Short Course: Survey of Flavor Science, Apr 3-4, 2017
FREC is proud to be partnering with ACS to offer a new flavor short course: Survey of Flavor Science. This course blends the extensive experience of "application oriented" FREC instructors with ACS's expertise in course design.
Examining the trigeminal burn of alcoholic products
Dr. Smaro Kokkinidou and Prof Devin Peterson have identified novel molecular drivers of trigeminal burn in alcoholic products.
Focus On Flavor
The latest news release from The College of Food, Agriculture, and Environmental Sciences recognizes FREC as a new Ohio State center with an emphasis on making foods healthier by focusing on flavor and consumer acceptability.
Dr. Ian G. Ronningen discusses the ground-breaking field of flavoromics and how it can be used to unlock the secrets of flavor discovery.

Flavor Research and Education Center


  1. The Jogue Incorporated Scholarship Award

    Mar 6, 2017

    PhD student Geoffrey Dubrow is the recipient of The 2017 Jogue Incorporated Scholarship Award, administered by The Society of Flavor Chemist (SFC).

  2. Examining the trigeminal burn of alcoholic products

    Jan 10, 2017

    Smoothness of alcoholic beverages is a general descriptor correlated with age (maturity) and associated with higher consumer preference or flavor quality.  Product smoothness is often associated with decreases in attributes such as trigeminal burn, sourness, astringency and overall mouthfeel.  A common strategy to improve the overall flavor profile and smoothness is to age alcoholic spirits after distillation. For example, bourbons and scotches are typically aged at least 3 years, and rums, tequilas and brandies are aged anywhere from 2 to 10 years or more.

  3. David Potts, PhD

    Dec 9, 2016

    Congratulations to David Potts who graduated with his Doctorate on December 9, 2016! David's research focused on understanding and providing insight into improving overall dairy flavor quality. The first phase of his research identified terpenoid, microbial off-flavors in a milk flagged as 'Spontaneously Oxidized,' providing a potential avenue to screen and improve milk quality for an increasingly acknowledged industry flavor defect. The second phase involved better understanding of nonvolatile contributors to creaminess in dairy products.