Research Performances

Publications

2025

• Yang, J. Y., Park, J. B., & Lee, H. S. (2025). Improving oral fat sensitivity measurement and evaluating key fat types using a modified signal detection approach and additive-free milk-based emulsions. Food Science and Biotechnology, 1-10.

• Kim, J. N., Yun, B. H., Lee, Y. J., Jang, Y. A., & Lee, H. S. (2025). Integrated sensory profiling of fresh lettuce varieties: Combining affect magnitude profiling with generalized descriptive analysis. Food Quality and Preference, 105694.

• Lee, Y. J., Lim, H. J., & Lee, H. S. (2025). Complementary evaluation approaches for sensory acceptance: Monadic liking vs. paired satisfaction in relation to bias sensitivity, data outputs, and consumer segmentation. Food Quality and Preference, 105680.

• Lee, Y. J., & Lee, H. S. (2025). Associations between a three-dimensional perception model and emotional responses in ready-to-drink coffee products. Food Quality and Preference, 105616. 

• Lee, H. S. (2025). Defining core science of ‘sensory and consumer science’: Understanding human sensory perception, foods/materials interaction, and their influence on consumer behavior, health, and well-being. Food Quality and Preference, 105492. 

2024

• Lee, J. H., Lee, H. R., Lee, H. S., & Park, J. B. (2024). Lysolecithin-fatty acid liposomes as novel antibacterial agents to suppress the growth of periodontal Porphyromonas gingivalis. Food Bioscience, 59, 104059.

• Lee, Y. J., van Hout, D., & Lee, H. S. (2024). The signal detection expectation profiling method with a two-step rating for guiding product optimization. Food Quality and Preference, 117, 105170.

• Lee, Y. J., Kim, J. N., & Lee, H. S. (2024). Rapid product characterization and discrimination considering consumer satisfaction: A product test using three integrated perceptual dimensions as an alternative to a list of individual attributes. Food Quality and Preference, 114, 105099.

• 고도은, 남지연 & 이혜성. (2024). ‘감각 영양’ 연구를 위한 인간의 맛 감각 예민도 측정 방법론과 미래식품 개발에의 활용. 식품과학과 산업, 57(1), 37-53.

• 이규환, 이연주, 이혜성 & 유상호. (2024). 케어푸드/영양음료 제품 개발을 위한 감각 평가의 활용: 단백질 음료를 중심으로. 식품과학과 산업, 57(1), 11-36.

• Kim, M. A., Kim, S. M., & Lee, H. S. (2024). Oral/taste sensitivity to non-esterified long-chain fatty acids with varying degrees of unsaturation. Food Science and Biotechnology, 33, 599-606

2023

• Kim, M. A., Kim, M. S., Lee, Y. J., & Lee, H. S. (2023). Comparison of reminder-preference test to difference and preference tests: An affective approach yielding d-prime results for sensory difference and preference. Food Research International, 173, 113441.

• Bi, J., Lee, H. S., & O'Mahony, M. (2023). Thurstonian model for the four-interval oddity task. Food Quality and Preference, 111, 104999.

• Choi, E. S., Lee, H. R., Kwon, B. K., Kim, M. A., & Lee, H. S. (2023). Sensory test A-Not A rating signal detection: panel’s sensory learning and stability of decision criteria. Food Research International, 167, 112592.

• Choi, J. W., Hong, J. W., Park, J. B., & Lee, H. S. (2023). Variability of oral/taste sensitivity to fat: An investigation of attribution from detection threshold methods with repeated measurements. Food Research International, 165, 104751.

• Lee, Y. J., Kim, M. A., & Lee, H. S. (2023). The superior performance of the two-step rating-based double-faced applicability (DFA) test to the check-all-that-apply (CATA) question. Food Quality and Preference, 104, 112432. 

• Lee, H. L., van Hout, D., & Lee, H. S. (2023). Improving the performance of A-Not AR discrimination test using a sensory panel: Effects of the test protocols on sensory data quality. Food Quality and Preference, 104, 104740. 

