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.
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.
The following is a list of the 40 most recent publications.
- 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. http://pubs.acs.org/doi/abs/10.1021/jf501919y
- Kokkinidou, S. and Peterson, D.G. 2014. Control of Maillard-type Off-Flavor Development in Ultra High Temperature Processed Bovine Milk By Phenolic Chemistry. J. Agric. Food Chem. 62, 8023−8033. http://pubs.acs.org/doi/abs/10.1021/jf501919y
- Lui, X., Jiang, D. and Peterson, D.G. 2014. Identification of Bitter Peptides in Whey Protein Hydrolysate. J. Agric. Food Chem. 62, 5719−5725. http://pubs.acs.org/doi/abs/10.1021/jf4019728
- Kokkinidou, S. and Peterson, D.G. 2013. Response Surface Methodology as Optimization Strategy for Reduction of Reactive Carbonyl Species in Heat-processed Foods by Means of Phenolic Chemistry. Food and Function. 4(7): 1093-1104. http://pubs.rsc.org/en/content/articlelanding/2013/fo/c3fo60032g
- Jiang, D. and Peterson, D.G. 2013. Identification of Bitter Compounds in Whole Wheat Bread. Food Chem. 141; 1345-1353. http://www.sciencedirect.com/science/article/pii/S0308814613003233
- Moskowitz, M., Bing, Q., Elias, R. and Peterson, D.G. 2012. Influence of endogenous ferulic acid in whole wheat flour on bread crust aroma. J. Agric. Food Chem. 60: 11245-11252. http://pubs.acs.org/doi/abs/10.1021/jf303750y
- Ferruzzi, M.G., Peterson, D.G., Singh, R.P. Schwartz, S.J. and Freedman, M. 2012. Nutritional Translation Blended With Food Science: 21st Century Applications. Adv. Nutr. 3: 813–819. http://advances.nutrition.org/content/3/6/813
- Bin, Q., Jiang, D. Cho, I.H., Peterson, D. G. 2012. Chemical markers for bitterness in wheat bread. 2012. Flavour Fragr. J. 27, 454–458. http://onlinelibrary.wiley.com/doi/10.1002/ffj.3124/abstract
- Peterson, D.G. 2012. Refining Maillard-type flavor chemistry: Phenolic reaction pathways, in Advances and Challenges in Flavor Chemistry & Biology. Plenary Lecture, 9th Wartburg Symposium Proceedings on Flavor Chemistry & Biology, Eisenach, Germany, pp 155-160
- Bin, Q. Peterson, D.G. and Elias, R.J. 2012. Influence of phenolic compounds on the mechanisms of pyrazinium radical generation in the Maillard reaction. J. Agric. Food Chem. 60 (21), pp 5482–5490. http://pubs.acs.org/doi/full/10.1021/jf3010838
- Jiang, D. Huang, Y. and Peterson, D.G. 2012. Application of Two-Dimensional Orthogonal Reversed-Phase Liquid Chromatography for Taste Compound Analysis. In Recent Advances in the Analysis of Food and Flavors; Toth, S., et al.; ACS Symposium Series; American Chemical Society: Washington, DC. http://pubs.acs.org/doi/abs/10.1021/bk-2012-1098.ch010
- Moskowitz, M. and Peterson, D. G. 2011. Hydroxycinnamic acid-Maillard reactions in simple aqueous model systems. in Controlling Maillard Pathways. Washington, D.C.: American Chemical Society Symposium Proceedings 1042, pp 53-62. http://pubs.acs.org/doi/abs/10.1021/bk-2010-1042.ch006
- Holt, A., Potineni, R. and Peterson, D.G. 2011. Flavor ingredient interactions in confections. Accepted. 12th Weurman Symposium Proceedings, Interlaken, Switzerland. Pg 139-142. https://home.zhaw.ch/~yere/pdf/Teil37 - Expression of Multidisciplinary.pdf
- Cho, I. H. and Peterson, D.G. Chemistry of bread aroma: A review. 2010. Food Sci. Biotechnol. 19, 575-582. http://link.springer.com/article/10.1007/s10068-010-0081-3
- Jiang, D. and Peterson, D.G. 2010. Role of hydroxycinnamic acids on food flavor: a brief overview. Phytochem. Rev. 9:187–193http://link.springer.com/article/10.1007/s11101-009-9159-z
- Jiang, D. , Chiaro, C., Maddali, P, Prabhu, S.K. and Peterson, D.G. 2009. Identification of hydroxycinnamic acid-Maillard reaction products in low-moisture baking model systems. J. Agric. Food Chem. 57, 9932–9943. http://pubs.acs.org/doi/full/10.1021/jf900932h
- Potineni, R.V. and Peterson, D.G. 2008. Mechanisms of flavor release in chewing gum: Cinnamaldehyde. J. Agric. Food Chem 56, 3260–3267. http://pubs.acs.org/doi/full/10.1021/jf0727847
- Potineni, R.V. and Peterson, D.G. 2008. Influence of flavor solvent on flavor release and perception in sugar-free chewing gum. J. Agric. Food Chem 56, 3254–3259.http://pubs.acs.org/doi/full/10.1021/jf072783e
- Tapanapunnitikul, O., Chaiseri, S., Peterson, D., Thompson, D. 2008. Water solubility of flavor compounds influences formation of flavor inclusion complexes from dispersed high-amylose maize starch. J. Agric. Food Chem 56, 220-226. http://pubs.acs.org/doi/full/10.1021/jf071619o
- Ghosh, S., Peterson, D.G., J.N. Coupland. 2008. Temporal Aroma Release Profile of Solid and Liquid Droplet Emulsions. Food Biophysics. 3:335–343 http://pubs.acs.org/doi/full/10.1021/jf071619o
- Jiang, D. and Peterson, D.G. 2008. Hydroxycinnamic acid-Maillard reactions: Insights into flavor development of whole grain foods. 12th Weurman Symposium Proceedings, Interlaken, Switzerland, pg 297-300. https://home.zhaw.ch/~yere/pdf/Teil76 - Expression of Multidisciplinary.pdf
Flavor and Extract Manufacturers Association - Excellence in Flavor Science Award 2015
Waters Centers of Innovation Award 2013
Pan-American Nutrition, Food Science and Technology Award 2008
Presidential Early Career Award for Scientist and Engineers (PECASE) 2004
International Application (PCT). April 21st, 2015. Peterson, D. and Kokkinidou, S. Methods of Making Modified Alcohol Containing Products.
USA application. An umami-enhanced food product and method of enhancing the umami taste of food products.