Russell Keast

Russell Keast
Deakin University · CASS Food Research Centre

PhD

About

195
Publications
81,448
Reads
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7,698
Citations
Introduction
The majority of my published research has focused on understanding the sense of taste and it’s influence on consumption of foods.
Additional affiliations
January 2009 - May 2020
Deakin University
Position
  • Professor (Full)
August 2004 - December 2005
RMIT University
Position
  • Lecturer
January 2000 - July 2004
Monell Chemical Senses Center
Position
  • PostDoc Position
Education
March 1991 - December 1999
University of Otago
Field of study
  • Food Science and Nutrition

Publications

Publications (195)
Article
Traditional Chinese preserved egg products have exhibited some anti-inflammatory effects, but their mechanisms of action remain unknown. This study aimed to investigate the anti-inflammatory effects of preserved egg white (PEW) treatment on dextran sulfate sodium (DSS)-induced colitis in mice and the underlying mechanisms. The results showed that t...
Article
Full-text available
Umami non-discriminators (NDs) are a sub-group of the population with a reduced ability to discriminate between monosodium glutamate (MSG) and sodium chloride (NaCl) compared to umami discriminators (UDs). No research has investigated umami and salty taste perception associations across detection threshold (DT), recognition threshold (RT), and supr...
Article
Introduction Immersive environments are widely used as a proxy for real life settings for consumer and sensory evaluations. Yet, the external validity of immersive environments is poorly understood. This study investigated whether sense of presence, liking, beverage desire, consumption, and choice are consistent across a real-life setting compared...
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Background Carbohydrates are an important fuel for optimal exercise performance during moderate- and high-intensity exercise; however, carbohydrate ingestion during high-intensity exercise may cause gastrointestinal upset. A carbohydrate oral rinse is an alternative method to improve exercise performance in moderate- to high-intensity exercise with...
Article
The effect of amino acids, and their interactions with volatiles and other non‐volatiles, on in‐mouth sensory properties of red wines is not known. This knowledge gap has been studied in a series of comprehensive sensory experiments. A solvent‐assisted flavour evaporation extract of Shiraz wine volatiles, a de‐aromatised polyphenolic extract and am...
Article
Full-text available
Preserved eggs have been reported to possess anti‐inflammatory and antioxidant bioactivities, which are enhanced after protein glycation. However, it is still unknown which proteins are glycated during pickling process of preserved eggs and whether the glycated proteins are related to the bioactivity of preserved eggs. In this study, UPLC‐ESI‐MS/MS...
Article
Background: Egg yolk is recognized for its excellent nutritional benefit and economic value, however, egg is a perishable food, potentially losing their quality if not handled properly between the time from farm production to consumption. The knowledge on the changes of yolk lipid composition under an extreme storage condition close to vitelline m...
Article
Understanding how human senses are linked to eating behaviour and adiposity has been a key topic in sensory science, and a source of substantial controversy. Despite strong correlations in sensitivity across different sensory modalities, the fundamental question of whether individuals possess a ‘generalised sensitivity’ across senses remains unansw...
Article
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The flavour of aquatic animal products is distinct from terrestrial foods, facilitating a competitive marketing advantage. However, the flavour of aquatic animals can also be highly variable. Importantly, differences are reported in the flavour of animals from aquaculture and wild‐capture systems. These differences can erode consumer acceptance of...
Article
This paper provides a longitudinal assessment of aroma evolution of coffee‐flavoured milk over a four‐week period using gas chromatography–olfactometry. A total of 52, 48, 55 and 48 aroma‐active compounds were perceived in week 1, 2, 3 and 4, respectively. Across the four weeks, 90 unique compounds were detected. Of those 90 compounds, it was found...
Article
Contamination of food by spoilage and pathogenic microorganisms is a major challenge to public health, food security and sustainability. As a response, there has been a growing interest in the exploration of alternative antimicrobial agents such as essential oils. Although essential oils can be potent antimicrobials, they are chemically and biologi...
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Coffee aroma is a complex mixture of volatile compounds. This study characterized the important aroma‐active compounds associated with consumer liking in formulated coffee‐flavored dairy beverages. Nine coffee‐flavored dairy beverages were formulated: low fat–low coffee; medium fat–low coffee; high fat–low coffee; low fat–medium coffee; medium fat–...
Article
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This study investigated the impact of sugar reduction on the physicochemical properties (pH, water activity (aw), total soluble solids (TSS), viscosity and colour) and microbial safety (total mesophilic and psychrotrophic bacteria, yeast and mould, total coliform, Escherichia coli and Listeria monocytogenes) of chocolate flavoured milk stored under...
