Ph.D., University of Arkansas, Food Science, 2016
M.S., University of Arkansas, Food Science, 2012
B.S., Oklahoma State University, Nutritional Sciences, 2007
Our lab’s current research is centered around four main areas:
1. We are interested in addressing food perception changes in anosmics and look for methods to increase their eating enjoyment. Approximately 5% of people don’t have a sense of smell (anosmia), which has been shown to drastically decrease their eating enjoyment. We are currently collecting data on food attitudes in anosmics with plans to use this feedback to design foods for anosmics.
2. We are interested in characterizing oral tactile sensitivity and finding relationships between oral tactile sensitivity and oral processing. Currently, there isn’t a standardized method to measure how sensitive to touch someone is within their mouth. We are working to develop a test to measure the food-related touch sensations involved texture perception.
3. Research assessing how crossmodal correspondence and other multisensory phenomena manifest themselves in real food/beverage consumption situations. When we sit down for a meal we are constantly inundated with sights, sounds, smells, and tastes that create our eating experience. These sensations are not processed independently, inputs from one modality influence the perception in another. These interactions are well laid out in the lab setting, but our lab is looking at how useful these interactions are for changing the perception of food/beverage in a real setting.
4. Development and characterization of retronasal aroma perception. Odors can be perceived from both the nose (orthonasal) and mouth (retronasal). Almost all characterizations of how humans perceive smell stimuli is done through orthonasal presentation routes. In the food industry, retronasal odor perception if extremely important. We are working on ways to assess retronasal aroma and characterize human retronasal olfactory ability.
Luckett, C. R., & Seo, H. S. (2017). The Effects of Both Chewing Rate and Chewing Duration on Temporal Flavor Perception. Chemosensory Perception, 1-10.
Luckett, C. R., Meullenet, J. F., & Seo, H. S. (2016). Crispness level of potato chips affects temporal dynamics of flavor perception and mastication patterns in adults of different age groups. Food Quality and Preference, 51, 8-19.
Luckett, C. R. & Seo, H.S. (2015). Consumer attitudes towards texture and other food attributes. Journal of Texture Studies, 46: 47-57.
Luckett, C. R., Oswald, C.G., Wilson, M., Sullivan, L.B., Ferreira Floriano, G., Pinto de Carvalho Alves, M., Beerra de Holanda, H., Seo, H.S. (2015). Chronic Stress Decreases Liking and Satisfaction of Low-Calorie Food. Food Research International. 76: 277 -282.
Pellegrino, R.*, Luckett, C.R.*, Shinn, S.E., Mayfield, S., Gude, K., Rhea, A., Seo, H.S. (2015). Effects of background sound on consumers' sensory discriminatory ability among foods. Food Quality and Preference, 42: 71-78.
Luckett, C. R., Kuttappan, V.A., Johnson, L.G., Owens, C.M., Seo, H.S. (2014). Comparison of Three Instrumental Methods for Predicting Sensory Texture Attributes of Poultry Deli Meat. Journal of Sensory Studies, 29: 171-181.
Seo, H.S., Lohse. F., Luckett, C.R., Hummel, T. (2013). Semantically congruent sounds enhance odor pleasantness. Chemical Senses, 39: 215-228.
Bunnell, K., Rich, A., Luckett, C.R., Wang, Y-J., Martin, B., Carrier, D.J. (2013). Plant maturity effects on the physicochemical properties and dilute acid hydrolysis of switchgrass (Panicum virgatum, L.) hemicelluloses. ACS Sustainable Chemical Engineering 1: 649-654.
Luckett, C.R. & Wang, Y.J. (2012). Application of enzyme-treated corn starches in breakfast cereal coating. Journal of Food Science, 77: C901-C906.
Luckett, C.R. & Wang, Y.J (2012). Effects of β-amylolysis on the resistant starch formation of debranched corn starches. Journal of Agricultural and Food Chemistry, 60: 4751-4757.