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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.
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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.
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Nov 15, 2016
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. Read the article here.
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Sep 14, 2016
The Flavor Research and Education Center would like to congratulate Maggie Jilek on graduating with her Doctorate on August 30th, 2016. Maggie’s research focused on the development of a solid state NMR platform to study the interactions between flavors and food matrix materials. The platform provides the ability to study both the structure and dynamics of flavor to matrix interactions in situ and evaluate the impact of matrix changes on these interactions. Her research confirmed the presence of preferential intermolecular interactions between flavors and food matrix materials.
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Sep 14, 2016
The Flavor Research and Education Center congratulates Qing Bin on graduating with her Doctorate on August 29th, 2016. Qing’s research provides a basis to understand bitterness development in whole wheat products, including key bitter markers, their origin, and pathways of generation. The goal is to improve flavor quality of whole grain foods by providing insights into better grain selection, storage and food processing strategies.
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Apr 26, 2016
FREC is happy to congratulate Liyun Zhang for completing her Doctorate degree on April 26, 2016. Liyun's research focused on the impact of thermal processing on taste modulation. Her work provides insight into taste modulating compounds that can lead to better consumer acceptability in food products.
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Mar 31, 2016
Cheers! The Flavor Research and Education Center congratulates Ian G. Ronningen on graduating with his Doctorate on March 31, 2016. Ian's research focused on untargeted methods of understanding flavor. The goal of this work was to understand how statistical approaches can help food industry better address the complexity of their food.
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Feb 24, 2016
The Flavor Research and Education Center congratulates Alex Amann on graduating with his Master of Science degree on February 24, 2016. Alex's research focused on the area of off-flavor characterization in stored apple and orange juice products, with the goal of lending insight into how fruit juices can achieve higher flavor acceptability after storage time.
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Jan 29, 2016
The Flavor Research and Education Center would like to congratulate Kelsey Sneddon on graduating with her Master of Science degree on January 29, 2016 from the University of Minnesota. Kelsey’s research in the area of the aroma profile of intermediate wheatgrass provides key insights into this sustainable alternative to wheat for use in baked goods.
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Oct 5, 2015
Dr. Devin Peterson talks with Forbes about The Science of Fat, why bacon fat is ‘exquisite,’ and what makes deep fried food so delicious.
