of Taste: Mechanisms, Behaviors and Mimics. Eds. Peter Given and Dulce Paredes. ACS Symposium series 825. Washington, D.C.: American Chemical Society. p. 65-77. View abstract Request a reprint | Delwiche, J.F. (2002) The Impact of Glass Shape on the Perception of Wine. Bacchus to the Future, The Inaugural Brock University Wine Conference; Proceedings of the Conference May 23-25, 2002. Eds. C. Cullen, G. Pickering, and R. Phillips. Brock University Press, St. Catharines, Ontario, Canada. 21-30. View abstract Request a reprint | Delwiche, J.F., and Pelchat, M.L. (2002). Influence of glass shape on the perception of wine aroma. Journal of Sensory Studies, 17(1), pp.19-28. View abstract Request a reprint | Jiamyangyuen, S., Delwiche, J.F., and Harper, W.J. (2002) The impact of wood ice cream sticks' origin on the aroma of exposed ice cream mixes. Journal of Dairy Science, 85(2), 355-359. View abstract Request a reprint | Delwiche, J.F., Buletic, Z. and Breslin, P.A.S. (2001). Relationship of papillae and intensity of quinine and PROP within and between individuals. Physiology & Behavior, 74, 1-9. View abstract Request a reprint | Delwiche, J.F., Buletic, Z. and Breslin, P.A.S. (2001). Covariation in individuals' sensitivities to bitter compounds: evidence supporting multiple receptor/transduction mechanisms. Perception & Psychophysics, 63(5), 761-776. View abstract Request a reprint | Hüttenbrink, K.-B., Schmidt, C., Delwiche, J.F., and Hummel, T. (2001). Der genuss von rotwein wird durch die form des glases beeinflusst [The aroma of red wine is modified by the form of the wine glass]. Laryngo-Rhino-Otologie, 80, 96-100. View abstract Request a reprint | Delwiche, J.F., Lera, M.F. and Breslin, P.A.S. (2000). Selective removal of a target stimulus by taste in humans. Chemical Senses, 25(2), 181-187. View abstract Request a reprint | Delwiche, J.F., Halpern, B.P., and DeSimone, J.A. (1998). Anion size of sodium salts and simple taste reaction times. Physiology & Behavior, 66(1), 27-32. View abstract Request a reprint | Delwiche, J.F. (1996). Are there 'basic' tastes? Trends in Food Science and Technology, 7, 411-415. View abstract Request a reprint | Delwiche, J.F., Halpern, B.P., & Lee, M.Y. (1996). A comparison of tip of the tongue and sip and spit screening procedures. Food Quality & Preference, 7(3/4), 293-297. View abstract Request a reprint | Delwiche, J. & O'Mahony, M. (1996). Changes in secreted salivary sodium are sufficient to alter salt taste sensitivity: Use of signal detection measures with continuous monitoring of the oral environment. Physiology & Behavior, 59(4/5), 605-611. View abstract Request a reprint | Delwiche, J. & O'Mahony, M. (1996). Flavour discrimination: An extension of Thurstonian 'paradoxes' to the tetrad method. Food Quality & Preference, 7, 1-5. View abstract Request a reprint | Barbary, O., Nonaka, R., Delwiche, J., Chan, J., O'Mahony, M. (1993). Focused difference testing for the assessment of differences between orange juices made from orange concentrate. Journal of Sensory Studies, 8, 43-67. View abstract Request a reprint | | Selected Invited Presentations | Overview of Sensory Evaluation Techniques & Applications. 2006 Greystone Flavor Summit at the Culinary Institute of America, St. Helena, CA. April 19, 2006. | Sensory Interactions and Perception of Flavor. 2006 Greystone Flavor Summit at the Culinary Institute of America, St. Helena, CA. April 19, 2006. | Relating sweetener perception to acceptance. American Chemical Society National Meeting & Exposition, Sweetness and Sweeteners Symposium, Atlanta, GA. March 28, 2006. | Sensory interactions in the Perception of Flavor. Unilever, Vlaardingen, Netherlands. June 9, 2005. | What is Chemesthesis? Masterfoods, Veghel, Netherlands, June 7, 2005. | Is the difference in your head? Some basic sensory evaluation tools. Ohio Grape Wine Short Course. February 20, 2005 | Sensory Basics: Understanding Results. Nova Chemicals, Calgary, Alberta, February 9, 2005. | Sensory interactions: impact on wine flavor perception. Unified Wine and Grape Symposium, Using Berry Color as an Indicator for Wine Quality. Sacramento, CA, January 25, 2005. | Progress in flavor psychophysics. Institute of Food Technologists Annual Meeting, Las Vegas, NV. July 16, 2004. | Physical and Perceptual Interactions in the Perception of Cheese. Consorzio Ricerca Filiera Lattiero-Casearia Cheese Art 2004. Ragusa, Sicily. June 5, 2004. | Role of Sensory Evaluation in Flavor Chemistry. Society of Flavor Chemists' Annual Midwest Meeting, Cincinnati, OH. April 15, 2004. | | Segment of "Umami: The Fifth Basic Taste," for the show "Go" (Canadian NPR program) First aired February 28, 2004. | Role of Sensory Evaluation in Flavor Chemistry. Ohio Wine and Grape Short Course, Huron, OH. February 15, 2004. | | Investigation into Psychophysical Models and Sensory Interactions, Monell Chemical Sense Center, Philadelphia, PA. July 11, 2003. | | The impact of multi-sensory input on perception of flavor. 4th International Multisensory Research Forum, McMaster University. Hamilton, ON. June 16, 2003. | | Science of the Senses: Food Chemistry and Interpretation by the Brain. Center of Science & Industry Electronic Experts Program, Columbus, OH. February 19, 2003. | | After-dinner speaker: Wine in Ohio. Ohio Valley Section of IFT, Columbus, OH. November 7, 2002. | | "Interacciones entre el sistema sensorial y el sabor" [Interactions between Sensory Systems and Flavor]. IX Simposium Internacional Avances en Ciencia y Tecnologia de Alimentos [IX Symposium on International Advances in Science and Technology of Foods] Institute of Technology, Veracruz, Mexico. September 13, 2002. | Perceptual Interactions within and between the Chemical Senses.
American Chemical Society National Meeting & Exposition, Challenges in the Characterization of Flavor Compounds Symposium, Boston, MA. August 18, 2002. | | Psychophysical methods reveal multiple mechanisms in bitter perception. International Symposium of Olfaction and Taste/ECRO, Brighton, England. July, 2000. | | PROP tasting and sensitivity to other bitters. The Chemistry of Taste Symposium, American Chemical Society, San Francisco, CA. March 28, 2000. | Molecular size impacts on reaction time in taste. The NutraSweet Company, Mt. Prospect, Illinois. November 19, 1997. |
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