Robert Mc Gorrin

robert.mcgorrin [at]

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

Affiliated with: 
Food Science and Technology
Do you accept grad students?: 
I accept graduate students for the Food Science and Technology Department
OSU Main Campus
My Publications


Journal Article

R. J. McGorrin, Key Aroma Compounds in Oats and Oat Cereals, Journal of Agricultural and Food Chemistry, vol. 67 (50), pp. 13778-13789, 2019.


Book Chapter

R. J. McGorrin, Character-impact flavor and off-flavor compounds in foods, in Flavor, Fragrance, and Odor Analysis, 2nd, 2012, pp. 207–262.


Book Chapter

R. J. McGorrin, The significance of volatile sulfur compounds in food flavors, in Volatile sulfur compounds in food, vol. 1068, 2011, pp. 3–31.



T. H. Parliment and McGorrin, R. J., Critical Flavor Compounds in Dairy Products, Flavor Chemistry., vol. 756. Washington DC: American Chemical Society, 2009, pp. 44 - 71.

Journal Article

R. J. McGorrin, One hundred years of progress in food analysis., J Agric Food Chem, vol. 57, no. 18, pp. 8076-88, 2009.