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Submitted by yacasd on Tue, 04/02/2013 - 1:43pm
Food Science and Technology
B.S. 1982 – Wuhan University, Chemistry
M.S. 1989 – University of Illinois at Urbana-Champaign, 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 small fruits; grape and wine, beer; hop, and dairy products. I am interested in solventless sample preparation technique 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.
Voigt, D.D., F. Chevalier, J.A. Donaghy, M.F. Patterson, M.C. Qian, and A.L. Kelly, Effect of high pressure treatment of milk for cheese manufacture on proteolysis, lipolysis, texture, and functionality of Cheddar cheese during ripening, Innovative Food Science & Emerging Technologies, 2012, 13, 23-30.
Song, J., K.C. Shellie, H. Wang, and M.C. Qian, Influence of deficit irrigation and kaolin particle film on grape composition and volatile compounds in Merlot grape (Vitis vinifera L.). Food Chemistry, 2012, 134, 841-850.
Changrong Ou, Xiaofen Du, Krista Shellie, Carolyn Ross, and Michael C. Qian*. Volatile Compounds and Sensory Attributes of Wine from cv. Merlot (Vitis vinifera L.) grown under Differential Levels of Water Deficit with or without a Kaolin-based, Foliar Reflectant Particle Film J. Agric. Food Chem. 2010, 58, 12890-12898.
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
X. Du, C. Finn, M. 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.
Du, Xiaofen, Michael Qian, Quantification of 2,5-dimethyl-4-hydroxy-3(2H)-furanone using solid-phase extraction and direct microvial insert thermal desorption chromatography–mass spectrometry. 2008, J. Chromat. A.1208, 197-201.
Malowicki, Sarah M.; Martin, R.; Qian, M. C. 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
Malowicki, Sarah M.; Martin, Robert; Qian, Michael. 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
Burbank, Helen and Michael C. Qian. Development of volatile sulfur compounds in heat-shocked and pasteurized milk cheese. Inter. Dairy J. 2008, 18, 811-818
Jorge J. Moreno, Fiorella Cerpa Calderón, Seth D. Cohen, Yu Fang, Michael 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, 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 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
M. C. Qian and T. H. Shellhammer, Eds, Flavor Chemistry of Wine and Other Alcoholic Beverages, ACS Symposium Series 1104, Washington DC, 2012.
M. C. Qian, X. Fan, K. Mahattanatawee Eds. Volatile Sulfur Compounds in Food, ACS Symposium Series 1068, ACS Books, Washington DC, 2011.
M. C. Qian and A. M. Rimando, Eds. Flavor and Health Benefits of Small Fruits, ACS Symposium Series 1035, ACS Books, Washington DC, 2010.
R. Huang, P. Given and M. C. Qian. Micro/Nano-encapsultion of Active Food Components, ACS Symposium Series 1007, ACS Books, Washington DC, 2009.
Y. Fang, M. C. Qian. 2012. Development of C6 and Other Volatile Compounds in Pinot Noir Grapes Determined by Stir Bar Sorptive Extraction-GC-MS. in Flavor Chemistry of Wine and Other Alcoholic Beverages, ACS Symposium Series 1104 Edited by M. C. Qian and T. H. Shellhammer. pp 81–99.
Y. Fang, M. C. Qian. 2012. Accumulation of C13-Norisoprenoids and Other Aroma Volatiles in Glycoconjugate Form During the Development of Pinot Noir Grapes. in Flavor Chemistry of Wine and Other Alcoholic Beverages, ACS Symposium Series 1104 Edited by M. C. Qian and T. H. Shellhammer pp 101-115.
W. Fan, Y. Xu, M. C. Qian. 2012. Identification of Aroma Compounds in Chinese “Moutai” and “Langjiu” Liquors by Normal Phase Liquid Chromatography Fractionation Followed by Gas Chromatography/Olfactometry, in Flavor Chemistry of Wine and Other Alcoholic Beverages, ACS Symposium Series 1104 Edited by M. C. Qian and T. H. Shellhammer. pp 303–338.
P. Wolfe, M. C. Qian, T. H. Shellhammer. 2012. The Effect of Pellet Processing and Exposure Time on Dry Hop Aroma Extraction, in Flavor Chemistry of Wine and Other Alcoholic Beverages, ACS Symposium Series 1104 Edited by M. C. Qian and T. H. Shellhammer, pp 203–215
P. M. Davis, M. C. Qian Progress on volatile sulfur compound analysis in wine. Volatile Sulfur Compounds in Food. M. C. Qian, X. Fan, K. Mahattanatawee Eds. 2011. ACS Symposium Series 1068, ACS Books, pp 93-118.
X. Du and M. Qian. 2010. Flavor chemistry of small fruits: Blackberry, Raspberry, and Blueberry in Flavor and Health Benefits of Small Fruits. M. C. Qian and A. M. Rimando Eds, ACS Symposium Series, ACS Books, pp 27-43.
X. Du and M. Qian. 2010. Fractionation and Identification of Aroma-Active Constituents in Thornless Trailing ‘Black Diamond’ Blackberry in Flavor and Health Benefits of Small Fruits. M. C. Qian and A. M. Rimando Eds, ACS Symposium Series, ACS Books, pp. 45-61
E. Yang, Y. Zhao, M. C. Qian. 2010. Effect of Edible Coating on Volatile Compounds of Hardy Kiwifruit during Storage in Flavor and Health Benefits of Small Fruits, M. C. Qian and A. M. Rimando Eds, ACS Symposium Series, ACS Books, pp 79-94.
X. Du and M. Qian. 2010. Evaluation of solid phase extraction-direct microvial insert thermal desorption for volatile analysis in berry fruits in Recent Advances in Food and Flavor Chemistry. C-T Ho, C,J. Mussinan, F. Shahidi and E. T. Contis. Eds., RSC Publishing, pp 43-49.
M. C. Qian, D. Peterson and G. Reineccius. 2010. Gas Chromatography in Food Analysis, in Food Analysis, 4th Edition, Suzanne Nielsen, Ed. Springer.
J. He, P. A. Vazquez-Landaverde, M. C. Qian* and M. Eskin , 2012, Biochemistry of food spoilage: off-flavors in milk, Biochemistry of Foods, 3rd edition, M. Eskin and F. Shahidi, Eds. pp 479-496.
M. C. Qian and H, 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., ACS Symposium Series, Washington, DC, pp 135-154.
Balassubramanian Ganesan, Michael C. Qian, Helen M. Burbank and Bart C. Weimer. 2007 “Compounds associated with cheese flavor” in Improving the flavor of cheese. Bart Weimer Ed. CRC Press, Boca Raton, FL, pp 26-51.
Qian, Michael C.; Burbank, Helen. 2007 “Hard cheese-Parmesan cheese” in Improving the flavor of cheese. Bart Weimer Ed. CRC Press, Boca Raton, FL, pp 421-443.
Qian, Michael C.; Burbank, Helen; Wang, Yuanyuan. 2006 “Pre-separation technique for flavor analysis” in Sensory Directed Flavor Analysis, Marsili Eds , CRC Press, Boca Raton, FL, pp 111-154
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