Devin G. Peterson
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View article: Identification of a salt-enhancing compound in thyme using sensory-guided preparative-LC fractionation
Identification of a salt-enhancing compound in thyme using sensory-guided preparative-LC fractionation Open
Excessive salt intake is recognized as a leading dietary risk factor, necessitating the development of new strategies to reduce sodium consumption without compromising flavor. In this study, salt-enhancing compounds were investigated in Th…
View article: Impact of lipase and lipoxygenase activity on the aroma profile of whole wheat bread
Impact of lipase and lipoxygenase activity on the aroma profile of whole wheat bread Open
Whole wheat flour is prone to lipid oxidation during storage and during the breadmaking process that can negatively impact the flavor profile. The impact of flour enzymatic lipid oxidation on aroma formation in whole wheat bread was invest…
View article: Identification of compounds that contribute to aroma liking of whole wheat bread
Identification of compounds that contribute to aroma liking of whole wheat bread Open
Whole wheat bread is recommended as part of a healthy diet, but its consumption remains below suggested levels, partly due to poor flavor quality. The influence of aroma compound compositions on bread preference was examined. Targeted gas …
View article: Identification of the Key Aroma Compounds in Condensed Hardwood Smoke
Identification of the Key Aroma Compounds in Condensed Hardwood Smoke Open
The aroma composition of condensed hardwood smoke generated from a mixed hardwood was characterized by gas chromatography–mass spectrometry/olfactometry analysis. Twenty-seven odorants with a flavor dilution value ≥4 were identified and qu…
View article: Chemical characterization and sensory evaluation of a phenolic-rich melanoidin isolate contributing to coffee astringency
Chemical characterization and sensory evaluation of a phenolic-rich melanoidin isolate contributing to coffee astringency Open
A complex phenolic-rich melanoidin fraction contributed astringent sensations to the tactile flavor profile of coffee.
View article: Scientists’ call to action: Microbes, planetary health, and the Sustainable Development Goals
Scientists’ call to action: Microbes, planetary health, and the Sustainable Development Goals Open
Microorganisms, including bacteria, archaea, viruses, fungi, and protists, are essential to life on Earth and the functioning of the biosphere. Here, we discuss the key roles of microorganisms in achieving the United Nations Sustainable De…
View article: Consumer acceptance and sensory perception of roasted American‐European hybrid hazelnuts
Consumer acceptance and sensory perception of roasted American‐European hybrid hazelnuts Open
Interspecific American‐European hazelnut ( Corylus americana × C. avellana ) hybrids are being developed for the Upper Midwest region of the United States, which have potential economic and ecological benefits. Currently, researchers are w…
View article: BitterMasS: Predicting Bitterness from Mass Spectra
BitterMasS: Predicting Bitterness from Mass Spectra Open
Bitter compounds are common in nature and among drugs. Previously, machine learning tools were developed to predict bitterness from the chemical structure. However, known structures are estimated to represent only 5-10% of the metabolome, …
View article: Aroma characterization and <i>in vitro</i> antihypertensive activity of Amazonian Camu-camu ( <i>Myrciaria dubia</i>) fruit
Aroma characterization and <i>in vitro</i> antihypertensive activity of Amazonian Camu-camu ( <i>Myrciaria dubia</i>) fruit Open
The Amazonian fruit known as camu-camu (Myrciaria dubia) has recently attracted attention due to its sensory and biofunctional properties. A sensomics methodology was used to identify the odour-active volatiles of the whole fruit (pulp and…
View article: Mono-<i>n</i>-butyl Malate-Derived Compounds from Camu-camu (<i>Myrciaria dubia</i>) Malic Acid: The Alkyl-Dependent Antihyperglycemic-Related Activity
Mono-<i>n</i>-butyl Malate-Derived Compounds from Camu-camu (<i>Myrciaria dubia</i>) Malic Acid: The Alkyl-Dependent Antihyperglycemic-Related Activity Open
Malic acid derivatives from camu-camu (Myrciaria dubia) fruit exhibited a strong in vitro inhibitory activity toward pancreatic α-amylase and α-glucosidase enzymes. During a bioguided chromatographic fractionation process of the whole frui…
