Prof Joanne Hort staff profile picture

Contact details +6469516241

Prof Joanne Hort PhD

Professor

Doctoral Supervisor
School of Food and Advanced Technology

Prof Hort took up the position of Fonterra-Riddet Chair of Consumer and Sensory Science at Massey University (NZ) in July 2017, moving after 15 years at the University of Nottingham (UK) where she was latterly SABMiller Chair of Sensory Science. Her research focuses on a multidisciplinary approach to understanding the factors effecting consumer perception of food and beverages and consequent choice behaviour. 

At Nottingham, Prof. Hort established the University of Nottingham Sensory Science Centre, which attained international recognition both its sensory training and research into flavour perception.  Following the creation of her Chair at Massey and as Principal Investigator in the Riddet CoRE, she is now building a team and developing a Consumer and Sensory Science Centre to continue her exploration of consumer response to food and the factors influencing this. This not only continues to support internationally recognised research in the Sensory and Consumer Science arena, but also provides a consumer-centred capability to support the New Zealand Agri-Food Industry. She is particularly interested in individual differences in sensory perception across different cultures (markets) and life stages particularly in the area of taste and texture.  She is also examining the impact of context on both the sensory and emotional response to food and how to measure it.

Prof Hort has over 100 research publications and is co-author of the key text in Sensory Science Sensory Evaluation: a Practical Handbook (2009) and editor of two recently published focused texts: Time dependent measures of perception in Sensory evaluation (2017) and Descriptive Analysis in Sensory Evaluation (2018).  Joanne sits on the editorial board of Food Quality and Preference and Scientific Committees for the International Pangborn and Eurosense Symposia.  She is a Fellow of the UK Institute of Food Science and Technology and a founder member and past Chair of the European Sensory Science Society and the Institute of Food Science & Technology’s Sensory Science Group.

Prof Hort took up the position of  Fonterra-Riddet Chair of Consumer and Sensory Science at Massey University in July 2017 moving from the University of Nottingham in the UK where she was SABMiller Chair of Sensory Science. Her research focuses on a multidisciplinary approach to understanding the factors effectng consumer perception of food and beverages and consequent choice behaviour.  She is co-editor of a series of text books in Sensory Evaluation, author of over 100 research publications and current Chair of the Pangborn 2019 International Sensory Sceince Symposium.

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Professional

Contact details

  • Ph: +64 69516241
    Location: A2.44, Riddet A
    Campus: Manawatu

Qualifications

  • PhD Food Science - Sheffield Hallam University (1998)

Certifications and Registrations

  • Licence, Supervisor, Massey University

Prizes and Awards

  • I was made a Fellow of the UK Institute of Food Science and Technology in 2012 recognising my contribution to food Science through Sensory Science research and leadership. - UK Institute of Food Science and Technology (2012)

Research Expertise

Research Interests

Sensory Science

Consumer Sensory Science

Individual variation in sensory perception

Impact of context on sensory perception

Taste processing 

Texture perception

Emotional response

Thematics

Health and Well-being, Future Food Systems

Area of Expertise

Field of research codes
Biological Sciences (060000)

Keywords

Sesnory & Consumer Science

Research Projects

Summary of Research Projects

Position Current Completed
Project Leader 10 19

Current Projects

Project Title: Project 2.3 - Consumer & sensory

Date Range: 2021 - 2028

Funding Body: Tertiary Education Commission

Project Team:

Research Outputs

Journal

Chen, A., Moradi, S., & Hort, J. (2024). Product Factors Affecting Milk Choices among Chinese Older Adults. Foods. 13(3)
[Journal article]Authored by: Hort, J.
Jaeger, SR., Dupas de Matos, A., Frempomaa Oduro, A., & Hort, J. (2024). Sensory characteristics of plant-based milk alternatives: Product characterisation by consumers and drivers of liking. Food Research International. 180
[Journal article]Authored by: Dupas de Matos, A., Hort, J.
Chen, A., Moradi, S., Huang, J., Xu, S., Sismey, M., & Hort, J. (2024). Chinese older adults' milk consumption habits: A study across five cities.. J Dairy Sci.
[Journal article]Authored by: Hort, J.
Giezenaar, C., Jonathan, A., Foster, M., & Hort, J. (2024). Effects of intrinsic and extrinsic product characteristics related to protein source, health and environmental sustainability, on product choice and sensory evaluation of meatballs and plant-based alternatives. Food Quality and Preference. 113
[Journal article]Authored by: Giezenaar, C., Hort, J.
Weerawarna N.R.P., M., Godfrey, AJR., Loudon, M., Foster, M., & Hort, J. (2023). Comparing traditional check-all-that-apply (CATA) and implicit response time Go/No-go approaches for profiling consumer emotional response when tasting food. Food Quality and Preference. 112
[Journal article]Authored by: Hort, J.
Chen, A., Moradi, S., & Hort, J. (2023). Evaluating front-of-pack voluntary well-being messaging for milk powders targeting Chinese older adults: A hedonic price model. Journal of Dairy Science. 106(12), 8551-8560
[Journal article]Authored by: Hort, J.
Rivera, S., Hort, J., Sofkova-Bobcheva, S., Kerckhoffs, H., Hutchins, D., & East, A. (2023). Instrumental mechanical parameters related to hand-feel touch firmness of blueberries. Postharvest Biology and Technology. 205
[Journal article]Authored by: East, A., Hort, J., Sofkova-Bobcheva, S.
Weerawarna N. R. P., M., Godfrey, AJR., Ellis, A., & Hort, J. (2023). Identifying temporal drivers of product acceptance and rejection across sips during whole product consumption. Journal of Sensory Studies. 38(5)
[Journal article]Authored by: Godfrey, A., Hort, J.
Gonzalez-Estanol, K., Orr, RE., Hort, J., & Stieger, M. (2023). Can flavour and texture defects of plant-based burger patties be mitigated by combining them with a bun and tomato sauce?. Food Quality and Preference. 109
[Journal article]Authored by: Hort, J.
Orr, RE., Giezenaar, C., Godfrey, AJR., & Hort, J. (2023). Development of a consumer-led emotion lexicon for meat and plant-based burger patties using digitally recreated eating contexts. Journal of Sensory Studies. 38(3)
[Journal article]Authored by: Giezenaar, C., Godfrey, A., Hort, J.
Giezenaar, C., Godfrey, AJR., Ogilvie, OJ., Coetzee, P., Weerawarna N.R.P, M., Foster, M., . . . Hort, J. (2023). Perceptions of Cultivated Meat in Millennial and Generation X Consumers Resident in Aotearoa New Zealand. Sustainability (Switzerland). 15(5)
[Journal article]Authored by: Giezenaar, C., Godfrey, A., Hort, J.
Weerawarna N.R.P, M., Godfrey, AJR., Ellis, A., & Hort, J. (2022). Effect of sipping method on sensory response to single and multiple sips of vanilla milkshake using temporal-check-all-that-apply. Journal of Sensory Studies. 37(5)
[Journal article]Authored by: Godfrey, A., Hort, J.
Chen, A., Moradi, S., & Hort, J. (2022). On-the-Pack Voluntary Well-Being Messaging for Milks Targeting Chinese Older Adults: A Content Analysis. Foods. 11(15)
[Journal article]Authored by: Hort, J.
YQ Low, J., Janin, N., Traill, RM., & Hort, J. (2022). The who, what, where, when, why and how of measuring emotional response to food. A systematic review. Food Quality and Preference. 100
[Journal article]Authored by: Hort, J.
Olarte Mantilla, SM., Shewan, HM., Shingleton, R., Hort, J., Stokes, JR., & Smyth, HE. (2022). Oral physiology, sensory acuity, product experience and personality traits impact consumers’ ability to detect particles in yoghurt. Food Quality and Preference. 96
[Journal article]Authored by: Hort, J.
Giezenaar, C., & Hort, J. (2021). A narrative review of the impact of digital immersive technology on affective and sensory responses during product testing in digital eating contexts. Food Research International. 150
[Journal article]Authored by: Giezenaar, C., Hort, J.
Moradi, S., & Hort, J. (2021). Well-being Messaging for Mammalian Milks: A Scoping Review. Frontiers in Nutrition. 8
[Journal article]Authored by: Hort, J.
Low, JYQ., Diako, C., Lin, VHF., Yeon, LJ., & Hort, J. (2021). Investigating the relative merits of using a mixed reality context for measuring affective response and predicting tea break snack choice. Food Research International. 150
[Journal article]Authored by: Diako, C., Hort, J.
Botha, JJ., Cannon, P., & Hort, J. (2021). Comparing a new rapid combined method (RapCoTT) with traditional approaches for phenotyping thermal taste. Physiology and Behavior. 238
[Journal article]Authored by: Hort, J.
Dupas de Matos, A., Hay, C., Low, J., Feng, J., Lu, D., Day, L., . . . Hort, J. (2021). Comparing liking and attitudes of Chinese immigrants in New Zealand towards drinkable yoghurt: an exploratory study. Food Quality and Preference. 94
[Journal article]Authored by: Dupas de Matos, A., Hort, J.
Hort, J. (2021). Editorial. Food Quality and Preference. 87
[Journal article]Authored by: Hort, J.Edited by: Hort, J.
Low, JYQ., Lin, VHF., Yeon, LJ., & Hort, J. (2021). Corrigendum to “Considering the application of a mixed reality context and consumer segmentation when evaluating emotional response to tea break snacks” [Food Qual. Prefer. 88 (2021) 104113] (Food Quality and Preference (2021) 88, (S0950329320303827), (10.1016/j.foodqual.2020.104113)). Food Quality and Preference. 90
[Journal article]Authored by: Hort, J.
Maheeka, WNRP., Godfrey, AJR., Ellis, A., & Hort, J. (2021). Comparing temporal sensory product profile data obtained from expert and consumer panels and evaluating the value of a multiple sip TCATA approach. Food Quality and Preference. 89
[Journal article]Authored by: Godfrey, A., Hort, J.
Eldeghaidy, S., Yang, Q., Abualait, T., Williamson, AM., Hort, J., & Francis, ST. (2021). Thermal taster status: Temperature modulation of cortical response to sweetness perception. Physiology and Behavior. 230
[Journal article]Authored by: Hort, J.
