B.S. 1982 – Wuhan University, Chemistry
M.S. 1989 – University of Illinois, Food Science
Ph.D. 2000 – University of Minnesota, Food Science
Institute of Food Technologists, American Chemical Society, American Dairy Scientist Association, American Society of Enology and Viticulture, Honor Society of Phi Kappa Phi
My research interests are flavor chemistry and technology. The research in my lab is focused on aroma and flavor compound identification and characterization; flavor compounds chemical and biochemical generation; flavor retention and deterioration during processing and storage. My current research projects involve flavor chemistry of blueberry, blackberry and raspberry; wine and wine grape flavor chemistry, beer and hops aroma, cheese and milk flavor chemistry and technology. I am interested in solventless sample preparation such as solid phase micro-extraction, solid phase dynamic extraction, stir bar sorptive extraction and instrumental analysis with an emphasis on GC, fast GC, HPLC, GC-MS, GC-MS/olfactometry, and multi-dimensional GC/GC-MS analysis.
Chad E. Finn, Bernadine C. Strik, Brian Yorgey , Michael Qian, Robert R. Martin, Mary Peterson. ‘Wild Treasure’ Thornless Trailing Blackberry. 2010. Hort Sci. 45(3):434–436.
Xiaofen Du, Chad Finn, Michael C. Qian. Bound Volatile Precursors in Genotypes in the Pedigree of 'Marion' Blackberry (Rubus Sp.). J. Agric. Food Chem. 2010, 58 (6), 3694-3699
Xiaofen Du, Chad Finn, Michael C. Qian. Distribution of Volatile Composition in 'Marion' (Rubus Species Hyb) Blackberry Pedigree. J. Agric. Food Chem. 2010, 58 (3), 1860-1869
X. Du, A. Kurnianta, M. McDaniel, C.E. Finn, M.C. Qian. Flavour profiling of ‘Marion’ and thornless blackberries by instrumental and sensory analysis. Food Chem. 2010, 121,1080–1088
Xiaofen Du, Chad Finn, Michael C. Qian, Volatile composition and odour activity value of thornless 'Black Diamond' and 'Marion' blackberries. Food Chem. 2010, 119 (3), 1127-1134
Daniela D. Voigt, François Chevalier, Michael C. Qian, Alan L. Kelly. Effect of high-pressure treatment on microbiology, proteolysis, lipolysis and levels of flavour compounds in mature blue-veined cheese. Innovative Food Science and Emerging Technologies. 2010, 11, 68–77
Michael C. QIAN, Yu Fang, and Krista Shellie, Volatile composition of Merlot wine from different vine water status, J. Agric. Food Chem. 2009, 57, 7459–7463
Spence, A. J.; Jimenez-Flores, R.; Qian, M.; Goddik, L. Phospholipid enrichment in sweet and whey cream buttermilk powders using supercritical fluid extraction. J. Dairy Sci. 2009, 92(6), 2373-2381
Spence, A. J.; Jimenez-Flores, R.; Qian, M.; Goddik, L. The influence of temperature and pressure factors in supercritical fluid extraction for optimizing nonpolar lipid extraction from buttermilk powder. J. Dairy Sci. 2009, 92(2), 458-468.
Xiaofen Du and Michael C. Qian*, Quantification of 2,5-dimethyl-4-hydroxy-3(2H)-furanone using solid-phase extraction and direct micro-vial insert thermal desorption chromatography–mass spectrometry. J. Chromat. A. 2008 , 1208, 197-201.
