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Faculty Profile

John Munafo

Assistant Professor

Natural Products Chemistry
Flavor Chemistry


Food Science Bldg.
2510 River Dr.
RM 206
Knoxville, TN 37996



Ph.D., Rutgers University, 2011

Interest Areas and Research

The research our laboratory is focused on the identification and quantitation of key flavor molecules in foods and beverages and the discovery and characterization of biologically active natural products from plants and fungi. The overall vision is to apply fundamental understanding of flavor chemistry to aid in the development of foods with improved flavor and to discover and develop novel natural products that benefit agriculture as well as animal and human health.

Click here to visit my lab webpage

Selected Publications

Lopez, J., T. Kerley, L. Jenkinson, C. R. Luckett, and J. P. Munafo*. 2019. Odorants from the thermal treatment of hydrolyzed mushroom protein and cysteine enhance saltiness perception. J. Agric. Food Chem. 2019, 67, 41, 11444-53.

Wickramasinghe, P., A. Murray, M. Sahoo, M. Dein, V. P. Dia, C. R. Luckett, and J. P. Munafo*. 2019. The effects of processing on Garcinia xanthochymus fruit beverage. J. Food Meas Charact. (2019): 1-14.

Murray, A., Palatini, K., Komarnytsky, S., Gianfagna, T., Munafo, J. Phenylpropanoid Glycerol Glucosides Attenuate Glucose Production in Hepatocytes. ACS Omega. 2019 Jun 19;4(6):10670-6.

Wickramasinghe, P. and Munafo, J. Key odorants from the fermentation broth of edible mushroom, Ischnoderma resinosum. J. Agric. Food Chem. 2019 Feb 8;67(7):2036-42.

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