Professor Heather Smyth
Professor

Heather Smyth

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+61 7 344 32469

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

Analytical chemistry Chemical Sciences Engineering Food chemistry and food sensory science Food sciences

Qualifications

  • Bachelor of Science, University of Adelaide
  • Doctor of Philosophy, University of Adelaide

Research interests

  • 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.

  • 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.

  • 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.

Search Professor Heather Smyth’s works on UQ eSpace

212 works between 2003 and 2024
All (212) Journal Article (96) Book Chapter (4) Conference Publication (110) Book (1) Other Outputs (1)

161 - 180 of 212 works

2017

Conference Publication

Evaluation of sensory methods for texture perception of potato chips during oral processing

Gebremariam, Mekonnen, Flammer, Linda J., Baier, Stefan, Stokes, Jason R. and Smyth, Heather Eunice (2017). Evaluation of sensory methods for texture perception of potato chips during oral processing. 11th Australian and New Zealand Sensory and Consumer Science Symposium, Otago, New Zealand, 20-22 February 2017.

Evaluation of sensory methods for texture perception of potato chips during oral processing

2017

Conference Publication

Anatomy of skin disorders afflicting Australian mangoes

San, A. T., Webb, R. I., Joyce, D. C., Hofman, P. J., Macnish, A. J. and Smyth, H. E. (2017). Anatomy of skin disorders afflicting Australian mangoes. XI International Mango Symposium, Darwin, Northern Territory, Australia , 28th September- 3rd. October 2015. Leuven, Belgium: International Society for Horticultural Science. doi: 10.17660/ActaHortic.2017.1183.48

Anatomy of skin disorders afflicting Australian mangoes

2017

Conference Publication

Value added nutritionally rich products from Australian wattle seeds (Acacia species)

Sultanbawa, Y., Shelat, K., Cross, D., Olarte Mantilla, S. and Smyth, H. (2017). Value added nutritionally rich products from Australian wattle seeds (Acacia species). TropAg2017, International Tropical Agriculture Conference, Brisbane, Qld, Australia, 20-22 November 2017. Lausanne, Switzerland: Frontiers.

Value added nutritionally rich products from Australian wattle seeds (Acacia species)

2016

Journal Article

Influence of genotype and environment on coffee quality

Cheng, Bing, Furtado, Agnelo, Smyth, Heather E. and Henry, Robert J. (2016). Influence of genotype and environment on coffee quality. Trends in Food Science and Technology, 57 (A), 20-30. doi: 10.1016/j.tifs.2016.09.003

Influence of genotype and environment on coffee quality

2016

Journal Article

Lipid oxidation in mayonnaise and the role of natural antioxidants: a review

Ghorbani Gorji, Sara, Smyth, Heather E., Sharma, Mary and Fitzgerald, Melissa (2016). Lipid oxidation in mayonnaise and the role of natural antioxidants: a review. Trends in Food Science and Technology, 56, 88-102. doi: 10.1016/j.tifs.2016.08.002

Lipid oxidation in mayonnaise and the role of natural antioxidants: a review

2016

Journal Article

Advances in genomics for the improvement of quality in coffee

Tran, Hue T. M., Lee, L. Slade, Furtado, Agnelo, Smyth, Heather and Henry, Robert J. (2016). Advances in genomics for the improvement of quality in coffee. Journal of the Science of Food and Agriculture, 96 (10), 3300-3312. doi: 10.1002/jsfa.7692

Advances in genomics for the improvement of quality in coffee

2016

Journal Article

Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases

Yang, Aijun, Smyth, Heather, Chaliha, Mridusmita and James, Andrew (2016). Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases. Food Science and Nutrition, 4 (2), 207-215. doi: 10.1002/fsn3.274

Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases

2016

Journal Article

Characterisation of Australian Verdelho wines from the Queensland Granite Belt region

Sonni, Francesca, Moore, Evan G., Chinnici, Fabio, Riponi, Claudio and Smyth, Heather E. (2016). Characterisation of Australian Verdelho wines from the Queensland Granite Belt region. Food Chemistry, 196, 1163-1171. doi: 10.1016/j.foodchem.2015.10.057

Characterisation of Australian Verdelho wines from the Queensland Granite Belt region

2016

Book Chapter

Unique flavours from Australian native plants

Smyth, Heather and Sultanbawa, Yasmina (2016). Unique flavours from Australian native plants. Australian native plants: cultivation and uses in the health and food industries. (pp. 265-274) edited by Yasmina Sultanbawa and Fazal Sultanbawa. Boca Raton, FL, United States: CRC Press/Taylor & Francis Group. doi: 10.1201/b20635-20

