Dr. Devin Peterson

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Dr. Devin Peterson

Professor

Distinguished Professor of Food, Agricultural, and Environmental Sciences

peterson.892@osu.edu

http://frec.osu.edu/

614-688-2723

Office:

317 Parker Food Science Building

2015 Fyffe Road

Professional Information

Interests & Expertise:

food flavor, food chemistry, taste/aroma modulation

Biography:

Devin Peterson is a Distinguished Professor in the Department of Food Science and Technology at The Ohio State University. 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 and has received many of the highest profile awards offered by his profession. His research efforts focus on characterizing chemical stimuli that impart flavor to foodstuffs (taste, aroma, somatosensory). His program is based on a utility inspired fundamental research platform with an overarching goal to support the development of sustainable, nutritious, and healthy foods with higher product acceptability. He directs the Flavor Research and Education Center, a partnership between academic researchers and industry leaders focused on the creation, exchange, and application of knowledge to drive innovation in the food marketspace. 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. In 2020, he was also appointed to Dean’s Chair in the College of Food, Agricultural, and Environmental Sciences to advance health and wellness initiatives.

Area of Expertise: 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. Director of the Flavor Research and Education Center.

Works

Journal Articles

Gao, C.; Tello, E.; Peterson, D.G., "Identification of coffee compounds that suppress bitterness of brew." Food Chem 350 (2021) 129225-129225

Deshpande, S.; Peterson, D.G., "Identification of Somatosensory Compounds Contributing to Slipperiness and Thickness Perceptions in Canned Prunes (Prunus domestica)" Journal of Agricultural and Food Chemistry 68 46 (2020) 13160-13167-13160-13167

Mehle, H.; Paravisini, L.; Peterson, D.G., "Impact of temperature and water activity on the aroma composition and flavor stability of pea (: Pisum sativum) protein isolates during storage" Food and Function 11 9 (2020) 8309-8319-8309-8319

Sittipod, S.; Schwartz, E.; Paravisini, L.; Tello, E. et al., "Identification of Compounds that Negatively Impact Coffee Flavor Quality Using Untargeted Liquid Chromatography/Mass Spectrometry Analysis" Journal of Agricultural and Food Chemistry 68 38 (2020) 10424-10431-10424-10431

Trikusuma, M.; Paravisini, L.; Peterson, D.G., "Identification of aroma compounds in pea protein UHT beverages" Food Chemistry 312 (2020)

Smith, K.; Peterson, D.G., "Identification of aroma differences in refined and whole grain extruded maize puffs" Molecules 25 9 (2020)

Uhl, B.C.; Peterson, D.G.; Yucel, U., "Nano-structured lipid particles for controlled transport of hydrophobic volatile and non-volatile molecules" Colloids and Surfaces A: Physicochemical and Engineering Aspects 591 (2020)

Sittipod, S.; Schwartz, E.; Paravisini, L.; Peterson, D.G., "Identification of flavor modulating compounds that positively impact coffee quality" Food Chemistry 301 (2019)

Karametsi, K.; Kokkinidou, S.; Ronningen, I.; Peterson, D.G., "Correction to: Identification of Bitter Peptides in Aged Cheddar Cheese (Journal of Agricultural and Food Chemistry (2014) 62:32 (8034-8041) DOI: 10.1021/jf5020654)" Journal of Agricultural and Food Chemistry 67 39 (2019) 10994-10994

Paravisini, L.; Soldavini, A.; Peterson, J.; Simons, C.T. et al., "Impact of bitter tastant sub-qualities on retronasal coffee aroma perception" PLoS ONE 14 10 (2019)

Potts, D.M.; Peterson, D.G., "Identification of small molecule flavor compounds that contribute to the somatosensory attributes of bovine milk products" Food Chemistry 294 (2019) 27-34-27-34

Paravisini, L.; Peterson, D.G., "Mechanisms non-enzymatic browning in orange juice during storage" Food Chemistry 289 (2019) 320-327-320-327

Paravisini, L.; Peterson, D.G., "Reactive carbonyl species as key control point for optimization of reaction flavors" Food Chemistry 274 (2019) 71-78-71-78

