Michael Qian

Professor
michael.qian [at] oregonstate.edu

Office: 541-737-9114
Fax:  541-737-1877

Wiegand Hall

Wiegand Hall 224A

3051 SW Campus Way

3051 SW Campus Way
Corvallis, OR 97331

My wine research focuses on wine and grape flavor chemistry to identify and quantify flavor compounds important to wine quality and understand how they change the chemical composition of fruit after winemaking, and during aging.

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.

Profile Field Tabs

At OSU
Affiliated with: 
Food Science and Techno
My Publications

2018

Conference Paper

F. He, Qian, Y., DeWitt, C. A. Mireles, and Qian, M. C., Aroma Active Compounds in Canned Tuna by Aroma Extract Dilution Analysis, in XV Weurman Flavour Research Symposium, Graz University of Technology, Austria , 2018.
F. He, Qian, Y., Zhang, Y., Zhang, M., and Qian, M. C., Aroma Compounds Generation in Brown and Polished Rice during Extrusion, in XV Weurman Flavour Research Symposium, Graz University of Technology, Austria , 2018.

Journal Article

F. Yuan, R. Schreiner, P., Osborne, J., and Qian, M. C., Effects of Soil NPK Supply on Pinot noir Wine Phenolics and Aroma Composition, American Journal of Enology and Viticulture, vol. 69, no. 4, pp. 371 - 385, 2018.

Pages