60.5
Martha Bajec
Brock University
Martha Bajec's research focuses on the sensory and psychological aspects of taste, particularly in relation to thermal tasting and its implications for food preference and behavior. Recent studies have explored the use of glucose oxidase in conjunction with catalase as an effective system for managing pH levels in red wine, and developed a comprehensive understanding of the relationship between thermal taster status, orosensory responsiveness, and behavioral traits such as neophobia and body mass index. These findings not only advance our knowledge of taste perception but also have practical applications in the food and beverage industry, where understanding consumer preferences can inform product development and marketing strategies.