Paravisini, L.; Sneddon, K.A.; Peterson, D.G., "Comparison of the aroma profiles of intermediate wheatgrass and wheat bread crusts" Molecules 24 13 (2019)

Potts, D.M.; Peterson, D.G., "Identification of objectionable flavors in purported spontaneous oxidized flavor bovine milk" Journal of Dairy Science 101 12 (2018) 10877-10885-10877-10885

Teegarden, M.D.; Knobloch, T.J.; Weghorst, C.M.; Cooperstone, J.L. et al., "Storage conditions modulate the metabolomic profile of a black raspberry nectar beverage with minimal impact on bioactivity" Food & Function 9 (2018) 4593-4601-4593-4601

Kokkinidou, S.; Peterson, D.; Bloch, T.; Bronston, A., "The important role of carbohydrates in the flavor, function, and formulation of oral nutritional supplements" Nutrients 10 6 (2018)

Paravisini, L.; Peterson, D.G., "Role of Reactive Carbonyl Species in non-enzymatic browning of apple juice during storage." Food Chem 245 (2018) 1010-1017-1010-1017

Zhang, L.; Peterson, D.G., "Identification of a novel umami compound in potatoes and potato chips." Food Chem 240 (2018) 1219-1226-1219-1226

Raithore, S.; Peterson, D.G., "Effect of polyol-type and particle size on flavor release in chewing gum" FOOD CHEMISTRY (2018)

Ronningen, I.G.; Peterson, D.G., "Identification of Aging-Associated Food Quality Changes in Citrus Products Using Untargeted Chemical Profiling." J Agric Food Chem (2018)

Liyun, Z.; Peterson, D.G., "Identification of Bitter Compounds in Extruded Corn Puffed Products" FOOD CHEMISTRY (2018)

Bin, Q.; Peterson, D.G., "Corrigendum to “Identification of bitter compounds in whole wheat bread crumb” [Food Chem. 203 (2016) 8–15](S0308814616301182)(10.1016/j.foodchem.2016.01.116)" Food Chemistry 237 (2017) 1234-1235-1234-1235

Peterson, D., "Identification and validation of sensory-active compounds from data-driven research: A flavoromics approach" Journal of Agricultural and Food Chemistry 66 10 (2017) 2473-2479-2473-2479

Raithore, S. and Peterson, D.G., "Delivery of taste and aroma components in sugar-free chewing gum: mass balance analysis." Chemosensory Perception 9 (2016) 182-192-182-192

Kokkinidou, S.; Peterson, D.G., "Identification of compounds that contribute to trigeminal burn in aqueous ethanol solutions." Food Chem 211 (2016) 757-762-757-762

Bin, Q.; Peterson, D.G., "Identification of bitter compounds in whole wheat bread crumb" FOOD CHEMISTRY 203 (2016) 8-15-8-15

Forero, D.P.; Masatani, C.; Fujimoto, Y.; Coy-Barrera, E. et al., "Spermidine Derivatives in Lulo (Solanum quitoense Lam.) Fruit: Sensory (Taste) versus Biofunctional (ACE-Inhibition) Properties" JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 64 26 (2016) 5375-5383-5375-5383

Yeo, L.; Thompson, D.B.; Peterson, D.G., "Inclusion complexation of flavour compounds by dispersed high-amylose maize starch (HAMS) in an aqueous model system" FOOD CHEMISTRY 199 (2016) 393-400-393-400

Yucel, U.; Peterson, D.G., "Effect of Protein-Lipid-Salt Interactions on Sodium Availability in the Mouth and Consequent Perception of Saltiness: As Affected by Hydration in Powders" JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 63 34 (2015) 7494-7498-7494-7498

Yucel, U.; Peterson, D.G., "Effect of Protein-Lipid-Salt Interactions on Sodium Availability in the Mouth and Consequent Perception of Saltiness: In Solutions" JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 63 34 (2015) 7487-7493-7487-7493

Forero, D.P.; Carlos, E.; Peterson, D.G.; Osorio, C., "Chemical and sensory comparison of fresh and dried lulo (Solanum quitoense Lam.) fruit aroma" FOOD CHEMISTRY 169 (2015) 85-91-85-91

