B.S. 1973 - Northwestern University, Chemistry
M.S. 1976 - University of Illinois, Organic/Medicinal Chemistry
Ph. D. 1980 - University of Illinois, Organic/Medicinal Chemistry
American Chemical Society; Executive board, Past-chairman,
ACS Division of Agricultural & Food Chemistry; Institute of Food Technologists; Editorial advisory board, Journal of Agricultural and Food Chemistry; Editorial advisory board, Chemosensory Perception; Chicago Chemists' Club; Alpha Chi Sigma
My research focus is primarily in flavor chemistry and trace volatile analysis. Studies include the chemistry and interactions among flavor and food components, the identification of key aroma compounds in dairy and food products, and the effects of processing and packaging on flavor generation and deterioration. Additional research interests are in food analysis, chromatography and separations (GC, HPLC, CE), spectrometry (GC/MS, GC/MS/MS, GC/IR), and natural products chemistry.
R. J. McGorrin. One Hundred Years of Progress in Food Analysis J. Agric. Food Chem. 57,
K. R. Cadwallader, M. A. Drake, and R. J. McGorrin, Eds., Flavor of Dairy Products, ACS Symposium Series 971, ACS Books, Washington, D.C., 2007.
R. J. McGorrin, Flavor Analysis of Dairy Products. In Flavor of Dairy Products, K. R. Cadwallader, M. A. Drake, and R. J. McGorrin, Eds., ACS Symposium Series 971, ACS Books, Washington, D.C., 2007, pp. 23-49.
R. J. McGorrin, Character-impact Flavor Compounds. In Sensory-Directed Flavor Analysis, R. Marsili, Ed., Taylor & Francis/CRC Press, Boca Raton, FL, 2007, pp. 223-267.
O. Akpinar, R. J. McGorrin, and M. H. Penner. Cellulose Based Chromatography for Cellooligosaccharide Production J. Agric. Food Chem., 52, 4144-4148, 2004.
R. J. McGorrin, Advances in Dairy Flavor Chemistry. In Food Flavors and Chemistry: Advances of the New Millennium, A. M. Spanier, F. Shahidi, T. H. Parliment, C. J. Mussinan, C.-T. Ho, and E. T. Contis, Eds., Royal Society of Chemistry, Cambridge, 2001, pp. 67-84.
R. J. McGorrin and L. Gimelfarb, Novel Aspects of Tomatillo Flavor. In Aroma Active Compounds in Foods, G. Takeoka, C. H. Engel, and M. Guntert, Eds., ACS Symposium Series 794, ACS Books, Washington, D.C., 2001, pp. 73-90.
R. J. McGorrin, Section Ed., Food Analysis. In Encyclopedia of Analytical Chemistry: Instrumentation and Applications, R. A. Meyers, Ed., John Wiley & Sons, New York, NY, 2000, pp. 3857-4332.
T. H. Parliment and R. J. McGorrin, Critical Flavor Compounds in Dairy Products. In Flavor Chemistry: Industrial and Academic Research, S. J. Risch and C.-T. Ho, Eds., ACS Symposium Series 756, ACS Books, Washington, D.C., 2000, pp. 44-71.
R. J. McGorrin and L. Gimelfarb, Comparison of Flavor Components in Fresh and Cooked Tomatillo with Red Plum Tomato. In Food Flavors: Formation, Analysis, and Packaging Influences. Proceedings of the 9th ACS International Flavor Conference, Limnos, Greece, E. T. Contis, C.-T. Ho, C. J. Mussinan, T. H. Parliment, F. Shahidi, and A. M. Spanier, Eds., Elsevier, New York, NY, Developments in Food Science Vol. 40, 1998, pp. 295-313.
R. J. McGorrin and J. Leland, Eds. Flavor-Food Interactions, ACS Books, Washington, D.C., ACS Symposium Series 633, 1996.
M. A. Stanford and R. J. McGorrin. Flavor Volatilization in Microwave Food Model Systems. In Thermally Generated Flavors: Maillard, Microwave, and Extrusion Processes, T. H. Parliment, M. J. Morello, and R. J. McGorrin, Eds., ACS Books, Washington, D.C., ACS Symposium Series 543, 1994, Chapter 36, pp. 414-436.
T. H. Parliment, R. J. McGorrin, and C.-T. Ho, Eds. Thermal Generation of Aromas, ACS Books, Washington, D.C., ACS Symposium Series 409, 1989.
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