Overview
Background
Professor Heather Smyth is a flavour chemist and sensory scientist who has been working with premium food and beverage products for more than twenty years. With a background in wine flavour chemistry, her expertise is in understanding consumer enjoyment of foods and beverages in terms of both sensory properties and composition.
Smyth has a special interest in describing and articulating food quality, understanding regional flavours of locally grown Australian produce, and modelling food flavour and textural properties using instrumental measurements. Smyth also specialises in researching how human physiology and psychology can impact sensory perception and therefore food choice.
Availability
- Professor Heather Smyth is:
- Available for supervision
- Media expert
Fields of research
Qualifications
- Bachelor of Science, University of Adelaide
- Doctor of Philosophy, University of Adelaide
Research interests
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Distinctive Australian Foods and Beverages
Australia has the opportunity to be the supplier of premium foods into global markets but needs to go beyond traditional ‘clean and green’ positioning to secure sustainable high value market positions. Across all commodity sectors, there is the opportunity to further develop the Australian advantage through identifying and marketing distinctively Australian food products to receptive target markets, such that they are ‘reassuringly expensive’. Defining unique 'regional flavors' of Australian products is one approach to develop a point-of-difference in premium products. Another obvious way to add distinctiveness is to use ingredients which are sourced from uniquely Australian native plants. Projects that address these challenges and opportunities may broadly include (1) investigations that identify, validate, communicate and generate consumer value from the distinctive characteristics of foods and ingredients sourced from Australian agriculture, and (2) exploring how to develop food and ingredient industries based on the unique composition and characteristics of Australian native plants.
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Next Generation Foods and Beverages
Future foods will contain natural health-promoting components, such as plant phytonutrients (which act as antioxidants) with reduced fat, sugar and salt levels. The challenge for food companies is to develop healthier foods for the future without compromising on sensory properties and consumer enjoyment. In many cases, it is currently not possible to dramatically reduce the level of fat, sugar and salt because of a loss in mouthfeel and flavour as well as structural integrity. Increasingly, food companies are looking for alternative means in which to structure food that allows it to have superior nutritional value whilst having favourable sensory properties. Projects in this area may include (1) exploring new ingredients and processes to identify novel ways of delivering desirable sensory properties in processed and minimally processed products, and (2) investigating human sensory perception, physiology and mouth behaviour, to understand how to deliver equivalent sensory experiences in modified products.
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Understanding Human Sensory Perception
Enjoyment of food is highly dependent on an individual's ability to sense the properties and components of food. The human sensory system is highly complex, with different sense organs simultaneously relaying nerve signals that activate multiple parts of the brain. Sensory perception is further complicated by our behaviour (such as the way we chew) and our physiology (such as our saliva), not to mention psychological, biological and environmental factors. Food companies are keen to understand the interaction between the food product and the consumer such that they can design nutritious foods that meet and exceed customer requirements and expectations. Research in this area may include (1) understanding the interaction of food and beverages with physiological factors such as human saliva, and (2) exploring the natural variation in an ethnically diverse population in terms of sensory acuity, physiology, mouth behaviour and consequently perception.
Research impacts
Professor Smyth works closely with the food and beverage industries to discover what sensory qualities consumers want and supports the design, production and marketing of superior products with increased consumer value. Current projects involve specialty coffee, beer, wine, native plant foods, cocoa, premium beef and seafood, tropical fruits, cereals, dairy products and some processed products and snack foods.
Smyth is also heavily involved in training industry and researchers in the application of flavour chemistry, sensory and consumer evaluation methods.
Works
Search Professor Heather Smyth’s works on UQ eSpace
2025
Journal Article
The path to juiciness: the role of structural pores and their impact on sensory and textural properties of plant-based meat burgers
Xue, Chao, Rudge, Raisa E.D., Hassall, Emma, Strounina, Ekaterina, Hoffman, Louwrens C., Stokes, Jason R. and Smyth, Heather E. (2025). The path to juiciness: the role of structural pores and their impact on sensory and textural properties of plant-based meat burgers. Food Structure, 45 100446, 100446. doi: 10.1016/j.foostr.2025.100446
2025
Conference Publication
Replacing diary milk with plant based dairy milk alternatives? How it will change your morning smoothie
Rathnayake, Anuruddhika Udayangani, Netzel, Michael, Sultanbawa, Yasmina, Wright, Olivia and Smyth, Heather (2025). Replacing diary milk with plant based dairy milk alternatives? How it will change your morning smoothie. Crop to Kitchen, Queensland Health Coronial and Public Health Sciences, Coopers Plains, QLD, Australia, 24 June 2025.
2025
Conference Publication
Key aroma compounds as predictors of pineapple sensory quality
George, Jenson, Nguyen, Thoa, Sanewski, Garth, Hardner, Craig and Smyth, Heather Eunice (2025). Key aroma compounds as predictors of pineapple sensory quality. Crop to Kitchen 2025, Brisbane, QLD Australia, 24 June 2025.
