Mario Paolo Pellicano


Mario Paolo Pellicano


Direct: +39 0825 299371
FAX: +39 0825 781585

Short CV

Research Interests

At the University of Naples, as PhD student in Neuroscience, he started working on the role of the Central Nervous System in the control of thermogenesis and food intake. Subsequently, as postdoc, worked on the role of NMDA receptors on long-term habituation to spatial novelty and on distribution in the brain of NMDA and non-NMDA receptors, by autoradiography, in two rat strains. Since 1994 he is researcher at the “Istituto di Scienze dell’Alimentazione, CNR”. His main research field are the identification of the factors that affect consumer food choice as well as the characterization of food products, using sensory analysis procedures. Through the use of specially designed questionnaires “expected consumer quality” is revealed while the evaluation of the sensory properties through test-tasting, gives a definition of consumer “perceived quality”. A sensory profile of each food is defined using an expert panel, in order to obtain the organoleptic attributes that characterize specific products. This methodology has been used in order to study Southern Italian food products, including bread, buffalo meat, extra-virgin olive oil, wine, pasta, nuts as well as “Limoncello” liquor for “Liquori Espressi S.a.s.”. One of his other main interests is the survey on alcohol consumption and its preference by using special rat strains. The results obtained suggest a strong interaction between sensory properties of foods and genetic constitution that “drives” the eating behaviour.


Key Publications

Cozzolino, R., Martignetti, A., Pellicano, M. P., Stocchero, M., Cefola, M., Pace, B., De Giulio, B. Characterization of volatile profile and sensory analysis of fresh-cut “Radicchio di Chioggia” stored in air or modified atmosphere. Food Chemistry, 192, 603-611, 2016. doi:10.1016/j.foodchem.2015.07.045

Cammarota, C. Laurino, L. Cipriano, M. P. Pellicano.  Sensory characteristics of “Italia” table grape stored in modified atmosphere. In “Ricerche e innovazioni nell’industria alimentare”, Vol X, 2012. Ed. Chiriotti, Pinerolo (TO).

Pellicano M.P., Laurino C., Sada A., Cammarota G. Sensory profile and acceptability of Napoli-type salami produced without chemical additives. Ingr. Alim., 58, 18-22, 2011.

Pellicano M.P., Cammarota G., Graziani M.P., Aparicio R. Sensory properties and consumers acceptability of oils. In Handbook of Mapping And Comparing Oils, pagg. 199-244, 2009,

Pellicano MP, Cammarota G,  Laurino C, Graziani MP. Use of descriptive-quantitative analysis on three white wines of Campania region. Ingr. Alim., 43, 21-25, 2009.

Pellicano M.P., Cammarota G., Laurino C., Graziani M.P. Quantitative descriptive sensory analysis of buffalo meat from animals fed with a diet containing different amounts of vitamin E. Ital. J. Anim. Sci., 6,1214-1216, 2007

Pellicano M.P., Sadile A.G. Differential alcohol drinking behaviour and dependence in the Naples Low- and High-Excitability rat lines. Behav. Brain Res., 171, 199-206, 2006. PMID: 16712974

Carey MP, Diewald LM, Esposito FJ, Pellicano MP, Gironi Carnevale UA, Sergeant JA, Papa M, Sadile AG. Differential distribution, affinity and plasticity of dopamine D-1 and D-2 receptors in the target sites of the mesolimbic system in an animal model of ADHD. Behav. Brain Res. 94(1):173-185, 1998. PMID: 9708848

Monda M., Sullo A., De Luca V., Pellicano M.P., Viggiano A. L-Threonine injection into PPC modifies food intake, lateral hypothalamic activity, and sympathetic discharge. Am. J. Physiol., 273, R554-R559, 1997. PMID: 9277538

Sadile A.G., Pellicano M.P., Sagvolden T. and Sergeant A. NMDA and non.NMDA sensitive L-3H-glutamate receptor binding in the brain of the Naples high- and low-excitability rats: an autoradiographic study. Behav. Brain Res., 78, 163-174, 1996. PMID: 9708848


Research Group

Unit of Sensory Analysis (FOOD)