• Choi, E. S., van Hout, D., & Lee, H. S. (2023). Improving the performance of A-Not A sensory discrimination ratings by modifying sample presentation probability. Food Quality and Preference, 104, 104748. 

2022

• Bi, J., Lee, H. S., & O'Mahony, M. (2022). An analytical psychometric function for the dual reference duo-trio (DRDT) method. Food Quality and Preference, 96, 104418. 

• Pirc, M., Maas, P., De Graaf, K., Lee, H. S., & Boesveldt, S. (2022). Humans possess the ability to discriminate food fat content solely based on retronasal olfaction. Food Quality and Preference, 96, 104449. 

• Kim, M. A., Lee, Y. J., Kim, M. S., & Lee, H. S. (2022). Reminder–preference test, affective difference-preference test using reference framing with a brand: 1. Sensitivity comparisons with the same–different difference–preference test. Food Research International, 155, 111065. 

• Hautus, M. J., van Hout, D., Lee, H. S., Stocks, M. A., & Shepherd, D. (2022). The observed variance of dʹ estimates compared across the 2-AFCR, Triangle, and Tetrad tasks. Food Quality and Preference, 100, 104578. 

• Lee, H. R., Kwon, S. Y., Choi, S. A., Lee, J. H., Lee, H. S., & Park, J. B. (2022). Valorization of Soy Lecithin by Enzyme Cascade Reactions Including a Phospholipase A2, a Fatty Acid Double-Bond Hydratase, and/or a Photoactivated Decarboxylase. Journal of Agricultural and Food Chemistry, 70(35), 10818-10825. 

2021

• Kim, S. M., Kim, J. E., &  Lee, H. S. (2021). Investigation of human flavor perception and discrimination of the fat content in food using DR A-Not A and 3-AFC methods.

     Food Science and Biotechnology, 30, 815-822.

• Lee, Y. J., Kim, I. A., van Hout, D., & Lee, H. S. (2021). Investigating effects of cognitively evoked situational context on consumer expectations and subsequent consumer satisfaction and sensory evaluation. Food Quality and Preference, 94, 104330. 

2020

• Yoon, J. Y., Kim, M. A., & Lee, H. S. (2020). Confirmation of odd sample bias in triadic design preference tests with a no-preference option, using confusable stimuli, and a solution. Food Quality and Preference, 80, 103809. 

• Kim, M. A., Yoo, H. J., Ares, G., & Lee, H. S. (2020). Effect of thinking style and consumption purpose on food choice: A case study with yogurt using a discrete choice experiment and eye-tracking. Food Quality and Preference, 86, 104025.  

• Kim, I. A., Cho, H. Y., Hautus, M. J., & Lee, H. S. (2020). Exploration of a new consumer test method based on metacognitive certainty. Food Quality and Preference, 81, 103857. 

2019

• Kim, M. A., van Hout, D., Zandstra, E. H., & Lee, H. S. (2019). Consumer acceptance measurement focusing on a specified sensory attribute of products: Can the attribute-specified degree of satisfaction-difference (DOSD) method replace hedonic scaling?. Food Quality and Preference, 75, 198-208. 

• Mun, J. W., Kim, M. A., Sim, H. M., & Lee, H. S. (2019). Investigation of test performance of the dual reminder A-Not A (DR A-Not A) in comparison to 3-AFC for discriminating samples of drinking water. Food Quality and Preference, 77, 43-50. 

• 이혜성. (2019). ‘감각· 소비자과학’이란?. 식품과학과 산업, 52(1), 2-10. 

• 김민아, 심혜민, & 이혜성. (2019). 식품 품질관리를 위한 신호탐지이론 (SDT) 감각차이식별분석 이론과 생수 품질관리에의 활용. 식품과학과 산업, 52(1), 20-31. 

2018

• Kim, M. A., van Hout, D., Dessirier, J. M., & Lee, H. S. (2018). Degree of satisfaction-difference (DOSD) method for measuring consumer acceptance: A signal detection measurement with higher reliability than hedonic scaling. Food Quality and Preference, 63, 28-37. 

