Juyun Lim

Dr. Juyun Lim, Associate Professor
Food Science and Technology
Associate Professor
Biography: 

Education
Postdoctoral Associate - The John B. Pierce Laboratory/Yale School of Medicine, Human Psychophysics, 2005-2007
Ph.D. Cornell University, Food Science (Minors in Applied Statistics and Psychology), 2002-2005
M.S. Ewha W. University, Food and Nutrition, 1998-2000
B.S. Ewha W. University, Food and Nutrition, 1994-1998

Professional Activities
Institute of Food Technology, Sensory and Consumer Science Division
Association for Chemoreception Sciences

Faculty
Research Interests: 
My research interests are in two distinct areas: one is in sensory perception and another is in sensory methodology. The current research program focuses primarily on understanding the role of human sensory perception in food preference as well as developing sensory and consumer testing methodology.
Spotlight: 

Representative Publications
Lim J.,
Padmanabhan A. Retronasal olfaction in vegetable liking and disliking. Chemical Senses, 38: 45-55, 2013.

Fujimaru T, Lim J. Effects of stimulus intensity on odor enhancement by taste. Chemosensory Perception, 6: 1-7, 2013.

Fujimaru T, Park J, Lim J. Sensory characteristics and relative sweetness of Tagatose and other sweeteners. Journal of Food Science, 77 (9): S323-328, 2012.

Jung YJ, Padmanabhan A, Hong JH, Lim J, Kim KO. Consumer freshness perception of spinach samples exposed to different storage conditions. Postharvest Biology and Technology, 73: 115-121, 2012

Lim J, Johnson MB. The role of congruency in retronasal odor referral to the mouth. Chemical Senses, 37: 515-522, 2012

Lim J. Hedonic scaling: A review of methods and theory. Food Quality and Preference, Food Quality and Preference, 22: 733-747, 2011.

Green BG, Nachtigal D, Hammond S, Lim J. Enhancement of retronasal odors by taste. Chemical Senses, 37: 77-86, 2012.

Lim J, Johnson MB. Potential mechanisms of retronasal odor referral to the mouth. Chemical Senses, 36: 283-289, 2011.

Green BG, Lim J, Oosterhoff F, Blacher K, Nachtigal D. Taste mixture interactions: suppression, additivity, and the predominance of sweetness. Physiology and Behavior, 101: 731-737, 2010.

Lim J, Fujimaru T. 2010. Evaluation of the labeled hedonic scale under different experimental conditions. Food Quality and Preference, 21: 521-530, 2010.

Lim J , Wood A, Green BG. Derivation and evaluation of a labeled hedonic scale. Chemical Senses, 34: 739-751, 2009.

Lim J, Urban L, Green BG. Measures of individual differences in taste and oral somatosensory perception. Chemical Senses, 33: 493-501, 2008.

Lim J, Green BG. Tactile interaction with taste localization: influence of gustatory quality and intensity. Chemical Senses, 33: 137-143, 2008.

Lim J, Green BG. Psychophysical relationship between bitter taste and burning sensation: evidence of qualitative similarity. Chemical Senses, 32: 31-39, 2007.

Lim J, Lawless HT. Detection thresholds and taste qualities of iron salts. Food Quality and Preference, 17: 513-521, 2006.

Lim J, Lawless HT. Qualitative differences of divalent salts: Multidimensional scaling analysis. Chemical Senses, 30: 719-726, 2005.

Lim J, Lawless HT. Oral sensations from iron and copper sulfate. Physiology and Behavior, 85: 308-313, 2005.

Lawless HT, Schlake S, Smythe J, Lim J, Yang H, Chapman K, Bolton B. Metallic taste and retronasal smell. Chemical Senses, 29: 25-33, 2004.

Marchisano C, Lim J, Cho HS, Suh DS, Jeon SY, Kim K-O, O’Mahony M. Consumers report preferences when they should not: A cross-cultural study. Journal of Sensory Studies, 18: 487-516, 2003.

Yao E, Lim J, Tamaki K, Ishii R, Kim K-O, O’Mahony M. Structured and unstructured 9-point hedonic scales: A cross-cultural study with American, Japanese and Korean consumers. Journal of Sensory Studies, 18: 115-139, 2003.

Wiegand Hall
3051 SW Campus Way
Corvallis
OR
97331
Office Phone: 
541-737-6507
Fax: 
541-737-1877