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
2020
Journal Article
Sensory properties of yellow pea and macadamia honeys from conventional and flow hive extraction methods
Grace, Emily, Olarte Mantilla, Sandra, Sunarharum, Wenny Bekti, Ong, Cheng Mun, Waanders, Jennifer, D'Arcy, Bruce Robert and Smyth, Heather Eunice (2020). Sensory properties of yellow pea and macadamia honeys from conventional and flow hive extraction methods. Journal of the Science of Food and Agriculture, 100 (5) jsfa.10221, 2027-2034. doi: 10.1002/jsfa.10221
2020
Conference Publication
Seaweed – A Secret Weapon to Combat Climate Change?
Urlass, Saskia, Sultanbawa, Yasmina, Smyth, Heather, Netzel, Gabriele and Netzel, Michael (2020). Seaweed – A Secret Weapon to Combat Climate Change?. Science Week 2020, Brisbane, QLD, Australia, 17-20 August 2020.
2020
Conference Publication
Purple sweetcorn—an innovative horticultural product—consumer views
Mantilla, Sandra Milena Olarte, Lyons, Philippa, O'Hare, Tim J. and Smyth, Heather Eunice (2020). Purple sweetcorn—an innovative horticultural product—consumer views. Third International Tropical Agriculture Conference (TROPAG 2019), Brisbane, QLD, Australia, 11–13 November 2019. Basel, Switzerland: MDPI AG. doi: 10.3390/proceedings2019036102
2020
Conference Publication
Application of multi-scale deformation models to oral processing of plant-based foods
Stokes, Jason R. and Smyth, Heather E. (2020). Application of multi-scale deformation models to oral processing of plant-based foods. IFT20 Virtual Annual Event, Virtual, 13-15 July 2020.
2020
Conference Publication
Sensory research on horticultural products
Smyth, Heather Eunice (2020). Sensory research on horticultural products. International Symposium of Horticulture and Plant Biology (Virtual), Wuhan, China, 26 August 2020.
2020
Conference Publication
Discerning wine astringency sub-qualities by tribological approaches in a model system—what is the role of saliva?
Wang, Shaoyang, Smyth, Heather E., Mantilla, Sandra M. Olarte, Stokes, Jason R. and Smith, Paul A. (2020). Discerning wine astringency sub-qualities by tribological approaches in a model system—what is the role of saliva?. Third International Tropical Agriculture Conference (TROPAG 2019), Brisbane, QLD, Australia, 11 – 13 November 2019. Basel, 4052 Switzerland: M D P I AG. doi: 10.3390/proceedings2019036061
2019
Journal Article
Sensory characteristics of the longissimus thoracis et lumborum and biceps femoris muscles from male and female common eland (Taurotragus oryx)
Needham, Tersia, Laubser, Johannes G., Kotrba, Radim, Bureš, Daniel, Smyth, Heather and Hoffman, Louwrens C. (2019). Sensory characteristics of the longissimus thoracis et lumborum and biceps femoris muscles from male and female common eland (Taurotragus oryx). Meat Science, 158 107918, 107918. doi: 10.1016/j.meatsci.2019.107918
2019
Conference Publication
Revealing the driving components of red wine mouthfeel – Insights from sensory and physical measurements
Wang, Shaoyang, Olarte Mantilla, Sandra, Stokes, Jason, Smith, Paul and Smyth, Heather (2019). Revealing the driving components of red wine mouthfeel – Insights from sensory and physical measurements. TropAg 2019, Brisbane, QLD Australia, November 2019.
2019
Conference Publication
Relationships between perceived satiation, subsequent satiety, and plant-based food features
Ni, Dongdong, Gunness, Purnima , Smyth, Heather E. and Gidley, Michael J. (2019). Relationships between perceived satiation, subsequent satiety, and plant-based food features. 5th International Conference on Food Structure, Digestion and Health, Rotorua, New Zealand, 1-3 October 2019.
2019
Journal Article
Diurnal Harvest Cycle and Sap Composition Affect Under-Skin Browning in 'Honey Gold' Mango Fruit
San, Anh T., Hofman, Peter J., Joyce, Daryl C., Macnish, Andrew J., Marques, Jose R., Webb, Richard, Li, Guoqin and Smyth, Heather E. (2019). Diurnal Harvest Cycle and Sap Composition Affect Under-Skin Browning in 'Honey Gold' Mango Fruit. Frontiers in Plant Science, 10 1093, 1093. doi: 10.3389/fpls.2019.01093
2019
Journal Article
Comprehensive profiling of lipid oxidation volatile compounds during storage of mayonnaise
Ghorbani Gorji, Sara, Calingacion, Mariafe, Smyth, Heather E. and Fitzgerald, Melissa (2019). Comprehensive profiling of lipid oxidation volatile compounds during storage of mayonnaise. Journal of Food Science and Technology, 56 (9), 4076-4090. doi: 10.1007/s13197-019-03876-6
2019
Journal Article
Ring Shear Tester as an in-vitro testing tool to study oral processing of comminuted potato chips
Deshmukh, Omkar S., Dhital, Sushil, Olarte Mantilla, Sandra M., Smyth, Heather E., Boehm, Michael W., Baier, Stefan K. and Stokes, Jason R. (2019). Ring Shear Tester as an in-vitro testing tool to study oral processing of comminuted potato chips. Food Research International, 123, 208-216. doi: 10.1016/j.foodres.2019.04.037
2019
Journal Article
Effect of natural antioxidants on lipid oxidation in mayonnaise compared with BHA, the industry standard
Ghorbani Gorji, Sara, Calingacion, Mariafe, Smyth, Heather E. and Fitzgerald, Melissa (2019). Effect of natural antioxidants on lipid oxidation in mayonnaise compared with BHA, the industry standard. Metabolomics, 15 (8) 106, 106. doi: 10.1007/s11306-019-1568-4
2019
Conference Publication
Discerning wine astringency sub-qualities – what is the role of saliva?
