Our goals: to develop new analytical approaches for measuring compounds important to the organoleptic properties of foodstuffs; and to use these approaches to understand and guide decision-making by plant breeders, winemakers, food processors and other partners to achieve foodstuffs with desirable properties. Several of our projects are on wines and grapes, but we work broadly within the range of flavor chemistry. You can find a full list of our publications here, and descriptions of recent research topics below:

1. Sorbent meshes (SPMESH) combined with ambient-ionization mass spectrometry (AI-MS) for rapid trace volatile measurements and mass spectral imaging (MSi) of volatiles
2. Causes of and remediation strategies for undesirable traits (low tannin, high acid, herbaceousness) in wine and other beverages
3. Formation, fate and activity of redox-active species in wine and other beverages, particularly H₂S, elemental sulfur, and SO₂