My research efforts focus on food flavor and related chemistry, with emphasis on identification of flavor stimuli (taste, aroma, chemesthetic, mouthfeel), characterization of flavor formation/degradation pathways, and mechanisms of flavor delivery. In general, my research program strives to understand, on a molecular level, drivers that influence food acceptability and govern food choice, ultimately to support health and wellness initiatives. As part of our research platform, we utilize metabolomic-based analytical methods (flavoromics) to advance our understanding of the complex chemical sensation, flavor perception.
