Profile image of Russell Keast

Prof Russell Keast

STAFF PROFILE

Position

Professor

Faculty

Faculty of Health

Department

School of Exercise & Nut. Sci.

Campus

Melbourne Burwood Campus

Research interests

Professor Keast's research is primarily concerned with the sense of taste and it's role with food choice.



Using sensory evaluation techniques combined with nutritional assessment, the majority of Professor Keast's published research has focused on understanding the taste system, in particular how knowledge of taste may be associated with dietary consumption and development of diet-related disease. For example, recent research has involved 1/ the role of caffeine in sugar sweetened beverages, 2/ the link between salt taste and consumption of salty foods, 3/ the existence of a sixth basic taste responsive to fat, and the role it may play in development of obesity. In addition, Professor Keast has been actively involved in developing a link between chemical analysis and perceived flavour. Using a sensory directed approach to the chemical separation of foods, he co-discovered a natural non-steroidal anti-inflammatory compound in virgin olive oil.



Professor Keast has ongoing industry collaborations and consultancies involving sensory evaluation of foods.
 

Teaching interests

Unit Chair HSN313 Sensory Evaluation of Food



Supervises 6 PhD students and 2 Honours students
 

Conferences

Keast R. 2014 Weurman Fl.avour Sysposium. Cambridge University UK. (Invited Plenary) Fat, the sixth taste

Keast R. 2014 The Science of Taste. Copenhagen (Invited Speaker).  Is fat the sixth taste. Evidence and Implications.

Keast R. 2013 Nutrition Society of Australia. Brisbane. (Invited Plenary) A taste for energy homeostasis: sweet and fatty. 

Keast R. 2013 AIFST Convention. Brisbane. Panel discussion on salt reduction in foods. (Invited)

Keast R. 2012 Royal Society. Taste Australia. Adelaide. Panel discussion on taste perception. (Invited)

Keast R. 2011. Taste and implication for health (Invited Keynote). Consumer and Applied Sciences Centenary Conference, Dunedin, New Zealand.

Keast R. 2011. Salt consumption. Why do we consume so much, and the influence on CVD (Invited Plenary). Australian Cardiovascular Nursing College Conference, Melbourne.

Keast R. 2010. The Future of Food (Invited presentation). Royal Institute of Australia as part of Tasting Australia convention, Adelaide.

Keast R. 2010. Fat taste, implications for satiety (Invited presentation). International Life Sciences Institute -Saturated and trans fats, Sydney.

Keast R. 2009. Salt, the sensory perspective (Invited presentation). International Life Sciences Institute - The Salt Forum, Sydney.

Keast R. 2009. The taste of salt and the potential for salt reduction in foods (Invited presentation). The Australian Academy of Science - Salt in the diet: The elephant in the room, Sydney.

Research groups

Centre for Advanced Sensory Science

Awards

New Jersey Pharmaceutical Association Award for research on bitterness inhibition

Publications

Filter by

2016

Viability of tallow inclusion in Atlantic salmon diet, as assessed by an on-farm grow out trial

Mr James Emery, Richard P Smullen, Prof Russell Keast, A/Prof Giovanni Turchini

(2016), Vol. 451, pp. 289-297, Aquaculture, Amsterdam, The Netherlands, C1

journal

Assessment of eating rate and food intake in spoon versus fork users in a laboratory setting

Dr Dieuwerke Bolhuis, Prof Russell Keast

(2016), Vol. 49, pp. 66-69, Food quality and preference, Amsterdam, The Netherlands, C1

journal

Short communication: Influence of labeling on Australian and Chinese consumers' liking of milk with short (pasteurized) and long (UHT) shelf life

Djin Liem, Dr Dieuwerke Bolhuis, Dr Xiaokai Hu, Prof Russell Keast

(2016), Vol. 99, pp. 1747-1754, Journal of dairy science, Amsterdam, The Netherlands, C1

journal

Effects of salt and fat combinations on taste preference and perception

Dr Dieuwerke Bolhuis, Dr Lisa Newman, Prof Russell Keast

(2016), Vol. 41, pp. 189-195, Chemical senses, Oxford, Eng., C1

journal

The importance of taste on dietary choice, behaviour and intake in a group of young adults

Miss Stephanie Kourouniotis, Prof Russell Keast, A/Prof Lynn Riddell, Dr Katie Lacy, Maree G Thorpe, Dr Sara Cicerale

