Publications - Faculty Publications - Dr. Russel L. Rouseff

Refereed Publications

Warren, B. R.; Rouseff, R. L.; Schneider, K. R.; Parish, M. E., Identification of volatile sulfur compounds produced by Shigella sonnei using gas chromatography-olfactometry.  Food Control 2007, 18, (2), 179-182.

Ruiz Perez-Cacho, M. P.; Mahattanatawee, K.; Davenport, T.; Rouseff, R., Comparison of three lychee cultivar odor profiles using Gas Chromatography - Olfactometry and Gas Chromatography - Sulfur Detection.  Journal of Agricultural and Food Chemistry 2007, 55, (5), 1939-1944.

Ruiz Perez-Cacho, P.; Soldevilla, H. G.; Mahatanattawee, K.; Smoot, J.; Rouseff, R., Development of a flavor descriptive analysis procedure for orange juices by two trained panels in Spain and USA.  Chemical Senses 2006, 31, (8), E72-E73.

Gurbuz, O.; Rouseff, J. M.; Rouseff, R. L., Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography - Olfactometry and gas chromatography - Mass spectrometry.  Journal of Agricultural and Food Chemistry 2006, 54, (11), 3990-3996.

Bezman, Y.; Bilkis, I.; Winterhalter, P.; Fleischmann, P.; Rouseff, R. L.; Baldermann, S.; Naim, M., Thermal oxidation of 9'-cis-neoxanthin in a model system containing peroxyacetic acid leads to the potent odorant b-damascenone.  Journal of Agricultural and Food Chemistry 2005, ACS ASAP Oct. 22, 2005.

Elston, A.; Lin, J.; Rouseff, R., Determination of the role of valencene in orange oil as a direct contributor to aroma quality.  Flavour and Fragrance Journal 2005, 20, (4), 381-386.

Gocmen, D.; Elston, A.; Williams, T.; Parish, M.; Rouseff, R. L., Identification of medicinal off-flavours generated by Alicyclobacillus species in orange juice using GC-olfactometry and GC-MS.  Letters in Applied Microbiology 2005, 40, (3), 172-177.

Mahattanatawee, K.; Rouseff, R.; Valim, M. F.; Naim, M., Identification and aroma impact of norisoprenoids in orange juice.  Journal of Agricultural and Food Chemistry 2005, 53, (2), 393-397.

Rouseff, R.; Morton, M.; Smoot, J. M.; Mahattanatawee, K.; Grosser, J., In determination of aroma active leaf volatiles in new citrus hybrids using GC-MS and GC-olfactometry.  Proceedings of the International Society of Citriculture, Agadir, Morocco, 2004.

Gocmen, D.; Gurbuz, O.; Rouseff, R. L.; Smoot, J. M.; Fatih Dagdelen, A., Gas chromatographic-olfactometric characterization of aroma active compounds in sun-dried and vacuum-dried tarhana.  European Food Research and Technology 2004, 218, (6), 573-578.

Schulbach, K. F.; Rouseff, R. L.; Sims, C. A., Changes in volatile sulfur compounds in strawberry puree during heating.  Journal of Food Science 2004, 69, (4), C268-C272.

Schulbach, K. F.; Rouseff, R. L.; Sims, C. A., Relating descriptive sensory analysis to gas chromatography/olfactometry ratings of fresh strawberries using partial least squares regression.  Journal of Food Science 2004, 69, (7), S273-S277.

Books

Frey, C.; Rouseff, R., Natural Flavors and Fragrances:  Chemistry, Analysis, and Production. American Chemical Society:  Washington, DC, 2005, pp. 201.

Winterhalter, P.; Rouseff, R., Carotenoid-Derived Aroma Compounds.  American Chemical Society:  Washington, DC, 2002, Vol. 802, pp. 323.

Rouseff, R. L.; Cadwallader, K. R., Headspace Analysis of Foods and Flavors:  Theory and Practice.  Kleur Publishing:  New York, NY, 2001, pp. 212.

Rouseff, R. L.; Leahy, M. M., Fruit Flavors:  Biogenesis, Characterization, and Authentication.  American Chemical Society:  Washington, DC, 1995, pp. 292.

Rouseff, R. L., Bitterness in Foods and Beverages.  Elsevier Science Pub. Co.:  Amsterdam; New York, NY, 1990, Vol. 25, pp. 356.

Ting, S. V.; Rouseff, R. L., Citrus Fruits and their Products:  Analysis, Technology.  Marcel Dekkar:  New York, NY, 1986, pp. 293.

Book Chapters

Gurbuz, O.; Odor, B.; Rouseff, R., Comparison of Cold Pressed and Essence Orange Oil Oxidative Stability using TI GC-O and GC-MS.  In Flavour Science of Food and Beverages, Bredie, W. L. P.; Petersen, M. A., Eds.  Elsevier Scientific:  New York, NY, 2006; pp. 297-300.

Elston, A.; Sims, C. A.; Rouseff, R., A Multivariate Orange Juice Flavour Model Based on Sensory and GC-O Measurements.  In Flavour Science of Food and Beverages, Bredie, W. L. P.; Petersen, M. A., Eds. Elsevier Scientific: New York, NY, 2006; pp. 541-544.

Mahattanatawee, K.; Rouseff, R.; Goodner, K.; Naim, M., Aroma Active Norisoprenoids in Orange and Grapefruit Juices.  Special Publication - Royal Society of Chemistry 2005, 300, (Food Flavor and Chemistry), 252-259.

Rouseff, R.; Valim, M. F.; Monte, G. P., GC-O and GC-FID Comparison Between Early-Mid Season and Valencia Orange Essence Oil.  In Frey, C.; Rouseff, R., Eds.  American Chemical Society: Washington, D.C., 2005; Vol. 908, pp. 129-140.

Gocmen, D.; Elston, A.; Williams, T.; Smoot, J. M.; Parish, M.; Rouseff, R., Identification of Antiseptic Off-Flavours Formed from Thermophilic Spore-Forming Bacteria using GC-O and GC-MS.  In State-of-the-Art in Flavour Chemistry and Biology, Hofmann, T.; Rothe, M.; Schieberle, P., Eds.  Deutsche Forschungsanstalt fuer Lebensmittelchemie:  Garching, Germany, 2005; pp. 240-247.