Publications by authors named "Michelle K Beresford"
Despite occupying a cornerstone position in consumer research and innovation, product liking/disliking provides only partial insight into consumer behaviour. By adopting a consumer-centric perspective and drawing on additional factors that underpin food-related consumer behaviour, a more complete product understanding is gained. The present research showcases this approach in a study with New Zealand beer (incl.
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- Humans have different abilities to detect smells, especially related to food, and this sensitivity is influenced by genetics.
- Researchers discovered specific genetic links between olfactory receptor (OR) genes and sensitivity to certain food odors, identifying four key compounds with significant associations.
- Their findings suggest that variations in OR genes contribute to the unique "flavor worlds" of individuals, with a wide range of sensitivity combinations observed within human populations.
Humans vary in acuity to many odors [1-4], with variation within olfactory receptor (OR) genes contributing to these differences [5-9]. How such variation also affects odor experience and food selection remains uncertain [10], given that such effects occur for taste [11-15]. Here we investigate β-ionone, which shows extreme sensitivity differences [4, 16, 17].
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