(2016), Vol. 103, pp. 1-7, Appetite, Amsterdam, The Netherlands, C1

journal
2015

Caffeine increases sugar-sweetened beverage consumption in a free-living population: a randomised controlled trial

Prof Russell Keast, Prof Boyd Swinburn, A/Prof Lynn Riddell

(2015), Vol. 113, pp. 366-371, British journal of nutrition, Cambridge, Eng., C1

journal

Is fat the sixth taste primary? Evidence and implications

Prof Russell Keast, Mr Andrew Costanzo

(2015), Vol. 4, pp. 1-7, Flavour, London, Eng., C1

journal

The relationships between common measurements of taste function

Jordannah Webb, Dr Dieuwerke Bolhuis, Dr Sara Cicerale, John Hayes, Prof Russell Keast

(2015), Vol. 8, pp. 11-18, Chemosensory Perception, Berlin, Germany, C1

journal

Chemosensory science in the context of cancer treatment: implications for patient care

Anna Boltong, Prof Russell Keast

(2015), Vol. 8, pp. 117-125, Chemosensory perception, Berlin, Germany, C1

journal

Micronutrient supplement use and diet quality in university students

Mr Adam Wiltgren, Dr Alison Booth, Dr Gunveen Kaur, Dr Sara Cicerale, Dr Katie Lacy, Maree G Thorpe, Prof Russell Keast, A/Prof Lynn Riddell

(2015), Vol. 7, pp. 1094-1107, Nutrients, Basel, Switzerland, C1

journal

Cross-sectional study of 24-hour urinary electrolyte excretion and associated health outcomes in a convenience sample of Australian primary schoolchildren: the salt and other nutrients in children (SONIC) study protocol

Ms Carley Grimes, Ms Janet Baxter, A/Prof Karen Campbell, A/Prof Lynn Riddell, Ms Manuela Rigo, Dr Gie Liem, Prof Russell Keast, Dr Feng He, Prof Caryl Nowson

(2015), Vol. 4, pp. 1-7, JMIR research protocols, Toronto, Ont., C1

journal
2014

Measuring oral fatty acid thresholds, fat perception, fatty food liking, and papillae density in humans

Miss Rivkeh Haryono, Ms Madeline Sprajcer, Prof Russell Keast

(2014), Vol. 88, pp. 1-12, Journal of visualized experiments, Somerville, Ma., C1

journal

Impaired oral fatty acid chemoreception is associated with acute excess energy consumption

Prof Russell Keast, Kaylee Azzopardi, Dr Lisa Newman, Miss Rivkeh Haryono

(2014), Vol. 80, pp. 1-6, Appetite, Amsterdam, The Netherlands, C1

journal

A prospective cohort study of the effects of adjuvant breast cancer chemotherapy on taste function, food liking, appetite and associated nutritional outcomes

Anna Boltong, Sanchia Kaye Aranda, Prof Russell Keast, Ms Rochelle Wynne, Prudence Francis, Jacqueline Chirgwin, Karla Gough

(2014), Vol. 9, pp. 1-9, PLoS One, San Francisco, CA, C1

journal

Oleocanthal, a phenolic derived from virgin olive oil: a review of the beneficial effects on inflammatory disease

Lisa Parkinson, Prof Russell Keast

(2014), Vol. 15, pp. 12323-12334, International journal of molecular sciences, Basel, Switzerland, C1

journal

The role of sweet taste in satiation and satiety

Yu Qing Low, Dr Katie Lacy, Prof Russell Keast

(2014), Vol. 6, pp. 3431-3450, Nutrients, Basel, Switzerland, C1

journal
2013

Functionality of fatty acid chemoreception : a potential factor in the development of obesity?

Dr Lisa Newman, Miss Rivkeh Haryono, Prof Russell Keast

(2013), Vol. 5, pp. 1287-1300, Nutrients, Basel,Switzerland, C1

journal

The test-retest reliability of fatty acid taste thresholds

Dr Lisa Newman, Prof Russell Keast

(2013), Vol. 6, pp. 70-77, Chemosensory perception, New York, N. Y., C1

journal

Monola oil versus canola oil as a fish oil replacer in rainbow trout feeds: effects on growth, fatty acid metabolism and final eating quality

A/Prof Giovanni Turchini, Vittorio M Moretti, Dr Karen Hermon, Fabio Caprino, Maria Letizia Busetto, Fredrica Bellagamba, Mr Travis Rankin, Prof Russell Keast, Dr David Francis

(2013), Vol. 141, pp. 1335-1344, Food chemistry, Amsterdam, Netherlands, C1

journal

Storage of extra virgin olive oil and its effect on the biological activity and concentration of oleocanthal

