S
Scott Lafontaine Data-verified
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
Assistant Professor in Food Chemistry
faculty
15 h-index
45 pubs
602 cited
Research Areas
Links
Biography and Research Information
OverviewAI-generated summary
Scott Lafontaine's research focuses on the chemical drivers of aroma, taste, and mouthfeel in food and beverages, investigating how factors like raw material quality and production methods influence these attributes in products such as beer, wine, and sake. His work aims to understand the chemical composition of these products and how it relates to consumer perception and quality.
At the University of Arkansas, Lafontaine is establishing a group dedicated to beverage development, focusing on training and research initiatives. This program seeks to cultivate qualified professionals and foster the creation of novel products. His previous postdoctoral work includes investigating methods to enhance flavor stability in beer and determining factors influencing consumer preference for specific beverages.
Lafontaine's scholarly contributions are reflected in his publication record, with an h-index of 15 and 587 total citations across 45 publications. He has collaborated on multiple publications with researchers at the University of Arkansas, including Christian Schubert and Rahul Sen.
Metrics
- h-index: 15
- Publications: 45
- Citations: 602
Selected Publications
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High-Gravity Brewing, Yeast Strain Selection, and Glucose Oxidase Effects on the Quality of Nonalcoholic Beer (2026)
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Acid and Sequential Acid–Alkali Extraction to Mitigate Enzyme Activity and Off-Flavors in Chickpea Protein: Implications on Structural, Functional, and Bioactive Properties (2025)
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Examining the Impact of Different Malted Rice Cultivars on the Flavor of Non- and Low-Alcoholic Beers (2025)
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Sensory and Chemical Characterization of Upcycled Pomace- and Whey-Based Piquette Beverages (2025)
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Investigating the incorporation of milled rice in brewing non-alcoholic beer to enhance sensory quality (2025)
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Evaluating the Chemical Composition and Sensory Attributes of Japanese and U.S. Sake (2025)
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Filtration Challenges in Non-Alcoholic and Low-Alcohol Beer Production with a Focus on Different Yeast Strains (2025)
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Unveiling Cultivar and Agricultural Factors Influencing Extract Yield from Milled Rice (2025)
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Impact of harvest date and year on the volatile and physicochemical properties of fresh-market blackberry cultivars (2025)
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Micronutrient applications to enhance olive fruit growth and extra virgin olive oil chemical and sensory attributes (2025)
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Exploring Non-traditional Yeast for Flavor Innovation in Non-Alcoholic Beer (2025)
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Evaluating the costs of alternative malting grains for market adaptation: a case study on rice malt production in the U.S (2025)
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Improving yield, functional properties, and aroma profile of rice bran protein through innovative extraction and precipitation methods (2024)
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Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars (2024)
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Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars (2023)
Collaboration Network
Top Collaborators
Christian Schubert
Versuchs- und Lehranstalt für Brauerei in Berlin
9 shared publications
In database
- Evaluation of Variety, Maturity, and Farm on the Concentrations of Monoterpene Diglycosides and Hop Volatile/Nonvolatile Composition in Five <i>Humulus lupulus</i> Cultivars
- Effect of Production Technique on Pilsner-Style Non-Alcoholic Beer (NAB) Chemistry and Flavor
- The influence of storage conditions on the chemistry and flavor of hoppy ales
- How deviations in the elemental profile of Humulus lupulus grown throughout the U.S. and Germany influence hop and beer quality
- Impact of Pasteurisation on Terpenes, Terpenoids, Aldehydes and Esters in Hoppy Ales on Ageing
Showing 5 of 9 shared publications
Rahul Sen
University of Arkansas at Fayetteville
9 shared publications
In database
- Improving yield, functional properties, and aroma profile of rice bran protein through innovative extraction and precipitation methods
- Exploring Non-traditional Yeast for Flavor Innovation in Non-Alcoholic Beer
- Investigating the incorporation of milled rice in brewing non-alcoholic beer to enhance sensory quality
- Evaluating the Chemical Composition and Sensory Attributes of Japanese and U.S. Sake
- Impact of harvest date and year on the volatile and physicochemical properties of fresh-market blackberry cultivars
Showing 5 of 9 shared publications
Nils Rettberg
Versuchs- und Lehranstalt für Brauerei in Berlin (DE)
