Our lab’s research program centers on four main topics.

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Yoshino, A., Pellegrino, R., Luckett, C.R., & Hummel, T. (2021). Validation study of a novel approach for assessment of retronasal olfactory function with combination of odor thresholds and identification. Eur Arch Otorhinolaryngol .

Luckett, C. R., Burns, S., & Jenkinson, L. (2020). Estimates of Relative Acceptability from Paired Preference Tests. Journal of Sensory Studies,

Luckett, C. R., Pellegrino, R., Heatherly, M., Alfaro Martinez, K., Dein, M., Munafo, J.P. (2020) Discrimination of Complex Odor Mixtures: A Study Using Wine Aroma Models. Chemical Senses, 10.1093/chemse/bjaa079.

Oleszkiewicz, A., Alizadeh, R., Altundag, A., Chen, B., Corrai, A., Fanari, R., Hughes, J. L., Gupta, N., Habel, R., Hudson, R.,… & Luckett, C. R., Pellegrino, R., Hummel, T. (2020). Global study of variability in olfactory sensitivity. Behavioral Neuroscience, 13:5: 394–406.

Pellegrino, R, Hummel, T., Emrich, R., Chandra, R., Turner, J. H., Trone, T., Dormindy, C., & Luckett, C. R. (2020). Cultural Determinants of Food Attitudes in Anosmic Patients. Appetite, doi: 10.1016/j.appet.2019.104563.

Pellegrino, R. & Luckett, C. R. (2020). Aversive textures and their role in food rejection. Journal of Texture Studies, doi:

Pellegrino, R., Atchley, A., Ali, S., Shingleton, J., and Luckett, C. R. (2020). Retronasal Habituation: Characterization and Impact on Flavor Perception using Time-Intensity. Chemosensory Perception. 13: 1–10.

Wickramasinghe, P. C., Murray, A. F., Sahoo, M. R., Dein, M., Luckett, C. R., Dia, V. P., & Munafo, J. P. (2020). The effects of processing on Garcinia xanthochymus fruit beverage. Journal of Food Measurement and Characterization, 14(1), 55-68.

Heatherly, M., Dein, M., Munafo, J. P., & Luckett, C. R. (2019). Crossmodal Correspondence Between Color, Shapes, and Wine Odors. Food Quality and Preference, 71: 395-405.

Lopez, J., Kerley, T., Jenkinson, L., Luckett, C. R., Munafo, J. P. (2019). Odorants from the Thermal Treatment of Hydrolyzed Mushroom Protein and Cysteine Enhance Saltiness Perception. Journal of Agricultural and Food Chemistry. 67: 11444-11453.

Pellegrino, R. & Luckett, C. R. (2019). The Effect of Odor and Color on Chemical Cooling. Food Quality and Preference, 75: 118-123.

Pellegrino, R., Jones, J., Shupe, G. E., & Luckett, C. R. (2019). Sensitivity to Viscosity Changes and Subsequent Estimates of Satiety across Different Senses. Appetite, 133: 101-106.

Pellegrino, R., Cheon, B., Forde, C., Oleszkiewicz, A., Pieniak, M., Luckett, C. R. (2019). The Contribution of Texture Contrasts and Combinations to Food Acceptance Across Cultures. Journal of Texture Studies, doi: 10.1111/jtxs.12494.

Pellegrino, R., Wheeler, J., Sams, C., & Luckett, C. R. (2019). Storage Time and Temperature on the Sensory Properties Broccoli. Foods: 8, 162.

Shupe, G. E., Wilson, A., & Luckett, C. R. (2019). The Effect of Oral Tactile Sensitivity on Texture Perception and Mastication Behavior. Journal of Texture Studies: 50, 285-294.

Tomaszewski, M., Dein, M., Novy, A., Hartman, T. G., Steinhaus, M., Luckett, C. R., & Munafo, J. P. (2019). Quantitation and Seasonal Variation of Key Odorants in Propolis. Journal of Agricultural and Food Chemistry, 67: 1495–1503.

Burns, S. L., Penfield, M. P., Saxton, A. M., & Luckett, C. R. (2018). Comparison of Triangle and Tetrad Discrimination Methodology in an Applied Manner. Food Quality and Preference, 68: 105-112.

Shupe, G. E., Resmondo, Z. N., & Luckett, C. R. (2018). Characterization of Oral Tactile Sensitivity and Mastication Performance Across Adulthood. Journal of Texture Studies, 49: 560-568.

Luckett, C. R. & Seo, H. S. (2017) The Effects of Both Chewing Rate and Chewing Duration on Temporal Flavor Perception. Chemosensory Perception, 10: 13-22.