Dr. Russell Rouseff

Dr. Russell Rouseff

  Professor Emeritus
  Food Science 
  Email: rrouseff@ufl.edu

 

Research

Chemistry of taste and aroma, determination of flavor impact compounds using GC-olfactometry; composition and function of juice, essence and oil components; color/pigments biochemistry, flavor stability; instrumental and sensory analyses; storage and processing flavor changes associated with fruit and juices.

Refereed Publications

Thompson-Witrick, K. A.; Rouseff, R. L.; Cadawallader, K. R.; Duncan, S. E.; Eigel, W. N.; Tanko, J. M.; O'Keefe, S. F., Comparison of Two Extraction Techniques, Solid-Phase Microextraction Versus Continuous Liquid-Liquid Extraction/Solvent-Assisted Flavor Evaporation, for the Analysis of Flavor Compounds in Gueuze Lambic Beer.Journal of Food Science 2015, 80, C571-C576.

Plaza, M. L.; Marshall, M. R.; Rouseff, R. L., Volatile Composition and Aroma Activity of Guava Puree Before and After Thermal and Dense Phase Carbon Dioxide Treatments. Journal of Food Science 2015, 80, C218-C227.

Du, X.; Song, M.; Baldwin, E.; Rouseff, R., Identification of sulphur volatiles and GC-olfactometry aroma profiling in two fresh tomato cultivars. Food Chem. 2015, 171, 306-314.

Mahattanatawee, K.; Rouseff, R. L., Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC-Olfactometry and GC-PFPD. Food Chem.2014, 154, 1-6.

Du, X.; Rouseff, R., Aroma active volatiles in four southern highbush blueberry cultivars determined by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). J. Agric. Food Chem. 2014, 62, 4537-4543.

Mann, R. S.; Rouseff, R. L.; Smoot, J.; Rao, N.; Meyer, W. L.; Lapointe, S. L.; Robbins, P. S.; Cha, D.; Linn, C. E.; Webster, F. X.; Tiwari, S.; Stelinski, L. L., Chemical and behavioral analysis of the cuticular hydrocarbons from Asian citrus psyllid, Diaphorina citri. Insect Sci. 2013, 20, 367-378.

Mann, R. S.; Rouseff, R. L.; Smoot, J.; Rao, N.; Meyer, W. L.; Lapointe, S. L.; Robbins, P. S.; Cha, D.; Linn, C. E.; Webster, F. X.; Tiwari, S.; Stelinski, L. L., Chemical and behavioral analysis of the cuticular hydrocarbons from Asian citrus psyllid, Diaphorina citri. Insect Science 2013, 20, 367-378.

Mahattanatawee, K.; Goodner, K.; Rouseff, R., Quantification of β-damascenone in orange juice using headspace standard addition SPME with selected ion GC-MS. Anal. Methods 2013, 5, 2630-2633.

Mahattanatawee, K.; Goodner, K.; Rouseff, R., Quantification of beta-damascenone in orange juice using headspace standard addition SPME with selected ion GC-MS.Analytical Methods 2013, 5, 2630-2633.

Gurbuz, O.; Rouseff, J.; Talcott, S. T.; Rouseff, R., Identification of Muscadine Wine Sulfur Volatiles: Pectinase versus Skin-Contact Maceration. J. Agric. Food Chem.2013, 61, 532-539.

Gurbuz, O.; Rouseff, J.; Talcott, S. T.; Rouseff, R., Identification of Muscadine Wine Sulfur Volatiles: Pectinase versus Skin-Contact Maceration. Journal of Agricultural and Food Chemistry 2013, 61, 532-539.

Dreyer, E.; Sims, C.; Rouseff, R.; Gray, D.; Sipowicz, M., Sensory and compositional characteristics of Blanc Du Bois wine. Am. J. Enol. Vitic. 2013, 64, 118-125.

Dreyer, E.; Sims, C.; Rouseff, R.; Gray, D.; Sipowicz, M., Sensory and compositional characteristics of Blanc Du Bois wine. American Journal of Enology and Viticulture2013, 64, 118-125.

