Jogue Scholarship Winners
Winners of the Jogue Scholarship
Recipients are currently enrolled or accepted into a graduate degree program specifically related to the flavor industry, including but not limited to chemistry, biology, food science, nutrition, microbiology, engineering, business, or marketing.
2020 Jogue Scholarship – Yara Benavides
Yara is a PhD Candidate in Food Science under Dr. Gary Reineccius at the University of Minnesota – Twin Cities. Her doctoral research is focused on the characterization of off-aroma compounds inherent to the plant, through the isolation processes (e.g. pH precipitation and salt solubilization) for pea protein. Prior to joining the University of Minnesota, Yara served as an Instructor and Researcher at the Corporacion Universitaria Lasallista in Colombia and as a Project Manager in Food Application at Naturex S.A in France. Yara holds a Bachelor’s degree in Food Engineering from Corporacion Universitaria Lasallista and a Master’s degree in Food and Health from UniLasalle in France.
The food industry has shown great interest in peas as a protein source as consumers seek healthier and more sustainable sources of protein. Among the different plant protein options, peas have rapidly gained popularity since they are high in protein, non-GMO, more environmentally friendly than animal proteins, have low occurrence of allergenicity and thrive in northern growing regions (e.g. US and Canada). Although numerous food companies are developing pea-based ingredients, challenges persist in producing a high-quality protein that possesses a bland flavor profile that can be used broadly in new product development efforts. There has been little work published on off-aroma compounds in pea protein isolates or on identifying the key pathways leading to these objectionable notes. We expect that some objectionable notes are inherent to peas and others arise during the process of preparing protein isolates. We propose that a knowledgeably designed protein isolation process will result in pea protein isolates that are devoid of objectionable aroma. This research project focuses on the measurement and characterization of off-aroma compounds present in pea protein isolates and attempts to determine their sources, i.e. are they inherent to the plant, or formed at various steps in the isolation of pea protein. Monitoring the aroma compounds from the plant through the protein isolation process will allow us to optimize the extraction conditions that lead to the production of a more sensorially acceptable product. The overall goal of this study is to provide the food industry with the information needed to design a protein extraction protocol that yields high-quality (in both functionality and nutrition quality) pea protein ingredients with a clean taste that can be used widely in product applications.
2019 Jogue Scholarship – Zhuzhu Wang
Zhuzhu has a Bachelor’s in chemistry, and Masters’ degrees in Molecular Chemistry and Pharmaceutical Science. Prior to admission to the PhD, she worked for over two years as a Research Scientist for Archer Daniel Midland (ADM) company. Currently, she is conducting her doctoral research in Flavor Science under the supervision of Dr. Keith Cadwallader at the University of Illinois at Urbana-Champaign. Zhuzhu’s research focuses on the effect of ethanol on the flavor perception of distilled spirits.
Despite the variety of classes and types, many people enjoy drinking distilled spirits on the rocks or with a splash water to open up the flavors. From a physicochemical perspective, the addition of water (dilution of ethanol) affects the spirit’s matrix in several ways. These include a decrease in surface tension, a change in the structure of the liquid water/ethanol matrix and a change in volatile compound partitioning/release from the bulk solution. However, physicochemical properties of the aroma compounds and ethanol only determine the likelihood that the aroma compounds will be released from the matrix into the headspace. Additional attention has also been drawn to the physiological impact of low ethanol content (caused by dilution with water) on aroma perception, as it partially reduces the pungency associated with high ethanol content, and more importantly, it increases olfactory sensitivity to the aroma compounds. In order to provide a clearer picture as to the physiological effects of ethanol on individual aroma compound perception, a modified gas chromatography-olfactometry (GC-O) system was built so that panel was able to sniff the GC effluent in a background of constant ethanol vapor of differing concentrations (generated from 0% ABV, 20% ABV, and 40% ABV solutions). In this way, the solvating effect of ethanol (such as in the case of distilled spirits) was totally excluded, so that any experienced alteration of aroma detection could be attributed solely to the physiological effect of ethanol from the vapor background. Our results support the physiological suppression effects of ethanol on aroma compound detection thresholds in air, suggesting a possible relationship between aroma compound structure and the degree of ethanol aroma suppression. Accordingly, this research will provide additional insights into the structure-function understanding at the molecular level in an effort to better explain the physiological suppression effect of ethanol on flavor perception.
