Edisson Tello

Edisson Tello studies the chemistry behind how foods taste and smell, identifying specific molecules responsible for bitterness, pungency, saltiness enhancement, and aroma in products like coffee, chili peppers, hazelnuts, bread, milk, and pea protein. This work combines chemical analysis (such as mass spectrometry) with sensory testing to link particular compounds to the flavors and sensations people perceive when eating or drinking these foods. Prospective students would likely work on food chemistry problems that connect molecular identification to human taste and smell perception.

Publication output has been fairly steady over the past decade (roughly 4-7 papers per year) with a notable increase in 2025, suggesting a growing or at least sustained level of research activity.

Generated by claude-sonnet-5 from public bibliographic data · Jul 20, 2026