Alferez, F.; Pozo, L. V.; Rouseff, R. R.; Burns, J. K., Modification of Carotenoid Levels by Abscission Agents and Expression of Carotenoid Biosynthetic Genes in 'Valencia' Sweet Orange. Journal of Agricultural and Food Chemistry 201361, 3082-3089.

Rouseff, R. L.; Smoot, J. M.; Mann, R. S.; Castle, W. S.; Stelinski, L. L., Sulfur volatiles in Allium canadense and A. tuberosumPharmaceutical Biology 2012, 50, 621-621.

Mann, R. S.; Tiwari, S.; Smoot, J. M.; Rouseff, R. L.; Stelinski, L. L., Repellency and toxicity of plant-based essential oils and their constituents against Diaphorina citri Kuwayama (Hemiptera: psyllidae). J. Appl. Entomol. 2012, 136, 87-96.

Du, X.; Whitaker, V.; Rouseff, R., Changes in strawberry volatile sulfur compounds due to genotype, fruit maturity and sample preparation. Flavour and Fragrance Journal 2012, 27, 398-404.

Du, X.; Olmstead, J.; Rouseff, R., Comparison of fast gas chromatography-surface acoustic wave (FGC-SAW) detection and GC-MS for characterizing blueberry cultivars and maturity. J. Agric. Food Chem. 2012, 60, 5099-5106.

Ramirez-Rodrigues, M. M.; Balaban, M. O.; Marshall, M. R.; Rouseff, R. L., Hot and Cold Water Infusion Aroma Profiles of Hibiscus sabdariffa: Fresh Compared with Dried. Journal of Food Science 2011, 76, C212-C217.

Perez-Cacho, P. R.; Danyluk, M. D.; Rouseff, R., GC-MS quantification and sensory thresholds of guaiacol in orange juice and its correlation with Alicyclobacillus spp.Food Chemistry 2011, 129, 45-50.

Onagbola, E. O.; Rouseff, R. L.; Smoot, J. M.; Stelinski, L. L., Guava leaf volatiles and dimethyl disulphide inhibit response of Diaphorina citri Kuwayama to host plant volatiles. J. Appl. Entomol. 2011, 135, 404-414.

Mann, R. S.; Rouseff, R. L.; Smoot, J. M.; Castle, W. S.; Stelinski, L. L., Sulfur volatiles from Allium spp. affect Asian citrus psyllid, Diaphorina citri Kuwayama (Hemiptera: Psyllidae), response to citrus volatiles. Bulletin of Entomological Research 2011, 101, 89-97.

Du, X. F.; Song, M.; Rouseff, R., Identification of New Strawberry Sulfur Volatiles and Changes during Maturation. Journal of Agricultural and Food Chemistry 2011, 59, 1293-1300.

Du, X. F.; Plotto, A.; Song, M.; Olmstead, J.; Rouseff, R., Volatile Composition of Four Southern Highbush Blueberry Cultivars and Effect of Growing Location and Harvest Date. Journal of Agricultural and Food Chemistry 2011, 59, 8347-8357.

Du, X.; Plotto, A.; Baldwin, E.; Rouseff, R., Evaluation of Volatiles from Two Subtropical Strawberry Cultivars Using GC–Olfactometry, GC-MS Odor Activity Values, and Sensory Analysis. Journal of Agricultural and Food Chemistry 2011, 59, 12569-12577.

Danyluk, M. D.; Friedrich, L. M.; Jouquand, C.; Goodrich-Schneider, R.; Parish, M. E.; Rouseff, R., Prevalence, concentration, spoilage, and mitigation of Alicyclobacillus spp. in tropical and subtropical fruit juice concentrates. Food Microbiology 2011, 28, 472-477.

Jabalpurwala, F.; Gurbuz, O.; Rouseff, R., Analysis of grapefruit sulphur volatiles using SPME and pulsed flame photometric detection. Food Chem2010, 120, (1), 296-303.

Dagulo, L.; Danyluk, M. D.; Spann, T. M.; Valim, M. F.; Goodrich-Schneider, R.; Sims, C.; Rouseff, R., Chemical Characterization of Orange Juice from Trees Infected with Citrus Greening (Huanglongbing). J. Food Sci. 2010, 75, (2), 199-207.

