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

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. My current research projects involve flavor chemistry of blackberries, flavor development in transgenic raspberry, strawberry and other small fruits; wine flavor chemistry, off-flavor development in wine, wine grape flavor and flavor precursor development; flavor chemistry of Chinese liquor; cheese flavor development, and the impact of high pressure processing on flavor; and nutraceutical components in dairy.

Representative Publications
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-assited 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 headpace solid-phase microextraction 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 microextraction 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 microextraction. 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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