2018 Jogue Scholarship, Vaidhyanathan Anantharamkrishnan
Adding flavorings to high protein foods/beverages will lead to interactions generally reducing overall product acceptance and also the shelf life of the product. Therefore, it is pertinent to understand the protein-flavor interactions to formulate consumer acceptable products. It is generally accepted that the interactions are multifaceted. There has been a lot of research over four decades studying the non-covalent interactions like hydrophobic, hydrophilic interactions between flavor compounds and various proteins but very little work has been done on covalent bonding. This research aims to determine the covalent bonds that are formed between the side chains of food proteins, plant and dairy based, and aroma compounds. The initial approach is to isolate pure peptides that vary in amino acid composition. The reactions is expected to be quite broad considering the diversity of flavorings and the numerous functional groups (side chains) inherent to protein structure. The product that is expected to form is via the Schiff base formation or Michael addition between proteins (e.g. primarily with free amine groups) and flavorings containing carbonyl groups. These reactions will be studied along with the numerous reactions that can occur with the sulfur, acid and alcohol protein side chains. The extent and rate of these chemical reactions will be monitored by MALDI-TOF MS. Then the study hopes to understand the interactions of different flavor molecules under different conditions as the type and rate of interaction vary with functional groups present, protein structure, amino acid composition of the protein, pH, water activity, storage temperature and food composition.
Vaidhyanathan is currently pursuing his doctorate in Food Science and Technology under Dr. Gary Reineccius at the University of Minnesota. His research topic is “Protein and its interaction with flavors”. His another project is on encapsulation of orange oil by spray drying in different carrier systems to find the optimum conditions at which the flavor will be maximum preserved.
2017 Jogue Scholarship, Geoff Dubrow
Fruit spreads are a broadly consumed category of foods, with over one billion dollars in annual sales within the United States. However, due to the high sugar content of traditional jams, diabetic consumers and consumers following calorie-restricted diets are unable to consume these products within the constraints of their diets, leading to stagnant sales. Although sugar-free and low-sugar spreads offer an alternative to traditional spreads for consumers, current products are plagued by flavor defects not present in traditional spreads. These flavor defects lead to low consumer acceptance of sugar-free spreads, making it more likely that calorie-restricted consumers may choose to avoid fruit spreads rather than consume unpalatable product. To improve the consumer acceptance of sugar-free spreads, a fusion of sensory science and small-molecule metabolomics, termed Flavoromics, has been used to understand chemical differences between traditional and sugar-free products which may contribute to these flavor defects. Twenty-three spreads from seven different fruits have been profiled using UPLC/ToF-MS, and models predictive of spread type have been developed and validated. Compounds significantly differing between product types have been isolated, recombined with jams, and analyzed using sensory panels to determine if they have a causal relationship with flavor, and the potential to influence acceptance. Using these techniques, compounds which lower perceived acidity and contribute to a sense of “full” flavor in fruit jams have been discovered. Knowledge of these compounds will allow for producers to tweak raw ingredient selection, fruit breeding strategies, and processing parameters, in order to naturally produce better tasting sugar-free fruit spreads.
Geoff Dubrow is a PhD candidate in Food Science and Technology under the supervision of Dr. Devin Peterson at the Ohio State University. Geoff’s research focuses on the application of untargeted ‘omics technologies towards understanding flavor and consumer acceptance in fruit spreads.
2016: Mei Song
My name is Mei Song. I am currently a third year doctoral student from Dr. Elizabeth Tomasino’s lab at Oregon State University. I am a food chemist with over 10 years of study and work training. My broad interest is to investigate the variation and identification of volatile and nonvolatile compounds in different varieties and maturities of strawberries, blueberries and tomatoes by using GC-MS, GC-O and HPLC. My current project is on Analysis of Chiral Monoterpenes in White Wine by HS-SPME-MDGC-MS. I am really interested in flavor chemistry and wine chemistry, and would like to be a researcher in this area in my future career.
2015 – David PottsDavid is currently pursuing a doctorate in food science under the supervision of Dr. Devin Peterson at the University of Minnesota, Twin Cities. His research topic is: “Characterization of the Key Flavor Compounds (Aroma and Taste) Responsible for the Creaminess Perception of Dairy Products.”
2014 – Bethany Hausch
2012 – Ian Ronningen
2011 – Erin Burnside
2010 – Elah Steltzer