Rouseff, R. L.; Perez-Cacho, P. R.; Jabalpurwala, F., Historical Review of Citrus Flavor Research during the Past 100 Years. J. Agric. Food Chem. 2009, 57, (18), 8115-8124.

Korukluoglu, M.; Gurbuz, O.; Sahan, Y.; Yigit, S.; Kacar, O.; Rouseff, R., Chemical Characterization and Antifungal Activity Of Origanum Onites L. Essential Oils And Extracts. J. Food Safety 2009, 29, (1), 144-161.

Jabalpurwala, F. A.; Smoot, J. M.; Rouseff, R. L., A comparison of citrus blossom volatiles. Phytochemistry 2009, 70, (11-12), 1428-1434.

García-Torres, R.; Ponagandla, N. R.; Rouseff, R. L.; Goodrich-Schneider, R. M.; Reyes-De-Corcuera, J. I., Effects of dissolved oxygen in fruit juices and methods of removal. Comprehensive Reviews in Food Science and Food Safety 2009, 8, 409-423.

Cevallos, J. M.; Rouseff, R.; Reyes-De-Corcuera, J., Untargeted metabolite analysis of healthy and Huanglongbing-infected orange leaves by CE-DAD. Electrophoresis 2009,30, (7), 1240-1247.

Azhuvalappil, Z.; Fan, X.; Zhang, H. Q.; Rouseff, R. L., Impact of Thermal and Nonthermal Processing Technologies on Unfermented Apple Cider Aroma Volatiles. J. Agric. Food Chem. 2009, 57, (3), 924-929.

Ruiz Perez-Cacho, P.; Rouseff, R., Processing and Storage Effects on Orange Juice Aroma: A Review. J. Agric. Food Chem2008, 56, (21), 9785-9796.

Ruiz Perez-Cacho, P.; Rouseff, R., Fresh Squeezed Orange Juice Odor: A Review. Critical Reviews in Food Science and Nutrition 2008, 48, 681-695.

Rouseff, R. L.; Onagbola, E. O.; Smoot, J. M.; Stelinski, L. L., Sulfur Volatiles in Guava (Psidium guajava L.) Leaves: Possible Defense Mechanism. J. Agric. Food Chem2008, 56, 8905–8910.

Perez-Cacho, P. R.; Galan-Soldevilla, H.; Mahattanatawee, K.; Elston, A.; Rouseff, R. L., Sensory Lexicon for Fresh Squeezed and Processed Orange Juices. Food Science and Technology International 2008, 14, 131-141.

Pérez-Cacho, P. R.; Galán Soldevilla, H.; Mahatanattawee, K.; Elston, A.; Rouseff, R. L., Sensory Lexicon for Fresh Squeezed and Processed Orange Juices. Food Science and Technology International 2008, 14, (5), 131-142.

Nigg, H. N.; Schumann, R. A.; Rouseff, R. L.; Smoot, J. M.; Fraser, S., Malathion bait consumption and mortality of Anastrepha suspensa (Diptera : Tephritidae). Annals of the Entomological Society of America 2008, 101, (2), 418-429.

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

Goodner, K. L.; Rouseff, R. L., Practical Analysis Flavour and Fragrance. John Wiley & Sons: Oxford, England, 2011; p 2028.

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

Mahatanattawee, K.; Ruiz Parz-Cacho, M. P.; Soldevilla, H.; Rouseff, R., Investigation of four tropical unifloral honey aromas using sensory and GC-olfactometer analyses. In Flavour Science: Proceedings from XIII Weurmann Flavour Research Symposium, Ferriera, V.; Lopez, R., Eds. Zaragoza, Spain, 2013.

Gurbuz, O.; Rouseff, J.; Rouseff, R., Comparison of Muscadine Ester Volatiles Profiles of  Wines Produced Using Pectinase Pre-Treatment and Traditional Methods. InFlavour Science: Proceedings from XIII Weurmann Flavour Research Symposium, Ferriera, V.; Lopez, R., Eds. Zaragoza, Spain, 2013.

Du, X.; Whitaker, V.; Rouseff, R. L., Volatile sulfur differences in nine florida strawberry cultivars. In Flavour Science: Proceedings from XIII Weurmann Flavour Research Symposium, Ferriera, V.; Lopez, R., Eds. Elsevier Inc.: 2013; pp 189-193.