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The characterization and functionality of protein glycosylation among different related species are of common interest. Herein, non-standard quantification and N-glycosylation enrichment technology combined with ultra-high liquid chromatography-tandem mass spectrometry were used to establish detailed N-glycoproteomics of fertilized eggs, and quanti...
Article
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The prototypical stimuli for umami taste is monosodium glutamate (MSG), which is the sodium salt form of glutamic acid. A proportion of the population has a reduced or complete inability to taste l-glutamate independent to the sodium ion. To determine individuals’ umami discrimination status, many studies use a series of triangle tests containing i...
Article
Background and Aims The sensory experience of wine aroma is challenging to study. Given the presence of numerous and trace level volatiles, the subtle aroma nuances involved, as well as the complexity of human odour processing, the contribution of individual compounds and mixtures can be difficult to determine. In white wines, the volatile compound...
Article
Children’s biological characteristics are a crucial element in understanding the mechanisms and pathways of their eating behaviors and development. However, the role of biological characteristics in food fussiness has not been systematically examined. The aim of this review was to search, collate and summarize the evidence on associations between f...
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Background: The taste of carbohydrates may drive their intake. Sensitivity to carbohydrate taste varies among individuals, thus, it is important to understand how differences in sensitivity influence eating behaviour and body mass. Objective: The aims of this study were to assess associations among carbohydrate taste sensitivity, habitual and ac...
Article
Abstract The fat content of a product has the potential to influence consumer liking via mouthfeel, taste, and aroma modification. dis study aims to determine the effects of fat and coffee concentration on sensory attributes and consumer liking of iced-coffee beverages. Nine iced-coffee beverages were formulated: low fat–low coffee; medium fat–low...
Article
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Rice is consumed as a staple food by more than half of the world’s population. Due to a higher fibre and micronutrient content, brown rice is more nutritious than white rice, but the consumption of brown rice is significantly lower than that of white rice, primarily due to sensory attributes. Therefore, the present research aimed to identify the se...
Article
Recent studies have revealed close links between human olfaction, appetite, and food choice. However, it remains unclear whether olfactory sensitivity plays a direct role in determining food and energy intake. The present study addresses this question by assessing relationships between individual olfactory discriminability (at a suprathreshold leve...
Article
Oral tactile sensitivity is logically linked to food texture perception. However, there is currently no widely accepted method to determine oral tactile sensitivity, particularly in children. The aim of this study was to determine the suitability of the grating orientation task to measure tactile acuity in a large and diverse sample of 5-12-year-ol...
Article
Understanding food texture sensitivity in children is important in guiding food selection. The objective of this work was to develop a short questionnaire that could be completed by parents in non‐clinical settings to provide a categorization for food texture sensitivity in children. This study evaluated the distribution of children as TS (texture...
Article
Background Phosphorylation of proteins is one of the most essential and pleiotropic modifications. Although the importance of phosphorylation in protein function is known, investigation of protein phosphorylation of duck egg yolk (DEY) is still very limited. This study aimed to conduct a detailed phosphoproteomic study of DEY using immobilized meta...
Article
The World Health Organization (WHO) recommends cutting down added sugar in processed foods and beverages. There is a growing concern for increased calorie intake from added sugar in flavored milk. To understand how to effectively reduce added sugar in flavored milk, the influence of other nutritional components such as percentage of fat, protein, a...
Preprint
Full-text available
Rice is consumed as a staple food by more than half of the world’s population. Due to a higher fibre and micronutrient content, brown rice is more nutritious than white rice, but the consumption of brown rice is significantly lower than that of white rice, primarily due to sensory attributes. Therefore, the present research aimed to identify the se...
Article
Full-text available
There are numerous and diverse factors enabling the overconsumption of foods, with the sense of taste being one of these factors. There are four well established basic tastes: sweet, sour, salty, and bitter; all with perceptual independence, salience, and hedonic responses to encourage or discourage consumption. More recently, additional tastes hav...
Article
The weakening of chicken egg vitelline membrane (CEVM) is one of the most important factors influencing egg quality during high-temperature storage. Therefore, a comparative N-glycoproteomic analysis of CEVM after 10 days of storage at 30 °C was performed to explore the roles of protein N-glycosylation in membrane deterioration. In total, 399 N-gly...
Article
Salt is commonly used in food processing and as a flavour enhancer. Dietary salt intake often exceeds the recommended levels and high intake is associated with several health concerns such as hypertension, cardiovascular disease and certain types of cancer. A systematic review of the literature was conducted to examine if individuals’ salt taste fu...
Article
Seasonal changes in water temperature affect the utilization of dietary fatty acids in Atlantic salmon (Salmo salar L.). Furthermore, fatty acid profiles of terrestrial oils dictate their suitability in terms of provision of metabolic energy and final product quality. An on‐farm, growth trial of Atlantic salmon was conducted in Tasmania, Australia...
