Dr. Bartoshuk is a psychologist doing research on the psychophysics of taste, smell and flavor. After 35 years at Yale University she moved to the University of Florida to continue her work on variation in the perception of foods/beverages produced by genetics and pathology. She joined the Food Science and Human Nutrition Department where she collaborates with food scientists as well as colleagues in Horticulture to study the effects of plant volatiles on taste. She has been President of the Association for Psychological Science (APS), the Association for Chemoreception Sciences (AChemS), the Eastern Psychological Association (EPA), and two divisions of the American Psychological Association (APA): Div. 1, General Psychology and Div. 6, Behavioral Neuroscience and Comparative Psychology.
Dr. Bartoshuk studies sensory perception of foods (e.g., taste, smell, flavor and irritation/pain). She and her students have developed new measurement techniques for quantifying sensations as well as the pleasure/displeasure these sensations evoke. Traditional sensory evaluation compares samples (e.g., is coffee A better than coffee B?). The new techniques permit valid comparisons of consumers (e.g., is coffee liked better by women than men?). Her lab discovered supertasters (individuals who experience unusually intense tastes) and studies the consequences of taste pathology (e.g., taste damage can lead to weight gain). Most recently, Dr. Bartoshuk has collaborated with horticulturists to connect sensory variation in fruit with variation in fruit palatability and to develop new ways to enhance sweet and salty tastes in foods/beverages.
CHAPTERS
- Bartoshuk, L.M. & Snyder, D.J. (2016). The affect of taste and olfaction. In L.F. Barrett, M. Lewis & J.M. Haviland-Jones (Eds). Handbook of Emotions. Guilford Press.
- Bartoshuk, L.M. (2018). Taste. In J.T. Serences (Ed). Steven’s Handbook of Experimental Psychology and Cognitive Neuroscience (Vol 2). Online: John Wiley & Sons, Inc.
- Bartoshuk, L.M. (2019). Sensation & Perception. In R.J. Sternberg & W. Pickren (Eds). The Cambridge Handbook of the Intellectual History of Psychology. Cambridge University Press.
- Bartoshuk, L.M. (2021). Taste. In J. Wolfe (Ed.), Sensation & Perception (6th ed). New York: Oxford University Press.
PEER REVIEWED PAPERS
- Bartoshuk, L.M., Colquhoun, T.A., Sims, C.A. Snyder, D.J. (2019). What Aristotle Didn’t Know About Flavor. American Psychologist, 74(9), 1003-1011.
- Hudson, S.D., Sims, C.A., Odabasi, A.Z., Colquhoun, T.A., Snyder, D.J., Stamps, J., … Bartoshuk, L.M. (2018). Flavor alterations associated with Miaracle Fruit and Gymnema sylvestre. Chemical Senses, 43, 481-488.
- Gilbert, J.L., Guthart, M.J., Gezan, S.A., Pisaroglo de Carvalho, M., Schwieterman, M.L., Colquhoun, T.A., . . . Olmstead, J.W. (2015). Identifying breeding priorities for blueberry flavor using biochemical, sensory, and genotype of environment analyses. PLoS One, 10(9), 1-21.
- Kalva, J.J., Sims, C.A., Puentes, L.A., Snyder, D.J. & Bartoshuk, L.M. (2014). Comparison of the hedonic general Labeled Magnitude Scale with the hedonic 9-point scale. Journal of Food Science, 79, S238-S245.
- Schwieterman, M.L., Colquhoun, T.A., Jaworski, E.A., Bartoshuk, L.M., Gilbert, J.L., Tieman, D.M., Odabasi, A.Z., Moskowitz, H.R., Folta, K.M., Klee, H.J., Sims, C.A., Whitaker, V.M. & Clark, D.G. (2014). Strawberry flavor: diverse chemical compositions, a seasonal influence, and effects on sensory perception. PLoS One, 9.
- Schöbel, N., Radtke, D., Kyereme, J., Wollmann, N., Cichy, A., Obst, K., Kallweit, K., Kletke, O., Minovi, A., Dazert, S., Wetzel, C.H., Vogt-Eisele, A., Gisselmann, G., Ley, J.P., Bartoshuk, L.M., Spehr, J., Hofmann, T., Hatt, H. (2014). Astringency is a trigeminal sensation that involves the activation of G protein-coupled signaling by phenolic compounds. Chemical Senses, 39, 471-487.
- Bartoshuk, L. (2014). The measurement of pleasure and pain. Perspectives on Psychological Science, 9, 91-93.
- Pelletier, C.A., Abou-Zeid, E., Bartoshuk, L.M., & Rudnicki, S.A. (2013). Is taste altered in patients with ALS? Chemosensory Perception. DOI 10.1007/s12078-01309144-1
- Stamps, J.J., Bartoshuk, L.M. & Heilman, K.M. (2013). A brief alfactory test for Alzheimer's Disease. Journal of Neurological Science, 333, 19-24.
- Rawal, S., Hayes, J.E., Wallace, M.R., Bartoshuk, L.M. & Duffy, V.B. (2013). Do polymorphisms in the TAS1R1 gene contribute to broader differences in human taste intensity? Chemical Senses, 38, 19-28.
- Bartoshuk, L.M., & Klee, H.J. (2013). Better Fruits and Vegetables through Sensory Analysis. Current Biology, 23, R374-378.
- Alanzi, A., Minah, G., Romberg, E., Catalanotto, F., Bartoshuk, L., & Tinanoff, N. (2013). Mothers' taste perceptions and their preschool children's dental caries experiences. Pediatric Dentistry, 35(7), 510-514.
- Coldwell, S.E., Mennella, J.A., Duffy, V.B., Pelchat, M.L., Griffith, J.W., Smutzer, G., . . . Hoffmann, H.J. (2013). Gustation assessment using the NIH Toolbox. American Academy of Neurology, 80, S20.
Linda Bartoshuk, Ph.D.