• Kim, M-A, D. van Hout, Lee H-S. (2018) Degree of satisfaction-difference (DOSD) method for measuring consumer acceptance: Comparative and absolute measures of satisfaction based on signal detection theory. Food Quality and Preference, 68, 167-172.

• Kim, I-A., D. van Hout, Lee, H-S. (2018) Signal detection-based satisfaction measure of the holistic product usage experience with and without the ‘double-faced applicability’ test. Food Quality and Preference, 68, 40-49.

• Kim, I-A., E. den-Hollander, Lee, H-S. (2018) Two-step rating-based ‘double-faced applicability’ test for sensory analysis of spread products as an alternative to descriptive analysis with trained panel. Food Research International, 105, 250-260.

• Kim, M-A, D. van Hout, J-M. Dessirier, Lee H-S. (2018) Degree of satisfaction-difference (DOSD) method for measuring consumer acceptance: A signal detection measurement with higher reliability than hedonic scaling. Food Quality and Preference, 63, 28-37.

• Bi, J., C. Kuesten,  Lee, H-S., M. O'Mahony. (2018) Paired versions of various sensory discrimination forced-choice methods and the same-different area theorem. Food Quality and Preference, 63, 97-106.

2017

• Jeong, Y-N., D. van Hout, C.Groeneschild, Lee, H-S. (2017) Comparative categorization method: Using 2-AFC strategy in constant-reference duo-trio for discrimination of multiple stimuli from a reference. Food Quality and Preference, 62, 284-295.

• Kim, I-A., A. Hopkinson,  D. van Hout, Lee, H-S. (2017) A novel two-step rating-based ‘double-faced applicability’ test. Part 2: Introducing a novel measure of affect magnitude (d′A) for profiling consumers’ product usage experience based on Signal Detection Theory. Food Quality and Preference, 59, 141-149.

• M. Stocks, D. Shepherd, Lee, H-S., D. van Hout, M.J. Hautus. (2017) Cognitive decision strategies adopted by consumers in reminder difference tests: Influence of the authenticity test. Food Research International, 97, 265-271.

• Lee, H-S., K. Lopetcharat. (2017) Effect of culture on sensory and consumer research: Asian perspectives. Current Opinion in Food Science, 15, 22-29.

• Kim, I-A., A. Hopkinson,  D. van Hout, Lee, H-S. (2017) A novel two-step rating-based ‘double-faced applicability’test. Part 1: Its performance in sample discrimination in comparison to simple one-step applicability rating. Food Quality and Preference, 56(A), 189–200.

2016

• Kim, M-A., Sim, H-M., Lee, H-S. (2016) Idiographic duo–trio tests using a constant-reference based on preference of each consumer: Sample presentation sequence in difference test can be customized for individual consumers to reduce error. Food Research International, 89(1), 454–462.

• Bi, J., M. O'Mahony, Lee, H-S. (2016) The performance of the dual reference duo-trio (DRDT) method using a balanced-reference mode. Food Quality and Preference, 48(A), 303-313.

• Shin, H-K, Hautus, M. J, Lee, H-S. (2016). Unspecified duo–trio tests can be as powerful as the specified 2-AFC: Effects of instructions and familiarization procedures on cognitive decision strategies. Food Research International, 79, 114-125.

• Jeong, Y-N., Kang, B-A., Jeong, M-J., Song, M-J., Lee, H-S. (2016). Sensory discrimination by consumers of multiple stimuli from a reference: Stimulus configuration in A-Not AR and constant-ref. duo-trio superior to triangle and unspecified tetrad?. Food Quality and Preference, 47(A), 10-22.

2015

• Kim, I-A, D. van Hout, Lee H-S. (2015). Development of a consumer-relevant lexicon for testing kitchen cleansers considering different product usage stages. Journal of Sensory Studies. 30, 448-460.

• Kim, I-A., Yoon, J-Y., Lee, H-S. (2015). Measurement of Consumers’ Sensory Discrimination and Preference: Efficiency of Preference-Difference Test Method Utilizing 3-Point Preference Test and Same-Different Test. Food Science and Biotechnology. 24(4), 1355-1362.