2025
Conference Publication
Identification of genetic determinants of fibrosity in pineapple fruit using genome-wide association study (gwas) approach
Jenny, Farhana, Smyth, Heather, Cozzolino, Daniel, Sanewski, Garth, Moura Nadolny, Jaqueline and Hardner, Craig (2025). Identification of genetic determinants of fibrosity in pineapple fruit using genome-wide association study (gwas) approach. 17th Australasian Plant Breeding Conference (APBC), Perth, WA, Australia, 4-6 June 2025.
2025
Journal Article
Physicochemical, rheological and sensory properties of gluten-free doughs and breads of Australian bunya nuts
Moura Nadolny, Jaqueline, Shewan, Heather M., Stokes, Jason R., Best, Odette and Smyth, Heather E. (2025). Physicochemical, rheological and sensory properties of gluten-free doughs and breads of Australian bunya nuts. Future Foods, 11 100584, 1-9. doi: 10.1016/j.fufo.2025.100584
2025
Conference Publication
A comparative study of methanol solvent systems for NMR and FT-ICR-MS untargeted metabolomics of Australian native fruit
Fyfe, Selina, Schmitt-Kopplin, Philippe, Harir, Mourad, Rychlik, Michael, Smyth, Heather E., Sultanbawa, Yasmina and Schirra, Horst Joachim (2025). A comparative study of methanol solvent systems for NMR and FT-ICR-MS untargeted metabolomics of Australian native fruit. AUS-oMicS 2025, Cairns, QLD, Australia, 18-21 May 2025.
2025
Journal Article
The impact of measuring conditions on the relationship between sensory and measured juiciness in plant-based burgers
Rudge, Raisa, Briner, Felix, Nicholson, Reed A., Cottrell, Colleen, Collins, Janet, Hoffman, Louwrens C., Stokes, Jason R. and Smyth, Heather E. (2025). The impact of measuring conditions on the relationship between sensory and measured juiciness in plant-based burgers. Food Hydrocolloids, 162 110849, 110849-162. doi: 10.1016/j.foodhyd.2024.110849
2025
Journal Article
Fragrances of cage bicyclic benzene bioisosteres
O'Donohue, Grace R. M., Chow, Sharon, Houston, Sevan D., Nguyen, Thoa T. L., Paul Savage, G., Smyth, Heather E. and Williams, Craig M. (2025). Fragrances of cage bicyclic benzene bioisosteres. Chemistry – A European Journal, 31 (22) e202404716, e202404716. doi: 10.1002/chem.202404716
2025
Conference Publication
Alternative Smoothies – ‘Plants’ vs. ‘Dairy’
Rathnayaka Mudiyanselage, Anuruddhika, Netzel, Michael E., Smyth, Heather, Sultanbawa, Yasmina and Wright, Olivia (2025). Alternative Smoothies – ‘Plants’ vs. ‘Dairy’. QAAFI 2025 Research Meeting, Herston, QLD Australia, 19 March 2025.
2025
Conference Publication
Key aroma compounds as predictors of pineapple sensory quality
George, Jenson, Nguyen, Thoa, Sanewski, Garth, Hardner, Craig and Smyth, Heather Eunice (2025). Key aroma compounds as predictors of pineapple sensory quality. QAAFI Research Meeting 2025, Brisbane, QLD Australia, 19 March 2025. Brisbane, QLD Australia: University of Queensland.
2025
Journal Article
Insights from traditional fermented legumes towards the innovation of modern plant-based meat analogues
Rudge, Raisa, Nicholson, Reed A, Cottrell, Colleen, Collins, Janet, Hoffman, Louwrens Christiaan, Stokes, Jason Richard and Smyth, Heather (2025). Insights from traditional fermented legumes towards the innovation of modern plant-based meat analogues. Food & Function, 16 (7), 2637-2655. doi: 10.1039/d4fo02035a
2025
Journal Article
Relationship between key aroma compounds and sensory attributes of Australian grown commercial pineapple cultivars
George, Jenson, Pramanik, Ishita, Sanewski, Garth, Nguyen, Thoa, Pun, Sharon, Edwards, David, Currie, Margaret, Møller, Simoné, Hardner, Craig, Lyons, Philippa and Smyth, Heather Eunice (2025). Relationship between key aroma compounds and sensory attributes of Australian grown commercial pineapple cultivars. Journal of Agricultural and Food Chemistry, 73 (10), 5839-5849. doi: 10.1021/acs.jafc.4c12482
2025
Conference Publication
Key aroma compounds as predictors of pineapple sensory quality
George, Jenson, Nguyen, Thoa, Sanewski, Garth, Hardner, Craig and Smyth, Heather Eunice (2025). Key aroma compounds as predictors of pineapple sensory quality. 19th NZOZ Sensory Symposium 2025 - Expanding Horizons, Palmerston North, New Zealand, 19 - 21 Feb 2025.
