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Richard D Mattes

Foods and Nutrition 

  • Distinguished Prof Foods & Nutrition

College of Consumer and Family Sciences 

  • Dir of Public Health/Dist Prof Nutr Sci

Department of Food Sciences 

  • Courtesy Professor of Food Sciences

Awards & Honors

(2011) Hall of Fame. Purdue University.

(2008) Elaine R. Monsen Award for Outstanding Research Literature. American Dietetic Association.

(2003) J.R. Vickory Lecture. Australian Institute of Food Science and Technology.


Mattes, R. D. (2011). None. U.S. Patent No. None. Washington, D.C.: U.S. Patent and Trademark Office.

Selected Publications

Running, C. V. A., & Mattes, R. D. (in press). Humans are more sensitive to the taste of linoleic and α-linolenic than oleic acid. Am J Physiol.

Running, C. V. A., & Mattes, R. D. (in press). Different oral sensitivities to and sensations of short, medium, and long chain fatty acids in humans.. Am J Physiol.

Kulkarni, B. V., & Mattes, R. D. (2014). Lingual lipase activity in the orosensory detection of fat in humans. Am J Physiol, 306, R879-R885.

Tucker, R. M., Mattes, R. D., & Running, C. A. (2014). Mechanisms and effects of “fat Taste” in humans. Biofactors, 40, 313-326.

Tucker, R. M., Edlinger, C., Craig, B. A., & Mattes, R. D. (2014). Associations between BMI and fat taste sensitivity in humans. Chemical Senses, 39, 349-357.

Mattes, R. D. (in press). Comparison of sensory, physiological, personality, and cultural attributes in regular spicy food users and non-users. Appetite, 19-27.

Mattes, R. D. (in press). The effects of capsaicin and capsiate on energy balance: critical review and meta-analyses of studies in humans. Chemical Senses.

Mattes, R. D. (in press). Noxious stimuli sensitivity in regular spicy food users and non-users: Comparison of visual analog and general labeled magnitude scaling. Chemosensory Perception.

Mattes, R. D. (in press). The effects of hedonically acceptable red pepper doses on thermogenesis and appetite. Physiology & Behavior, 251-258.

Mattes, R. D. (in press). Accumulating evidence supports a taste component for free fatty acids in humans. Physiology & Behavior, 624-631.