Troise, A.D.; Fiore, A.; Colantuono, A.; Kokkinidou, S. et al., "Effect of olive mill wastewater phenol compounds on reactive carbonyl species and maillard reaction end-products in ultrahigh-temperature-treated milk" Journal of Agricultural and Food Chemistry 62 41 (2014) 10092-10100-10092-10100

Karametsi, K.; Kokkinidou, S.; Ronningen, I.; Peterson, D.G., "Identification of Bitter Peptides in Aged Cheddar Cheese" JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 62 32 (2014) 8034-8041-8034-8041

Kokkinidou, S.; Peterson, D.G., "Control of Maillard-Type Off-Flavor Development in Ultrahigh-Temperature-Processed Bovine Milk by Phenolic Chemistry" JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 62 32 (2014) 8023-8033-8023-8033

Zhang, L.; Xia, Y.; Peterson, D.G., "Identification of Bitter Modulating Maillard-Catechin Reaction Products" JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 62 33 (2014) 8470-8477-8470-8477

Liu, X.; Jiang, D.; Peterson, D.G., "Identification of bitter peptides in whey protein hydrolysate" Journal of Agricultural and Food Chemistry 62 25 (2014) 5719-5725-5719-5725

Jiang,Deshou; Peterson,Devin,G, "Identification of bitter compounds in whole wheat bread" FOOD CHEMISTRY 141 2 (2013) 1345-1353-1345-1353

Cho, I.H.; Peterson, D.G., "Erratum to Chemistry of bread aroma: A review (Food Sci. Biotechnol., (2013) 22, (1479), 10.1007/s10068-013-0240-4)" Food Science and Biotechnology 22 5 (2013) 1-1

Kokkinidou,Smaro; Peterson,Devin,G, "Response surface methodology as optimization strategy for reduction of reactive carbonyl species in foods by means of phenolic chemistry" FOOD & FUNCTION 4 7 (2013) 1093-1104-1093-1104

Ferruzzi, M.G.; Peterson, D.G.; Singh, R.P.; Schwartz, S.J. et al., "Nutritional Translation Blended With Food Science: 21st Century Applications" Advances in Nutrition 3 6 (2012) 813-819-813-819

Bin, Q.; Jiang, D.; Cho, I.H.; Peterson, D.G., "Chemical markers for bitterness in wheat bread" FLAVOUR AND FRAGRANCE JOURNAL 27 6 (2012) 454-458-454-458

Moskowitz, M.R.; Bin, Q.; Elias, R.J.; Peterson, D.G., "Influence of endogenous ferulic acid in whole wheat flour on bread crust aroma" Journal of Agricultural and Food Chemistry 60 45 (2012) 11245-11252-11245-11252

Bin, Q.; Peterson, D.G.; Elias, R.J., "Influence of Phenolic Compounds on the Mechanisms of Pyrazinium Radical Generation in the Maillard Reaction" JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 60 21 (2012) 5482-5490-5482-5490

Cho, I.H.; Peterson, D.G., "Chemistry of bread aroma: A review" Food Science and Biotechnology 19 3 (2010) 575-582-575-582

Jiang, D.; Peterson, D.G., "Role of hydroxycinnamic acids in food flavor: A brief overview" Phytochemistry Reviews 9 1 (2010) 187-193-187-193

Jiang, D.; Chiaro, C.; Maddali, P.; Prabhu, K.S. et al., "Identification of Hydroxycinnamic Acid-Maillard Reaction Products in Low-Moisture Baking Model Systems" JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 57 21 (2009) 9932-9943-9932-9943

Ghosh, S.; Peterson, D.G.; Coupland, J.N., "Temporal aroma release profile of solid and liquid droplet emulsions" Food Biophysics 3 4 (2008) 335-343-335-343

Potineni, R.V.; Peterson, D.G., "Influence of flavor solvent on flavor release and perception in sugar-free chewing gum" JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 56 9 (2008) 3254-3259-3254-3259

Potineni, R.V.; Peterson, D.G., "Mechanisms of flavor release in chewing gum: Cinnemaldehyde" JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 56 9 (2008) 3260-3267-3260-3267