2025
Conference Publication
Exploring the relationship between chemical profile and sensory flavour attributes in Australian strawberry (Fragaria x ananassa) cultivars
Hettiarachchi, D., Smyth, H., Cozzolino, D., Neal, J. and Hardner, C. (2025). Exploring the relationship between chemical profile and sensory flavour attributes in Australian strawberry (Fragaria x ananassa) cultivars. 19th Annual NZOZ Sensory and Consumer Science Symposium, Palmerston North, New Zealand, 19-21 February 2025.
2025
Conference Publication
Colour disparities between commercial plant and animal-based burgers
Rathnayake, Dhanushka, Moura Nadolny, Jaqueline, Sultanbawa, Yasmina and Smyth, Heather (2025). Colour disparities between commercial plant and animal-based burgers. NZOZ Sensory and Consumer Science Symposium, Palmerston North, New Zealand, 19 - 21 February 2025.
2025
Conference Publication
Understanding the sensory gap between no and low alcohol (NOLO) wine and traditional wine
Li, Huanhuan, Smyth, Heather, Bekker, Marlize, Rudge, Raisa and Marcellin, Esteban (2025). Understanding the sensory gap between no and low alcohol (NOLO) wine and traditional wine. NZOZ Sensory and Consumer Science Symposium, Palmerston North, New Zealand, 19-21 February 2025.
2025
Conference Publication
Alternative Smoothies – the “Plants” vs. the “Dairy’s”
Rathnayaka Mudiyanselage, Anuruddhika, Wright, Olivia, Sultanbawa, Yasmina, Smyth, Heather E. and Netzel, Michael E. (2025). Alternative Smoothies – the “Plants” vs. the “Dairy’s”. 19th NZOZ Sensory and Consumer Science Symposium, Papaioea Palmerston North, Aotearoa New Zealand, 19-21 February 2025.
2025
Conference Publication
Harvest & herd: the sensory landscape of plant-based mince and traditional meat mince
Konrad, Theresia, Ha, Minh, Ronquest-Ross, Lisa, Smyth, Heather E. and Moura Nadolny, Jaqueline (2025). Harvest & herd: the sensory landscape of plant-based mince and traditional meat mince. 19th NZOZ Sensory and Consumer Science Symposium, Palmerston North, New Zealand, 19-21 February 2025.
2025
Conference Publication
Sweet or stale? Fast-forwarding honey’s flavour journey
Lian, James Y. J., Yates, Hans S. A., Ngyuen, Thoa, Grace, Emily and Smyth, Heather E. (2025). Sweet or stale? Fast-forwarding honey’s flavour journey. 19th NZOZ Sensory and Consumer Science Symposium, Palmerston North, New Zealand, 19-21 February 2025.
2025
Journal Article
Nutritional, functional and rheological properties of bunya nut flour as a versatile gluten-free option
Moura Nadolny, Jaqueline, Flanagan, Bernadine M., Shewan, Heather M., Smyth, Heather E., Best, Odette and Stokes, Jason R. (2025). Nutritional, functional and rheological properties of bunya nut flour as a versatile gluten-free option. Food Research International, 202 115627, 1-14. doi: 10.1016/j.foodres.2024.115627
Funding
Current funding
Supervision
Availability
- Professor Heather Smyth is:
- Available for supervision
Looking for a supervisor? Read our advice on how to choose a supervisor.