• Kim, M-A., Sim, H-M., Lee,H-S. (2015). Affective discrimination methodology: Determination and use of a consumer-relevant sensory difference for food quality maintenance. Food Research International, 70, 47-54.

• Kim, I-A., Kim, H-L., Cho, H-Y., Lee, H-S. (2015). Optimal difference test sequence and power for discriminating soups of varying sodium content DTFM versionof dual-reference duo-trio with unspecified tetrad tests. Food Research International, 76(3), 458-465.

• Kim, M-A., Lee, H-S. (2015). Duo-trio difference-preference test with two replications: Use of psychological biases for measuring meaningful preference. Journal of Sensory Studies, 30(3), 211-224.

• Kim, M-A., J.M. Dessirier, D. van Hout, Lee, H-S. (2015). Consumer context-specific sensory acceptance tests: Effects of a cognitive warm-up on affective product discrimination. Food Quality and Preference, 41, 163-171.

• Bi, J., Lee, H-S., M. O'Mahony. (2015). A Thurstonian model and statistical inference for the 2- alternative choice test with both test pairs and placebo pairs. Journal of sensory studies, 30(1), 10-20.

2014

• Bi, J., Lee, H-S., M. O'Mahony. (2014). Estimation of thurstonian models for various forced-choice sensory discrimination methods as a form of the “M+N” test. Journal of Sensory Studies, 29, 325–338.

• Choi.,Y-J, Kim., J-Y, Christensen, R.H.B., D. van-Hout, Lee, H-S. (2014). Superior performance of constant-saltier-reference DTF and DTFM to same-different tests by consumers for discriminating products varying sodium contents. Food Quality and Preference, 37, 100–108.

• Kim, M-A., Chae., J-E., D. van Hout, Lee, H-S. (2014). Higher performance of constant-reference duo–trio test incorporating affective reference framing in comparison with triangle test. Food Quality and Preference, 32, 113-125.

2013

• Bi, J., M. O’MAHONY, Lee, H-S. (2013). Nonparametric Estimiation of d′ and Its Variance for The A–NOT A With Reminder. Journal of sensory studies, 28(5), 381-386.

• Kim, I-A., Kim, M-A., M. van de Velden,, Lee, H-S. (2013). Psychological Positioning of Bottled Tea Products: A Comparison between Two Kansei Profiling Techniques. Food Science and Biotechnology, 22(1), 257-268.

• Bi, J., Lee, H-S., and M. O’MAHONY. (2013). Statistical analysis of receiver operating characteristic (ROC) curves for the ratings of the A-Not A and the same-different methods. Journal of Sensory Studies, 28(1), 34-46.

2012

• Christensen, R.H.B., Lee, H-S., and Brockhoff, P.B. (2012). Estimation of the Thurstonian model for the 2-AC protocol. Food Quality and Preference, 24(1), 119–128.

• Kim, M-A., Lee, H-S. (2012). Investigation of operationally more powerful duo-trio test protocols: Effects of different reference schemes.Food Quality and Preference, 25(2), 183-191.

• Kim, M-A., Chae, J-E., van Hout, D., and Lee, H-S. (2012). Discriminations of the A-Not A difference test improved when "A" was familiarized using a brand image. Food Quality and Preference, 23, 3–12.

2011

• van Hout, D., Hautus, M. J., Lee, H-S. (2011). Investigation of test performance over repeated sessions using signal detection theory: Comparison of three non attribute-specified difference tests 2-AFCR, A-NOT A and 2-AFC. Journal of Sensory Studies, 26(5), 311-321.

• Sung, Y.-E., Lee, H-S., O’Mahony, M, and Kim, K-O. (2011). Paired preference tests: Use of placebo stimuli with liking and buying preferences. Journal of Sensory Studies, 26(2), 106-117

2010

• Bi, J., Lee, H-S., and O’Mahony, M. (2010). d' and variance of d' for four-alternative force d choice (4-AFC). Journal of Sensory Studies, 25, 740–750.

• Kim, M-A, Lee, Y-M., and Lee, H-S. (2010). Comparison of d´ estimates produced by three versions of a duo-trio test for discriminating tomato juices with varying salt concentrations: The effects of the number and position of the reference stimulus. Food Quality and Preference, 21, 504–511.

