John Hayes
Professor of Food Science; Director, Sensory Evaluation Center
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220 Food Science
University Park, PA - jeh40@psu.edu
- 814-863-7129
Research Summary
Perception of taste, smell and chemesthesis; eating behavior; individual differences in sensation and food preferences; COVID related anosmia
Huck Affiliations
Links
Publication Tags
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Ethanol Food Sensation Of Taste Smell Taste Polymorphism Taste Perception Genes Sucrose Taste Receptor Pharmaceutical Preparations Gene Propylthiouracil Single Nucleotide Polymorphism Taste Acuity Bitterness Intensive Care Units Milk Capsaicin Tas2r Food Choice Bitter Taste Receptor Gene Bitter Taste Anatomy Food ConsumptionMost Recent Publications
Dose-response relationships for vanilla flavor and sucrose in skim milk: Evidence of synergy
Gloria Wang, John Hayes, Gregory Ziegler, Robert Roberts, Helene Hopfer, Beverages on p. 73
Unit size influences ad libitum intake in a snacking context via eating rate
Madeline M. Harper, Paige M. Cunningham, Ciarán G. Forde, John E. Hayes, 2024, Appetite
Differential Activation of TAS2R4 May Recover Ability to Taste Propylthiouracil for Some TAS2R38 AVI Homozygotes
Alissa A. Nolden, Maik Behrens, John E. McGeary, Wolfgang Meyerhof, John E. Hayes, 2024, Nutrients
Inducible desensitization to capsaicin with repeated low-dose exposure in human volunteers
Alissa A. Nolden, Gabrielle Lenart, Andrew I. Spielman, John E. Hayes, 2024, Physiology and Behavior
Distinct sensory hedonic functions for sourness in adults
Sara Spinelli, Victor Moulier, H Hopfer, Helene Hopfer, Victor Moulinier, John Prescott, Erminio Monteleone, John Hayes, 2024, Food Quality and Preference on p. 105152
Sugar reduction in chocolate compound by replacement with flours containing small insoluble starch granules
Kai Ma, Gregory Ziegler, John Hayes, 2024, Journal of Food Science on p. 1701-1710
More than fat – Proteins in dairy and plant milks contribute to the reduction of oral burn from capsaicin
Justin Gaiser, John E. Hayes, 2023, Food Quality and Preference
Texture term usage and hedonic ratings in two age-diverse cohorts of Americans
Kai Kai Ma, Nicole Etter, Aarthi Madhavan, A Madhavan, Helene Hopfer, John E. Hayes, 2023, Journal of Texture Studies on p. 860-871
Reasons for meal termination, eating frequency, and typical meal context differ between persons with and without a spinal cord injury
Gary Farkas, Paige Cunningham, Alicia Sneij, John Hayes, Mark Nash, Arthur Berg, David Gater, Barbara Rolls, 2023, Appetite
Transient loss and recovery of oral chemesthesis, taste and smell with COVID-19: A small case-control series
Elisabeth Weir, Cara Exten, Richard C. Gerkin, Steven Munger, Richard Gerkin, Steven D. Munger, John E. Hayes, 2023, Physiology and Behavior
Most-Cited Papers
More than smell - COVID-19 is associated with severe impairment of smell, taste, and chemesthesis
Valentina Parma, Kathrin Ohla, Maria G. Veldhuizen, Masha Y. Niv, Christine E. Kelly, Alyssa J. Bakke, Keiland W. Cooper, Cédric Bouysset, Nicola Pirastu, Michele Dibattista, Rishemjit Kaur, Marco Tullio Liuzza, Marta Y. Pepino, Veronika Schöpf, Veronica Pereda-Loth, Shannon B. Olsson, Richard C. Gerkin, Paloma Rohlfs Domínguez, Javier Albayay, Michael C. Farruggia, Surabhi Bhutani, Alexander W. Fjaeldstad, Ritesh Kumar, Anna Menini, Moustafa Bensafi, Mari Sandell, Iordanis Konstantinidis, Antonella Di Pizio, Federica Genovese, Lina Öztürk, Thierry Thomas-Danguin, Johannes Frasnelli, Sanne Boesveldt, Özlem Saatci, Luis R. Saraiva, Cailu Lin, Jérôme Golebiowski, Liang Dar Hwang, Mehmet Hakan Ozdener, Maria Dolors Guàrdia, Christophe Laudamiel, Marina Ritchie, Jan Havlícek, Denis Pierron, Eugeni Roura, Marta Navarro, Alissa A. Nolden, Juyun Lim, Katherine L. Whitcroft, John E. Hayes, 2020, Chemical Senses on p. 609-622
The Relationships Between Common Measurements of Taste Function
Jordannah Webb, Dieuwerke P. Bolhuis, Sara Cicerale, John E. Hayes, Russell Keast, 2015, Chemosensory Perception on p. 11-18
Recent smell loss is the best predictor of COVID-19 among individuals with recent respiratory symptoms