Low, JYQ., Lin, VHF., Jun Yeon, L., & Hort, J. (2021). Considering the application of a mixed reality context and consumer segmentation when evaluating emotional response to tea break snacks. Food Quality and Preference. 88
[Journal article]Authored by: Hort, J.
Hay, C., de Matos, AD., Low, J., Feng, J., Lu, D., Day, L., . . . Hort, J. (2021). Comparing cross-cultural differences in perception of drinkable yoghurt by Chinese and New Zealand European consumers. International Dairy Journal. 113
[Journal article]Authored by: Dupas de Matos, A., Hort, J.
Yang, Q., Williamson, AM., Hasted, A., & Hort, J. (2020). Exploring the relationships between taste phenotypes, genotypes, ethnicity, gender and taste perception using Chi-square and regression tree analysis. Food Quality and Preference. 83
[Journal article]Authored by: Hort, J.
Yang, Q., Shen, Y., Foster, T., & Hort, J. (2020). Measuring consumer emotional response and acceptance to sustainable food products. Food Research International. 131
[Journal article]Authored by: Hort, J.
Nijman, M., James, S., Dehrmann, F., Smart, K., Ford, R., & Hort, J. (2019). The effect of consumption context on consumer hedonics, emotional response and beer choice. Food Quality and Preference. 74, 59-71
[Journal article]Authored by: Hort, J.
Eaton, C., Chaya, C., Smart, KA., & Hort, J. (2019). Comparing a full and reduced version of a consumer-led lexicon to measure emotional response to beer. Journal of Sensory Studies. 34(2)
[Journal article]Authored by: Hort, J.
Yang, Q., & Hort, J. (2018). It's all in the genes. Food Science and Technology (London). 32(2), 18-21
[Journal article]Authored by: Hort, J.
Ramsey, I., Ross, C., Ford, R., Fisk, I., Yang, Q., Gomez-Lopez, J., . . . Hort, J. (2018). Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer. Food Quality and Preference. 68, 292-303
[Journal article]Authored by: Hort, J.
Yang, Q., Dorado, R., Chaya, C., & Hort, J. (2018). The impact of PROP and thermal taster status on the emotional response to beer. Food Quality and Preference. 68, 420-430
[Journal article]Authored by: Hort, J.
Skinner, M., Eldeghaidy, S., Ford, R., Giesbrecht, T., Thomas, A., Francis, S., . . . Hort, J. (2018). Variation in thermally induced taste response across thermal tasters. Physiology and Behavior. 188, 67-78
[Journal article]Authored by: Hort, J.
Eldeghaidy, S., Thomas, D., Skinner, M., Ford, R., Giesbrecht, T., Thomas, A., . . . Francis, S. (2018). An automated method to detect and quantify fungiform papillae in the human tongue: Validation and relationship to phenotypical differences in taste perception. Physiology and Behavior. 184, 226-234
[Journal article]Authored by: Hort, J.
Oladokun, O., James, S., Cowley, T., Smart, K., Hort, J., & Cook, D. (2017). Dry-Hopping: The effects of temperature and hop variety on the bittering profiles and properties of resultant beers. BrewingScience. 70(11-12), 187-196
[Journal article]Authored by: Hort, J.
Beyts, C., Chaya, C., Dehrmann, F., James, S., Smart, K., & Hort, J. (2017). A comparison of self-reported emotional and implicit responses to aromas in beer. Food Quality and Preference. 59, 68-80
[Journal article]Authored by: Hort, J.
Jaeger, SR., Hort, J., Porcherot, C., Ares, G., Pecore, S., & MacFie, HJH. (2017). Future directions in sensory and consumer science: Four perspectives and audience voting. Food Quality and Preference. 56, 301-309
[Journal article]Authored by: Hort, J.
Skinner, M., Lim, M., Tarrega, A., Ford, R., Linforth, R., Thomas, A., . . . Hort, J. (2017). Investigating the oronasal contributions to metallic perception. International Journal of Food Science and Technology. 52(6), 1299-1306
[Journal article]Authored by: Hort, J.
Oladokun, O., James, S., Cowley, T., Dehrmann, F., Smart, K., Hort, J., . . . Cook, D. (2017). Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma. Food Chemistry. 230, 215-224
[Journal article]Authored by: Hort, J.
Oladokun, O., Tarrega, A., James, S., Cowley, T., Dehrmann, F., Smart, K., . . . Hort, J. (2016). Modification of perceived beer bitterness intensity, character and temporal profile by hop aroma extract. Food Research International. 86, 104-111
[Journal article]Authored by: Hort, J.
Dorado, R., Chaya, C., Tarrega, A., & Hort, J. (2016). The impact of using a written scenario when measuring emotional response to beer. Food Quality and Preference. 50, 38-47
[Journal article]Authored by: Hort, J.
Delime, P., O'Mahony, K., Desforges, N., Taylor, AJ., & Hort, J. (2016). Comparing the relative sensitivity of ortho- and retronasal perception of a strawberry flavour model using omission testing. Flavour and Fragrance Journal. 31(5), 377-384
[Journal article]Authored by: Hort, J.
He, Q., Hort, J., & Wolf, B. (2016). Predicting sensory perceptions of thickened solutions based on rheological analysis. Food Hydrocolloids. 61, 221-232
[Journal article]Authored by: Hort, J.
Hort, J., Ford, RA., Eldeghaidy, S., & Francis, ST. (2016). Thermal taster status: Evidence of cross-modal integration. Human Brain Mapping. 37(6), 2263-2275
[Journal article]Authored by: Hort, J.
Oladokun, O., Tarrega, A., James, S., Smart, K., Hort, J., & Cook, D. (2016). The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer. Food Chemistry. 205, 212-220
[Journal article]Authored by: Hort, J.
Lorido, L., Hort, J., Estévez, M., & Ventanas, S. (2016). Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS). Meat Science. 121, 166-174
[Journal article]Authored by: Hort, J.
Eldeghaidy, S., Marciani, L., Hort, J., Hollowood, T., Singh, G., Bush, D., . . . Francis, ST. (2016). Prior consumption of a fat meal in healthy adults modulates the brain's response to fat. Journal of Nutrition. 146(11), 2187-2198
[Journal article]Authored by: Hort, J.
Kemp, S., & Hort, J. (2015). Trends in food sensory science. Food Science and Technology (London). 29(1), 36-39
[Journal article]Authored by: Hort, J.
Chaya, C., Eaton, C., Hewson, L., Vázquez, RF., Fernández-Ruiz, V., Smart, KA., . . . Hort, J. (2015). Developing a reduced consumer-led lexicon to measure emotional response to beer. Food Quality and Preference. 45, 100-112
[Journal article]Authored by: Hort, J.
Chaya, C., Pacoud, J., Ng, M., Fenton, A., & Hort, J. (2015). Measuring the emotional response to beer and the relative impact of sensory and packaging cues. Journal of the American Society of Brewing Chemists. 73(1), 49-60
[Journal article]Authored by: Hort, J.
Fernandez-Vazquez, R., Hewson, L., Fisk, I., Hernanz Vila, D., Heredia Mira, FJ., Vicario, IM., . . . Hort, J. (2014). Colour influences flavour perception and liking of orange juice. Flavour. 3, 1-8
