Devin G Peterson, PhD

Devin G Peterson, PhD
Director, Distinguished Professor of Food, Agricultural and Environmental Sciences
Office: 
317 Parker Food Science and Technology Building
Phone: 
614-688-2723
Biography: 

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 marketplace.  In 2019 he was appointed the faculty director of the Foods for Health Discovery Theme Initiative, a key University organizational structure and driving force to promote optimal health for individuals and communities through scientific discovery across the food-nutrition-health continuum.

Research

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. 

Select Publications

The following is a list of the 40 most recent publications.

  1. Smith, K.; Peterson, D.G. 2020. Identification of Aroma Differences in Refined and Whole Grain Extruded Maize Puffs. Molecules25, 226
  2. Sittipod, S., Schwartz, E. Paravisini, L., Tello, E. and Peterson, D.G. 2020.  Identification of Compounds that Negatively Impact Coffee Flavor Quality Using Untargeted Liquid Chromatography/Mass Spectrometry Analysis.  JAFC. https://dx.doi.org/10.1021/acs.jafc.0c01479
  3. Desphande, S. and Peterson, D.G. 2020. Identification of somatosensory compounds contributing to slipperiness and thickness perceptions in canned prunes (Prunus domestica).  JAFC. https://dx.doi.org/10.1021/acs.jafc.0c00544
  4. Bennett, C.U, Peterson, D.G., and Yucel, U.  2020.  Nano-structured lipid particles for controlled transport of hydrophobic volatile and non-volatile molecules. Colloids and Surfaces A: Physicochemical and Engineering Aspects.  591: 124421 https://doi.org/10.1016/j.colsurfa.2020.124421
  5. Trikusuma, M., Paravisini, L. and Peterson, D. G. 2020.  Identification of aroma compounds in pea protein UHT beverages.  Food Chem.  312: 126082.  https://doi.org/10.1016/j.foodchem.2019.126082
  6. Sichaya, S., Schwartz, E., Paravisini, L. and Peterson, D.G. Identification of flavor modulating compounds that positively impact coffee quality. 2019. Food Chem. 301: 125250.  DOI:10.1016/j.foodchem.2019.125250
  7. Paravisini, L., Sneddon, K. and Peterson, D.G. 2019.  Comparison of the Aroma Profiles of Intermediate Wheatgrass and Wheat Bread Crusts.  Molecules.  24: 2484.  https://doi:10.3390/molecules24132484
  8. Paravisini, L., Soldavini, A., Peterson, J., Simons, C.T., and Peterson, D.G. Impact of Bitter Tastant Sub-qualities on Retronasal Coffee Aroma Perception.  2019.  PLOS ONE. https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0223280
  9. Potts, D. and Peterson, D.G.  201 Identification of Small Molecule Flavor Compounds that Contribute to the Somatosensory attributes of Bovine Milk Products.  Food Chem.  294: 27-34.  https://doi.org/10.1016/j.foodchem.20105.010
  10. Paravisini, L. and Peterson, D.G. 2019. Mechanisms Non-Enzymatic Browning in Orange Juice During Storage. Food Chem. 289: 320-327, https://doi.org/1016/j.foodchem.2019.03.049
  11. Paravisini, L. and Peterson, D.G. 2019.  Reactive Carbonyl Species as a Control Point of Reaction Flavors.  Food Chem.  274: 71-78.  https://doi.org/10.1016/j.foodchem.2018.08.067
  12. Potts, D. and Peterson, D.G. 2018.  Identification of Objectionable Flavors in Purported SOF Bovine Milk. J. Dairy Sci. 101(12):10877-10885. https://doi.org/10.3168/jds.2018-15045
  13. Teegarden, M. Knobloch, T., Weghorst, C., Cooperstone, J., Peterson, D.G.  Storage Conditions Modulate the Metabolomic Profile of a Black Raspberry Nectar with Minimal Impact on Bioactivity.  Food Func.  2018. 9, 4593-4601 http://doi.org/10.1039/C8FO00639C
  14. Kokkinidou, S., Peterson, D.G.  Bloch, T., and Bronston, A.  2018.  The Important Role of Carbohydrates in the Flavor, Function, and Formulation of Oral Nutritional Supplements.  Nutrients. 18:742 doi:10.3390/nu10060742
  15. Liyun, Z. and Peterson, D.G2018.   Identification of Bitter Compounds in Extruded Corn Puffed Products. Food Chem.  254: 185-192. https://doi.org/10.1016/j.foodchem.2018.01.161
  16. 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
  17. Paravisini, L. and Peterson, D.G2018.  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
  18. 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
  19. 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
  20. 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
  21. 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
  22. 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
  23. 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
  24. 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
  25. 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
  26. 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
  27. 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
  28. 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
  29. 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
  30. 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.
  31. 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
  32. 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
  33. 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
  34. 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
  35. 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
  36. 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
  37. 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
  38. 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
  39. 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
  40. 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

Awards

IFT Stephen Chang Award for Lipid and Flavor Science  2018IFT Stephen Chang Award for Lipid and Flavor Science  2018IFT Stephen Chang Award for Lipid and Flavor Science  2018

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

 

Patents

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.