Richard C. Gerkin, Kathrin Ohla, Maria G. Veldhuizen, Paule V. Joseph, Christine E. Kelly, Alyssa J. Bakke, Kimberley E. Steele, Michael C. Farruggia, Robert Pellegrino, Marta Y. Pepino, Cédric Bouysset, Graciela M. Soler, Veronica Pereda-Loth, Michele Dibattista, Keiland W. Cooper, Ilja Croijmans, Antonella Di Pizio, Mehmet Hakan Ozdener, Alexander W. Fjaeldstad, Cailu Lin, Mari A. Sandell, Preet B. Singh, V. Evelyn Brindha, Shannon B. Olsson, Luis R. Saraiva, Gaurav Ahuja, Mohammed K. Alwashahi, Surabhi Bhutani, Anna D’Errico, Marco A. Fornazieri, Jérôme Golebiowski, Liang Dar Hwang, Lina Öztürk, Eugeni Roura, Sara Spinelli, Katherine L. Whitcroft, Farhoud Faraji, Florian Ph S. Fischmeister, Thomas Heinbockel, Julien W. Hsieh, Caroline Huart, Iordanis Konstantinidis, Anna Menini, Gabriella Morini, Jonas K. Olofsson, Carl M. Philpott, Denis Pierron, Vonnie D.C. Shields, Vera V. Voznessenskaya, John E. Hayes, 2021, Chemical Senses
Physical approaches to masking bitter taste: Lessons from food and pharmaceuticals
John N. Coupland, John E. Hayes, 2014, Pharmaceutical Research on p. 2921-2939
Crowdsourcing taste research: Genetic and phenotypic predictors of bitter taste perception as a model
Nicole L. Garneau, Tiffany M. Nuessle, Meghan M. Sloan, Stephanie A. Santorico, Bridget C. Coughlin, John E. Hayes, 2014, Frontiers in Integrative Neuroscience
Smell and taste changes are early indicators of the COVID-19 pandemic and political decision effectiveness
Denis Pierron, Veronica Pereda-Loth, Marylou Mantel, Maëlle Moranges, Emmanuelle Bignon, Omar Alva, Julie Kabous, Margit Heiske, Jody Pacalon, Renaud David, Caterina Dinnella, Sara Spinelli, Erminio Monteleone, Michael C. Farruggia, Keiland W. Cooper, Elizabeth A. Sell, Thierry Thomas-Danguin, Alyssa J. Bakke, Valentina Parma, John E. Hayes, Thierry Letellier, Camille Ferdenzi, Jérôme Golebiowski, Moustafa Bensafi, 2020, Nature Communications
Exploring associations between taste perception, oral anatomy and polymorphisms in the carbonic anhydrase (gustin) gene CA6
Emma L. Feeney, John E. Hayes, 2014, Physiology and Behavior on p. 148-154
Behavioral measures of risk tasking, sensation seeking and sensitivity to reward may reflect different motivations for spicy food liking and consumption
Nadia K. Byrnes, John E. Hayes, 2016, Appetite on p. 411-422
Differential bitterness in capsaicin, piperine, and ethanol associates with polymorphisms in multiple bitter taste receptor genes
Alissa A. Nolden, John E. McGeary, John E. Hayes, 2016, Physiology and Behavior on p. 117-127
Polymorphisms in TRPV1 and TAS2Rs Associate with Sensations from Sampled Ethanol
Alissa L. Allen, John E. Mcgeary, John E. Hayes, 2014, Alcoholism: Clinical and Experimental Research on p. 2550-2560
News Articles Featuring John Hayes
Jul 19, 2024
Penn State professor named to advisory board of National Smell and Taste Center
Penn State sensory expert John Hayes has been appointed to the external scientific advisory board of the newly established National Smell and Taste Center at the National Institutes of Health (NIH).
Full Article
Apr 16, 2024
To Eat Less When Snacking, Pick the Best Size
New research suggests that the size of the snack matters: To eat less, pick the smallest-size snacks
Full Article
Apr 15, 2024
Bigger is better! The size of your snacks may control your salt consumption
The size of your pretzel not only impacts how quickly you eat it, but how many salty treats you end up eating
Full Article
Apr 10, 2024
Snack size matters
The size of an individual snack piece not only influences how fast a person eats it, but also how much of it they eat, according to a new study led by researchers at Penn State
Full Article
Feb 22, 2024
Scientists slash sugar in chocolate with oat flour-based innovation
Scientists have formulated sugar-reduced chocolates by replacing up to 25% sucrose in chocolate with oat flour to reduce total sugar levels by 13.5%
Full Article
Feb 13, 2024
Chocolate made with oat flour just as delicious — with less sugar
Researchers from Penn State reveal that oat flour is key to making chocolate still taste good but with less added sugar
Full Article
Feb 02, 2024
Proteins in milk, not just fat, may help reduce oral burn from spicy food
A new study conducted by Penn State food scientists suggests that protein plays a role in cooling the heat sensation of spicy foods
Full Article
Jan 31, 2024
Proteins in milk — not just fat — may help reduce oral burn from spicy food
Spicy food lovers know that milk can ease the oral burn, but why? Some believe that fat is the soother, with whole cow’s milk reducing the bite more than low-fat cow’s milk or plant milks
Full Article
Jan 24, 2024
Bullying on the Rise, Disappearing Pay Phones, Why We Love (or Hate) Spicy Foods
Podcast including a section about spice tolerance featuring a Penn State Scientist
Full Article
Oct 07, 2023
Radio clip on sodium intake
The Average American consumes nearly 50% more sodium than they need
Full Article
Sep 15, 2023
Why do some people think cilantro tastes like soap?