Unique flavours from Australian native plants

2016

Conference Publication

γ-Irradiation effects on appearance and aroma of 'Kensington Pride' mango fruit

San, A. T., Smyth, H. E., Joyce, D. C., Webb, R., Li, G. Q., Hofman, P. J. and Macnish, A. J. (2016). γ-Irradiation effects on appearance and aroma of 'Kensington Pride' mango fruit. XXIX International Horticultural Congress on Horticulture: Sustaining Lives, Livelihoods and Landscapes (IHC2014), Brisbane, QLD, Australia, 17-22 August 2014. Leuven, Belgium: International Society for Horticultural Science. doi: 10.17660/ActaHortic.2016.1111.56

γ-Irradiation effects on appearance and aroma of 'Kensington Pride' mango fruit

2015

Journal Article

Infrared spectroscopy as a rapid tool to detect methylglyoxal and antibacterial activity in Australian honeys

Sultanbawa, Yasmina, Cozzolino, Daniel, Fuller, Steve, Cusack, Andrew, Currie, Margaret and Smyth, Heather (2015). Infrared spectroscopy as a rapid tool to detect methylglyoxal and antibacterial activity in Australian honeys. Food Chemistry, 172, 207-212. doi: 10.1016/j.foodchem.2014.09.067

Infrared spectroscopy as a rapid tool to detect methylglyoxal and antibacterial activity in Australian honeys

2015

Book

Changes in quality and bioactivity of native food during storage

Sultanbawa, Y., Williams, D., Chaliha, M., Konczak, I. and Smyth, H. (2015). Changes in quality and bioactivity of native food during storage. Canberra, Australia: Rural Industries Research and Development Corporation (RIRDC).

Changes in quality and bioactivity of native food during storage

2015

Conference Publication

Transfer of Dietary Plant Natural Flavor Compounds From Essential Oils to Maternal Fluids in Pigs

Palou, Rousset, Fuller, Steve, Smyth, Heather and Roura, Eugeni (2015). Transfer of Dietary Plant Natural Flavor Compounds From Essential Oils to Maternal Fluids in Pigs. 15th Scientific Meeting of the Australasian Association for ChemoSensory Science (AACSS), Brisbane, QLD Australia, 03-05 December 2014. Oxford, United Kingdom: Oxford University Press. doi: 10.1093/chemse/bjv008

Transfer of Dietary Plant Natural Flavor Compounds From Essential Oils to Maternal Fluids in Pigs

2015

Book Chapter

Mangomics: Information systems supporting advanced mango breeding

Innes, David J, Dillon, Natalie L., Smyth, Heather E., Karan, Mirko, Holton, Timothy A., Bally, Ian S.E. and Dietzgen, Ralf G. (2015). Mangomics: Information systems supporting advanced mango breeding. Genomics and Proteomics - Principles, Technologies, and Applications. (pp. 281-307) edited by Thangadurai, Devarajan and Sangeetha, Jeyabalan. Oakville, Ontario, Canada: Apple Academic Press/CRC Press.

Mangomics: Information systems supporting advanced mango breeding

2015

Conference Publication

Evaluation of packaging films to extend storage life of Indigenous Australian vegetables and herbs

Sultanbawa, Y., Duong, M. Su, Sanderson, J., Cusack, A., Chaliha, M., Currie, M., Pun, S. and Smyth, H. (2015). Evaluation of packaging films to extend storage life of Indigenous Australian vegetables and herbs. International Horticultural Congress, Brisbane, QLD, Australia, 17-22 August 2015. Leuven, Belgium: International Society for Horticultural Science. doi: 10.17660/ActaHortic.2015.1102.23

Evaluation of packaging films to extend storage life of Indigenous Australian vegetables and herbs

2014

Journal Article

Complexity of coffee flavor: A compositional and sensory perspective

Sunarharum, Wenny B., Williams, David J. and Smyth, Heather E. (2014). Complexity of coffee flavor: A compositional and sensory perspective. Food Research International, 62, 315-325. doi: 10.1016/j.foodres.2014.02.030

Complexity of coffee flavor: A compositional and sensory perspective

2014

Journal Article

Postharvest physiology and volatile production by flowers of Ptilotus nobilis

Able, Amanda J., Smyth, Heather and Joyce, Daryl (2014). Postharvest physiology and volatile production by flowers of Ptilotus nobilis. Postharvest Biology and Technology, 88, 61-71. doi: 10.1016/j.postharvbio.2013.10.002

Postharvest physiology and volatile production by flowers of Ptilotus nobilis

2013

Journal Article

Increase in beta-lonone, a Carotenoid-Derived Volatile in Zeaxanthin-Biofortified Sweet Corn

Gallon, Camilla Z., Fuller, Steven C., Fanning, Kent J., Smyth, Heather E., Pun, Sharon, Martin, Ian F. and O'Hare, Timothy J. (2013). Increase in beta-lonone, a Carotenoid-Derived Volatile in Zeaxanthin-Biofortified Sweet Corn. Journal of Agricultural and Food Chemistry, 61 (30), 7181-7187. doi: 10.1021/jf402326e