[Journal article]Authored by: Hort, J.
Yang, Q., Hollowood, T., & Hort, J. (2014). Phenotypic variation in oronasal perception and the relative effects of PROP and Thermal Taster Status. Food Quality and Preference. 38, 83-91
[Journal article]Authored by: Hort, J.
Price, EJ., Linforth, RST., Dodd, CER., Phillips, CA., Hewson, L., Hort, J., . . . Gkatzionis, K. (2014). Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models. Food Chemistry. 145, 464-472
[Journal article]Authored by: Hort, J.
Abson, R., Gaddipati, SR., Hort, J., Mitchell, JR., Wolf, B., & Hill, SE. (2014). A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum. Food Hydrocolloids. 35, 85-90
[Journal article]Authored by: Hort, J.
Varghese, P., Nwaiwu, ., Hort, J., Dickinson, M., Hobman, J., & Rees, CED. (2013). The use of cold atmospheric plasma to decontaminate soft fruits. Acta Phytopathologica et Entomologica Hungarica. 43(Suppl), 410-410
[Journal article]Authored by: Hort, J.
Gkatzionis, K., Hewson, L., Hollowood, T., Hort, J., Dodd, CER., & Linforth, RST. (2013). Effect of Yarrowia lipolytica on blue cheese odour development: Flash profile sensory evaluation of microbiological models and cheeses. International Dairy Journal. 30(1), 8-13
[Journal article]Authored by: Hort, J.
Rama, R., Chiu, N., Carvalho Da Silva, M., Hewson, L., Hort, J., & Fisk, ID. (2013). Impact of salt crystal size on in-mouth delivery of sodium and saltiness perception from snack foods. Journal of Texture Studies. 44(5), 338-345
[Journal article]Authored by: Hort, J.
Fernández-Vázquez, R., Linforth, R., Hort, J., Hewson, L., Vila, DH., Heredia Mira, FJ., . . . Fisk, I. (2013). Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo. LWT. 51(1), 65-72
[Journal article]Authored by: Hort, J.
Ng, M., Chaya, C., & Hort, J. (2013). Beyond liking: Comparing the measurement of emotional response using EsSense Profile and consumer defined check-all-that-apply methodologies. Food Quality and Preference. 28(1), 193-205
[Journal article]Authored by: Hort, J.
Ng, M., Chaya, C., & Hort, J. (2013). The influence of sensory and packaging cues on both liking and emotional, abstract and functional conceptualisations. Food Quality and Preference. 29(2), 146-156
[Journal article]Authored by: Hort, J.
Carvalho-Da-Silva, AM., Van Damme, I., Taylor, W., Hort, J., & Wolf, B. (2013). Oral processing of two milk chocolate samples. Food and Function. 4(3), 461-469
[Journal article]Authored by: Hort, J.
Yang, N., Hort, J., Linforth, R., Brown, K., Walsh, S., & Fisk, ID. (2013). Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testing. Food Chemistry. 141(2), 1354-1360
[Journal article]Authored by: Hort, J.
Hewson, L., Ng, M., & Hort, J. (2012). Caffeine perception; effect of matrix complexity and individual sensitivity. Journal of Caffeine Research. 2(3), 117-122
[Journal article]Authored by: Hort, J.
Ng, M., Lawlor, JB., Chandra, S., Chaya, C., Hewson, L., & Hort, J. (2012). Using quantitative descriptive analysis and temporal dominance of sensations analysis as complementary methods for profiling commercial blackcurrant squashes. Food Quality and Preference. 25(2), 121-134
[Journal article]Authored by: Hort, J.
Eldeghaidy, S., Hollowood, T., Marciani, L., Head, K., Busch, J., Taylor, AJ., . . . Hort, J. (2012). Does fat alter the cortical response to flavor?. Chemosensory Perception. 5(3-4), 215-230
[Journal article]Authored by: Hort, J.
Yang, N., Fisk, ID., Linforth, R., Brown, K., Walsh, S., Mooney, S., . . . Hort, J. (2012). Impact of flavour solvent on biscuit micro-structure as measured by X-ray micro-Computed Tomography and the distribution of vanillin and HMF (HPLC). European Food Research and Technology. 235(6), 1083-1091
[Journal article]Authored by: Hort, J.
Koliandris, AL., Michon, C., Morris, C., Hewson, L., Hort, J., Taylor, AJ., . . . Wolf, B. (2011). Enhancement of saltiness perception in hyperosmotic solutions. Chemosensory Perception. 4(1-2), 9-15
[Journal article]Authored by: Hort, J.
Clark, R., Linforth, R., Bealin-Kelly, F., & Hort, J. (2011). Effects of ethanol, carbonation and hop acids on volatile delivery in a model beer system. Journal of the Institute of Brewing. 117(1), 74-81
[Journal article]Authored by: Hort, J.
Yang, N., Linforth, RST., Walsh, S., Brown, K., Hort, J., & Taylor, AJ. (2011). Feasibility of reformulating flavours between food products using in vivo aroma comparisons. Flavour and Fragrance Journal. 26(2), 107-115
[Journal article]Authored by: Hort, J.
Koliandris, AL., Rondeau, E., Hewson, L., Hort, J., Taylor, AJ., Cooper-White, J., . . . Wolf, B. (2011). Food grade Boger fluids for sensory studies. Applied Rheology. 21(1)
[Journal article]Authored by: Hort, J.
Eldeghaidy, S., Marciani, L., Pfeiffer, JC., Hort, J., Head, K., Taylor, AJ., . . . Francis, S. (2011). Use of an immediate swallow protocol to assess taste and aroma integration in FMRI studies. Chemosensory Perception. 4(4), 163-174
[Journal article]Authored by: Hort, J.
Clark, RA., Hewson, L., Bealin-Kelly, F., & Hort, J. (2011). The interactions of CO<inf>2</inf>, ethanol, hop acids and sweetener on flavour perception in a model beer. Chemosensory Perception. 4(1-2), 42-54
[Journal article]Authored by: Hort, J.
Eldeghaidy, S., Marciani, L., McGlone, F., Hollowood, T., Hort, J., Head, K., . . . Francis, ST. (2011). The cortical response to the oral perception of fat emulsions and the effect of taster status. Journal of Neurophysiology. 105(5), 2572-2581
[Journal article]Authored by: Hort, J.
Carvalho-da-Silva, AM., Van Damme, I., Wolf, B., & Hort, J. (2011). Characterisation of chocolate eating behaviour. Physiology and Behavior. 104(5), 929-933
[Journal article]Authored by: Hort, J.
Morris, C., Labarre, C., Koliandris, AL., Hewson, L., Wolf, B., Taylor, AJ., . . . Hort, J. (2010). Effect of pulsed delivery and bouillon base on saltiness and bitterness perceptions of salt delivery profiles partially substituted with KCl. Food Quality and Preference. 21(5), 489-494
[Journal article]Authored by: Hort, J.
Koliandris, AL., Morris, C., Hewson, L., Hort, J., Taylor, AJ., & Wolf, B. (2010). Correlation between saltiness perception and shear flow behaviour for viscous solutions. Food Hydrocolloids. 24(8), 792-799
[Journal article]Authored by: Hort, J.