Tapanapunnitkul, O.; Caiseri, S.; Peterson, D.G.; Thompson, D.B., "Water solubility of flavor compounds influences formation of flavor inclusion complexes from dispersed high-amylose maize starch" JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 56 1 (2008) 220-226-220-226

Ghosh, S.; Peterson, D.G.; Coupland, J.N., "Aroma release from solid droplet emulsions: Effect of lipid type" JAOCS, Journal of the American Oil Chemists' Society 84 11 (2007) 1001-1014-1001-1014

Vunta, H.; Davis, F.; Palempalli, U.D.; Bhat, D. et al., "The anti-inflammatory effects of selenium are mediated through 15-deoxy-Δ^12,14-prostaglandin J2 in macrophages" Journal of Biological Chemistry 282 25 (2007) 17964-17973-17964-17973

Noda, Y.; Peterson, D.G., "Structure-reactivity relationships of flavan-3-ols on product generation in aqueous glucose/glycine model systems" Journal of Agricultural and Food Chemistry 55 9 (2007) 3686-3691-3686-3691

Totlani, V.M.; Peterson, D.G., "Influence of epicatechin reactions on the mechanisms of Maillard product formation in low moisture model systems" JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 55 2 (2007) 414-420-414-420

Chee, C.P.; Djordjevic, D.; Faraji, H.; Decker, E.A. et al., "Sensory properties of vanilla and strawberry flavored ice cream supplemented with omega-3 fatty acids" Milchwissenschaft 62 1 (2007) 66-69-66-69

Dubost, N.J.; Beelman, R.B.; Peterson, D.; Royse, D.J., "Identification and quantification of ergothioneine in cultivated mushrooms by liquid chromatography-mass spectroscopy" International Journal of Medicinal Mushrooms 8 3 (2006) 215-222-215-222

Totlani, V.M.; Peterson, D.G., "Epicatechin carbonyl-trapping reactions in aqueous Maillard systems: Identification and structural elucidation" JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 54 19 (2006) 7311-7318-7311-7318

Ghosh, S.; Peterson, D.G.; Coupland, J.N., "Effects of droplet crystallization and melting on the aroma release properties of a model oil-in-water emulsion" Journal of Agricultural and Food Chemistry 54 5 (2006) 1829-1837-1829-1837

Schwambach, S.L.; Peterson, D.G., "Reduction of stale flavor development in low-heat skim milk powder via epicatechin addition" Journal of Agricultural and Food Chemistry 54 2 (2006) 502-508-502-508

Djordjevic, D.; Alamed, J.; Faraji, H.; Faustman, C. et al., "Adding n-3 fatty acids to foods" INFORM - International News on Fats, Oils and Related Materials 16 1 (2005)

Chee, C.P.; Gallaher, J.J.; Djordjevic, D.; Faraji, H. et al., "Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsion" Journal of Dairy Research 72 3 (2005) 311-316-311-316

Totlani,V,M; Peterson,D,G, "Reactivity of epicatechin in aqueous glycine and glucose Maillard reaction models: Quenching of C-2, C-3, and C-4 sugar fragments" JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 53 10 (2005) 4130-4135-4130-4135

Gallaher, J.J.; Hollender, R.; Peterson, D.G.; Roberts, R.F. et al., "Effect of composition and antioxidants on the oxidative stability of fluid milk supplemented with an algae oil emulsion" International Dairy Journal 15 4 (2005) 333-341-333-341

Morawicki, R.O.; Beelman, R.B.; Peterson, D., "Recovery and purification of 10-oxo-trans-8-decenoic acid enzymatically produced using a crude homogenate of Agaricus bisporus" Journal of Food Science 70 8 (2005) c490-c494-c490-c494

Morawicki, R.O.; Beelman, R.B.; Peterson, D.; Demirci, A., "Biosynthesis of 1-octen-3-ol and 10-oxo-trans -8-decenoic acid using a crude homogenate of Aqaricus bisporus: Reaction scale up" Journal of Food Science 70 5 (2005)