• Chea, J-E., Lee, Y-M., and Lee, H-S. (2010). Affective same-different discrimination tests for assessing consumer discriminability between milks with subtle differences. Food Quality and Preference, 21, 427-438.

2009

• Lee, Y-M., Chea, J-E., and Lee, H-S. (2009). Effects of Order of Tasting in Sensory Difference Tests Using Apple Juice Stimuli: Development of a New Model. Journal of Food Science, 74, 268-275.

• Lee, H-S. and van Hout, D. (2009). Quantification of Snesory and Food Quality: The R-Index Analysis. Journal of Food Science, 74, 57-64.

• Lee, S.M., Lee, H-S., and Kim, K-O. (2009). Sensory Characteristics and Consumer Acceptability of Decaffeinated Green Teas. Journal of Food Science, 74, 135-141.

• Hautus, M., van Hout, D. and Lee, H-S. (2009). Variants of A Not-A and 2AFC test: Signal Detection Theory models. Food Quality and Preference, 20, 222-229.

• Choi, Y-J., Kim, S-W., Jang, J-K., Choi, Y-J., Park, Y-S., Park, H., Shim, K-S., Lee, H-S., and Chung M.-S. (2009). Development of Fermented Functional Onion Juice Using Lactic Acid Baceria. Food Engineering Progress, 13, 1-7

2008

• MJ. Hautus, O’Mahony, M and Lee, H-S. (2008) Decision strategies determined from the shape of the same-different ROC curve: What are the effects of incorrect assumptions?. Journal of Sensory Studies, 23(6), 743–764.

• Lee, H-S. (2008) A predictive model for sensory difference tests accounting for sequence effects. Food Science and Biotechnology, 17(5), 1052-1059.

• Lee, S-M., Chung, S-J., Lee, O-H., Lee, H-S., Kim, Y-K. and Kim, K-O. (2008) Development of sample preparation, presentation procedure and sensory descriptive analysis of green tea. Journal of Sensory Studies, 23(4), 450–467.

• Chung, J-A., Lee, H-S and Chung, S-J. (2008) Developing Sensory Lexicons for Tofu. Food Quality Culture, 2(1),  27-31.

• Kim, H-S., Lee, H-S., O’Mahony, M and Kwang Ok Kim. (2008) Paired preference tests using placebo pairs and different respose options forchips, orange juices and cookies. Journal of  Sensory Studies, 23(3), 417-438.

• Kim, H-R., Kim, K-M., Lee, H-S. and Kim, K-O. (2008) Effects of steeping temperatures and periods of waxy rice on expansion properties of Gangjung(a traditional Korean oil-puffed rice snack). Cereal Chemistry, 85(3), 314–321

• Jee, J-H., Lee, H-S., Lee, J-W., Suh, D-S., Kim, H-S. and Kim, K-O. (2008) Sensory characteristics and consumer liking of commercial Sojues marketed in Korea. Korea Journal of Food Science and Technology, 40, 160-165.

• Lee, O-H., Lee, H-S., Sung, Y-E., Lee, S-M., Kim, Y-K. and Kim, K-O. (2008) Sensory Characteristics and Consumer Acceptability of Various Green Teas. Food Science and Biotechnology, 17(2), 349-356

• Lee, H-S. and Kim, K-O. (2008) Difference test sensitivity: comparison of three versions of the duo-trio method requiring different memory schemes and taste sequences. Food Quality and Preference, 19, 97-102

2007

• Lee, H-S. and O’Mahony, M. (2007) Some New Approaches to Consumer Acceptance Measurement as a Guide to Marketing. Food Science and Biotechnology, 16(6), 863-867.

• Kim, H., Lee, H-S., Shin, J-Y. and Kim, K-O. (2007) Sensory Properties and Consumer Acceptability of Coffee Drinks Contained Sucralose and Acesulfame-K. Korean Journal of Food Science and Technology, 39(5), 527-533.