Sarah M. Malowicki, Robert Martin, and Michael C. Qian*. Comparison of sugar, acids, and volatile composition in raspberry bushy dwarf virus-resistant transgenic raspberries and the wild type ‘Meeker' (Rubus idaeus L.) J. Agric. Food Chem. 2008 , 56, 6648–6655
Sarah M. Malowicki, Robert Martin, and Michael C. Qian*. Volatile composition in raspberry cultivars grown in the Pacific Northwest determined by stir bar sorptive extraction–gas chromatography-mass spectrometry. J. Agric. Food Chem. 2008 , 56, 4128-4133
Helen Burbank and Michael C. Qian*. Development of volatile sulfur compounds in heat-shocked and pasteurized milk cheese. International Dairy J. 2008 , 18, 811-818
Jorge J. Moreno, Fiorella Cerpa Calderón, Seth D. Cohen, Yu Fang, Michael C. Qian, James A. Kennedy. Effect of postharvest dehydration on the composition of Pinot Noir grapes (Vitis vinifera L.) and Wine. Food Chem. 2008 , 109, 755-762
Issa Javidipour and Michael C. Qian*. Volatile component change in whey protein concentrate during storage investigated by headspace solid-phase microextraction gas chromatography. Dairy Sci. Technol. 2008 , 88, 95-104
Vazquez-Landaverde, P.A.; Qian, M.C. Antioxidant effects on volatile formation in high-pressure-processed milk. J. Agric. Food Chem. 2007 , 55, 9183-9188
Vazquez-Landaverde, P.A.; Qian, M.C.; Torres, J.A. Kinetic analysis of volatile formation in milk subjected to pressure-assisted thermal treatment. J. Food Sci. 2007 , 72(7),E389-E398
R.R. Jetti, E. Yang, A. Kurnianta, C. Finn, and M.C. Qian. Quantification of selected aroma-active compounds in strawberries by headspace solid-phase micro-extraction gas chromatography and correlation with sensory descriptive analysis. J. Food Sci. 2007 , 72,S487-S495
Wenlai Fan, I-Min Tsai, Michael C. Qian. Analysis of 2-aminoacetophenone by direct-immersion solid-phase micro-extraction and gas chromatography-mass spectrometry and its sensory impact in Chardonnay and Pinot gris wines. Food Chem. 2007, 105, 1144-150
Yan Xu, Wenlai Fan, and Michael C. Qian. Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase micro-extraction. J. Agric. Food Chem. 2007 , 55 , 3051-3057
Pedro Vazquez-Landaverde, J. Antonio Torres and Michael. C. Qian Effect of high pressure-moderate temperature processing on the volatile off-flavor profile of milk. J. Agric. Food Chem. 2006, 54, 9184-9192
Yu Fang and Michael. C. Qian. Quantification of selected aroma-active compounds in Pinot noir wines from different grape maturity. J. Agric. Food Chem. 2006 , 54(22); 8567-8573
Pedro Vazquez-Landaverde, J. Antonio Torres and Michael. C. Qian. Quantification of trace volatile sulfur compounds in milk by solid-phase micro-extraction and gas chromatography-pulsed flame photometric detection. J. Dairy Sci. 2006, 89, 2919-2927
Fan, Wenlai and Michael C. Qian. Characterization of aroma compounds of Chinese “Wuliangye” and “Jiannanchun” liquors by aroma extract dilution analysis. J. Agric. Food Chem. 2006 , 54, 2695-2704
Fan, Wenlai and Qian, Michael C. Identification of aroma compounds in Chinese ‘Yanghe Daqu' liquor by normal phase chromatography fractionation followed by gas chromatography/olfactometry. Flavour Fragrance J. 2006, 21, 333-342
Chad E. Finn, Brian M. Yorgey, Bernadine C. Strik, Harvey K. Hall, Robert R. Martin , Michael Qian. ‘Black Diamond' Thornless Trailing Blackberry. HortScience. 2005, 40(7):2175-2178
Chad E. Finn, Brian M. Yorgey, Bernadine C. Strik, Robert R. Martin, Michael Qian. ‘Black Pearl ' Thornless Trailing Blackberry. HortScience. 2005, 40(7):2179-2181
Wenlai Fan and Michael C. Qian. Headspace solid-phase microextraction (HS-SPME) and gas chromatography-olfactometry dilution analysis of young and aged Chinese ‘Yanghe Daqu' liquors. J. Agric. Food Chem. 2005 , 53, 7931-7938
Pedro Vazquez-Landaverde, Gonzalo Velazquez, J. Antonio Torres and Michael. C. Qian. Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextration and gas cheromatography. J. Dairy Sci. 2005, 88, 3764-3772
Yu Fang ; Michael C. Qian. Sensitive quantification of sulfur compounds in wine by headspace solid-phase microextraction technique. J. of Chromatography A. 2005, 1180:177-185
Wang, Yuanyuan ; Finn, Chad ; Qian , Michael C. Impact of Growing Environment on Chickasaw Blackberry (Rubus L.) Aroma Evaluated by Gas Chromatography Olfactometry Dilution Analysis. J. Agric. Food Chem. 2005, 53, 3563-3571
Burbank, Helen M.; Qian, Michael C. Volatile sulfur compounds in Cheddar cheese determined by headspace solid-phase microextraction and gas chromatograph-pulsed flame photometric detection. J. of Chromatography, A 2005 , 1066(1-2), 149-157.