Article
Public Health bodies like the World Health Organization and Public Health England have identified addition of sugar to processed foods and beverages as a health concern. Owing to the increasing consumption of sugar sweetened chocolate flavoured milk in Australia among all age groups, this study was conducted to investigate the possibility of achiev...
Article
This study investigated whether ability to taste monosodium glutamate (MSG) is associated with liking and intensity of sodium‐reduced vegetable broths with added MSG. Six vegetable broths, with varying concentrations of added NaCl and MSG, were evaluated for overall intensity, and liking, by n = 115 female participants, mean age 24.1 ± 5.4. Broths...
Article
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Owing to the public health concern associated with the consumption of added sugar, the World Health Organization recommends cutting down sugar in processed foods. Furthermore, due to the growing concern of increased calorie intake from added sugar in sweetened dairy foods, the present review provides an overview of different types and functions of...
Article
Full-text available
Phosphorylation of proteins is one of the most important and pleiotropic modifications. It plays a vital role in controlling protein functions. However, the phosphoproteome of duck egg white (DEW) has not been studied yet. To investigate the role of phosphorylation on DEW proteins, a detailed phosphoproteome analysis of DEW was performed using an i...
Article
The present study investigated the relationship between online questionnaire and laboratory taste tests. Participants (n = 111 females, mean age; 24.0 ± 4.5 years) rated familiarity (5‐point Likert scale), predicted liking (9‐point hedonic scale) and prospective consumption (9‐point category scale) of 23 snacks using an online photo questionnaire....
Article
To explore the thermally induced alterations in chicken egg vitelline membrane (CEVM) protein abundances, a comparative proteomic analysis of CEVM after 10 days of storage at 30 °C was performed. Altogether, 981 proteins were identified, of which 124 protein abundances were decreased and 79 were increased. Bioinformatic analysis suggested that the...
Article
Background Excessive intake of salt is associated with high blood pressure, a risk factor for cardiovascular disease. Moreover, a high salt consumption has been related to a reduced salt taste sensitivity, and an increased liking of high salt content foods. Whether a reduction in salt intake over a long period of time can increase salt taste sensit...
Article
Sensory analysis is a key method to assess flavor quality and to characterize consumer preference and acceptance, whereas instrumental analysis helps to identify flavor compounds. The combination of sensory analysis and instrumental analysis provides a platform for revealing key flavor compounds associated with consumer liking. This review discusse...
Article
Full-text available
The volume of water is a key variable affecting texture and flavor attributes of cooked rice with a significant influence on consumer preference. The aim of this study was to determine the attributes driving consumer preference for rice cooked with different water‐to‐rice ratios. Descriptive analysis (DA) methodology was employed to profile aromati...
Article
Recent advances in the field of taste physiology have clarified the role of different basic taste modalities and their implications in health and disease and proposed emphatically that there might be a distinct cue for oro-sensory detection of dietary long-chain fatty acids (LCFAs) Hence, fat taste can be categorized as a taste modality. During mas...
Article
BACKGROUND Gut microflora dysbiosis has been closely related to a variety of diseases including obesity and inflammatory bowel disease. Proteins and peptides in egg white have been found to alleviate inflammation, but the role played by the intestinal flora is still unclear. Using casein as a dietary protein control, we investigated the effects of...
Article
Full-text available
Fatty acid (FA) chemoreception in the oral cavity, known as fat taste, may trigger a satiety response that is homologous to FA chemoreception in the gastrointestinal tract. In addition, individuals with an impaired fat taste sensitivity are more likely to have an impaired satiety response. This study aimed to assess the effect of an FA mouth rinse...
Article
Pidan, as the preserved duck egg, is a traditional alkaline-pickled food in China. Previous studies have suggested preserved egg white has an anti-inflammatory effect, though the mechanism of action was unclear. In this work, the difference of peptides distribution in the digestive products was identified from those of duck egg. The effects of pres...
Article
Egg yolk contains multifunctional glycoproteins, which modulate embryogenesis and indicate species-specific adaptation. Here, we conducted an N-glycoproteomic study of duck egg yolk (DEY) and identified 359 N-glycosites corresponding to 113 glycoproteins. The comparison of DEY N-glycoproteins with those of chicken egg yolk (CEY) revealed a higher N...
Article
To investigate the alterations of egg yolk protein abundances and their phosphorylation status at different storage temperatures, a comparative quantitative study of unfertilized chicken egg yolk after 15 days of storage at 4 and 37°C was performed. Altogether, 445 proteins were identified in our study, of which the abundances of 154 proteins were...
Article
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Background and objectives: An individual's liking for food maybe associated with food consumption. This study investigates the association between food liking and dietary quality in Australian young adults. Methods and study design: Food liking and food frequency data were collected via an online Food Liking Questionnaire (FLQ) and Food Frequenc...
