Peterson, Devin G. - The Ohio State University - Department of Food Science and Technology

个人简介

Devin Peterson is a Professor in the Department of Food Science and Technology at The Ohio State University. He earned a doctoral degree in Flavor Chemistry (2001) at the University of Minnesota. In 2001 he joined the faculty in the Department of Food Science at Penn State University. During his tenure at Penn State, in 2004 he received the Presidential Early Career Award for Scientists and Engineers (PECASE) that is presented by the White House Office of Science and Technology Policy. In 2009, he returned to the University of Minnesota as an Associate Professor and was promoted to Professor in 2014. He received the Excellence in Flavor Science Award from the Flavor and Extract Manufacturers Association in 2015. In 2016, he relocated his research program to The Ohio State University as part of the Discovery Themes Initiative. His research efforts focus on characterizing chemical stimuli that impart flavor to foodstuffs (taste, aroma, chemesthetic, mouthfeel), investigating multi-flavor interactions on perception, mapping pathways of flavor generation/stability and mechanisms of flavor delivery. His program is based on a utility inspired fundamental research platform with an overarching goal to get more from nature, guided by science, to support the development of sustainable, nutritious, and healthy foods with higher product acceptability. He initiated and directs the Flavor Research and Education Center (http://frec.osu.edu), a partnership between academic researchers and industry leaders focused on the creation, exchange, and application of knowledge to drive innovation in the food marketspace.

研究领域

Dr. Peterson’s research efforts focus on food flavor and related chemistry, with emphasis on identification of flavor stimuli (taste, aroma, chemesthetic, mouthfeel), pathways of formation/degradation, taste/aroma modulation, and mechanisms of delivery. In general, our research program strives to utilize innovative scientific solutions to support health and wellness initiatives.