Dr Sara Cicerale, Dr Xavier Conlan, Prof Neil Barnett, Prof Russell Keast

(2013), Vol. 50, pp. 597-602, Food research international, Oxford, England, C1

journal

The acute effects of caffeine in a sugar-sweetened beverage on energy consumption

Penny Oliver, A/Prof Lynn Riddell, Karen Lim, Prof Russell Keast

(2013), Vol. 2, pp. 133-139, Journal of caffeine research, New Rochelle, N. Y., C1

journal
2012

Recent fat intake modulates fat taste sensitivity in lean and overweight subjects

Dr Jessica Stewart, Prof Russell Keast

(2012), Vol. 36, pp. 834-842, International journal of obesity, London, England, C1

journal

Antimicrobial, antioxidant and anti-inflammatory phenolic activities in extra virgin olive oil

Dr Sara Cicerale, Mrs Lisa Parkinson, Prof Russell Keast

(2012), Vol. 23, pp. 129-135, Current opinion in biotechnology, London, England, C1

journal

Oral sensitivity to oleic acid is associated with fat intake and body mass index

Dr Jessica Stewart, Dr Lisa Newman, Prof Russell Keast

(2012), pp. 1-7, Clinical Nutrition, Amsterdam , The Netherlands, C1

journal

The influence of chemotherapy on taste perception and food hedonics : a systematic review

Anna Boltong, Prof Russell Keast

(2012), Vol. 38, pp. 152-163, Cancer treatment reviews, London, England, C1

journal

The association between perceived sweetness intensity and dietary intake in young adults

Dr Sara Cicerale, A/Prof Lynn Riddell, Prof Russell Keast

(2012), Vol. 77, pp. H31-H35, Journal of food science, London, England, C1

journal

Effective integration of teaching and research in a first year food and nutrition course

Prof Russell Keast, Ms Susie Macfarlane, A/Prof Lynn Riddell

(2012), Vol. 3, pp. 1366-1370, Creative education, Irvine, Calif., C1-1

journal

Taste changes and saliva composition in chronic kidney disease

K J Manley, Miss Rivkeh Haryono, Prof Russell Keast

(2012), Vol. 8, pp. 56-60, Renal Society of Australasia journal, Heidelberg, Vic., C1-1

journal

Experiences and consequences of altered taste, flavour and food hedonics during chemotherapy treatment

Anna Boltong, Prof Russell Keast, Sanchia Kaye Aranda

(2012), Vol. 20, pp. 2765-2774, Supportive care in cancer, Heidelberg, Germany, C1-1

journal

Health labelling can influence taste perception and use of table salt for reduced-sodium products

Dr Gie Liem, Mrs Fatemeh Miremadi, E H Zandstra, Prof Russell Keast

(2012), Vol. 15, pp. 2340-2347, Public health nutrition, Cambridge, England, C1-1

journal

Caffeine as an ingredient in sugar sweetened beverages

A/Prof Lynn Riddell, Asst/Prof Dhoungsiri Sayompark, Penny Oliver, Prof Russell Keast

(2012), pp. 22-38, Caffeine : chemistry, analysis, function and effects, Cambridge, England, B1-1

chapter
2011

Two decades of supertasting : where do we stand?

John Hayes, Prof Russell Keast

(2011), Vol. 104, pp. 1072-1074, Physiology & Behavior, Philadelphia, Pa., C1

journal

Talking about taste : how do oncology clinicians discuss and document taste problems?

Anna Boltong, Prof Russell Keast, Sanchia Kaye Aranda

(2011), Vol. 35, pp. 81-87, Cancer forum, Sydney, N.S.W., C1

journal

The influence of caffeine on energy content of sugar-sweetened beverages : the caffeine–calorie effect

Prof Russell Keast, Asst/Prof Dhoungsiri Sayompark

(2011), Vol. 65, pp. 1338-1344, European journal of clinical nutrition, London, England, C1

journal

Reducing sodium in foods : the effect on flavor

Dr Gie Liem, Mrs Fatemeh Miremadi, Prof Russell Keast

(2011), Vol. 3, pp. 694-711, Nutrients, Basel, Switzerland, C1

journal

Transforming salmonid aquaculture from a consumer to a producer of long chain omega-3 fatty acids

A/Prof Giovanni Turchini, Dr David Francis, Prof Russell Keast, Prof Andrew Sinclair

