Mina Mc Daniel
mina.r.mcdaniel [at] gmail.com
My research interests are in the area of sensory evaluation of food. This includes study of sensory methodology, statistical analysis of sensory data, as well as utilization of sensory methods to study food quality.
*Dr. McDaniel is no longer accepting graduate students.
Current projects include the study of hop and aroma flavor compounds in beer by descriptive analysis and by Osme, a gas chromatographic-olfactometry technique. The same technique is being used to study Oregon wines produced by varying viticultural or processing methods. Major studies are underway looking at basic perception of acids, understanding of Asian noodle quality, effect of high pressure sterilization on food quality, and flavor studies on lemon oil.