Burseg, K., Linforth, RST., Hort, J., & Taylor, AJ. (2009). Flavor perception in biscuits; Correlating sensory properties with composition, aroma release, and texture. Chemosensory Perception. 2(2), 70-78
[Journal article]Authored by: Hort, J.
Hewson, L., Hollowood, T., Chandra, S., & Hort, J. (2009). Gustatory, olfactory and trigeminal interactions in a model carbonated beverage. Chemosensory Perception. 2(2), 94-107
[Journal article]Authored by: Hort, J.
Morris, C., Koliandris, AL., Wolf, B., Hort, J., & Taylor, AJ. (2009). Effect of Pulsed or Continuous Delivery of Salt on Sensory Perception over Short Time Intervals. Chemosensory Perception. 2(1), 1-8
[Journal article]Authored by: Hort, J.
Hort, J., Redureau, S., Hollowood, T., Marciani, L., Eldeghaidy, S., Head, K., . . . Taylor, AJ. (2008). The Effect of Body Position on Flavor Release and Perception: Implications for fMRI Studies. Chemosensory Perception. 1(4), 253-257
[Journal article]Authored by: Hort, J.
Hewson, L., Hollowood, T., Chandra, S., & Hort, J. (2008). Taste-aroma interactions in a citrus flavoured model beverage system: Similarities and differences between acid and sugar type. Food Quality and Preference. 19(3), 323-334
[Journal article]Authored by: Hort, J.
Hollowood, T., Bayarri, S., Marciani, L., Busch, J., Francis, S., Spiller, R., . . . Hort, J. (2008). Modelling sweetness and texture perception in model emulsion systems. European Food Research and Technology. 227(2), 537-545
[Journal article]Authored by: Hort, J.
Wright, J., Wulfert, F., Hort, J., & Taylor, AJ. (2007). Effect of preparation conditions on release of selected volatiles in tea headspace. Journal of Agricultural and Food Chemistry. 55(4), 1445-1453
[Journal article]Authored by: Hort, J.
Blissett, A., Prinz, JF., Wulfert, F., Taylor, AJ., & Hort, J. (2007). Effect of bolus size on chewing, swallowing, oral soft tissue and tongue movement. Journal of Oral Rehabilitation. 34(8), 572-582
[Journal article]Authored by: Hort, J.
Petit, CEF., Hollowood, TA., Wulfert, F., & Hort, J. (2007). Colour-coolant-aroma interactions and the impact of congruency and exposure on flavour perception. Food Quality and Preference. 18(6), 880-889
[Journal article]Authored by: Hort, J.
Do, TAL., Hargreaves, JM., Wolf, B., Hort, J., & Mitchell, JR. (2007). Impact of particle size distribution on rheological and textural properties of chocolate models with reduced fat content. Journal of Food Science. 72(9)
[Journal article]Authored by: Hort, J.
Bayarri, S., Smith, T., Hollowood, T., & Hort, J. (2007). The role of rheological behaviour in flavour perception in model oil/water emulsions. European Food Research and Technology. 226(1-2), 161-168
[Journal article]Authored by: Hort, J.
Blissett, A., Hort, J., & Taylor, AJ. (2006). Influence of chewing and swallowing behavior on volatile release in two confectionery systems. Journal of Texture Studies. 37(5), 476-496
[Journal article]Authored by: Hort, J.
Ferry, AL., Hort, J., Mitchell, JR., Cook, DJ., Lagarrigue, S., & Valles Pamies, B. (2006). Viscosity and flavour perception: Why is starch different from hydrocolloids?. Food Hydrocolloids. 20(6), 855-862
[Journal article]Authored by: Hort, J.
Shojaei, ZA., Linforth, RST., Hort, J., Hollowood, T., & Taylor, AJ. (2006). Measurement and manipulation of aroma delivery allows control of perceived fruit flavour in low- And regular-fat milks. International Journal of Food Science and Technology. 41(10), 1192-1196
[Journal article]Authored by: Hort, J.
Marciani, L., Pfeiffer, JC., Hort, J., Head, K., Bush, D., Taylor, AJ., . . . Gowland, PA. (2006). Improved methods for fMRI studies of combined taste and aroma stimuli. Journal of Neuroscience Methods. 158(2), 186-194
[Journal article]Authored by: Hort, J.
Pfeiffer, JC., Hort, J., Hollowood, TA., & Taylor, AJ. (2006). Taste-aroma interactions in a ternary system: A model of fruitiness perception in sucrose/acid solutions. Perception and Psychophysics. 68(2), 216-227
[Journal article]Authored by: Hort, J.
Ferry, ALS., Mitchell, JR., Hort, J., Hill, SE., Taylor, AJ., Lagarrigue, S., . . . Vallès-Pàmies, B. (2006). In-mouth amylase activity can reduce perception of saltiness in starch-thickened foods. Journal of Agricultural and Food Chemistry. 54(23), 8869-8873
[Journal article]Authored by: Hort, J.
Bayarri, S., Taylor, AJ., & Hort, J. (2006). The role of fat in flavor perception: Effect of partition and viscosity in model emulsions. Journal of Agricultural and Food Chemistry. 54(23), 8862-8868
[Journal article]Authored by: Hort, J.
Martin, FL., Parker, A., Hort, J., Hollowood, TA., & Taylor, AJ. (2005). Using vane geometry for measuring the texture of stirred yogurt. Journal of Texture Studies. 36(4), 421-438
[Journal article]Authored by: Hort, J.
Pfeiffer, JC., Hollowood, TA., Hort, J., & Taylor, AJ. (2005). Temporal synchrony and integration of sub-threshold taste and smell signals. Chemical Senses. 30(7), 539-545
[Journal article]Authored by: Hort, J.
Ferry, AL., Hort, J., Mitchell, JR., Lagarrigue, S., & Pamies, BV. (2004). Effect of amylase activity on starch paste viscosity and its implications for flavor perception. Journal of Texture Studies. 35(5), 511-524
[Journal article]Authored by: Hort, J.
Kant, A., Linforth, RST., Hort, J., & Taylor, AJ. (2004). Effect of β-Cyclodextrin on Aroma Release and Flavor Perception. Journal of Agricultural and Food Chemistry. 52(7), 2028-2035
[Journal article]Authored by: Hort, J.
Hort, J., & Hollowood, TA. (2004). Controlled continuous flow delivery system for investigating taste-aroma interactions. Journal of Agricultural and Food Chemistry. 52(15), 4834-4843
[Journal article]Authored by: Hort, J.
Hort, J., & Le Grys, G. (2001). Developments in the textural and rheological properties of UK Cheddar cheese during ripening. International Dairy Journal. 11(4-7), 475-481
[Journal article]Authored by: Hort, J.
Hort, J., & Le Grys, G. (2000). Rheological models of cheddar cheese texture and their application to maturation. Journal of Texture Studies. 31(1), 1-24
[Journal article]Authored by: Hort, J.
Hort, J., Grys, G., & Woodman, J. (1997). The relationships between the chemical, rheological and textural properties of cheddar cheese. Lait. 77(5), 587-600
[Journal article]Authored by: Hort, J.
Hort, J., Le Grys, G., & Woodman, J. (1997). Changes in the perceived textural properties of cheddar cheese during maturation. Journal of Sensory Studies. 12(4), 255-266
[Journal article]Authored by: Hort, J.