Yu Fang and Michael Qian . Aroma compounds in Oregon Pinot noir wine determined by aroma extract dilution analysis. Flavour Fragrance J . 2005, 20(1):22-29
Michael Qian and Yuanyuan Wang. Seasonal variation of volatile composition and odor activity value of ‘ Marion' ( Rubus spp. hyb ) and ‘Thornless Evergreen' ( R. laciniatus L.) b lackberries. J. Food Sci. 2005, 70(1):13-20
Shilpa S. Mahajan , Lisbeth Goddik, Michael C. Qian. Aroma compounds in sweet whey powder. J. Dairy Sci. 2004, 87(12):4057-63.
Keith Klesk, Michael Qian and Robert Martin. Aroma extract dilution analysis of cv. Meeker red raspberries from Oregon and Washing. J. Agric. Food Chem . 2004, 52,5155-5161
Klesk, K.; Qian, M. Aroma Extract Dilution Analysis of Cv Marion (Rubus spp. Hyb) and Cv. Evergreen (R. laciniatus L.) Blackberries. J. Agric. Food Chem. 2003 , 51 , 3436-3441
Klesk, K.; Qian, M. Preliminary Aroma Comparison of Marion (Rubus spp. hyb) and Evergreen (R. laciniatus L.) Blackberries by Dynamic Headspace/OSME Technique [RH: Marion and Evergreen Volatiles] . J. Food Sci. 2003 , 68 , 697-700.
Qian, M.; Reineccius, G. Determination of aroma compounds in Parmigiano Reggiano cheese by a dynamic headspace -gas chromatography/olfactometry . Flavour & Fragrance J. 2003 , 18 , 253-260.
Qian, M.; Reineccius, G. Static headspace and aroma extract dilution analysis of Parmigiano Reggiano cheese . J. Food Sci. 2003 , 68, 794-798.
Qian, M.; Reineccius, G. A. Quantification of Aroma Compounds in Parmigiano Reggiano Cheese by a Dynamic Headspace Gas Chromatography-Mass Spectrometry technique and Calculation of Odor Activity Value . J. Dairy Sci. 2003 , 86 , 770-776.
Qian, M., S. Bloomer and C. Nelson. Evaluation of fat-derived aroma compounds in Blue cheese by dynamic headspace gas chromatography/Olfactometry-mass spectrometry. J. Am. Oil Chem Soc. 2002 , 797, 663-667.
Qian, M. and G. Reineccius. Identification of aroma compounds in Parmigiano Reggiano cheese by gas chromatography/olfactometry. J. Dairy Sci. 2002 , 866, 1362-1369.
Qian, M. and G. A. Reineccius. Importance of free fatty acids in Parmesan cheese. Heteroatomic Aroma Compounds, ACS Symposium Series 826. G. A. Reineccius and T. A. Reineccius. Washington , DC , American Chemical Society: 2002 , 243-256
Qian, Michael C. and Helen Burbank. 2007. “Volatile sulfur compounds in Cheddar cheese determined by headspace SPME-PFPD” in Flavor of Dairy Products. Keith R. Cadwallader, MaryAnn Drake and Robert McGorrin Eds. pp 135-154
Balassubramanian Ganesan, Michael C. Qian, Helen M. Burbank and Bart C. Weimer. 2007 “Compounds associated with cheese flavor” in Improve the flavor of cheese. Bart Weimer Eds pp26-51
Qian, Michael C.; Burbank, Helen. 2007 “Hard cheese-Parmesan cheese” in Improve the flavor of cheese. Bart Weimer Eds pp 421-443
Qian, Michael C.; Burbank, Helen; Wang, Yuanyuan. 2006 “Pre-separation technique for flavor analysis” in Sensory Directed Flavor Analysis, Marsili Eds pp 111-154
Qian, M. and G. A. Reineccius. Importance of free fatty acids in Parmesan cheese. Heteroatomic Aroma Compounds, ACS Symposium Series 826. G. A. Reineccius and T. A. Reineccius. Washington, DC, American Chemical Society: 2002, 243-256
Michael C. Qian and Agnes. Flavor and Health Benefit of Small Fruits. 2010. ACS publisher
Ron Huang, Peter Given and Michael C. Qian. Micro/Nano-encapsultion of Active Food Components. 2009, ACS publisher.
Page updated 07/24/12