Supervision history
Current supervision
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Doctor Philosophy
AI parent selection: sensory and agronomic traits in strawberry (ICHDR5)
Principal Advisor
Other advisors: Dr Eric Dinglasan
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Doctor Philosophy
Development of novel technologies and processes to improve the quality and uptake of algae-based food
Principal Advisor
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Doctor Philosophy
Influence of structurally different polysaccharides and their interactions with saliva and tannins on mouthfeel in wine
Principal Advisor
Other advisors: Professor Esteban Marcellin, Dr Marlize Bekker, Dr Huadong Peng
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Doctor Philosophy
Perinatal strategies to improve birthweight, growth, and gut health in pre-weaned piglets
Principal Advisor
Other advisors: Professor Yasmina Sultanbawa
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Doctor Philosophy
Quality of Australian honey from native botanicals using novel harvesting technologies
Principal Advisor
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Doctor Philosophy
Sensory optimization of plant-based meat analogues: Insights into juiciness, structure, and ingredient behaviour
Principal Advisor
Other advisors: Professor Jason Stokes, Professor Louw Hoffman
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Doctor Philosophy
Developing efficient breeding strategies to improve yield and quality in passionfruit
Associate Advisor
Other advisors: Dr Vivi Arief, Dr Mobashwer Alam
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Doctor Philosophy
Exploring and understanding the nutritional quality and functional properties of wild harvested Australian grown elderberries (native elderberries)
Associate Advisor
Other advisors: Dr Olivia Wright, Professor Yasmina Sultanbawa, Dr Michael Netzel
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Doctor Philosophy
Passionfruit Sensory Genomics for Improved Quality
Associate Advisor
Other advisors: Dr Marlize Bekker, Dr Mobashwer Alam
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Doctor Philosophy
Genetics of sensory traits in pineapple
Associate Advisor
Other advisors: Associate Professor Daniel Cozzolino, Associate Professor Craig Hardner
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Doctor Philosophy
Biotransformation of ugly fruits and vegetables into value-added products using novel technologies
Associate Advisor
Other advisors: Dr Alberto Baldelli, Dr Jiahua Shi
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Doctor Philosophy
Genetics of fruit sensory traits in strawberry
Associate Advisor
Other advisors: Associate Professor Daniel Cozzolino, Associate Professor Craig Hardner
Completed supervision
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2025
Doctor Philosophy
Tropical Fruit Flavour: Identifying Key Aroma Compounds that Underpin Sensory Quality Traits
Principal Advisor
Other advisors: Associate Professor Craig Hardner
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2024
Doctor Philosophy
Modification of aroma and flavour in marine algae for future food applications
Principal Advisor
Other advisors: Professor Mark Turner
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2024
Doctor Philosophy
Sensory and physical effects of ingredient modifications in coffee creamers
Principal Advisor
Other advisors: Professor Jason Stokes
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2022
Doctor Philosophy
A Systematic Approach to Understand Wine Astringency and Mouthfeel
Principal Advisor
Other advisors: Professor Jason Stokes
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2024
Doctor Philosophy
Effects of Antimicrobial and Antioxidant Activities of Australian Native Plants (Kakadu plum and Davidson plum) on the Safety and Quality of Value-added Meat Products
Associate Advisor
Other advisors: Dr Michael Netzel, Professor Yasmina Sultanbawa, Professor Louw Hoffman
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2024
Doctor Philosophy
Wattleseeds for nutritional foods
Associate Advisor
Other advisors: Dr Bernadine Flanagan, Professor Mike Gidley
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2023
Doctor Philosophy
Processing routes for enhancing the value chain of Indigenous Australian bunya nuts (Araucaria bidwillii)
Associate Advisor
Other advisors: Dr Heather Shewan, Professor Jason Stokes
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2023
Doctor Philosophy
Influence of saliva-dairy protein interaction on oral processing
Associate Advisor
Other advisors: Professor Jason Stokes, Dr Heather Shewan
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2022
Doctor Philosophy
Characterising the potential of the green plum (Buchanania obovata) as a native Australian fruit
Associate Advisor
Other advisors: Professor Yasmina Sultanbawa
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2022
Doctor Philosophy
Food and human factors contributing to food intake & appetite (satiation and satiety)
Associate Advisor
Other advisors: Associate Professor Daniel Cozzolino, Professor Mike Gidley
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2019
Doctor Philosophy
Canopy Position Influences on Gene Expression and Coffee Quality
Associate Advisor
Other advisors: Dr Agnelo Furtado, Emeritus Professor Robert Henry
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2019
Doctor Philosophy
Mechanistic insights into the texture/mouthfeel perceptions of model beverages
Associate Advisor
Other advisors: Professor Jason Stokes
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2019
Doctor Philosophy
Identifying natural products for improving shelf life of mayonnaise
Associate Advisor
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2018
Doctor Philosophy
Genomic studies of biochemical compounds determining arabica coffee (Coffea arabica L.) quality
Associate Advisor
Other advisors: Dr Agnelo Furtado, Emeritus Professor Robert Henry
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2018
Doctor Philosophy
Exploring the bioactive potential of Terminalia ferdinandiana (Kakadu Plum) - a native plant of Australia
Associate Advisor
Other advisors: Professor Yasmina Sultanbawa
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2017
Doctor Philosophy
Grain quality of Australian wild rice (compared to domesticated rice)
Associate Advisor
Other advisors: Emeritus Professor Robert Henry, Dr Agnelo Furtado
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2017
Doctor Philosophy
LENTICEL DISCOLOURATION, UNDER-SKIN BROWNING AND RESIN CANAL DISORDER IN AUSTRALIAN MANGO FRUIT CULTIVARS
Associate Advisor
Media
Enquiries
Contact Professor Heather Smyth directly for media enquiries about:
- aroma
- beef
- coffee
- consumer research
- flavour
- food quality
- human senses
- premium food
- sensory science
- smell
- taste
- taste panels
- wine
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