Book

Kemp, SE., Hort, J., & Hollowood, T. (Eds.) (2018). Descriptive Analysis in Sensory Evaluation. : Wiley
[Edited Book]Edited by: Hort, J.
Kemp, SE., Hort, J., & Hollowood, T. (Eds.) (2018). Descriptive Analysis in Sensory Evaluation.
[Edited Book]Edited by: Hort, J.
Kemp, SE., Hort, J., & Hollowood, T.(2017). Descriptive Analysis in Sensory Evaluation.
[Authored Book]Authored by: Hort, J.
Muñoz, AM., Kemp, SE., Hollowood, T., & Hort, J. (2017). Comparison of Descriptive Analysis Methods. In Descriptive Analysis in Sensory Evaluation. (pp. 681 - 709).
[Chapter]Authored by: Hort, J.
Kemp, SE., Ng, M., Hollowood, T., & Hort, J.(2017). Introduction to Descriptive Analysis.
[Authored Book]Authored by: Hort, J.
Hort, J., Hollowood, T., & Kemp, S. (2017). Summary. In J. Hort, T. Hollowood, & S. Kemp (Eds.) Time-Dependent Measures of Perception in Sensory Evaluation. UK: John Wiley & Sons
[Chapter]Authored by: Hort, J.Edited by: Hort, J.
Hort, J. (2017). Application of Time-Dependent Measures to Understand Sensory Perception. In J. Hort, J. Kemp, & T. Hollowood (Eds.) Time-Dependent Measures of Perception in Sensory Evaluation. (pp. 388 - 400). UK: John Wiley & Sons
[Chapter]Authored by: Hort, J.Edited by: Hort, J.
Hort, J., Kemp, S., & Hollowood, T. (2017). Time‐Dependent Measures of Perception: An Introduction. In J. Hort, S. Kemp, & T. Hollowood (Eds.) Time-Dependent Measures of Perception in Sensory Evaluation. (pp. 1 - 26). UK: John Wiley & Sons
[Chapter]Authored by: Hort, J.Edited by: Hort, J.
Hort, J., Kemp, SE., & Hollowood, T.(2017). Time-Dependent Measures of Perception in Sensory Evaluation. : John Wiley & Sons
[Authored Book]Authored by: Hort, J.
(2017). Time-dependent measures of perception in sensory evaluation. : Wiley Blackwell
[Edited Book]Authored by: Hort, J.
Ng, M., & Hort, J. (2015). Insights into measuring emotional response in sensory and consumer research. In Rapid Sensory Profiling Techniques and Related Methods: Applications in New Product Development and Consumer Research. (pp. 71 - 90).
[Chapter]Authored by: Hort, J.
Desforges, N., O'Mahony, K., Delime, P., Hort, J., & Taylor, AJ. (2015). Measuring flavor interactions using fractional omission testing. (pp. 77 - 86).
[Chapter]Authored by: Hort, J.
Nang, N., Hort, J., Linforth, RST., Taylor, AJ., Brown, K., Walsh, S., . . . Fisk, I. (2013). Aroma and Flavor Solvent: Impact on the Matrix. In V. Ferreira, & R. Lopez (Eds.) Flavour Science.
[Chapter]Authored by: Hort, J.
Kemp, SE., Hollowood, T., & Hort, J.(2013). Sensory evaluation: A practical handbook.
[Authored Book]Authored by: Hort, J.
Hort, J., & Taylor, AJ.(2007). Modifying Flavour in Food. : Woodhead Pub Limited
[Authored Book]Authored by: Hort, J.
Hort, J., & Cook, D. (2007). Formulating low-fat food: The challenge of retaining flavour quality. In Modifying Flavour in Food. (pp. 131 - 145).
[Chapter]Authored by: Hort, J.
Taylor, AJ., & Hort, J. (2007). Modifying flavour: An introduction. In Modifying Flavour in Food. (pp. 1 - 9).
[Chapter]Authored by: Hort, J.
(2007). Modifying Flavour in Food.
[Edited Book]Authored by: Hort, J.
Taylor, AJ., & Hort, J. (2004). Measuring proximal stimuli involved in flavour perception. In Flavour perception. (pp. 1 - 38). : Blackwell Publishing
[Chapter]Authored by: Hort, J.
Hort, J., Le Grys, G., & Woodman, J. (1996). Objective sensory measurement of consumer perceptions of the textural properties of cheddar cheese. (Vol. 15)
[Scholarly edition]Authored by: Hort, J.
Hort, J. (1995). The relationships between the texture, physical and chemical properties of cheddar cheese. (Vol. 10)
[Scholarly edition]Authored by: Hort, J.