Researchers see that genetics may play a role as to why cilantro tastes like soap to some people
Full Article
May 23, 2023
Why do people like spicy food?
The chemicals that make food spicy don't target taste receptors, but rather temperature receptors in the tongue.
Full Article
Nov 18, 2021
More than a million people in the US may not have regained sense of smell months after Covid-19 infection, study estimates
The Covid-19 pandemic has brought on an "emerging public health concern" of people losing their sense of smell, according to new research published Thursday.
Full Article
Jun 15, 2021
Distorted, Bizarre Food Smells Haunt Covid Survivors
Long after some people have recovered from the virus, they find certain foods off-putting.
Full Article
May 08, 2021
Will My Sense Of Smell Ever Return? Olfactory Insights From COVID And Beyond
About 25 years ago, after a particularly bad cold, I suddenly lost my sense of smell — I could no longer sense the difference between sweaty tennis shoes and a fragrant rose. Since then, my olfactory discernment comes and goes, and most of the time it's just gone. I always figured there wasn't much I could do about that, and it hasn't been terrible. My taste buds still work, and I adore fine chocolate.
Full Article
Apr 01, 2021
Do You Have Nafas, the Elusive Gift That Makes Food Taste Better?
The Arabic word refers to a mysterious factor that renders some people’s cooking exceptional. Whether it’s innate or acquired is up for debate.
Full Article
Mar 27, 2021
Can’t Take the Heat? A Taste for Spicy Foods Can Be Learned.
If you feel left out, here are tips for enjoying (or at least tolerating) the burn.
Full Article
Feb 10, 2021
Baby food product names may not accurately reflect ingredient amounts
The descriptions on the fronts of infant and toddler food packages may not accurately reflect the actual ingredient amounts, according to new research. The team found that vegetables in the U.S. Department of Agriculture’s “dark green” category were very likely to appear in the product name, but their average order in the ingredient list was close to fourth.
Full Article
Feb 07, 2021
NOVA
This NOVA episode features John Hayes, associate professor of food science and director of the Sensory Evaluation Center. It aired on PBS member stations across the country.
Full Article
Jan 14, 2021
COVID’s toll on smell and taste: what scientists do and don’t know
Researchers are studying the sensory impact of the coronavirus, how long it lasts and what can be done to treat it.
Full Article
Dec 22, 2020
UF neuroscientists study scratch-and-sniff tests to detect COVID-19
The National Institutes of Health awarded $912,000 in a CARES Act grant to UF researchers, in collaboration with Pennsylvania State University and Arizona State University, to conduct a two-year study using two smell tests that can detect COVID-19 cases.
Full Article
Dec 22, 2020
Researchers investigate an at-home 'scratch-and-sniff' test for COVID-19
A self-administered "scratch-and-sniff" test for COVID-19 may be around the corner, according to researchers at Penn State, the University of Florida, and Arizona State University.
Full Article
Dec 09, 2020
Daily DIY sniff checks could catch many cases of COVID-19
Smell loss – called anosmia – is a common symptom of COVID-19. For the past nine months, the two of us – a sensory scientist and an infectious disease epidemiologist – have applied our respective expertise to develop smell-based screening and testing programs as part of a response to the SARS-CoV-2 pandemic.
Full Article
Dec 06, 2020
Is a sweet tooth actually a thing?
My youngest sister is a dessert fiend. At least once a week, she texts or posts a photo of a concha, cupcake, or other confection she bought to #treatherself. While I may share around half my genes with her, I don’t share her abiding love of sugar. (Salt is my vice — if you place a cheese platter in front of me, I will demolish it.) As we continue to hole up and eat our feelings during the pandemic, I wonder why my sister and so many others self-soothe with sweets, while the rest of us seek solace in other foods. Is a “sweet tooth” just a figure of speech, or does it have a biological basis? Is a sweet tooth actually a thing?
Full Article
Dec 05, 2020
Anosmia: how Covid brought loss of smell centre stage
A condition once overlooked by researchers is now in the spotlight as a key symptom of Covid-19
Full Article