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Scott Frost

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Research Assistant Professor

Tufts University

United States

Research Interests

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Professors in United States Professors in Food Science Food Science professors in United States

About

Scott Frost is a Research Assistant Professor at Tufts University in the United States. His research primarily focuses on flavor chemistry and sensory properties in food and beverages, with recent publications addressing various aspects of coffee and wine quality. Notable areas include the chemical analysis of pork fat tissue as a flavor enhancer, the sensory evaluation of coffee brews, and understanding the impact of grape maturity on wine characteristics.

Recent Grants

Grant: Close

Linking the chemical fingerprint of coffee produced utilizing differing agronomic techniques and the relationship to sensory perception and drivers of liking.

Open Date: 2020-09-15

Close Date: 2022-12-14

Articles (12)

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2026

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2020

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2020

Collaborators (3)

David Kaplan

Tufts University

UNITED STATES

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Katherine Fuller

Assistant Professor

Oregon State University

UNITED STATES

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Jean‐Xavier Guinard

UNITED STATES

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Scott Frost

Research Interests

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About

Recent Grants

Articles (12)

Engineering omega-3 production in porcine adipocyte progenitors for nutritionally enhanced cultivated fat

Control of properties and nutrient content of cultivated foie gras tissues via scaffold and media factors

Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties

The Volatile Composition of Commercially Available New England India Pale Ales as Defined by Hop Blending

Chemical and sensory analyses of cultivated pork fat tissue as a flavor enhancer for meat alternatives

A new Coffee Brewing Control Chart relating sensory properties and consumer liking to brew strength, extraction yield, and brew ratio

Freeze-Killed Leaf Material Causes Atypical Aromas and Astringency in Cabernet Sauvignon

The Chemistry of Green and Roasted Coffee by Selectable 1D/2D Gas Chromatography Mass Spectrometry with Spectral Deconvolution

Titratable Acidity, Perceived Sourness, and Liking of Acidity in Drip Brewed Coffee

Sensory Evaluation of Syrah and Cabernet Sauvignon Wines: Effects of Harvest Maturity and Prefermentation Soluble Solids

Effects of brew strength, brew yield, and roast on the sensory quality of drip brewed coffee

Sensory and monosaccharide analysis of drip brew coffee fractions versus brewing time

Collaborators (3)

David Kaplan

Katherine Fuller

Jean‐Xavier Guinard

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