Thesis

Hort, J. (1998). Cheddar cheese : Its texture, chemical composition and rheological properties. (Doctoral Thesis)
[Doctoral Thesis]Authored by: Hort, J.

IP

Jongen, C., McCalman, J., Bainbridge, R., & Clifford, A.. : Methods
[Patent]Authored by: Hort, J.

Conference

Dupas De Matos, A., Maggs, R., & Hort, J.Exploring Consumer and Producer Views of Verjuice: A Grape-Based Product Made from Viticultural Waste.
[Conference Oral Presentation]Authored by: Dupas de Matos, A., Hort, J.
Dupas de Matos, A., Maggs, R., & Hort, J. (2023, February). Comparing consumer and winegrower views towards verjuice: a grape-based product made from a viticultural waste material. Presented at 17th NZOZ Sensory Symposium 2023
[Conference Oral Presentation]Authored by: Dupas de Matos, A., Hort, J.
Dupas de Matos, A., Maggs, R., & Hort, J. (2022). Exploring consumer and wine expert views towards verjuice: a grape-based product made from a viticultural waste. Poster session presented at the meeting of Eurosense: 10th European Conference on Sensory and Consumer Research. Finland
[Conference Poster]Authored by: Dupas de Matos, A., Hort, J.
Wright, S., Giezenaar, C., Hort, J., & Foster, M. (2022, May). Factors influencing Māori businesses participation in the plant-based foods value chain in Aotearoa, New Zealand. Presented at Consumer Dimensions of Future Foods. Online New Zealand.
[Conference Oral Presentation]Authored by: Giezenaar, C., Hort, J.
Giezenaar, C., & Hort, J. (2022, May). Perceptions of cultivated meat in flexitarians resident in Aotearoa. Presented at Consumer Dimensions fo Future Foods. Online (New Zealand).
[Conference Oral Presentation]Authored by: Giezenaar, C., Hort, J.
Dupas de Matos, A., Hay, C., low, J., jing, F., lu, D., day, L., . . . Hort, J. (2021, July). Are recent immigrant product preferences representative of consumer markets back in their home country?. Presented at NZIFST: The New Zealand Institute of Food Science and Technology
[Conference Oral Presentation]Authored by: Dupas de Matos, A., Hort, J.
Dupas de Matos, A., Hay, C., Low, J., Feng, J., Lu, D., Day, L., . . . Hort, J. (2021, July). Are recent immigrants’ product preferences representative of consumer markets back in their home country?. Presented at NZIFST Annual Conference
[Conference Oral Presentation]Authored by: Dupas de Matos, A., Hort, J.
Dupas de Matos, A., Hay, C., Low, J., Feng, J., Lu, D., Day, L., . . . Hort, J. (2021). Recent immigrants as a sustainable alternative in early stage product testing for overseas markets. Poster session presented at the meeting of 14th Pangborn Sensory Science Symposium
[Conference Poster]Authored by: Dupas de Matos, A., Hort, J.
Hay, C., Dupas de Matos, A., Low, J., Feng, J., Lu, D., Day, L., . . . Hort, J. (2021, February). Acculturation to sensory preferences of Chinese immigrants in New Zealand for drinkable yogurt. Presented at 15th NZOZ Sensory and Consumer Science Symposium
[Conference Oral Presentation]Authored by: Dupas de Matos, A., Hort, J.
Sofkova-Bobcheva, S., Symonds, V., Harris, S., Popovich, D., Hort, J., Kawana-Brown, E., . . . James, D. (2021, July). New Zealand Juniper studies. Presented at Plant Science Central 2021. Massey university , Palmerston North.
[Conference Oral Presentation]Authored by: Hort, J., Sofkova-Bobcheva, S., Symonds, V.
Hay, C., Feng, J., Day, L., Di, L., Low, J., Dupas de Matos, A., . . . Hort, J. (2020). Cross-cultural preferences in drinkable yoghurt of Chinese and New Zealand European consumers. Poster session presented at the meeting of Eurosense 2020. Online
[Conference Poster]Authored by: Dupas de Matos, A., Hort, J.
Hay, C., Feng, J., Low, J., Hort, J., Li, D., & Di, L. (2020, February). Qualitative analysis of key themes influencing consumer sensory preference of drinkable yoghurts. Presented at 2020 NZOZ SENSORY AND CONSUMER SCIENCE SYMPOSIUM
[Conference Oral Presentation]Authored by: Hort, J.
Low, Y., Hay, C., & Ogilvie, J. (2019). Consumer sensory perception of fermented dairy products: Insights from Focus Groups in China. Poster session presented at the meeting of 13th Pangborn Sensory Science Symposium. Edinburgh, Scotland
[Conference Poster]Authored by: Hort, J.
Low, Y., & Ogilvie, J. (2019, July). Comparative study on the role of mixed reality on affective drivers of tea break snacks - considering emotion. Presented at 13th Pangborn Sensory Science Symposium. Edinburgh, Scotland.
[Conference Oral Presentation]Authored by: Hort, J.
Low, Y., Hay, C., & Ogilvie, J. (2019). Consumer Sensory Perception of Fermented Dairy Products: Insights from Focus Groups in China. Poster session presented at the meeting of NZIFST Conference. Christchurch
[Conference Poster]Authored by: Hort, J.
Low, Y., & Ogilvie, J. (2019, July). Comparative study on the role of immersive context on affective drivers of tea break snack choices using the Microsoft Hololens Technology. Presented at NZIFST Conference 2019. Christchurch, New Zealand.
[Conference Oral Presentation]Authored by: Hort, J.
Low, Y. (2019, July). Cultural differences in perception. Presented at NZIFST Conference 2019. Christchurch, New Zealand.
[Conference Oral Presentation]Authored by: Hort, J.
Onguta, E., Bronlund, J., Gray-Stuart, E., Hort, J., Kaur, L., & Morgenstern, M. (2018, July). Impact of beef protein structure on digestibility and sensory experience. Presented at Annual Riddet Institute Conference. Wellington, New Zealand.
[Conference Oral Presentation]Authored by: Bronlund, J., Gray-Stuart, E., Hort, J., Kaur, L.
Delime, P., Desforges, N., & Hort, J. (2015). Sensory omission studies: Application of a novel research method to commercial environment. In AJ. Taylor, & DS. Mottram (Eds.) Flavour Science Proceedings of the XIV Weurman Research Symposium. (pp. 291 - 296). Leicestershire, UK
[Conference Paper in Published Proceedings]Authored by: Hort, J.
Hort, J. (2015). Multimodal flavour perception:understanding interactions- recent advances.. In AJ. Taylor, & DS. Mottram (Eds.) Flavour Science Proceedings of the XIV Weurman Research Symposium. (pp. 263 - 270). Leicestershire, UK: XIV Weurman Research Symposium 2014
[Conference Paper in Published Proceedings]Authored by: Hort, J.
Delime, P., Chu, K., Desforges, N., & Hort, J. (2015). Flavour stability- Meeting the challenge of sensory testing. In AJ. Taylor, & D. Mottram (Eds.) Proceedings of the XIV Weurman Research Symposium. UK: XIV Weurman Research symposium
[Conference Paper in Published Proceedings]Authored by: Hort, J.
Michell, JR., Ferry, AL., Desse, M., Hill, SE., Hort, J., Marciani, L., . . . Wolf, B. (2008). Mixing hydrocolloids and water:polymers versus particles. Gums and Stabilisers for the Food Industry14. : Gums and Stabilisers for the Food Industry
[Conference Paper in Published Proceedings]Authored by: Hort, J.
Mitchell, JR., Ferry, AL., Desse, M., Hill, SE., Hort, J., Marciani, L., . . . Wolf, B.Mixing hydrocolloids and water: Polymers verses particles. Gums and Stabilisers for the Food Industry 14. (pp. 29 - 39).
[Conference]Authored by: Hort, J.
Mitchell, J., Ferry, AL., Hort, J., & Hill, SE. (2007). Starch changes during processing: Effect on perception. Proceedings XIV International Starch Convention. (pp. 201 - 209). : XIV International Starch Convention
[Conference Paper in Published Proceedings]Authored by: Hort, J.
Taylor, AJ., Linforth, RST., & Hort, J.AGFD 133-Delivering flavor: From the molecular to the sensory level. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY. (pp. 30 - 30). 0065-7727.
[Conference]Authored by: Hort, J.
Taylor, AJ., Edwards-Stuart, R., Blumenthal, H., Young, C., & Hort, J.AGFD 21-Modified celluloses in the restaurant. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY. (pp. 49 - 49). 0065-7727.
[Conference]Authored by: Hort, J.
Ferry, AL., Hort, J., Mitchell, JR., Lagarrigue, S., & Valles-Pamies, B. (2006). Effect of viscosity and solution structure on flavour perception in starch pastes. Gums and Stabilisers for the Food Industry 13. (pp. 457 - 464).
[Conference Paper in Published Proceedings]Authored by: Hort, J.
Marciani, L., Pfeiffer, J., Hort, J., Head, K., Bush, D., Taylor, AJ., . . . Gowland, P. (2005). Towards fMRI of physiological taste and aroma perception. Proceedings of the 13th ISMRM. (pp. 572 - 572). : ISMRM
[Conference Paper in Published Proceedings]Authored by: Hort, J.
Hollowood, T., Chang, KM., Hort, J., Langridge, JP., Fearn, T., & Taylor, AJ. (2005). Temporal flavour perception in vivo.. In T. Hofmann, M. Rothe, & P. Schieberle (Eds.) State of the Art in flavour chemistry and biology. (pp. 160 - 168). Germany: Wartburg Symposium on Flavour Chemistry and Biology
[Conference Paper in Published Proceedings]Authored by: Hort, J.
Burseg, KMM., Hollowood, TA., Hort, J., Farhat, IA., & Taylor, A.Flavor perception of biscuits and baked goods: Biscuit composition, sweetness perception and texture. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY. (pp. U78 - U78). 0065-7727.
[Conference]Authored by: Hort, J.
Taylor, AJ., & Hort, J.Measuring proximal stimuli involved in flavour perception.. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY. (pp. U70 - U70). 0065-7727.
[Conference]Authored by: Hort, J.