(2011), Vol. 124, pp. 609-614, Food chemistry, Amsterdam, The Netherlands, C1

journal

Impact of living arrangements and nationality on food habits and nutrient intakes in young adults

A/Prof Lynn Riddell, Bixia Ang, Prof Russell Keast, Dr Wendy Hunter

(2011), Vol. 56, pp. 726-731, Appetite, Amsterdam, Netherlands, C1

journal

Marked differences in gustatory and gastrointestinal sensitivity to oleic acid between lean and obese men

Dr Jessica Stewart, Radhika V. Seimon, Barbel Otto, Prof Russell Keast, Peter M. Clifton, Christine Feinle-Bisset

(2011), Vol. 93, pp. 703-711, The American journal of clinical nutrition, Bethesda, Md., C1

journal

Fatty acid detection during food consumption and digestion : associations with ingestive behavior and obesity

Dr Jessica Stewart, Christine Feinle-Bisset, Prof Russell Keast

(2011), Vol. 50, pp. 225-233, Progress in lipid research, Oxford, England, C1

journal

Molecular mechanisms of inflammation : anti-inflammatory benefits of virgin olive oil and the phenolic compound oleocanthal

Mrs Lisa Parkinson, Prof Aaron Russell, Prof Russell Keast

(2011), Vol. 17, pp. 754-768, Current pharmaceutical design, Bussum, The Netherlands, C1

journal

The concentration of oleocanthal in olive oil waste

Dr Sara Cicerale, Dr Xavier Conlan, Prof Neil Barnett, Prof Russell Keast

(2011), Vol. 25, pp. 542-548, Natural product research, Abingdon, England, C1

journal
2010

Oleocanthal, a natural anti-Inflammatory compound in extra virgin olive oil

Dr Sara Cicerale, Prof Russell Keast

(2010), Vol. 9, pp. 94-100, Anti-inflammatory & anti-allergy agents in medicinal chemistry, Bussum, Netherlands, C1

journal

Oral sensitivity to fatty acids, food consumption and BMI in human subjects

Dr Jessica Stewart, Christine Feinle-Bisset, Mr Matt Golding, Dr C Delahunty, Peter M. Clifton, Prof Russell Keast

(2010), Vol. 104, pp. 145-152, British journal of nutrition, Cambridge, England, C1

journal

Biological activities of phenolic compounds present in virgin olive oil

Dr Sara Cicerale, Mrs Lisa Parkinson, Prof Russell Keast

(2010), Vol. 11, pp. 458-479, International Journal of Molecular Sciences, Basel, Switzerland, C1

journal
2009

Sensory characterization of the irritant properties of oleocanthal, a natural anti-inflammatory agent in extra virgin olive oils

Dr Sara Cicerale, Paul Breslin, Gary Beauchamp, Prof Russell Keast

(2009), Vol. 34, pp. 333-339, Chemical senses, Oxford, England, C1

journal

Chemistry and health of olive oil phenolics

Dr Sara Cicerale, Dr Xavier Conlan, Prof Andrew Sinclair, Prof Russell Keast

(2009), Vol. 49, pp. 218-236, Critical reviews in food science and nutrition, Philadelphia, Pa., C1

journal

Food quality perception

Prof Russell Keast

(2009), pp. 67-83, Processing effects on safety and quality of foods, Boca Raton, Fla., B1

chapter
2008

Biometric, nutritional and sensory changes in intensively farmed Murray cod (Maccullochella peelii peelii, Mitchell) following different purging times

Dr Giorgio Palmeri, A/Prof Giovanni Turchini, Fabio Caprino, Prof Russell Keast, Vittorio M Moretti, Hon Prof Sena Desilva

(2008), Vol. 107, pp. 1605-1615, Food chemistry, Amsterdam, The Netherlands, C1

journal

Effects of starvation and water quality on the purging process of farmed Murray cod ( Maccullochella peelii peelii )

Dr Giorgio Palmeri, A/Prof Giovanni Turchini, Prof Russell Keast, Prof Philip J Marriott, Paul Morrison, Hon Prof Sena Desilva

(2008), Vol. 56, pp. 9037-9045, Journal of agricultural and food chemistry, Columbus, Ohio, C1

journal

Modification of the bitterness of caffeine

Prof Russell Keast

(2008), Vol. 19, pp. 465-472, Food quality and preference, Oxford, England, C1

journal
2007

A complex relationship among chemical concentration, detection threshold and suprathreshold intensity of bitter compounds

