Peter Ong

Mentor: Dr. Paul Sarnoski
College of Agricultural and Life Sciences
 
"I got involved with research as to challenge myself to think critically and also to explore the impact my major can have."

Major

Food Science

Minor

N/A

Research Interests

  • Food Science
  • Nutrition

Academic Awards

  • Presidential Service Award 2016
  • University Scholars Program 2016

Organizations

  • Culinary Arts Student Union
  • Food Science & Human Nutrition Club

Volunteer

  • Shands Hospital

Hobbies and Interests

  • Cooking
  • Baking
  • Fishing

Research Description

Isomerization of Mint Compounds Due to Light Fluctuations
Plants produce essential oils, of which they are utilized in various industries such as food, cosmetics, and pharmaceuticals. The oils are organic compounds and are subjected to isomerization or degradation under various conditions, such as temperature and light. The chemical isomerization of our compounds affect the conformation and therefore the properties the compounds exhibit. Examples of compounds found in mint are menthone, isomenthone, and menthol. Our research seeks to evaluate the effects of light on the isomerization and stability of compounds found in mint. Based on our results, we will be able to evaluate the effects of the exposure of light on the compounds studied, how that affects the storage of mint oils, and products that contain mint as a flavoring agent.