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Scientists on the scent of flavor enhancement
https://fst.osu.edu/news/scientists-scent-flavor-enhancement
flavor development, researchers are exploring how the route an aroma takes to get to the olfactory ... consider other factors that could influence the perception of aromas and flavors, such as genetics and our ... Co-authors Mackenzie Hannum and Jenna Fryer were students in Simons’ lab. Emily Caldwell Ohio State News ...
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Flavor Modulation
https://frec.osu.edu/home/research/modulation
Flavor is a multimodal sensory perception arising from gustatory, olfactory, and somatosensory ... impact flavor neural processing provides a more holistic understanding of flavor performance. For ... example, previous FREC research demonstrated that bitter tastant subqualities impacted the aroma perception ...
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Old Publications Page
the aroma composition and flavor stability of pea (Pisum sativum) protein isolates during storage. ... and sensory comparison of fresh and dried lulo (Solanum quitoense Lam.) fruit aroma. Food Chemistry, ... Food Funct. Smith, K. and Peterson, D.G. 2020. Identification of Aroma Differences in Refined and Whole ...
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Alumni
https://frec.osu.edu/people/alumni
Maillard-type aroma compounds in wheat bread Smita Raithore 2012 Effect of polyols on flavor release during ... affecting flavor quality in fluid milk and dairy products Kenneth Smith 2017 Investigation of aroma ... flavorings: Identification of aroma compounds and pathways of generation Theresa Pham 2022 Aroma analysis of ...
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Flavor Dynamics (generation/degradation)
https://frec.osu.edu/home/research/flavor-dynamics
temperature and water activity on the aroma composition and flavor stability of pea (Pisum sativum) protein ... Flavor is a dynamic food attribute that changes during processing and storage, and also when ... products are reformulated. FREC monitors and investigates desirable and undesirable flavor changes using ...
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Dr. Devin Peterson
https://fst.osu.edu/our-people/dr-devin-peterson
614-688-2723 Room 1101 Pelotonia Research Center 2255 Kenny Road food flavor, food chemistry, taste/aroma ... characterizing chemical stimuli that impart flavor to foodstuffs (taste, aroma, somatosensory). His program is ... emphasis on identification of flavor stimuli (taste, aroma, chemesthetic, mouthfeel), pathways of ...
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Wenxi (Vince) Yang, PhD
https://frec.osu.edu/people/wenxi-vince-yang-phd
a dedicated researcher with a strong foundation in food science, analytical flavor chemistry, and sensory ... science courses, ranging from sensory evaluation to product development. Currently, Vince’s research at ... students, and collaborate on innovative research projects that drive advancements in food science and flavor ...
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Analytical Approaches
characterize flavor and better understand what drives perception and food choice. We have built our foundation ... through understanding what contributes to the taste and aroma of food, but our expertise does not stop ... unique and challenging aspects of flavor, and thus develop solutions spanning raw ingredients all the way ...
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Compound Discovery
https://frec.osu.edu/home/research/discovery
The Flavor Center is committed to the advancement of analytical methods that improve our ... understanding of the compounds and mechanisms that contribute to flavor perception. FREC members discover novel ... and impactful flavor compounds through the use of our state-of-the-art instrumentation and ...
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Analytical Approaches
https://frec.osu.edu/home/about/analyticalapproaches
analysis (SIFT-MS, APCI-MS) Sensory recombination experiments Untargeted Methods: The Flavor Research and ... analytically characterize flavor in order to better understand what drives flavor perception and ultimately ... flavor of food. The breadth and versatility of our instrumentation platform provides us with the ability ...