Debra Zellner

October 13, 2018
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2019 Clean Label Conference

Debra ZellnerPresentation: The Effect of Color on Odor Perception: Toward More Efficient Ingredient Use

Speaker: Debra Zellner, PhD, Professor, Psychology, Montclair State University & Monell Chemical Senses Center

Debra A. Zellner received her BA in Psychology from Muhlenberg College and her MA and PhD in Psychology from American University. She continued on to postdoctoral training at the University of Pennsylvania and the John B. Pierce Foundation at Yale University.

She is currently Professor of Psychology at Montclair State University in New Jersey and an Affiliated Faculty member at Monell Chemical Senses Center in Philadelphia. Her research has been covered in such outlets as The New York Times, El Pais, Time Magazine, and CNN. Her wide-ranging research interests include the liking and perception of food, cultural influences on food cravings, multimodal effects on odor perception, and contextual influences on hedonic judgments.

Dr. Zellner has served as both Co-Executive Editor and Associate Editor of Appetite and is currently on the editorial boards of Appetite and Food Quality and Preference. She is a Fellow of the Association for Psychological Science, the Psychonomic Society, and the Eastern Psychological Association where she served as President.

2019 Clean Label Conference

Presentation: The Effect of Color on Odor Perception: Toward More Efficient Ingredient Use

Description: The effect of color on odor/flavor identification, liking and perceived intensity when experienced both orthonasally (through the nostrils) and retronasally (through the mouth) will be reviewed. The impact that color has on odor/flavor perception when the color is intrinsic to the object being smelled/tasted (e.g., a colored beverage) compared to when the color is extrinsic, but related to the object (e.g., the package color), will also be discussed. Possible mechanisms by which these color-odor/flavor interactions occur will be proposed; and, a glimpse will be provided into where future research on color’s influence on flavor perception may be headed.