Robert McGorrin

Dr. Robert J. McGorrin, Dept. Head and Jacobs-Root Professor
Food Science and Technology
Department Head and Jacobs-Root Professor

B.S. 1973 - Northwestern University, Chemistry
M.S. 1976 - University of Illinois, Organic/Medicinal Chemistry
Ph. D. 1980 - University of Illinois, Organic/Medicinal Chemistry

Professional Activities
American Chemical Society,  ACS Division of Agricultural & Food Chemistry, Executive Committee (1998 - present); Institute of Food Technologists, Certified Food Scientist Implementation Committee  (2011-2013), Higher Education Review Board  (2008-2011, Chair 2010), Council of Food Science Administrators (Chair 2009), Annual Meeting Scientific Program Advisory Committee  (2006-2008), Fermented Foods & Beverages Division, Chair (2009); Editorial Advisory Board:  Journal of Agricultural and Food Chemistry, Chemosensory Perception; Western Regional Aquaculture Center, Executive Committee (2013)

Fellow, Institute of Food Technologists
Fellow, American Chemical Society

Certified Food Scientist, International Food Science Certification Commission

Research Interests: 

My general research focus is flavor chemistry and trace volatile analysis. Specific 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 food analysis, chromatography and separations, spectrometry (GC/MS, GC/MS/MS, GC/IR), and natural products chemistry.


Representative Publications
McGorrin, R. J. Character-impact Flavor and Off-Flavor Compounds in Foods.  In: Flavor, Fragrance, and Odor Analysis, 2nd. ed, R. Marsili, Ed., CRC Press, Boca Raton, FL, 2012, Chapter 9,  pp. 207-262.

McGorrin, R. J. The Significance of Volatile Sulfur Compounds in Food Flavors. In: Volatile Sulfur Compounds in Food, M. Qian, X. Fan, and K. Mahattanatawee, Eds., ACS Symposium Series 1068, ACS Books, Washington, D.C., 2011, Chapter 1, pp. 3-31. 

McGorrin, R. J.  One Hundred Years of Progress in Food Analysis  J. Agric. Food Chem. 57,
8076-8088, 2009. 

Cadwallader, K.R.;  Drake, M. A.; McGorrin, R. J., Eds., Flavor of Dairy Products, ACS Symposium Series 971, ACS Books, Washington, D.C., 2007.

McGorrin, R. J. Flavor Analysis of Dairy Products. In: Flavor of Dairy Products, Cadwallader, K.R.;  Drake, M. A.; McGorrin, R. J., Eds., ACS Symposium Series 971, ACS Books, Washington, D.C., 2007, pp. 23-49.

McGorrin, R. J.  Character-impact Flavor Compounds.  In: Sensory-Directed Flavor Analysis, Marsili, R., Ed., Taylor & Francis/CRC Press, Boca Raton, FL, 2007, pp. 223-267.

Akpinar, O.; McGorrin, R. J.; Penner, M. H. Cellulose Based Chromatography for Cellooligosaccharide Production  J. Agric. Food Chem., 52, 4144-4148, 2004.

McGorrin, R. J. Advances in Dairy Flavor Chemistry. In: Food Flavors and Chemistry: Advances of the New Millennium, Spanier, A. M.; Shahidi, F.; Parliment, T. H.; Mussinan, C. J.; Ho, C.-T.; Contis, E. T., Eds., Royal Society of Chemistry, Cambridge, 2001, pp. 67-84.

McGorrin, R. J.; Gimelfarb, L. Novel Aspects of Tomatillo Flavor. In: Aroma Active Compounds in Foods, Takeoka, G.; Engel, C. H.; Guntert, M. Eds., ACS Symposium Series 794, ACS Books, Washington, D.C., 2001, pp. 73-90.

McGorrin, R. J., 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.

Parliament, T. H.; McGorrin, R. J., Critical Flavor Compounds in Dairy Products. In: Flavor Chemistry: Industrial and Academic Research, Risch, S. J.; Ho, C.-T., Eds., ACS Symposium Series 756, ACS Books, Washington, D.C., 2000, pp. 44-71.

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