Other

Dupas de Matos, A., & Hort, J. (2022). Have you heard about Verjuice?.
[Internet publication]Authored by: Dupas de Matos, A., Hort, J.

Teaching and Supervision

Teaching Statement

Design and delivery of Sensory & Consumer Science teaching and training

Summary of Doctoral Supervision

Position Current Completed
Main Supervisor 4 2
Co-supervisor 1 0

Current Doctoral Supervision

Main Supervisor of:

  • Rebekah Orr - Doctor of Philosophy
    Consumer emotional engagement with plant-based foods
  • Summer Rangimaarie Wright - Doctor of Philosophy
    Unique Value Proposition of Maori Plant-based Foods
  • Emily Fisher - Doctor of Philosophy
    The multimodality of creaminess perception
  • Janita Botha - Doctor of Philosophy
    Individual variation in taste perception: Investigating sensory perception in Thermal Tasters and its impact on food choice behaviour

Co-supervisor of:

  • Esther Onguta - Doctor of Philosophy
    Linking protein matrix structure to digestibility and temporal sensory experience through oral processing

Completed Doctoral Supervision

Main Supervisor of:

  • 2022 - Fionnuala Murphy - Doctor of Philosophy
    Peptide fingerprinting and predictive modelling of fermented milk
  • 2021 - Maheeka Weerawarna N R P - Doctor of Philosophy
    Evaluating temporal multiple sip approaches to characterise product experience.

Media and Links

Media

  • 31 Jul 2022 - Radio
    Umami Tsunami
    Radio interview on Graeme Hill's Sunday Show TodayFM NZ
  • 02 Apr 2022 - Magazine
    Fake Meat
    Article by Graves in NZ Listener - Fake Meat. It could save the planet. But who will buy it? includes interview with Hort