Prof Russell Keast, Jessica Roper

(2007), Vol. 32, pp. 245-253, Chemical senses, Oxford, England, C1

journal

Caffeine as a flavor additive in soft-drinks

Prof Russell Keast, A/Prof Lynn Riddell

(2007), Vol. 49, pp. 255-259, Appetite, Amsterdam, The Netherlands, C1

journal

Flavour as an analytical tool : an anti-inflammatory compound in olive oil

Prof Russell Keast

(2007), Vol. 59, pp. 363-367, Food Australia, North Sydney, N.S.W., C1

journal

Sensory systems guide our acceptance of food and beverages

Prof Russell Keast

(2007), Vol. 46, pp. 21-22, Vhetta journal, Mount Waverley, Vic., C1-1

journal
2006

Biometric, nutritional and organoleptic changes in intensively farmed Murray Cod (Maccullochella peelii peelii) purged for different time periods

Dr Giorgio Palmeri, A/Prof Giovanni Turchini, Prof Russell Keast, Vittorio M Moretti, Hon Prof Sena Desilva

(2006), pp. -, Innovation In Aquaculture: Abstracts Book: Skretting Australasian Aquaculture Conference, Australia, E1-1

conference

Culture-specific variation in the flavor profile of soymilks

Prof Russell Keast, J.J. Lau

(2006), Vol. 71, pp. 567-572, Journal of food science, Malden, Mass., C1

journal

Sensory systems guide our acceptance and consumption of food and beverages.

Prof Russell Keast

(2006), Vol. 13, pp. 10-13, Journal of the Home Economics Institute of Australia, Kelvin Grove, Qld., C1

journal
2005

Ibuprofen-like activity in estra-virgin olive oil

Gary Beauchamp, Prof Russell Keast, Diane Morel, Jianming Lin, Jana Pika, Qui Han, Chi-Ho Lee, Amos III Smith, Paul Breslin

(2005), Vol. 437, pp. 45-46, Nature, London, England, C1-1

journal

Bitterness suppression with zinc sulfate and na-cyclamate: a model of combined peripheral and central neural approaches to flavor modification

Prof Russell Keast, Paul Breslin

(2005), Vol. 22, pp. 1970-1977, Pharmaceutical research, Amsterdam, The Netherlands, C1-1

journal

The nose and tongue as chemical detectors

Prof Russell Keast

(2005), Vol. 72, pp. 10-13, Chemistry in Australia, Parkville, Vic., C1-1

journal
2004

Oral zinc sulfate solutions inhibit sweet taste perception

Prof Russell Keast, Thomas M. Canty, Paul Breslin

(2004), Vol. 29, pp. 513-521, Chemical senses, Oxford, England, C1-1

journal

The influence of sodium salts on binary mixtures of bitter-tasting compounds

Prof Russell Keast, Thomas M. Canty, Paul Breslin

(2004), Vol. 29, pp. 431-439, Chemical senses, Oxford, England, C1-1

journal

Flavor interactions at the sensory level

Prof Russell Keast, Pamela Dalton, Paul Breslin

(2004), pp. 228-254, Flavor perception, Oxford, England, B1-1

chapter
2003

An overview of binary taste-taste interactions

Prof Russell Keast, Paul Breslin

(2003), Vol. 14, pp. 111-124, Food quality and preference, New York, N.Y., C1-1

journal

A psychophysical investigation of binary bitter-compound interactions

Prof Russell Keast, Melanie M.E. Bournazel, Paul Breslin

(2003), Vol. 28, pp. 301-313, Chemical senses, Oxford, England, C1-1

journal

The effect of zinc on human taste perception

Prof Russell Keast

(2003), Vol. 68, pp. 1871-1877, Journal of food science, Malden, Mass., C1-1

journal
2002

Modifying the bitterness of selected oral pharmaceuticals with cation and anion series of salts

Prof Russell Keast, Paul Breslin

(2002), Vol. 19, pp. 1019-1026, Pharmaceutical research, Dordrecht, Netherlands, C1-1

journal

Cross-adaptation and bitterness inhibition of L-Tryptophan, L-Phenylalanine and urea : further support for shared peripheral physiology

Prof Russell Keast, Paul Breslin

(2002), Vol. 27, pp. 123-131, Chemical senses, Oxford, England, C1-1

journal
2001

Suppression of bitterness using sodium salts

Prof Russell Keast, Paul Breslin, Gary Beauchamp

(2001), Vol. 55, pp. 441-447, Chimia : International journal for chemistry, Zu¿rich, Switzerland, C1-1

journal