Wang, Shaoyang, Smyth, Heather, Olarte Mantilla, Sandra, Stokes, Jason and Smith, Paul (2019). Discerning wine astringency sub-qualities – what is the role of saliva?. 13th Pangborn Sensory Science Symposium, Edinburgh, United Kingdom, July 2019.
2019
Conference Publication
Discerning wine astringency sub-qualities by tribological approaches – what are the roles of saliva?
Wang, Shaoyang, Smyth, Heather, Olarte Mantilla, Sandra, Stokes, Jason and Smith, Paul (2019). Discerning wine astringency sub-qualities by tribological approaches – what are the roles of saliva?. AIFST Convention, Sydney, NSW Australia, July 2019.
2019
Conference Publication
Understanding wine astringency sub-qualities by tribology: what are the roles of saliva?
Wang, Shaoyang, Olarte Mantilla, Sandra, Stokes, Jason, Smith, Paul and Smyth, Heather (2019). Understanding wine astringency sub-qualities by tribology: what are the roles of saliva?. The 17th Australian Wine Industry Technical Conference & Trade Exhibition, Adelaide, SA Australia, July 2019.
2019
Journal Article
Texture and mouthfeel perceptions of a model beverage system containing soluble and insoluble oat bran fibres
Chakraborty, Piyali, Witt, Torsten, Harris, David, Ashton, John, Stokes, Jason R. and Smyth, Heather E. (2019). Texture and mouthfeel perceptions of a model beverage system containing soluble and insoluble oat bran fibres. Food Research International, 120, 62-72. doi: 10.1016/j.foodres.2019.01.070
2019
Conference Publication
A sensory experience of Australian flavour
Smyth, Heather Eunice (2019). A sensory experience of Australian flavour. Nuffield National Conference, Brisbane, QLD, Australia, 3-5 February 2019.
2019
Conference Publication
Australian cuisine and traditional food flavours
Smyth, Heather Eunice (2019). Australian cuisine and traditional food flavours. TropAg, Brisbane, QLD, Australia, 11-13 November 2019.
2019
Journal Article
Overall nutritional and sensory profile of different species of Australian wattle seeds (Acacia spp.): Potential food sources in the arid and semi-arid regions
Shelat, Kinnari J., Adiamo, Oladipupo Q., Olarte Mantilla, Sandra M., Smyth, Heather E., Tinggi, Ujang, Hickey, Sarah, Rühmann, Broder, Sieber, Volker and Sultanbawa, Yasmina (2019). Overall nutritional and sensory profile of different species of Australian wattle seeds (Acacia spp.): Potential food sources in the arid and semi-arid regions. Foods, 8 (10) 482, 1-12. doi: 10.3390/foods8100482
Funding
Current funding
Supervision
Availability
- Professor Heather Smyth is:
- Available for supervision
Before you email them, read our advice on how to contact a supervisor.
Supervision history
Current supervision
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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
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
Development of novel technologies and processes to improve the quality and uptake of algae-based food
Principal Advisor
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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
Tropical fruit flavour: Identifying key aroma compounds that underpin sensory quality traits
Principal Advisor
Other advisors: Associate Professor Craig Hardner
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Doctor Philosophy
New strategies for improving the texture and acceptance of plant-based foods
Principal Advisor
Other advisors: Professor Jason Stokes, Professor Louw Hoffman
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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 fruit sensory traits in strawberry
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
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
Genetics of sensory traits in pineapple
Associate Advisor
Other advisors: Associate Professor Daniel Cozzolino, Associate Professor Craig Hardner
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Doctor Philosophy
Developing efficient breeding strategies to improve yield and quality in passionfruit
Associate Advisor
Other advisors: Professor Bruce Topp, Dr Vivi Arief, Dr Mobashwer Alam
Completed supervision
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2025
Doctor Philosophy
Consumer Value for Australian Native Foods
Principal Advisor
Other advisors: Dr Kamalesh Adhikari
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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
Wattleseeds for nutritional foods
Associate Advisor
Other advisors: Dr Bernadine Flanagan, Professor Mike Gidley
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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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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
Identifying natural products for improving shelf life of mayonnaise
Associate Advisor
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2019
Doctor Philosophy
Canopy Position Influences on Gene Expression and Coffee Quality
Associate Advisor
Other advisors: Dr Agnelo Furtado, 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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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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2018
Doctor Philosophy
Genomic studies of biochemical compounds determining arabica coffee (Coffea arabica L.) quality
Associate Advisor
Other advisors: Dr Agnelo Furtado, Professor Robert Henry
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2017
Doctor Philosophy
LENTICEL DISCOLOURATION, UNDER-SKIN BROWNING AND RESIN CANAL DISORDER IN AUSTRALIAN MANGO FRUIT CULTIVARS
Associate Advisor
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2017
Doctor Philosophy
Grain quality of Australian wild rice (compared to domesticated rice)
Associate Advisor
Other advisors: Professor Robert Henry, Dr Agnelo Furtado
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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