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Jake Lahne

Affiliations: 
Virginia Polytechnic Institute and State University, Blacksburg, VA, United States 
Area:
sensory science, food science
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"Jake Lahne"
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Parents

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Hildegarde Heymann research scientist UC Davis

Children

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Joseph Spearot grad student Dogfish Head Brewing

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Publications

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Lahne J, Abdi H, Collins T, et al. (2019) Bourbon and Rye Whiskeys Are Legally Distinct but Are Not Discriminated by Sensory Descriptive Analysis. Journal of Food Science
Ma S, Neilson A, Lahne J, et al. (2018) Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider. Journal of Food Science
Lahne J, Abdi H, Heymann H. (2018) Rapid sensory profiles with DISTATIS and Barycentric Text Projection: An example with amari , bitter herbal liqueurs Food Quality and Preference. 66: 36-43
Lahne J, Collins TS, Heymann H. (2016) Replication Improves Sorting-Task Results Analyzed by DISTATIS in a Consumer Study of American Bourbon and Rye Whiskeys. Journal of Food Science
Lahne J, Trubek AB. (2014) "A little information excites us." Consumer sensory experience of Vermont artisan cheese as active practice. Appetite. 78: 129-38
Lahne J, Trubek AB, Pelchat ML. (2013) Consumer sensory perception of cheese depends on context: A study using comment analysis and linear mixed models Food Quality and Preference. 32: 184-197
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