• Lee, H-S.,van Hout, D. and M-J. Hautus (2007) Comparison of performance in the A–Not A, 2-AFC, and same–different tests for the flavor discrimination of margarines: The effect of cognitive decision strategies. Food Quality and Preference, 18(6), 920-928.

• Lee, H-S.,van Hout, D. and O’Mahony, M. (2007) Sensory difference tests for margarine: A comparison of R-Indices derived from ranking and A-Not A methods considering response bias and cognitive strategies. Food Quality and Preference, 18(4), 675-680.

• Lee, H-S..,van Hout, D., M. Hautus and O’Mahony, M. Can the same-different test use a β-criterion as well as a τ-criterion? Food Quality and Preference, 18(4), 605-613.

• O. Angulo, Lee, H-S. and O’Mahony, M. (2007)  Sensory difference tests: Overdispersion and warm-up. Food Quality and Preference, 18(2), 190-195.

• Lee, H-S. and O’Mahony, M. (2007) The evolution of a model: A review of Thsustonian and conditional stimulus effects on difference testing. Food Quality and Preference, 18(2), 369-383.

• Lee, H-S. and O’Mahony, M. (2007) Difference test sensitivity: Cognitive contrast effects. Journal of Sensory Studies, 22(1), 17-33.

• Baik, E-Y., Lee, H-S., Lee, K-S., Kim, J-W., Cho, H-R and Kim, K-O. (2007) Physicochemical and sensory characteristics of Gangjung containing sorbitol during storage. Journal of the Korean Society of Food Culture, 22(1), 115-126.

• Lee, H-S. (2007) Effects of Interstimulus Delay on the Sensory Discrimination: Application of Bi-Lateral Tasting for Assessment of Food and Personal Products. Food Engineering Progress, 11(1), 24-30.

• Kang, M-W., Chung, S-J., Lee, H-S., Kim, Y. and Kim, K-O. (2007) The sensory interactions of organic acids and various flavors in ramen soup system. Journal of Food Science, 72(9), S639-S647.

2001-2006

• Lee, H-S. and O’Mahony, M. (2006) Sensory Difference Testing: The Problem of Overdispersion and the Use of Beta Binomial Statistical Analysis. Food Science and Biotechnology, 15(4), 494-498.

• Lee, H-S. and O’Mahony, M. (2005) Sensory evaluation and marketing: measurement of a consumer concept. Food Quality and Preference, 16(3), 227-235.

• O’Mahony, M. and Lee, H-S. (2005) The goals of sensory measurement: Avoiding confusion. Korean Journal of Food Science and Industry, 38, 8-14.

• Lee, H-S. and O’Mahony, M. (2004) Sensory difference testing: Thurstonian Models. Food Science and Biotechnology, 13(6), 841-847.

• Lee, H-S., E. Carstens and O’Mahony, M. (2003) Drinking hot coffee: Why doesn't it burn the mouth? Journal of Sensory Studies, 18(1), 19-32.

• Lee, H-S. and O’Mahony, M. (2002) At What Temperatures Do Consumers Like to Drink Coffee?: Mixing Methods. Journal of Food Science, 67(7), 2774-2777.

• S. Pipatsattayanuwong, Lee, H-S., S. Lau and O’Mahony, M. (2001) Hedonic R-index measurement of temperature preferences for drinking black coffee. Journal of Sensory Studies, 16(5), 517-536.

• Lee, H-S., Kim, K-O. and O’Mahony, M. (2001) How do the signal detection indices react to frequency context bias for intensity scaling? Journal of Sensory Studies, 16(1), 33-52

Patents

• 식품의 감각적 선호도 측정 기술: 기준시료를 이용한 응답 구조 분석 가능 차이-선호 평가 방법론 개발, 출원(국내), 2015, 10-2015-0186274

• 3점 선호도 검사와 동일-비동일 검사를 융합한 선호도-차이 식별 검사를 사용한 식품의 감성적 선호도 측정 방법, 등록(국내), 10-1747777

• 식품의 감각적 선호도 측정 기술: 기준시료를 이용한 응답 구조 분석 가능 차이-선호 평가 방법론 개발, 등록(국내), 10-1857697