Devin G Peterson, PhD

Devin G Peterson, PhD
Director
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 marketspace.

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. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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.
  11. 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
  12. 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
  13. 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
  14. 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
  15. 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
  16. 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
  17. 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
  18. 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
  19. 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
  20. 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
  21. 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
  22. 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
  23. 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
  24. 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
  25. 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
  26. 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
  27. 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
  28. 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
  29. 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
  30. 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
  31. 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
  32. 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
  33. 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
  34. 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
  35. Peterson, D.G. and Noda, Y. 2008. Role of Phenolic Reactions on Maillard Reaction Flavours. Wartburg Flavor Symposium. 8th Wartburg Symposium Proceedings on Flavor Chemistry & Biology, February 28 - March 2, 2007, Eisenach, Germany.
  36. Vunta H, Davis F, Palempalli UD, Bhat D, Arner RJ, Thompson JT, Peterson DG, Reddy CC, Prabhu KS. 2007. The Anti-inflammatory Effects of Selenium Are Mediated through 15-Deoxy-∆12,14-prostaglandin J2 in Macrophages. J. Biol. Chem. V. 282, No. 25, pp. 17964–17973. http://www.jbc.org/content/282/25/17964
  37. Ghosh, G., Peterson, D.G. and Coupland, J.N. 2007. Aroma Release from Solid Droplet Emulsions: Effect of Lipid Type. JAOCS. 84:1001–1014.http://link.springer.com/article/10.1007/s11746-007-1135-4
  38. Noda, Y. and Peterson, D.G. 2007. Structure-reactivity relationships of flavan-3-ols on product generation in aqueous glucose/glycine model systems. J. Agric. Food Chem. 55. 3686-3691. http://pubs.acs.org/doi/full/10.1021/jf063423e
  39. Totlani, V.M. and Peterson, D.G. 2007. Influence of Epicatechin Reactions on the Mechanisms of Maillard Product Formation in Low Moisture Model Systems. J. Ag. Fd. Chem. 55: 414-420.http://pubs.acs.org/doi/full/10.1021/jf0617521
  40. Totlani, V.M. and Peterson, D.G. 2006. Epicatechin carbonyl-trapping reactions in aqueous Maillard systems: Identification and structural elucidation. J. Agric. Food Chem. 54: 7311-7318. http://pubs.acs.org/doi/full/10.1021/jf061244r

 

Awards

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.