Colahan-Sederstrom, P.M.; Peterson, D.G., "Inhibition of key aroma compound generated during ultrahigh-temperature processing of bovine milk via epicatechin addition" Journal of Agricultural and Food Chemistry 53 2 (2005) 398-402-398-402

Potineni,R,V; Peterson,D,G, "Influence of thermal processing conditions on flavor stability in fluid milk: Benzaldehyde" JOURNAL OF DAIRY SCIENCE 88 1 (2005) 1-6-1-6

Morawicki, R.O.; Beelman, R.B.; Peterson, D.; Ziegler, G., "Biosynthesis of 1-octen-3-ol and 10-oxo-trans-8-decenoic acid using a crude homogenate of Agaricus bisporus: Optimization of the reaction: Kinetic factors" Process Biochemistry 40 1 (2005) 131-137-131-137

Schober, A.L.; Peterson, D.G., "Flavor Release and Perception in Hard Candy: Influence of Flavor Compound-Compound Interactions" Journal of Agricultural and Food Chemistry 52 9 (2004) 2623-2627-2623-2627

Schober, A.L.; Peterson, D.G., "Flavor Release and Perception in Hard Candy: Influence of Flavor Compound-Flavor Solvent Interactions" Journal of Agricultural and Food Chemistry 52 9 (2004) 2628-2631-2628-2631

Nattress, L.A.; Ziegler, G.R.; Hollender, R.; Peterson, D.G., "Influence of hazelnut paste on the sensory properties and shelf-life of dark chocolate" Journal of Sensory Studies 19 2 (2004) 133-148-133-148

Peterson, D.G.; Reineccius, G.A., "Determination of the aroma impact compounds in heated sweet cream butter" Flavour and Fragrance Journal 18 4 (2003) 320-324-320-324

Peterson, D.G.; Reineccius, G.A., "Characterization of the volatile compounds that constitute fresh sweet cream butter aroma" Flavour and Fragrance Journal 18 3 (2003) 215-220-215-220

Peterson, D.; Fulcher, R., "Variation in Minnesota HRS wheats: Bran content" Journal of Food Science 67 1 (2002) 67-70-67-70

Peterson, D.; Reineccius, G.A., "Biological pathways for the formation of oxygen-containing aroma compounds" ACS Symposium Series 826 (2002) 227-242-227-242

Peterson, D.G.; Fulcher, R.G., "Variation in Minnesota HRS wheats: Starch granule size distribution" Food Research International 34 4 (2001) 357-363-357-363

Camire, M.E.; Ausman, L.M.; Decker, E.; Larick, D. et al., "IFT research needs report - Diet and health research needs" FOOD TECHNOLOGY 55 5 (2001) 189-191-189-191

Peterson, D.G.; Fulcher, R.G., "A simple digital conversion of a traditional laboratory mixograph" Cereal Research Communications 29 3-4 (2001) 397-404-397-404

Chapters

"Gas Chromatography" In Food Analysis. Edited by Nielson, S.. 2017.

"Principles of food flavour analysis" In Instrumental assessment of food sensory quality. A practical guide.. Edited by Kilcast, D.. 2013.

Conferences

Paravisini, L. and Peterson, D.G., "Characterization of Browning Formation in Orange Juice during Storage" Browned Flavors: Analysis, Formation, and Physiology 2016.

Kokkinidou, S.; Peterson, D., "Characterization of compounds that influence alcohol trigeminal burn in spirits" XIV Weurman Flavour Research Symposium 2015.

Ronningen, I.G.; Peterson, D.G., "Application of untargeted LC/MS techniques (Flavoromics) to identify changes related to freshness of food" ACS Symposium Series; American Chemical Society 2015.

Peterson, D., "Refining Maillard-type flavor chemistry: Phenolic reaction pathways, in Advances and Challenges in Flavor Chemistry & Biology" 9th Wartburg Symposium Proceedings on Flavor Chemistry & Biology 2012.

Jiang, D.; Huang, Y.; Peterson, D.G., "Application of two-dimensional orthogonal reversed-phase liquid chromatography for taste compound analysis" ACS Symposium Series; American Chemical Society 2012.

