My research is focused in two major areas: 1) the development and application of analytical chemistry techniques to study wine flavor chemistry and the physico-chemical interactions of flavors with nonvolatile wine components, and 2) elucidation of the chemical mechanisms for observed health effects of wine and wine components. My research addresses not only fundamental aspects of analytical chemistry, flavor chemistry, and biological/nutritional chemistry, but also the critical needs of the wine and grape industries.
I would interact with the proposed center by providing analytical support needed to assess chemical composition of fruit and vegetable flavor and to relate the chemical composition to sensory properties. I would also provide support in understanding how the phytonutrient content of fruits and vegetables is influenced by agricultural practices, processing and storage as well as understanding biological mechanisms for how phytonutrients might be involved in cancer/tumor prevention. Both flavor and health effects are two parameters that have a critical impact on fruit and vegetable quality as perceived by consumers

Curriculum Vitae

Research Slides