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Submitted by yacasd on Tue, 04/02/2013 - 2:43pm
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
Executive committee of Agricultural and Food Chemistry Division of American Chemical Society
Past chair of Agricultural and Food Chemistry Division of American Chemical Society
Core member of Oregon Wine Research Institute
Member of Institute of Food Technologists, American Chemical Society, American Dairy Scientist Association, American Society of Enology and Viticulture, and Honor Society of Phi Kappa Phi
Elected fellow of Agricultural and Food Chemistry Division of American Chemical Society
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.
Cheryl A. Parris, Clinton C. Shock, Michael Qian, 2017, Soil Water Tension Irrigation Criteria Affects Both Stevia Rebaudiana Leaf Yield and Leaf Steviol Glycoside Composition. Hort Sci. (in press)
Cheryl A. Parris, Clinton C. Shock , Michael Qian. 2017, Dry leaf and steviol glycoside productivity of Stevia rebaudiana in the western United States (in press)
Hall, H., Zhou, Q., Qian, M.C., and Osborne, J.P. (2016). Impact of yeast present during pre-fermentation cold maceration of Pinot noir grapes on wine volatile aromas. American J. Enology and Viticulture (in press doi: 10.5344/ajev.2016.16046).
Hui Feng, Patricia A. Skinkis, Michael C. Qian. 2017, Pinot noir wine volatile and anthocyanin composition under different levels of vine fruit zone leaf removal. Food Chemistry, 2016 (214), Pages 736–744.
Jing Sun, Jonathan D. Todd, J. Cameron Thrash, Yanping Qian, Michael C. Qian, Ben Temperton, Jiazhen Guo, Emily K. Fowler, Joshua T. Aldrich, Carrie D. Nicora, Mary S. Lipton, Richard D. Smith, Patrick De Leenheer, Samuel H. Payne, Andrew W.B. Johnston, Cleo L. Davie-Martin, Kimberly H. Halsey & Stephen J. Giovannoni, The abundant marine bacterium Pelagibacter simultaneously catabolizes dimethylsulfoniopropionate to the gases dimethyl sulfide and methanethiol, Nature Microbiology doi:10.1038/nmicrobiol.2016.65, 2016, August (1), pp1-5.
Fang Yuan, Fei He, Yanping Qian, Jia Zheng, and Michael C. Qian* Aroma Stability of Lemon-Flavored Hard Iced Tea Assessed by Chirality and Aroma Extract Dilution Analysis. J. Agric. Food Chem., 2016, 64 (28), pp 5717–5723.
Fang Yuan and Michael C. Qian. Aroma potential in early- and late-maturity Pinot noir grapes evaluated by aroma extraction dilution analysis. J. Agric. Food Chem. 2016 DOI:10.1021/acs.jafc.5b04774, 2016, 64 (2), pp 443-450.
Fang Yuan, Michael C. Qian, Development of C13-norisoprenoids, carotenoids and other volatile compounds in Vitis vinifera L. Cv. Pinot noir grapes, Food Chem.2016, 192, 633-641.
Qin Zhou, Yan Ping Qian, Michael C. Qian. Analysis of volatile phenols in alcoholic beverage by ethylene glycol-polydimethylsiloxane (EG/PDMS) based stir bar sorptive extraction and gas chromatography-mass spectrometry. J. Chromat. A. 2015, 1390(4):22-27.
Hui Feng, Fang Yuan, Patricia A. Skinkis, Michael C. Qian. Influence of cluster zone leaf removal on Pinot noir grape chemical and volatile composition. Food Chem. 2015, 173: 414-423.
Jianqiang Song, Richard Smart, Hua Wang, Bob Dambergs, Angela Sparrow, Michael C. Qian. Effect of grape bunch sunlight exposure and UV radiation on phenolics and volatile composition of Vitis vinifera L. cv. Pinot noir wine. Food Chem. 2015, 173: 424-531.
Shi Feng, Yanping Qian and Michael Qian. Aroma compounds in ‘Centennial’, ‘Citra’ and ‘Nelson Sauvin’ hop varieties and (R/S)-isomeric ratio of linalool in hops and dry-hopped beer. Flavour Science: Proceedings from XIV Weurman Flavour Research Symposium. 2015, pp 83-86.
Jianqiang Song, Richard E. Smart, Robert G. Dambergs, Angela M. Sparrow, Reuben B. Wells, Hua Wang, Michael C. Qian. Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology. Food Chem. 2014 (153): 52-59.
R Zhang, Q Wu, Y Xu, MC Qian, Isolation, identification, and quantification of lichenysin, a novel nonvolatile compound in Chinese distilled spirits. J. Food Sci., 2014, 79, C1907-C1915.
Joseph R. Kleiber, C. Rikard Unelis, Jana Lee, David Maxwell Suckling, Michael C. Qian, and Denny J. Bruck. Attractiveness of Fermentation and Related Products to Spotted Wing Drosophila (Diptera: Drosophilidae), Environ. Entomol. 2014, 43(1):439-447.
Jian-Qiang Song, Hua Li, Yan-Ying Liang, Yong-Sheng Tao, Chuan-Qing Mi, Michael C. Qian and Hua Wang. Characterisation of volatile components of red and sparkling wines from a new wine grape cultivar 'Meili' (Vitis vinifera L.). Vitis, 2013, 52 (1), 41–48.
Chen, Shuang; Xu, Yan; Qian, Michael Aroma Characterization of Chinese Rice Wine by Gas Chromatography-Olfactometry, Chemical Quantitative Analysis and Aroma Reconstitution. J. Agric. Food Chem. 2013, 61, 11295-11302.
Juan He, Qin Zhou, Jim Peck, Rollin Soles, Michael C. Qian. 2013 The effect of wine closures on volatile sulfur and other compounds during post-bottle ageing. Flavour and Fragrance J., 2013, 28 (2). pp 118–128.
Michael C. Qian, Juan He, Jim Peck and Rollin Soles. 2013 Comparison of Screw Cap and Cork Closure effect on Volatile Sulfur Development during Post-Bottle Ageing. In Flavour Science (Proceedings from XIII Weurman Flavour Research Symposium), Edited by Vicente Ferreira and Richardo Lopez. Elsevier Publisher. pp 267-271.
Juan He, Pedro A. Vazquez-Landaverde, Michael C. Qian* and Michael Eskin , 2012, Biochemistry of food spoilage: off-flavors in milk, Biochemistry of Foods, 3rd edition, Michael Eskin and Fereidoon Shahidi, Eds. pp 479-496.
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.
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