Du, X.; Rouseff, R., Fast Gas Chromatography-Surface Acoustic Wave Sensor and Capillary GC-MS for Evaluating Strawberry and Blueberry Maturity. In Flavour Science: Proceedings from XIII Weurmann Flavour Research Symposium, Ferriera, V.; Lopez, R., Eds. Zaragoza, Spain, 2013.

Gurbuz, O.; Rouseff, J.; Rouseff, R., Changes in sulphur volatiles as a result of malolactic fermentation, MLF. In OENO 2011, Proceedings of 9th International Symposium of Enology, Bordeaux 15-17 June 2011, Darriet, P.; Geny, L.; Lonvaud, A.; Lucas, P.; de Revel, G.; Teissedre, P. L., Eds. Dunod: Paris,  France, 2012; pp 910-916.

Du, X.; Rouseff, R., Comparison of Fast Gas Chromatography- Surface Acoustic Wave Sensor (FGC-SAW) and Capillary GC-MS for Determining Strawberry and Orange Juice Volatiles. In Recent Advances in the Analysis of Food and Flavors, Mussinan, C.; Toth, S., Eds. American Chemical Society: Washington, DC, 2012; pp 177-189.

Ruiz Parz-Cacho, M. P.; Mahatanattawee, K.; Rouseff, R., Comparison of dynamic headspace, solid-phase microextraction headspace and solvent extraction sampling techniques for examining orange juice aroma-active volatiles. In Advances and Challenges in Flavor Chemistry and Biology, Hofmann, T.; Schieberle, P., Eds. Wartburg, Germany, 2011; pp 398-403.

Rouseff, R.; Goodner, K., Traditional flavor and fragrance analysis of raw materials and finished products In Practical Analysis Flavour and Fragrance, Goodner, K.; Rouseff, R., Eds. John Wiley & Sons: Oxford, England, 2011.

Mahatanattawee, K.; Rouseff, R., Insects as foods and flavors: character impact volatiles of Thai water bugs “Magdana” (Lethocerus indicus). In Advances and Challenges in Flavor Chemistry and Biology, Hofmann, T.; Schieberle, P., Eds. Wartburg, Germany, 2011; pp 394-397.

Mahatanattawee, K.; Rouseff, R., Gas Chromatography-Olfactometry (GC-O). InPractical Analysis Flavour and Fragrance, Goodner, K.; Rouseff, R., Eds. Wiley-Blackwell, John Wiley & Sons: Oxford, England, 2011.

Oliveira, L. C.; Valim, F.; Narain, N.; Rouseff, R., Aroma volatiles of Mangaba (Hancornia Speciosa Gomes). In Expression of Multidisciplinary Flavour Science, Blank, I.; Wust, M.; Yeretzian, C., Eds. ZHAW Zûrcher Hochschle fûr Angewandte Wissenschaften: Zurich, 2010; pp 427-430.

Mahattanatawee, K.; Rouseff, R., 2-Acetyl-2-Thiazoline, A New Character Impact Volatile in Jasmine Rice. In Expression of Multidisciplinary Flavour Science, Amadò, R.; Blank, I.; Escher, F., Eds. Interlaken, Switzerland, 2010; pp 475-478.

Rouseff, R. L.; Ruiz Parz-Cacho, M. P., Citrus Flavour. In Flavours and Fragrances: Chemistry, Bioprocessing and Sustainability, Berger, R. G., Ed. Springer - Verlag: Berlin, Germany, 2007; pp 117-132.

Mahattanatawee, K.; Ruiz Perez-Cacho, M. P.; Rattanapanone, N.; Rouseff, R., Aroma Active Sulphur Volatiles in Arabica Coffee and Degree of Roasting Effects. In Seventh Wartburg Flavour Conference, Schieberle, P.; Hofmann, T., Eds. Wartburg, Germany, 2007.

Mahattanatawee, K.; Perez-Cacho, M. P. R.; Rattanapanone, N.; Rouseff, R., Aroma active sulphur volatiles in Arabica coffee and degree of roasting effects. In Recent Highlights Flavor Chem. Biol., [Proc. Wartburg Symp.], 8th, 2007; pp 111-116.

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.