J
John E. Hayes
Researcher at Pennsylvania State University
Publications - 171
Citations - 6394
John E. Hayes is an academic researcher from Pennsylvania State University. The author has contributed to research in topics: Taste & Sweetness. The author has an hindex of 38, co-authored 154 publications receiving 5111 citations. Previous affiliations of John E. Hayes include University of Maryland College of Agriculture and Natural Resources & Brown University.
Papers
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Journal ArticleDOI
Bitter taste markers explain variability in vegetable sweetness, bitterness, and intake.
M.E. Dinehart,John E. Hayes,John E. Hayes,Linda M. Bartoshuk,S.L. Lanier,Valerie B. Duffy,Valerie B. Duffy +6 more
TL;DR: Bitterness and sweetness of sampled vegetables varied by taste genetic and taste function markers, which explained differences in preference for vegetables tasted in the laboratory as well as overall vegetable intake outside the laboratory.
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Psychophysics of sweet and fat perception in obesity: problems, solutions and new perspectives
Linda M. Bartoshuk,Valerie B. Duffy,Valerie B. Duffy,John E. Hayes,Howard R. Moskowitz,Derek J. Snyder +5 more
TL;DR: The evidence that the sensory and hedonic properties of sweet and fat vary with body mass index is presented, showing that the obese live in different orosensory and orohedonic worlds than do the non-obese; the obese experience reduced sweetness, which probably intensifies fat sensations, and the obese like both sweet andfat more than the non -obese do.
Journal ArticleDOI
Supertasting and PROP Bitterness Depends on More Than the TAS2R38 Gene
TL;DR: Although PROP threshold generally exhibited single-gene complete dominance, PROP bitterness may involve additional bitter receptors as evidenced by misclassification of some nontaster homozygotes and the bitterness functions for concentrated PROP.
Journal ArticleDOI
Explaining variability in sodium intake through oral sensory phenotype, salt sensation and liking
TL;DR: Variation in sensations from salt was associated with differences in hedonic responses to high-sodium foods and thus sodium intake, as salt was more important to preference, both for its salty taste and masking of bitterness.
Journal ArticleDOI
Allelic variation in TAS2R bitter receptor genes associates with variation in sensations from and ingestive behaviors toward common bitter beverages in adults.
John E. Hayes,Margaret R. Wallace,Valerie S. Knopik,Deborah M. Herbstman,Linda M. Bartoshuk,Valerie B. Duffy +5 more
TL;DR: TAS2R polymorphisms appear to influence the sensations, liking, or intake of common and nutritionally significant beverages, and Studying perceptual and behavioral differences in vivo using real foods and beverages may potentially identify polymorphisms related to dietary behavior even in the absence of known ligands.