近期论文

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Liyun, Z. and Peterson, D.G. 2018. Identification of Bitter Compounds in Extruded Corn Puffed Products. Food Chem. 254: 185-192. https://doi.org/10.1016/j.foodchem.2018.01.161 Raithore, S. and Peterson, D.G. 2018. Effect of polyol-type and particle size on flavor release in chewing gum. Food Chem. 253: 293-299. https://doi.org/10.1016/j.foodchem.2018.01.123 Paravisini, L. and Peterson, D.G. 2018. Role of Reactive Carbonyl Species on Non-Enzymatic Browning of Apple Juice During Storage. Food Chem. 245: 1010-1017. https://doi.org/10.1016/j.foodchem.2017.11.071 Ronningen, I. and Peterson, D.G.2018. Identification of Aging Associated Food Quality Changes in Citrus Products Using Untargeted Chemical Profiling. J. Agric. Food Chem. 66: 682-688. http://pubs.acs.org/doi/10.1021/acs.jafc.7b04450 Ronningen, I., Miller, M., Xia, Y. and Peterson, D.G. 2018. Identification and Validation of Sensory-Active Compounds from Data-Driven Research: A Flavoromics Approach. J. Agric. Food Chem. Accepted. http://pubs.acs.org/doi/abs/10.1021/acs.jafc.7b00093 Zhang, L. and Peterson, D.G. 2018. Identification of a Novel Umami Compound in Potatoes and Potato Chips. Food Chemistry. 240: 1219-1226. https://doi.org/10.1016/j.foodchem.2017.08.043 Paravisini, L. and Peterson, D.G. 2016. Characterization of Browning Formation in Orange Juice during Storage. in Browned Flavors: Analysis, Formation, and Physiology ACS Symposium Series 1237, Ed. M. Granvogl, D. Peterson, P. Schieberle, ACS Symposium Series; American Chemical Society: Washington, DC, pg 55-65. http://pubs.acs.org/doi/abs/10.1021/bk-2016-1237.ch005 Raithore, S. and Peterson, D.G. 2016. Delivery of taste and aroma components in sugar-free chewing gum: mass balance analysis. Chemosensory Perception, 9: 182-192. http://link.springer.com/article/10.1007/s12078-016-9218-y Forero, D.P., Masatani, C., Fujimoto, Y., Coy-Barrera, E, Peterson, D.G., Osorio, C. 2016. Spermidine Derivatives in Lulo (Solanum quitoense Lam.) Fruit: Sensory (Taste) versus Biofunctional (ACE-Inhibition) Properties. J. Agric. Food Chem. 64: 5375-5383. http://pubs.acs.org/doi/abs/10.1021/acs.jafc.6b01631 Kokkinidou, S. Peterson, D.G. 2016. Identification of compounds that contribute to trigeminal burn in aqueous ethanol solutions. Food Chem. 211: 757-762 http://www.sciencedirect.com/science/article/pii/S0308814616308068 Bin, Q. and Peterson, D.G. 2016. Identification of Bitter Compounds in Whole Wheat Bread Crumb. Food Chem. 203: 8–15, http://www.sciencedirect.com/science/article/pii/S0308814616301182 Yeo, L., Thompson, D. and Peterson, D.G. 2016. Inclusion Complexation of Flavor Compounds by Dispersed High-Amylose Maize Starch (HAMS) in an Aqueous Model System. Food Chem. 199: 393–400. http://www.sciencedirect.com/science/article/pii/S0308814615303320 Yucel, U. and Peterson, D.G. 2015. Effect of Protein–Lipid–Salt Interactions on Sodium Availability in the Mouth and Consequent Perception of Saltiness: In Solutions. J. Agric. Food Chem., 63: 7487–7493. http://pubs.acs.org/doi/abs/10.1021/acs.jafc.5b02311 Yucel, U. and Peterson, D.G. 2015. Effect of Protein–Lipid–Salt Interactions on Sodium Availability in the Mouth and Consequent Perception of Saltiness: As Affected by Hydration in Powders. J. Agric. Food Chem., 63: 7494–7498. http://pubs.acs.org/doi/abs/10.1021/acs.jafc.5b02312 Forero, D.P, Orrego, C.E. Peterson, D.G. and Osoria, C. 2015. Chemical and sensory comparison of fresh and dried lulo (Solanum quitoense Lam.) fruit aroma. Food Chemistry, 169: 85–91. http://www.sciencedirect.com/science/article/pii/S0308814614011595 Kokkinidou, S. and Peterson, D.G. 2015. Characterization of compounds that influence alcohol trigeminal burn in spirits. Weurman Symposium Proceedings Flavour Science Proceedings of the XIV Weurman Flavour Research Symposium, Andrew Taylor and Donald Mottram (Eds), pg 31-37. Ronningen, I. and Peterson, D.G. 2015. Application of untargeted LC/MS techniques (Flavoromics) to identify changes related to freshness of food, in The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration. Eds. Guthrie, et al.; ACS Symposium Series; American Chemical Society: Washington, DC, Vol. 1191, pg 269-277. http://pubs.acs.org/doi/pdf/10.1021/bk-2015-1191.ch019 Zhang, L., Xia, Y. and Peterson, D.G. 2014. Identification of bitter modulating Maillard-catechin reaction products. J. Agric. Food Chem. 62, 10092−10100. http://pubs.acs.org/doi/abs/10.1021/jf502040e Karametsi, K., Kokkinidou, S., Ronningen, I. and Peterson, D.G. 2014. Identification of Bitter Peptides in Aged Cheddar Cheese. J. Agric. Food Chem. 62, 8034−8041.http://pubs.acs.org/doi/abs/10.1021/jf5020654 Troise, A. D. Fiore, A. Colantuono, A. Kokkinidou, S., Peterson, D.G. and Fogliano, V. 20 Effect of olive mill wastewater phenol compounds on reactive carbonyl species and Maillard reaction end-products in ultrahigh-temperature-treated milk. J. Agric. Food Chem. 62, 10092−10100.