Holt, A.; Potineni, R.; Peterson, D., "Flavor ingredient interactions in confections" 12th Weurman Symposium 2011.

Moskowitz, M.R.; Peterson, D.G., "Hydroxycinnamic acid - Maillard reactions in simple aqueous model systems" American Chemical Society Symposium Proceedings 2010.

Jiang, D.; Huang, Y.; Peterson, D., "Application of Two-Dimensional Orthogonal Reversed-Phase Liquid Chromatography for Taste Compound Analysis" ACS Symposium Series 2010.

Peterson, D.; Noda, Y., "Role of Phenolic Reactions on Maillard Reaction Flavours" Wartburg Flavor Symposium 2008.

Jiang, D.; Peterson, D., "Hydroxycinnamic acid-Maillard reactions: Insights into flavor development of whole grain foods" 12th Weurman Symposium 2008.

Peterson, D.G.; Colahan-Sederstrom, P.M.; Potineni, R.V., "Effect of processing technology and phenolic chemistry on ultra-high temperature bovine milk flavor quality" 228th ACS National Meeting 2007.

Peterson, D.; Totlani, V.A., "Influence of flavonoids on the thermal generation of aroma compounds" ACS Symposium Series #909 2005.

Patents

Flavor modulating compounds and compositions. Filed Dec 2020

Apigenin glycosides flavor enhancers. Filed Jan 2020

Taste modulating compounds and methods of improving the quality of foods and beverages. Filed Jan 2020

Methods of Making Modified Alcohol Containing Products. Filed Jan 2019

Novel small molecules that enhance flavor qualities of coffee and related beverages. Filed Jan 2019

An umami-enhanced food product and method of enhancing the umami taste of food products. Filed Apr 2016 and Issued Oct 2017.

Presentations

"Using metabolomics to better understand secondary plant metabolites and their health benefits." In International Horticulture Congress (IHC) 2018. 2018.

"Edibilomics: Using Metabolomics in Food-Related Research." In Institute of Food Technologists Annual Meeting. 2018.

"Understanding changes in the metabolome and bioactivity of black raspberries through thermal processing and storage." In 14th Annual Conference of the Metabolomics Society. 2018.

"Using metabolomics to understanding chemical changes and bioactivity of black raspberries through thermal processing and storage." In 2nd Annual Ohio Mass Spectrometry and Metabolomics Symposium. 2018.

"Storage conditions affect the untargeted chemical profile and bioactivity of black raspberry nectar intended for use in clinical trials." In American Chemical Society National Meeting, Agricultural and Food Chemistry Division. 2018.

"Storage conditions affect the untargeted chemical profile and bioactivity of black raspberry nectar intended for use in clinical trials." In American Chemical Society Spring Meeting. 2018.

"Decoding Food Flavor for Health Promotion." In Vanderbilt University;. 2017.

"How FREC can Enhance Innovation and Quality at Synergy." In Synergy Flavors. 2017.

"Flavor Research & Opportunities." In Kalsec. 2017.

"Storage temperature affects the chemical profile and bioactive properties of black raspberry nectar." In Flavor Research and Education Center Annual Meeting. 2017.

"The Future of Flavor Research." In McCormick & Co. 2017.

"Identification of Nonvolatile Creaminess Compounds in Dairy Products." In Weurman Flavour Research Symposium 2017. 2017.

"Advancing Flavor Research through Open Innovation Partnerships." In Presentation at Coke Cola. 2017.

"Optimization of Reaction Flavor for Sweet-brown Top-Notes." In 254th American Chemical Society National Meeting. 2017.

"Phenolic Compounds and Flavor: So Much More Than a Bitter Relationship." In Fourth International Conference on Cocoa Coffee and Tea 2017. 2017.

"Decoding Food Flavor for Health Promotion: Targeted and Untargeted Approaches." In 1st Annual Conference on Food and Nutritional Metabolomics and 14th Annual Ohio Mass Spectrometry Symposium. 2017.

Dr. Devin Peterson

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Dr. Devin Peterson

Profile Tabs

Professional Information

Works

Journal Articles

Chapters

Conferences

Patents

Presentations