Robert Mc Gorrin

Professor
robert.mcgorrin [at] oregonstate.edu

Office: 541-737-8737

Wiegand Hall

Wiegand Hall 216B

3051 SW Campus Way

3051 SW Campus Way
Corvallis, OR 97331

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.

Profile Field Tabs

At OSU
Affiliated with: 
Food Science and Technology
Headquarters: 
OSU Main Campus
My Publications

2007

Book

R. J. McGorrin, Character-impact flavor compounds. Taylor & Francis Group: Boca Raton, FL, USA, 2007.
K. R. Cadwallader, Drake, M. A., and McGorrin, R. J., Eds., Flavor of Dairy Products, vol. 971. Washington, DC: American Chemical Society, 2007.

2004

Journal Article

2001

Book Chapter

R. J. McGorrin, Advances in dairy flavor chemistry, in SPECIAL PUBLICATION-ROYAL SOCIETY OF CHEMISTRY, vol. 274, 2001, pp. 67–84.

2000

Book Chapter

R. J. McGorrin and Section, E., Food Analysis, in Encyclopedia of Analytical Chemistry, 2000, pp. 3857-4332.

Pages