Education
B.S. 1982 – Wuhan University, Chemistry
M.S. 1989 – University of Illinois, Food Science
Ph.D. 2000 – University of Minnesota, Food Science

Professional Activities
Institute of Food Technologists, American Chemical Society, American Dairy Scientist Association, American Society of Enology and Viticulture, Honor Society of Phi Kappa Phi

Research Interests
My research interests are flavor chemistry and technology. The research in my lab is focused on aroma/flavor compound identification and characterization; flavor compounds chemical/biochemical generation; flavor retention and deterioration during processing and storage, sulfur flavor chemistry. Trace level chemical analysis, solid phase micro-extraction, multi-dimensional GC and GC-MS analysis. My current research projects involve flavor chemistry of small fruits such as blackberry, raspberry and blueberry; deficit irrigation, soil nutrients and cover crops on aroma and aroma precursors in wine and wine grapes, wine bottle aging flavor chemistry; cheese and milk flavor chemistry.

Representative Publications
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

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