PhD., University of Minnesota; February 2001
M.S., University of Minnesota, July 1997
B.S., University of Manitoba, Sept 1994

2004 Presidential Early Career Award for Scientists and Engineers

Food Flavors:

• Characterization of key aroma compounds in food/pharmaceutical/agricultural products
• Aroma release in food products (matrix influences)
• Thermal generation of aroma compounds (matrix influences)

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. Accepted

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-D12,14-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. 2007. Epicatechin reactivity in low moisture Maillard model systems: Quenching of C5, C6-sugar fragment products. J. Agric. Food Chem. 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.

Ghosh, S., 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. Agric. Food Chem. 54(5); 1829-1837

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

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. Agric. Food Chem. 2005, 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. Agric. Food Chem. 53 (2), 398-402.

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."

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.

Peterson, D.G. and Reineccius, G.A. 2003. Determination of the Aroma Impact Compounds in Heated Sweet Cream Butter. Flavor Fragrance J. 18(4): 320-324.

Peterson, D.G. and Reineccius, G.A. 2003. Characterization of the volatile compounds which constitute fresh sweet cream butter aroma. Flavor Fragrance J. 18(3):215-220.

Peterson, D.G. and Reineccius, G.A. 2002. Biological pathways for the formation of oxygen-containing aroma compounds. in Heteroatomic Aroma Compounds. G.A. Reineccius. ACS Symposium 826. pg 227-242..

Peterson, D.G. and Fulcher, R.G. 2002. Variation in Minnesota HRS wheats: Bran content. J. Food Sci. 67(1): 67-70.

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

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

USDA-NRI
USDA-IFAFS

In Hee Cho, Post-Doctoral Associate
Joanna Duckworth, M.S. Student
Caodi Fang, Ph.D. Student
Alicia Holt, M.S. Student
Deshou Jiang, Ph.D. Student
Marlene Moskowitz, Ph.D. Student
Faith Öz, Post-Doctoral Associate
Smita Raithore, Ph.D. Student
Lihe Yeo, M.S. Student (co-advised by Don Thompson)

Chemical Methods of Food Analysis (FD SC 410)
Flavor Chemistry (FD SC 506)