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  1. Delivery of taste and aroma components in sugar-free chewing gum: mass balance analysis

    https://frec.osu.edu/publications/delivery-taste-and-aroma-components-sugar-free-chewing-gum-mass-balance-analysis

    December, 2016 Raithore, S. and Peterson, D.G. Delivery of taste and aroma components in ...

  2. Flavor Research Platform

    https://frec.osu.edu/research

    ingredients. Another key component of perception is flavor delivery.   Flavor compounds need to be released from the ...

  3. Compound Discovery

    https://frec.osu.edu/home/research/discovery

    While targeted methods systematically break food into its individual components, untargeted flavoromics ... fingerprinting methods, coupled with multivariate analysis to advance our understanding of this component of ...

  4. Flavor Release

    https://frec.osu.edu/research/flavor-release

    aroma components in sugar-free chewing gum: mass balance analysis.   Chemosensory Perception, 9: 182 ...

  5. Commitments

    https://frec.osu.edu/home/about/commitment-health-wellness-and-sustainability

    food choice, and therefore, is a key component of healthy eating and sustainable agriculture. The ... profile. Our researchers have actively identified the flavor components and attributes, critical for ...

  6. Old Publications Page

    https://frec.osu.edu/node/181

    components in sugar-free chewing gum: mass balance analysis.  Chemosensory Perception, 9: 182-192. Forero, ...

  7. Analytical Approaches

    https://frec.osu.edu/node/76

    fractions for identification of taste active and modulating components Single quadrupole, triple quadrupole, ... GC/MS/O but applied for liquid fractions for identification of texture active and modulating components ...

  8. Analytical Approaches

    https://frec.osu.edu/home/about/analyticalapproaches

    liquid chromatography-gustometry for identification of taste active and modulating components 1D and 2D ...

  9. Devin Peterson's Publications

    https://frec.osu.edu/devinpetersonspublications

    Raithore, S. and Peterson, D.G.  2016.  Delivery of taste and aroma components in ...