Increase in beta-lonone, a Carotenoid-Derived Volatile in Zeaxanthin-Biofortified Sweet Corn

2013

Journal Article

Effect of packaging materials and storage on major volatile compounds in three Australian native herbs

Chaliha, Mridusmita, Cusack, Andrew, Currie, Margaret, Sultanbawa, Yasmina and Smyth, Heather (2013). Effect of packaging materials and storage on major volatile compounds in three Australian native herbs. Journal of Agricultural and Food Chemistry, 61 (24), 5738-5745. doi: 10.1021/jf400845t

Effect of packaging materials and storage on major volatile compounds in three Australian native herbs

2013

Journal Article

Planet of the cavendish-understanding the domination

Daniells J., O'Keefe V., Smyth H., Gething K., Fanning K. and Telford P. (2013). Planet of the cavendish-understanding the domination. Acta Horticulturae, 986 (986), 219-224. doi: 10.17660/ActaHortic.2013.986.23

Planet of the cavendish-understanding the domination

Current funding

  • 2023 - 2028
    National Passionfruit Breeding and Evaluation Program
    Horticulture Innovation Australia Limited
    Open grant
  • 2022 - 2026
    Genetics of Fruit Sensory Preferences (HIA project administered by DAF)
    Queensland Department of Agriculture and Fisheries
    Open grant
  • 2021 - 2024
    Plant based foods: Towards sustainable and acceptable meat analogues
    ARC Linkage Projects
    Open grant
  • 2021 - 2026
    Genetics of Fruit Sensory Preferences
    Horticulture Innovation Australia Limited
    Open grant
  • 2019 - 2024
    ARC Training Centre for Uniquely Australian Foods
    ARC Industrial Transformation Training Centres
    Open grant

Past funding

  • 2023
    Reduced enteric emissions of Grainfed Wagyu Cattle through feeding of red Asparagopsis for 300 days - Sensory Evaluation (AACo administered MLA grant)
    A. A. COMPANY PTY. LTD.
    Open grant
  • 2020 - 2022
    Measurement of pH in high intramuscular fat samples and existing technology validation
    Meat & Livestock Australia
    Open grant
  • 2019 - 2022
    Emulsion gels and sensory perception
    Fonterra Co-operative Group Limited
    Open grant
  • 2019 - 2023
    Plant-based meat analogues
    Motif FoodWorks
    Open grant
  • 2019 - 2023
    National Papaya Breeding and Evaluation Program (Hort Innovation Grant administered by Griffith University)
    Griffith University
    Open grant
  • 2019 - 2022
    Improving the efficiency of Kakadu Plum value chains to grow a robust and sustainable industry
    CRC for Developing Northern Australia
    Open grant
  • 2019 - 2020
    A situational analysis for developing a Rice industry in Northern Australia
    CRC for Developing Northern Australia
    Open grant
  • 2019
    Advanced Nanoparticle, Colloid and Microparticle Characterisation and Precision Engineering Nanosystems Facility
    UQ Major Equipment and Infrastructure
    Open grant
  • 2017 - 2019
    Dietary manipulation of pork fatty acid profiles to develop an Australian pork flavour signature relevant to Chinese consumers
    Australian Pork
    Open grant
  • 2016 - 2020
    Food structure design
    ARC Linkage Projects
    Open grant
  • 2016 - 2017
    Value added bakery products using native plants as functional ingredients
    Innovation Connections
    Open grant
  • 2016 - 2021
    Naturally Nutritious
    Horticulture Innovation Australia Limited
    Open grant
  • 2015 - 2016
    Australian native foods as natural additives to improve quality and shelf life of frozen meals
    Research Connections
    Open grant
  • 2014 - 2017
    Understanding Coffee Quality
    ARC Linkage Projects
    Open grant
  • 2013 - 2018
    Agents of change: Transforming the food industry for Australia, Asia and beyond
    ARC Industrial Transformation Training Centres
    Open grant
  • 2013
    Chemical methods to underpin an understanding of coffee quality
    UQ Early Career Researcher
    Open grant
  • 2012 - 2017
    Use of plant derived compounds to condition piglet intake at weaning and reduce post-weaning use of therapeutics
    CRC for High Integrity Australian Pork
    Open grant
  • 2011 - 2013
    Tactical Research Fund: Developing a dynamic regional brand - focus on flavour
    Fisheries Research & Development Corporation
    Open grant
  • 2010 - 2013
    Prevention of muddy taints in farmed barramundi
    Queensland Department of Employment, Economic Development and Innovation
    Open grant

Availability

Professor Heather Smyth is:
Available for supervision

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Supervision history

Current supervision

Completed supervision

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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