8 shared publications
- Evaluation of Variety, Maturity, and Farm on the Concentrations of Monoterpene Diglycosides and Hop Volatile/Nonvolatile Composition in Five <i>Humulus lupulus</i> Cultivars
- Effect of Production Technique on Pilsner-Style Non-Alcoholic Beer (NAB) Chemistry and Flavor
- The influence of storage conditions on the chemistry and flavor of hoppy ales
- How deviations in the elemental profile of Humulus lupulus grown throughout the U.S. and Germany influence hop and beer quality
- Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars
Showing 5 of 8 shared publications
Bernardo Pontes Guimarães
University of Arkansas at Fayetteville
5 shared publications
In database
- Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars
- Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars
- Evaluating the costs of alternative malting grains for market adaptation: a case study on rice malt production in the U.S
- Filtration Challenges in Non-Alcoholic and Low-Alcohol Beer Production with a Focus on Different Yeast Strains
- Examining the Impact of Different Malted Rice Cultivars on the Flavor of Non- and Low-Alcoholic Beers
Sarah Thörner
Versuchs- und Lehranstalt für Brauerei in Berlin (DE)
4 shared publications
- Effect of Production Technique on Pilsner-Style Non-Alcoholic Beer (NAB) Chemistry and Flavor
- The influence of storage conditions on the chemistry and flavor of hoppy ales
- How deviations in the elemental profile of Humulus lupulus grown throughout the U.S. and Germany influence hop and beer quality
- Impact of Pasteurisation on Terpenes, Terpenoids, Aldehydes and Esters in Hoppy Ales on Ageing
Johanna Dennenlöhr
Versuchs- und Lehranstalt für Brauerei in Berlin (DE)
3 shared publications
- Evaluation of Variety, Maturity, and Farm on the Concentrations of Monoterpene Diglycosides and Hop Volatile/Nonvolatile Composition in Five <i>Humulus lupulus</i> Cultivars
- Effect of Production Technique on Pilsner-Style Non-Alcoholic Beer (NAB) Chemistry and Flavor
- The influence of storage conditions on the chemistry and flavor of hoppy ales
Andrea L. Myers
University of Arkansas at Fayetteville (US)
3 shared publications
- Identifying Unique Quality Attributes of Arkansas-Grown Fresh-Market Blackberries
- Impact of harvest date and year on the volatile and physicochemical properties of fresh-market blackberry cultivars
- Impact of harvest date on size, composition, and volatiles of Arkansas fresh-market blackberries
Renee T. Threlfall
University of Arkansas at Fayetteville
3 shared publications
In database
- Identifying Unique Quality Attributes of Arkansas-Grown Fresh-Market Blackberries
- Impact of harvest date and year on the volatile and physicochemical properties of fresh-market blackberry cultivars
- Impact of harvest date on size, composition, and volatiles of Arkansas fresh-market blackberries
Margaret Worthington
University of Arkansas at Fayetteville
3 shared publications
In database
- Identifying Unique Quality Attributes of Arkansas-Grown Fresh-Market Blackberries
- Impact of harvest date and year on the volatile and physicochemical properties of fresh-market blackberry cultivars
- Impact of harvest date on size, composition, and volatiles of Arkansas fresh-market blackberries
Shannon R. M. Pinson
Agricultural Research Service (US)
3 shared publications
- Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars
- Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars
- Unveiling Cultivar and Agricultural Factors Influencing Extract Yield from Milled Rice
Kaushik Luthra
University of Arkansas at Fayetteville
3 shared publications
In database
- Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars
- Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars
- Unveiling Cultivar and Agricultural Factors Influencing Extract Yield from Milled Rice
X. Sha
3 shared publications
- Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars
- Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars
- Unveiling Cultivar and Agricultural Factors Influencing Extract Yield from Milled Rice
Griffiths G. Atungulu
University of Arkansas at Fayetteville
3 shared publications
In database
- Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars
- Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars
- Unveiling Cultivar and Agricultural Factors Influencing Extract Yield from Milled Rice
Andrew Caffrey
University of California, Davis (US)
2 shared publications
- Evaluation of Variety, Maturity, and Farm on the Concentrations of Monoterpene Diglycosides and Hop Volatile/Nonvolatile Composition in Five <i>Humulus lupulus</i> Cultivars
- Characterization of Humulus lupulus glycosides with porous graphitic carbon and sequential high performance liquid chromatography quadrupole time-of-flight mass spectrometry and high performance liquid chromatography fractionation
Jeff Dailey
2 shared publications
- Evaluation of Variety, Maturity, and Farm on the Concentrations of Monoterpene Diglycosides and Hop Volatile/Nonvolatile Composition in Five <i>Humulus lupulus</i> Cultivars
- Characterization of Humulus lupulus glycosides with porous graphitic carbon and sequential high performance liquid chromatography quadrupole time-of-flight mass spectrometry and high performance liquid chromatography fractionation
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