|Ph.D., Associate Professor |
Co-Director Flavor Research and Education Center
Department of Food Science and Nutrition
Phone: (612) 624-3201
Fax: (612) 625-5272
My research program is focused on food flavor and related chemistry. Particular areas of emphasis include flavor generation, characterization of flavor compounds, and flavor delivery in foodstuffs. Recent efforts by my research group involve investigating mechanisms of flavor development of whole grain foods, both taste and aroma-actives. A goal of this work is to better understand the influence of whole grain composition (i.e. phenolic compounds) on the pathways of flavor development, ideally to support the production of more ‘whole’ or less ‘refined’ foods with high palatability and flavor quality to help promote consumption for related health benefits.
Jiang, D. , Chiaro, C., Maddali, P, Prabhu, S.K. and Peterson, D.G. Identification of hydroxycinnamic acid-Maillard reaction products in low-moisture baking model systems. J. Agric. Food Chem. 2009. 57, 9932–9943.
Jiang, D. and Peterson, D.G. Role of hydroxycinnamic acids on food flavor: a brief overview. Phytochemical reviews. In Press.
Potineni, R.V. and Peterson, D.G. Mechanisms of flavor release in chewing gum: Cinnamaldehyde. 2008. J. Agric. Food Chem 56, 3260–3267.
Potineni, R.V. and Peterson, D.G. Influence of flavor solvent on flavor release and perception in sugar-free chewing gum. 2008. J. Agric. Food Chem 56, 3254–3259.
Tapanapunnitikul, O., Chaiseri, S., Peterson, D., Thompson, D. Water solubility of flavor compounds influences formation of flavor inclusion complexes from dispersed high-amylose maize starch. 2008. J. Agric. Food Chem 56, 220-226.
Ghosh, S., Peterson, D.G., J.N. Coupland. Temporal Aroma Release Profile of Solid and Liquid Droplet Emulsions. 2008. Food Biophysics. 3:335–343
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.
Peterson, D.G. and Noda, Y. 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.
Ghosh, G., Peterson, D.G. and Coupland, J.N. 2007. Aroma Release from Solid Droplet Emulsions: Effect of Lipid Type. JAOCS. 84:1001–1014
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.
Totlani, V.M. and Peterson, D.G. Influence of Epicatechin Reactions on the Mechanisms of Maillard Product Formation in Low Moisture Model Systems. J. Ag. Fd. Chem. 2007. 55: 414-420.
Totlani, V.M. and Peterson, D.G. Epicatechin carbonyl-trapping reactions in aqueous Maillard systems: Identification and structural elucidation. J. Agric. Food Chem. 2006. 54: 7311-7318.
Peterson, D.G., Colahan-Sederstrom, P.M. and Potineni, R.V. 2006. Effect of processing technology and phenolic chemistry on ultra-high temperature Bovine milk flavor quality. in Chemistry and Flavor of Dairy Products, Symposium Proceedings, 228th ACS National Meeting, Philadelphia, PA, August 22-26, 2004.
Schwambach, S.L. and Peterson, D.G. 2006. Reduction of stale flavor development in low-heat skim milk powder via epicatechin addition. J. Ag. Fd. Chem. 54: 502-508.
Ghosh, G., Peterson, D.G. and Coupland, J.N. 2006. Effects of droplet crystallization and melting on the aroma release properties of a model oil-in-water emulsion. J. Ag. Fd. Chem. 54; 1829-1837.
Dubost, N.J., Beelman, R.B., Peterson, D.G., and Royse, D.J. Identification and quantification of ergothioneine in cultivated mushrooms by liquid chromatography-mass spectroscopy. Int. J. Med. Mushr. 8:215-222.
Totlani, V.M. and Peterson, D.G. 2005. Reactivity of epicatechin in aqueous glycine and glucose maillard reaction models: quenching of C2, C3 and C4-sugar fragments. J. Ag. Fd. Chem. 53: 4130-4135.
Colahan-Sederstrom, P.M. and Peterson, D.G. 2005. Inhibition of key aroma compound generated during ultra-high temperature processing of bovine milk via epicatechin addition. J. Ag. Fd. Chem. 53: 389-402.
Potineni, R.V. and Peterson, D.G. 2005. Influence of thermal processing conditions on flavor stability in fluid milk: benzaldehyde. J. Dairy Sci. 88:1-6.
Peterson, D.G. and V.A. Totlani. 2005. Influence of flavonoids on the thermal generation of aroma compounds. in Phenolics in Foods and Natural Health Products, New York, ACS Symposium Series #909, September 7-11, 2003, pg 143-160.
Morawicki, R.O., Beelman, R.B., Peterson, D.G. 2005. Recovery and purification of 10-oxo-trans-8-decenoic acid enzymatically produced using a crude homogenate of Agaricus bisporus. J. Food Sci. 70(8):C490-494
Morawicki, R.O., Beelman, R.B., Peterson, D.G. and Demirci, A. 2005. Biosynthesis of 1-octen-3-ol and 10-oxo-trans-8-decenoic acid using a crude homogenate of Agaricus bisporus: Reaction Scale Up. J. Food Sci. 70(5):367-371.
Gallaher, J.J, Peterson, D.G., Roberts, R.F. and Coupland, J.N. 2005. Effect of composition and antioxidants on the oxidative stability of fluid milk supplemented with an omega-3 oil rich emulsion. International Dairy Journal. 15: 333-341.
Morawicki, R.O., Beelman, R,B., Peterson, D.G. and Ziegler, G. 2005. Biosynthesis of 1-octen-3-ol and 10-oxo-trans-8-decenoic acid using a mushroom homogenate. Optimization of the reaction, part I: kinetic factors. Process Biochemistry. 40:131-137.
Schober, A.L. and Peterson, D.G. 2004. Flavor release and perception in hard candy: Influence of flavor compound-compound interactions. J. Ag. Fd. Chem. 52: 2623-2627.
Schober, A.L. and Peterson, D.G. 2004. Flavor release and perception in hard candy: Influence of flavor compound-flavor solvent interactions. J. Ag. Fd. Chem. 52: 2628-2631.