–
October 15, 2025
UNRAVELING FLAVOR: CHEMISTRY, SENSORY EXPERIENCE AND FOOD INNOVATION
A Virtual Seminar Organized by the Southern California Local Section of the American Chemical Society (SCALACS) and funded by an LSAC Grant.
October 15, 2025 | 3:00 to 4:00 pm
Presented by:
Devin G. Peterson
CFAES Distinguished Professor
Department of Food Science
Ohio State University
Presentation Abstract:
Flavor is far more than taste—it's a multisensory experience shaped by complex chemical interactions and human perception. This talk will explore the research activities at the Flavor Research and Education Center, where we investigate the molecular drivers of flavor and their role in food choice, preference, and health. Using advanced analytical platforms such as flavoromics, we identify volatile and nonvolatile compounds that contribute to flavor quality and modulation across diverse food systems—from chili peppers and coffee to beer and whole wheat bread.
Our work bridges chemistry and sensory science to uncover how specific molecules influence consumer behavior and dietary decisions. By establishing a chemical basis for palatability, we aim to support healthier food choices without compromising enjoyment. This presentation will highlight recent discoveries, methodological innovations, and the broader implications of flavor chemistry for food design, public health, and interdisciplinary collaboration.
Speaker Biography:
Devin Peterson is a CFAES Distinguished Professor in the Department of Food Science and Technology at The Ohio State University. He received the Presidential Early Career Award for Scientists and Engineers (PECASE), Excellence in Flavor Science Award from the Flavor and Extract Manufacturers Association, IFT Stephen Change Award for Lipid and Flavor Science, and the Fred Kavli Innovations in Chemistry Lecture Award (American Chemical Society). His research focuses on identifying and analyzing the chemical stimuli that contribute to the flavor of food, including gustation (taste), olfaction (smell), and somatosensation (pungency, irritation, tactile). He is the founding director of the Flavor Research and Education Center and is the faculty director of the OSU Foods for Health Theme Initiative. He has published more than 121 peer-reviewed scientific articles.