David Potts Email & Phone Number

Cincinnati, Ohio

Research focused on understanding factors affecting the flavor quality of bovine milk and other dairy products. Volatile off-flavors were investigated in a Midwestern milk flagged as 'spontaneously oxidized.' Causative off-flavor taints were identified and proposed for further identification and screening methods in the field. Later, creaminess in dairy.

Conducted research related to causes of Spontaneous Oxidized Flavor (SOF) and other off-flavors in whole milk from the Midwestern region of the United States. Additional work investigated the effects of food composition and ingredients on individual and cooperative effects related to tastant release and modulation in the mouth. Various other projects.

Conducted research related to the identification of the odor-active compounds responsible for roasted garlic aroma. Later work focused on the synthesis of vinyl dithiins to observe their role in the mechanism of role in roasted garlic flavor formation.

Conducted research on the active flavor components of several different food products, including potential alternative sweeteners; planned and carried out the isolation and synthesis of volatile flavor chemicals through both qualitative and quantitative methods by means of gas chromatography-olfactometry, gas chromatography-mass spectrometry, aroma extract.

Doctor Of Philosophy (Ph.D.), Food Science

Bachelor Of Science (Bs), Chemistry