View article: Identification of Non-Volatile Compounds Generated during Storage That Impact Flavor Stability of Ready-to-Drink Coffee
Identification of Non-Volatile Compounds Generated during Storage That Impact Flavor Stability of Ready-to-Drink Coffee Open
Coffee brew flavor is known to degrade during storage. Untargeted and targeted LC/MS flavoromics analysis was applied to identify chemical compounds generated during storage that impacted the flavor stability of ready-to-drink (RTD) coffee…
View article: Mechanisms of Rebaudioside A Degradation and Ingredient-Sweetener Interactions in Beverages during Storage
Mechanisms of Rebaudioside A Degradation and Ingredient-Sweetener Interactions in Beverages during Storage Open
The instability of rebaudioside A (Reb A) in food product applications during storage challenges their utilization. The pathways of Reb A degradation in aged acidic beverages were investigated. Three Reb A degradation compounds of known se…
View article: Identification of Non-Volatile Compounds That Impact Flavor Disliking of Whole Wheat Bread Made with Aged Flours
Identification of Non-Volatile Compounds That Impact Flavor Disliking of Whole Wheat Bread Made with Aged Flours Open
Whole wheat flour has a shorter shelf life than refined wheat flour due to off-flavor development. An untargeted liquid chromatography/mass spectrometry (LC/MS) flavoromics approach was applied to identify compounds that negatively impact …
View article: Identification of Aroma Differences in Refined and Whole Grain Extruded Maize Puffs
Identification of Aroma Differences in Refined and Whole Grain Extruded Maize Puffs Open
Differences in the aroma profiles of extruded maize puffs made from refined grain and whole grain flour were investigated. Gas chromatography/mass spectrometry/olfactometry (GC/MS/O) analysis reported 13 aroma compounds with a flavor dilut…
View article: Impact of bitter tastant sub-qualities on retronasal coffee aroma perception
Impact of bitter tastant sub-qualities on retronasal coffee aroma perception Open
The impact of different bitter taste compounds on the retronasal perception of coffee aroma was investigated. A sorted napping experiment was carried out on thirteen compounds at iso-intense bitter concentrations. Differences in perceptual…
View article: Comparison of the Aroma Profiles of Intermediate Wheatgrass and Wheat Bread Crusts
Comparison of the Aroma Profiles of Intermediate Wheatgrass and Wheat Bread Crusts Open
The aroma profiles of bread crusts made from intermediate wheatgrass (Thinopyrum intermedium) and whole wheat (Triticum aestivum) flours were compared. Based on gas chromatography/mass spectrometry/olfactometry analysis, twenty-four odoran…
View article: Identification of objectionable flavors in purported spontaneous oxidized flavor bovine milk
Identification of objectionable flavors in purported spontaneous oxidized flavor bovine milk Open
Spontaneous oxidized flavor (SOF) has been reported over the past 5 decades as a sporadic objectionable flavor problem in bovine milk. Parameters previously reported to influence SOF development in milk have been contradictory, limiting th…
View article: The Important Role of Carbohydrates in the Flavor, Function, and Formulation of Oral Nutritional Supplements
The Important Role of Carbohydrates in the Flavor, Function, and Formulation of Oral Nutritional Supplements Open
Patients who are malnourished or at-risk for malnutrition often benefit from the consumption of oral nutritional supplements (ONS). ONS supply a range of micro- and macro-nutrients, and they can be used to supplement a diet or provide tota…
View article: Storage conditions modulate the metabolomic profile of a black raspberry nectar with minimal impact on bioactivity
Storage conditions modulate the metabolomic profile of a black raspberry nectar with minimal impact on bioactivity Open
Untargeted UHPLC-Q-TOF-MS metabolomics demonstrated large chemical variation was introduced by storage, though minimal change in anti-proliferative activity of these stored extracts to premalignant oral epithelial cells was observed.
View article: Gas Chromatography
Gas Chromatography Open
Gas chromatography (GC) has been used for the determination of a wide range of food components, but it is ideally suited to the analysis of thermally stable volatile substances. The outstanding resolving properties of GC and the wide varie…