Article
Protein phosphorylation plays an important role in protein structure and function. To investigate the role of egg protein phosphorylation in chicken embryonic development, a comparative and quantitative phosphoproteomic analysis of fertilized chicken egg white and yolk was performed during incubation. Overall, 215 phosphosites mapped onto 205 phosp...
Article
Fatty acid taste (FAT) perception is involved in the regulation of dietary fat intake, where impaired FAT is associated with increased fatty food intake. There are a number of FAT receptors identified on human taste cells that are potentially responsible for FAT perception. Manipulating dietary fat intake, and in turn FAT perception, would elucidat...
Article
Excess energy intake is recognised as a strong contributing factor to the global rise of being overweight and obese. The aim of this paper was to investigate if oral sensitivity to complex carbohydrate relates to ad libitum consumption of complex carbohydrate foods in a sample group of female adults. Participants’ [( n = 51 females): age 23.0 ± 0.6...
Article
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A Physical Activity Calorie Equivalent (PACE) label shows the minutes of physical activity required to burn off the caloric content of a particular food. This study investigated the influence of PACE labelling on liking and consumption of discretionary snack foods in a group of more health focused and less health focused consumers. Participants (n...
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This study aimed to determine the nutritional composition, perceived quality and palatability of nine Australian seaweeds (wild-harvested species not yet exploited for human consumption; Laurencia filiformis, Codium galeatum, Cystophora polycystidea, Cystophora torulosa, Phyllotricha decipiens, Durvillaea potatorum, Hormosira banksii, Phyllospora c...
Article
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Applied taste research is increasingly focusing on the relationship with diet and health, and understanding the role the sense of taste plays in encouraging or discouraging consumption. The concept of basic tastes dates as far back 3000 years, where perception dominated classification with sweet, sour, salty, and bitter consistently featuring on ba...
Article
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Background and objectives: An individual's liking of food may be associated with Body Mass Index (BMI) due to its subsequent impact on food consumption. This study investigates the association between food liking and BMI in young adults from Australia and Thailand. Methods and study design: Food liking data were collected via a validated online...
Article
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Food liking can be directly measured in specialised sensory testing facilities; however, this method is not feasible for large population samples. The aim of the study was to compare a Food Liking Questionnaire (FLQ) against lab-based sensory testing in two countries. The study was conducted with 70 Australian and Thai participants (35 Australian,...
Article
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Eating behaviour in humans is a complex trait that involves sensory perception. Genetic variation in sensory systems is one of the factors influencing perception of foods. However, the extent that these genetic variations may determine food choices in a real meal scenario warrants further research. This study investigated how genetic variants of th...
Article
A common strategy for aquafeed manufacturers has been the utilisation of relatively large amounts of terrestrial, both animal and plant, oil sources to produce diets with a high energy content. The provision of high fat diets is aimed at promoting the utilisation of energy from lipid, thus increasing the amount of dietary protein used for tissue sy...
Article
There is a growing trend of ‘replacing’ long-chain omega-3 polyunsaturated fatty acid (n-3 LC PUFA) rich oils with C18 shorter-chain omega-3 polyunsaturated fatty acid rich oils in Atlantic salmon aquafeed formulations. n-3 LC PUFA, including 20:5n-3 and 22:6n-3, play contrasting physiological roles and are metabolised differently in comparison to...
Article
Recent work suggests that humans may perceive complex carbohydrates and that their sensitivity to simple carbohydrates (i.e., glucose and sucrose) is independent from tasting complex carbohydrates. The aim of this study was to confirm whether humans could sense complex carbohydrates from a range of concentration levels; and if their oral sensitivit...
Article
Full-text available
Despite the efforts to make fish sustainable, it is largely unknown if young educated consumers’ taste of fish and their willingness to pay more for fish is influenced by positively framed messages regarding sustainable farming practices. This research investigated if a positively framed description of sustainable farming opposed to positively fram...
Article
Significant experimental evidence supports fat as a taste modality; however, the associated peripheral mechanisms are not well established. Several candidate taste receptors have been identified, but their expression pattern and potential functions in human fungiform papillae remain unknown. The aim of this study is to identify the fat taste candid...
Article
Napping has recently been gaining popularity as a rapid descriptive profiling method, primarily for the reduction in cost and time when compared with traditional descriptive analysis. Questions remain regarding the accuracy of data from untrained consumers and how this differs from a trained panel. The aim of this research is to compare results obt...
Article
Full-text available
Background: Individuals with impaired fat taste (FT) sensitivity have reduced satiety responses after consuming fatty foods, leading to increased dietary fat intake. Habitual consumption of dietary fat may modulate sensitivity to FT, with high consumption decreasing sensitivity [increasing fatty acid taste threshold (FATT)] and low consumption inc...